Journal — food suppliers

An Introduction to Fermented Foods

An Introduction to Fermented Foods

January is often a time for compensating for the excesses of December and the Christmas and New Year festivities. Each year we’re cajoled and encouraged to try new diets or detox our way to February.

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All about Yogurt

All about Yogurt

Keeping in with the fermented foods theme – yogurt is the result of the bacterial fermentation of milk.

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Supplier Story - Colston Bassett Dairy

Supplier Story - Colston Bassett Dairy

If there’s one cheese that speaks of Christmas here in the UK, it has to be a blue cheese, ideally a Stilton and for ‘gold standard’ it has to be a Colston Bassett. Rich, creamy, tangy and full of flavour. The cheese has been around for a long time, with first mention of it back in the 1720’s and it appears to have been first marketed by Cooper Thornhill of the Bell Inn in the village of Stilton.

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Supplier Story - Pasticceria Triestina Ulcigrai

Supplier Story - Pasticceria Triestina Ulcigrai

The delicious Italian sweet bread that arrives in our shops at the start of December each year has acquired cult status amongst some of our long-standing customers. There’s just something about that light, fluffy, sweet, vanilla baked bread with jewels of vine and candied fruits that just sings of Christmas.

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