Happy Easter - Harlech Foodserviceharlech.co.uk/Content/brochures/2017/HarlechAPRIL.pdfPeel and dry...

April Special Offers From 1st April – 30th April

Happy Easter

www.harlech.co.uk

OVER 160SPECIALOFFERS Lots of Oaty

offers on page 4

In season recipes

HARLECH

3@harlechfoodsCM<harlech.co.uk 01766 810 810 2 harlech.co.uk 01766 810 810 @harlechfoodsCM<

H O T F R O M T H E

kitchen

Hi All, hope you are well. Planning has started forSpring/ Summer menu’s and if we can help in anyway,please do not hesitate to contact our team.It’s official – spring has sprung, the clocks have changed

and the weather is (fingers crossed) finally starting to warm

up. With this warmth comes shoots, sprouts and a flourish

of exciting ingredients bursting from the shelves.

April is best known in the UK for heralding in the asparagus

season. The official start is 27 April, but it’s already available

from farmers’ markets. It’s one of the truly great British

ingredients, Chicken with wild garlic and asparagus or

Organic asparagus and hollandaise tart to make the most

of the fleeting season, which only lasts until June.

Another short season in April is that of the highly revered

morel, considered by chefs to be the king of all

mushrooms.

The last – but by no means least – vegetable to appear this

month is the Jersey Royal. This little potato’s incredible

flavour is thanks to the unique growing conditions on the

island of Jersey, which are so special the tubers now enjoy

PDO protection.

Of course, it makes sense that asparagus, morels and

Jersey Royals are a match made in heaven – just add a

poached egg to the mix and you have a dish fit for a king

Spring lamb also arrives this month, but prices will be high

as everyone rushes to get their hands on this delicate meat.

While it may be hard to come across in the supermarket,

ask our Bwydlyn Representatives for our availability. Enjoy

Slowly roastedpork belly with aJersey royal warmsalad, hen scotchegg, butternutsquash puree,asparagus and aredcurrant jus.

Rub the sea salt into the pork belly and leave overnight in the

fridge, or for 12 hours. In the morning rub off the salt and rinse of

any excess under cold running water

• 1.5kg pork belly, skin and bones left on 1124

• 50g of sea salt 3475

Place the pork belly in a deep roasting tray, arranging all the

vegetables, herbs and spices around it. Cover with chicken stock

and braise in the oven at 140°C/gas mark 1 for 3 ½ hours. The

belly is done when you can pierce the flesh easily

• 3 medium onions, peeled and roughy diced 8140

• 2 carrots, peeled and roughly diced 5262

• 4 celery sticks, washed and roughly diced 7775

• 1 fennel bulb, roughly sliced 9886

• 2 bulbs of garlic, peeled and roughly crushed 9433

• 5 sprigs of fresh thyme 9664

• 10 white peppercorns 4990

• 2 bay leaves 58408

• 2 star anise 7910

• chicken stock, to cover 3025

Remove from the oven and allow to cool for 30 minutes in the

stock. Line a tray with greaseproof paper and carefully transfer

the pork belly onto a tray, skin-side down.

Remove all of the rib bones and white cartilage. Place a sheet of

greaseproof on top of the pork belly, lay a flat tray on top and

weigh down with 4-5kg (butter, drinks, or heavy fruit work well) to

press the belly in the fridge overnight.

Preheat the oven to 180°C/gas mark 4. Heat a thick-

bottomed pan, without oil, and add the pork belly, skin-side

down. Place a small tray over the pan to guard against the

spitting pan. Be careful: it will get very hot.

Once the skin starts to colour, place the pan into a hot oven

and leave for 15 minutes. Check to see if it’s hot by using a

temperature probe, it should read 65°C.

Boil the egg for 5 minutes then refresh in cold water to stop

the cooking process. Set aside for about 20 minutes.

Peel and dry the egg – be very careful when handling the

eggs as they will be soft and fragile.

In a large bowl, combine sausage meat, mustard, herbs, egg

and seasoning.

Divide the mixture into even portions and roll into balls,

space out onto a sheet of clingfilm and lay another sheet on

top. Flatten out into round patty shapes using a rolling pin

until the patties are around 1cm in thickness.

Dust the egg with flour and place each egg on to a patty.

Wrap the mix evenly around the egg so it is completely

sealed. Place in the fridge for about 1 hour to firm up.

Once set, roll the Scotch egg in flour, beaten egg then

breadcrumbs, making sure it is evenly coated.

Preheat a deep fat fryer to 180°C.

Carefully lower the Scotch eggs into the fryer and cook until

golden and crisp. This should take about 5–6 minutes

Drain on kitchen paper and season with sea salt, serve

immediately.

• 6 eggs 7914

• 750g of sausage meat 9309

• 50g of Dijon mustard 7783

• 5g of parsley, chopped 8592

• 5g of chives, chopped 8456

• salt 8775

• pepper 9452

For the coating

• 2 eggs, beaten 7914

• flour 4300

• breadcrumbs 2148

Halve the squash lengthwise and remove the seeds and

strings. Rub the insides with 2 tablespoons softened butter;

season with salt and pepper. Place on a roasting pan, skin

side down. Bake in a preheated 350 degree oven for 30 to 40

minutes or until fork tender. Remove the squash from the

oven, scoop out the flesh and place in a food processor. Add

the orange zest, honey and remaining 2 tablespoons of

butter. Puree until smooth. Add a pinch of salt and cinnamon.

Pulse a few times to incorporate.

Place jersey potatoes into a large pot and cover with salted

water; bring to a boil. Reduce heat to medium-low, cover,

and simmer until tender, about 20 minutes. Chop and fry

leek, red onion, garlic and smoked bacon. toss with sliced

jersey royals and bake in a high oven for 10 min.

Step

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Terms and conditionsAll offers are subject to availability and may be withdrawn without notice. All details and pricesare believed to be correct at time of going to print, however, no liability will be accepted for anyerrors, inaccuracies or omissions. Brochure prices do not include VAT which may be added tothose products that come under prevailing legislation.

All products are subject to availability whilst stocks last and pictures used may differ to actualproducts. Some pictures may be serving suggestions.

Harlech food service kindly acknowledges the support of the producers who have suppliedimages for use in our brochure.

Full ofPunchyFlavours


Good Morning

5355

List £1.09

60p

76079

List £3.25

£2.10

2378

List £2.99

£2.10

Perfect for tea or amorningelevenses

For this recipe go to our Pinterest April board Visitpinterest.com/harlechfoods

OatBiscuits

• 75g wholemeal flour

• 1 tsp baking powder

• 75g porridge oats

• 75g sugar

• 75g butter

• 1 tbsp golden syrup

• 1 tbsp milk

Method

1. Preheat the oven to 180C/fan160C/gas 4. Line a baking traywith baking parchment.

2. Sift flour into a bowl. Mix inbaking powder, porridge oatsand sugar.

3. Melt butter, syrup and milk in asaucepan or in the microwaveand stir until heated through.

4. Add to the premixed dryingredients. Mix well combined.

5. Spoon onto a baking tray andshape into rounds.

6. Bake in preheated oven for 10to 15 minutes, or until goldenbrown. Leave to cool for 5minutes before removing fromtray.

Jumbo Oats Mornflakes 24x500g

Plum&Almond Oatbran Granola 6x500g

Hash Browns Mini Rounds 1x1kg Hash Browns Mini Triangle 1x1kg

Croissants au Beurre 80x65g English Breakfast Muffin 1x48

Very Berry Oatbran Muesli 6x500g

Hash Browns Mini Puff1x1kg

MornFlakes Oatflakes 6x2kg

Nut & Honey Oatbran Crisp 6x450g

Fruit n Fibre 40x45g

Crunchy NutCornflakes

40x35g

Rice Krispies 40x22g

Special K 40x30g

Cornflakes 40x24g

Coco Pops 40x35g

All Bran 40x35g

Variety Pack Infusions12x20

Luxury Muesli 32x50g

Frosties 40x35g

Bran Flakes 40x40g

33923

List £3.25

£2.1072695

List £2.79

£1.50

64737

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£1.50

86917

List £30.99

£21.50

9078

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£8.50

19099

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£1.50

8819

List £14.65

£10.00

5029

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£10.00

7029

List £14.65

£10.00

62337

List £35.89

£23.25

8009

List £14.65

£10.00

1326

List £14.65

£10.00

4544

List £13.35

£9.50

6229

List £14.65

£10.00

6435

List £14.65

£10.00

4613

List £14.65

£10.00

6712

List £14.65

£10.0013281

List £3.25

£2.25

For more recipes go to our Pinterest April board Visit pinterest.com/harlechfoods

British Asparagus and Sweet

Potato Hash with Avocado and EggGet creative with your brunch options and rustle up this dish

packed with goodness. If you like it hot, just add jalapeno peppers!

I N S E A S O N

7@harlechfoodsCM<harlech.co.uk 01766 810 810 6 harlech.co.uk 01766 810 810 @harlechfoodsCM< 7@harlechfoodsCM<

1 Asparagus – is a good source of the B vitamin Folate, vitamin K

2 80g steamed asparagus contains 138 micrograms of folate

which is 69% of the recommended daily amount

3 80g steamed asparagus contains 41 milligrams of Vitamin K

which is 55% of the recommended daily amount

4 It is low in calories 80g of asparagus contains just 24 calories

and it contains prebiotic fibre which encourage the growth of

friendly bacterial in the gut

5 Just 5 spears will count as one of your five a day

Serves: 2

Preparation time: 5 minutes

Cooking time: 20 minutes

You’ll need• 1 sweet potato, peeled and cut into small chunks 62983

• 1 bunch British asparagus, spears halved 2235

• 3tbsp olive oil 39742

• 1 shallot, finely sliced 7299

• 2 handfuls of sweet corn, frozen is fine 6133

• 1 tsp garlic granules

• 1 tbsp sliced jalapeno peppers from a jar

(optional)

• 1 avocado, sliced

• 1 lime

• 2 eggs 7914

What to doBoil a kettle and fill a saucepan with the hot water. Add

the potato chunks and bring back to the boil. Simmer for 5

minutes then add the asparagus for 2 minutes until softened

then drain and leave to steam while you heat half the oil in a

large frying pan.

Tip the potatoes and asparagus into the hot pan with the shallots, sweet

corn, garlic granules and jalapenos. Toss to coat in the oil and season. Cook,

stirring occasionally, until the veg is browned and toasty.

While the veg is cooking heat another non-stick pan with the remaining oil and fry the eggs. Tip the vegetables into 2

bowls, top with slices of avocado, squeeze some lime over and top each with a fried egg.

www.britishasparagus.com

Spheres• Dark Chocolate 1/2 sphere glued

together with melted chocolate after the

filling is in the sphere.Then glue the

sphere on the plate with melted

chocolate to stabilise the sphere.

Cremeux/Filling• 135g (4.76 ounces) dark chocolate

• 110g (3.88 ounces) milk chocolate

• 225millilitres (7.61 fluid ounces) or 1 cup

minus 5 teaspoons of cream (any cream

that is around 35% fat is good)

• 60g (2.12 ounces) egg yolk (approx 4)

• 30g (1.06 ounces) or 2Tbsp plus 1 tsp

sugar

• 1 cup or 216g (7.62 ounces) superfine (or

caster) sugar

• 1/4 cup or 63millilitres (2.13 fluid ounces)

water

• 100g (3.53 ounces) or 2/3 cup unsalted

roasted peanuts

Easy Caramel Sauce• 75g (2.65 ounces) or 1/3 cup butter

• 100millilitres (3.38 fluid ounces) or 1/3 cup

plus 3 teaspoons of (35% fat) cream

• 100g (3.53 ounces) or 1/3 cup plus 1 Tbsp

and 2 tsp of brown sugar

Powdered Peanut Butter • 2 Tbsp or 30g (1.06 ounces)

smooth peanut butter

• 3 Tbsp maltodextrin powder

For Making the dessert go on

www.howtocookthat.netfor complete tutorial

Or you can simply fill the sphere with ice

cream,chocolate brownie,cookie

dough,fruits,sweets etc.. stick the sphere

together with melted chocolate and stick it

to a plate with melted chocolate and poor

melted caramel or white or dark chocolate

over the sphere to discover the hidden

treasure inside!

54142

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£27.00

5764

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£16.00

73973

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£11.50

82472

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£30.00

63389

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£9.00

7206

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£13.50

Coffee GranulesNescafe

1x1kg

Glass Tomato Ketchup Heinz

12x342g

Creamy Stilton Sauce 1x24x75g

Chocolate Half Sphere 55% 1x45pcs

HotDogRoll 8.5" Side Slice8x6

Dough Ball 9" Thin 1x60

When it’s gone it’s gone

Chocolate caramel peanut bomb

Easter

TreatHealth

Benefits


Fairway Pork Sausages 8's 1x4.54kg

Mini Vegetable Spring Rolls 90x20g Mini Vegetable Samosas 80x30g

Breaded haddock 140-170g 1x24

Skinless Battered Cod 1x15

Coconut Prawn Skewers 1x500g

Wholetails Scampi 1x454g

Salmon and Dill Fishcakes G/F 24x114g

Skinless Battered Cod 4-5oz 1x24

Thai Curry Seafood Cakes 1x1kg Beef Lasagne Verdi 12x360g

Deep Dish Lasagne 2x1.6kg

Thai Cod Prawn Fishcakes G/F 24x114g

Hot Smoked Peppered Salmon 15x100g Rice & Spinach &Honey Roast Vegetables12x340g

Unbaked Sausage Roll 6"

Unbaked Sausage Roll 8"

5653

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£14.25

64763

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£19.25

64108

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£18.00

60845

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£8.25

8986

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£4.50

17973

List £32.79

£19.00

56331

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£14.50

74803

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£15.00

15223

List £34.89

£20.50

36667

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£35.00

68869

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£8.75

75482

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£14.50

7522

List £29.15

£23.50

63162

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£14.00

5654

List £21.99

£13.00

57831

List £10.79

£8.00

21835

List £30.95

£18.75

Home-made


FishFingers

• 1 egg, beaten• 85g white breadcrumb, made fromday-old bread

• zest and juice 1 lemon• 1 tsp dried oregano• 1 tbsp olive oil• 400g skinless sustainable white fish,sliced into 12 strips

• 4 tbsp mayonnaise• 140g frozen pea, cooked and cooled

Method1. Heat oven to 200C/180C fan/gas 6.Pour the beaten egg into a shallowdish. Tip the breadcrumbs onto aplate. Mix the lemon zest into thebreadcrumbs along with the oreganoand some salt and pepper.

2. Brush a non-stick baking sheet withhalf the oil. Dip the fish strips intothe egg, then roll them in thebreadcrumbs. Transfer to the bakingsheet and bake for 20 mins untilgolden.

3. Meanwhile, mix the mayo with asqueeze of lemon juice. Toss thespinach leaves and peas with asqueeze more lemon juice and theremaining oil. Serve the fish fingerswith the spinach and peas and aspoonful of the lemony mayo.

Or to save time check out our offer forour Gluten free Fish fingers 36464


Mozzarella Breaded Sticks 1x1kg Gluten Free Fish Fingers 30x30g

Rustic Fries Connoisseur4x2.5kg

Beefeater Chips McCain4x2.27kg

Stay Crisp Skin On Fries4x2.27kg

Signature Gourmet McCain4x2.5kg

Thick Cut Chips McCain4x2.27kg

Chunky Fries Connoisseur4x2.5kg

British Beef Mediterranean Lasagne12x360g

Welsh Beef Curry 12x320g

Cajun Butterfly Chicken Raw 10x200g

Butterfly Chicken Raw 10x185gSweet Potato Diced 10x1kg

74248

List £22.95

£14.00

2991

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£7.50

9047

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£21.00

9087

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£15.00

62983

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£1.75

6155

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£15.00

7149

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£29.00

36464

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£6.2515154

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£11.25

35055

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£14.00

22188

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£15.75

73912

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£11.00

39888

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£14.00

harlech.co.uk 01766 810 810 12 harlech.co.uk 01766 810 810 @harlechfoodsCM< @harlechfoodsCM< 13

The Harlech Foodservice Expo 2017

was the company’s busiest trade show

to date with record-breaking sales and

attendance figures.

The two day show, held at Llandudno’s

Venue Cymru on Tuesday 28th February

and Wednesday 1st March, attracted

more trade visitors than ever before as

the event saw a 27% increase in footfall,

drawing foodservice professionals from

across North Wales, Shropshire,

Merseyside and West Cheshire.

Following the success of last years’

event organisers pledged to increase

capacity, this year booking additional

space at the venue which allowed for

152 exhibitors across two floors. The

hugely popular exhibition presented a

diverse mix of catering and hospitality

exhibitors offering product tastings,

practical advice and menu inspiration

as well as demonstrating innovative

presentation ideas.

Exhibitors included a wide range of

local, national and international brands

including North Wales based

businesses such as Edwards of Conwy,

household names such as Rodda’s and

Fentimans and international giant

Unilever.

The show gives customers the

opportunity to see and sample

hundreds of products with many

exhibitors offering great incentives on

show orders.

This year’s event generated record-

breaking sales of £380,000 across the

two days, a significant increase on last

years’ sale figure of £350,000.

New this year were chef demos from a

number of renowned industry

professionals including Mark Sargeant

and Sam Rain. The demos were held

upstairs in a specially created new area

with opportunities for tastings and

questions with the chefs following each

demonstration.

Lee Patten from Unilever was

impressed with this year’s show, he said

“I believe this was the 9th year that I

have attended the Harlech Foodservice

Trade Exhibition, so I have plenty to

compare this with, and I can honestly

say the bar has been raised yet again.

This year, the addition of the live

cooking demonstrations was especially

impressive. Having the likes of Michelin

Star winner Mark Sargeant on stage

demonstrating products added to the

quality of the show. This gave the whole

event a real ‘foodie’ feel.

As ever, there were huge numbers of customers attending

the show, all eager to discuss new products, ideas and show

deals.

The number of exhibitors never ceases to amaze me. The

event now being held on two floors highlights the increase

in suppliers attending, who, like myself, were keen to

engage with Harlech’s customers.

A rewarding and successful show to which Unilever Food

Solutions will be delighted to support again next year.’

Next year the Harlech Foodservice Expo will celebrate its

40th year and organisers are already planning for an even

bigger event, which will once again be held at Venue Cymru.

A Record�Breaking Event

Harlech Foodservice Expo 2017

North Wales leading wholesale food supplier have once again recorded record-breaking sales and attendance figures at their annual catering exhibition

I really enjoyed theHarlech Trade show,there was a greatmix of both Local

and National suppliers showing areally interesting mix of products.

People were genuinely interestedin what was going on and therewas a great atmosphere!

“As a supplier to Harlech Foods we had a great responseto our products from Harlech’scustomers, 3rd year doing this exhibition and this was the busiest by far”

For further information regarding Harlech Foodservicevisit www.harlech.co.uk or call 01766 810 810.

Foodfellas

Sam Rain, UK Junior Chocolate Master 2014

Mark Sargeant, Michelin-starred chef and Knorr ambassador


61002 Original67589 BBQ21935 Sour Cream & Onion45374 Paprika77468 Salt & Vinegar Pringles 12x40g List £8.45*

Offer £6.2552p 40g

l25555555

gles

1. To make the chutney; Preheat the oven to 150°C/300°F/Gas mark 2. In a smallroasting tin toss the tomatoes with all the remaining ingredients and season.Bake in the oven for 1¾ hours until softened & split (be careful not to allow thesugary juices to burn on the base of the tin). Allow to cool and transfer to sterilejar. The chutney will keep for 2/3 days in the fridge.

2. Preheat the grill.3. Split each of the ciapanini in half. Divide the ham between each of the 4ciapanini bases. Top each with cheese and place on a baking sheet. Placeunder a medium grill and gently heat until the cheese is just melting. Grill theremaining ciapanini tops on the cut side until golden and toasted.

4. Remove the melts from grill and top each with a generous spoonful of the warmtomato chutney. Top each with the toasted lid and serve straight away withextra tomato chutney, marinated olives, salted almonds and chorizo.

• Malted ciapanini roll 4• Serrano ham 8 slices• Manchego cheese, thinly sliced 225gFor the tomato chutney:• Cherry tomatoes 450g• Olive oil 3 tbsp• Balsamic vinegar 2 tbsp

• Demerara sugar 2 tbsp• Dried chillies, roughly broken up 2• Salt & freshly ground black pepperTo serve:• Marinated olives• Salted almonds• Chorizo

Sub LoafWhite 10x420g

Bread Roll White & Wholemeal 1x3.5kg

Bread Roll Mix White 1x3.5kg

Mini Pain Chocolate Part

Baked 120x25g

Ciapanini Rolls Malted40x100g

Floured Bap 4" 4x12

ChimichurriFlatbreadSabarosa

25x130g

SourdoughFlatbreadSabarosa

25x130g

Brioche Loaf PartBaked 6x400g

79625

List £33.49

£24.00

21898

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£14.50

1359

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£5.00

2090

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£5.00

79250

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£15.00

70808

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£18.50

17991

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£18.505020

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£4.75

76189

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£18.50

List £22.35

£14.75

80513

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£16.75

8534

List £26.89

£18.00

4792 Cheddar &Onion Crisps 40x40g £22.35 £14.7577648 Flame Grilled Steak Crisps 40x40g £22.35 £14.757499 Salt&Vinegar Crisps 40x40g £22.35 £14.75

5470 Sea Salt Crisps 40x40g £22.35 £14.7523285 Spicy Chilli Crisps 40x40g £22.35 £14.75

Offer £7.7562207 Burts Guiness Chips 20x40g List 10.19

Offer £7.753055 Burts Sea Salt & Malt Vinegar 20x40g List £9.49

Offer £7.756992 Burts Sea Salt Chips 20x40g List £9.49

Offer £7.753889 Burts Thai Sweet Chilli 20x40g List £9.49

Offer £7.9049783 Hobgoblin & Roast Steak 20x40g List £10.19

Offer £7.753095 Vintage Cheddar 20x40g List £9.49

& Spring Onion

Grill MarkedBurger Bun 48x77g

75996

List £20.99

£13.00

CroissantBeurre 50x70g

BriochePeppered 45x90g

Recipe supplied by Speciality breads

16 @harlechfoodsCM< harlech.co.uk 01766 810 810 @harlechfoodsCM< 17harlech.co.uk

BWYDLYN ™

B U T C H E R S • C I G Y D D I O N

BWYDLYN ™

B U T C H E R S • C I G Y D D I O N

OFFER £21.9917971 8oz Steak & AleBurgers (Old Tom) LIST - £36.10 24 x 8oz

When its gone its gone -OFFER PRICE £18.9949158 5oz Steak &Onion (Extra Onion) LIST£26.00 38 x 5oz

OFFER £5.9589322 Frozen BwydlynOld English Sausage(2.27kg) LIST PRICE £7.95

OFFER £8.996759 Venison Sausages2.27kg LIST PRICE £16.18

Offer £8.5052245 VinegarSachets Sarsons 200x7g £13.25

1287 MexicanSalsa Uncle Ben's1x2.29kg

2634 Chilli ConCarne Sauce1x2.3kg

3539 TEXBarbecue Sauce1x2.58

[email protected]

[email protected]

www.bwydlyn.co.uk

List Offer33587 BBQ Sauce Ptn 1x200 £10.69 £5.502747 Brown Sauce ptns 1x200 £6.49 £3.001366 English Mustard 1x300 £8.89 £4.001368 French Mustard 1x300 £7.25 £4.002727 Mayonnaise ptns 1x200 £9.45 £5.451374 Mint Sauce ptns 1x200 £8.05 £5.002067 Salad Cream ptns 1x200 £8.55 £4.252951 Tartare Sauce Ptn 1x200 £9.35 £5.002065 Tomato Ketchup pt 1x200 £6.49 £3.002800 Vinegar Portions 1x200 £5.55 £2.501369 Horseradish ptns 1x200 £9.45 £5.75

800788281517480

List £13.25

£8.50

80078Brown SauceSachet Branston82815Mayo SachetBranston Ptns17480Tomato KetchupSachet Ptns200x10g

2990

List £7.45

£4.75

6041

List £11.45

£7.00

2056

List £13.49

£7.75

9040

List £11.55

£6.00

9620

List £11.55

£6.00

6037

List £11.55

£6.00

3737

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£7.75

3195

List £13.49

£7.75

2558

List £10.35

£6.25

55159

List £12.85

£7.75

8083

List £7.25

£4.25

1997

List £5.19

£3.00

6872

List £6.65

£4.50

1997Mint Sauce

1x2.27ltr

8083Prawn

Cocktail Sauce1x2.27ltr

6872Tartare Sauce 1x2.27ltr

2990Horseradish

Sauce 1x2.27ltr

List £9.99

£7.75

Gravy Granules1x2kg

Powder BeefBouillon 1x2kg

Chicken BouillonPaste 1x2kg

Beef Bouillon Paste 1x2kg

Veg Bouillon Paste 1x2kg

Powder ChickenBouillon 1x2kg

Powder VegBouillon 1x2kg

Gravy Powder 1x2kg

Gluten Free Gravy 1x2kg

19@harlechfoodsCM<harlech.co.uk 01766 810 810 18 harlech.co.uk @harlechfoodsCM<

Bouillon PasteBeef CASE 2x1kg

2879 Chicken Gravy Gran 1x25ltr £17.65 £10.50

3007 Gravy Granules 1x25ltr £17.65 £10.50

3440 Gravy Powder 1x40ltr £18.39 £12.75

2358 Low Salt Gravy Granules 1x25ltr £17.65 £10.50

2808 Veg Gravy Granules 1x25ltr £17.65 £10.50

5258 Bouillon Beef Paste 1x1kg £14.69 £10.50

2591 Bouillon Chicken Paste 1x1kg £14.69 £10.50

2259

List £7.89

£4.75

8314

List £20.09

£16.00

10746

List £8.45

£5.50

23626

List £40.15

£31.50

67946

List £40.15

£31.50

9855

List £20.09

£16.00

79295

List £6.45

£3.75

48870

List £8.49

£5.75

Black CajunSeasoning 1x550g

Bouillon Paste HamKnorr 1x1kg

Bouillon PasteLamb Knorr 1x1kg

Chip Seasoning1x300g

Sriracha Seasoning1x320g

Bacon and ThymeYorkshirePuddings

• 1 cup minus 1 tbsp (125 g) allpurpose flour

• a pinch of salt• 1 large egg• 1 cup plus 2 tbsp (280 ml) milk• 4 slices of bacon, chopped• 5 sprigs of fresh thyme, stemsremoved

Preheat your oven to 400°F (200°C)In a jug whisk together the flour andsalt, then stir in the egg and milk witha fork. Set aside.Fry the chopped bacon with 3/4 of thethyme until crisp and browned. Drainoff the bacon fat and use to grease aYorkshire pudding or muffin tin.Place the greased tin into the hotoven so that the tin can get really hot.Add the fried bacon and thyme to thebatter and stir in briefly. Remove thehot pan from the oven and quicklypour in the batter. If you re using aYorkshire pudding tin, fill each cavityto the brim, if you re using a muffintin fill 2/3 full. Sprinkle with thereserved thyme. Place the pan in theoven immediately and bake for 25-30minutes until puffed and golden.Serve straight away. Alternativelyyou can leave them for a few hoursand re-heat in a 350°F (180°C) ovenfor 5 minutes.

Bouillon PasteChicken CASE

Suet Mix 1x3.5kg

61057

List £12.49

£8.00

Yorkshire Pudding Mix 1x3.5kg


Brownie Gluten Free 1x12pp Brownie Gluten Free 18pp 1x18pp

Handmade Chocolate Cake pre cut 1x14pp

Salted Caramel& Nut Slice 1x12pp

Luxury Plain Cheesecake 1x12ptn Apple Bramley Pie 1x14pp

Almond Tarta With Daim 6x12pp Lemon Creme Brulee Cheese Cake 1x14pp

Mini Danish Selection Unbaked 120x42g Royal Danish Selection Unbaked 36x94g

Chocolate Chip Traycake 1x15ptn Lemon Drizzle Loaf Cake 1x19pp

Bronte Mini Pack Biscuits 1x100x2's

Chocolate Fudge Cake 1x16pp

5514

List £13.59

£8.25

71260

List £22.19

£13.75

1371

List £18.85

£12.50

72312

List £16.09

£11.50

5212

List £15.99

£10.50

14195

List £10.59

£6.75

6455

List £15.85

£10.00

5359

List £25.49

£17.50

4506

List £47.75

£27.00

9817

List £22.55

£13.50

7758

List £14.65

£11.75

1863

List £15.99

£10.50

5760

List £22.05

£16.00

5432

List £15.75

£8.50

23@harlechfoodsCM<harlech.co.uk 01766 810 810 harlech.co.uk 22 @harlechfoodsCM<

Apple&Blackberry Crumble 12x175g

Rhubarb & Apple Crumble 1x12

Dr OetkerGluten Free

SpongeCake Mix

4x1kg

Custard Powder 1x3kg

Custard Powder Mix 1x3kg

MeadowlandDouble 1x1ltr

Sponge Mix

1x3.5kg

ButterscotchDessert Sauce 1x500g

WhippingCreamKerrymaid1x1ltr

CustardKerrymaid 12x1ltr

SconeMix

1x3.5kg

Plain Cookie Mix

1x3.5kg

Fruit Scones 1x40

Welsh Cakes 1x96

7308

List £24.25

£18.50

4022

List £14.65

£10.50

1534

List £14.65

£10.50

3506

List £3.95

£3.15

3413

List £11.75

£7.25

3087

List £16.65

£10.00

2761

List £2.48

£1.75

1906

List £14.65

£10.50

7689

List £32.05

£25.50

5012

List £4.75

£2.40

2074

List £2.49

£1.20

1584

List £8.65

£6.25

37021

List £7.45

£5.50

6848

List £7.05

£4.75

Apple Crumbles 12x175g

1x600g

List £6.19£4.00

3418 Banana71839 Butterscotch 3419 Chocolate 3422 Raspberry

Offer £17.5066365 Rodda Clotted Cream48x40g List £21.39



5578

List £11.95

£10.50

25harlech.co.uk 01766 810 810

EASTER EGGSTRAVAGANZA

Cracking Easter deals,

exclusively available to members

Open to bona fide UK and ROI catering establishments and their employees aged 18+. Employees must seek their business owner’s permission. Scheme is available in relation to purchase of participating products outlined at www.ufschefrewards.com. Join UFS Chef Rewards scheme by registering at www.ufschefrewards.com and accrue points via (up to) three nominated participating customer accounts, you must provide wholesaler customer account number for each to redeem points. Retain copy invoices as proof of purchase. Internet access required. Points collected in a given year (January – December) will expire on 31st December of the following year. For example, points collected throughout 2016 will expire on 31 December 2017. Any points that are unspent by 31st December of the year following their accumulation will be lost. Accounts or any outlets that have a direct agreement with Unilever Food Solutions are excluded from this Scheme. Participation at Unilever UK Ltd’s sole discretion: reserves right to alter, withdraw or terminate the Scheme at any time upon reasonable notice to Members. Visit www.ufschefrewards.com for full terms and conditions.

Turn the products you buy into rewards you’ll love.

Join now at UFSChefRewards.com

WHEN YOU BUY 20 CASES




88483 Apple and Rhubarb Sparkling Juice Heart42921 Blackcurrant Sparkling Juice Heart67564 Elderflower SparklingPresse Heart18030 Ginger Beer SparklingJuice Heart32831 Lemonade SparklingJuice Heart57006 Raspberry SparklingJuice Heart

EatonMess


StrawberryMilkshake

Ingredients:

• 50ml StrawberryCrusha

• 300ml milk

• 50ml cream

• Crushed meringue

• Optional extra:strawberry sauce

Method:

• Whizz togetherstrawberry Crusha,milk and cream.

• Top with whippedcream, crushedmeringue andstrawberry sauce.

@harlechfoodsCM<

12 x 425ml

List £8.65£5.75

12 x 1ltr

List £4.15£3.00

5465Raspberry

Crusha

8688 BananaCrusha

6841Chocolate

Crusha

1840Strawberry

Crusha


Vanilla Strawberry TripleChocolate

StrawberryCheesecake

Mint &ChocolatePistachio

Buy any single case of Carte D’Or

Promotion runs from Monday 3rd April - Sunday 30th April 2017

For only £12.99*

*One caseconsists of

1x 5.5 litre tub

5.5litre

Buy any 4 di�erent cases from a selection of 8and get a case of Magnum Classic OR

Magnum White

AweSome ap�lp�motIon deal!

4+1

FreE!

Available from:Monday 3rd April – Sunday 30th April 2017

ChoOsE4 frOmtheSe 8

Choose any 4 cases from Magnum Classic, Magnum Almond, Magnum Double Raspberry, Twister Original, Cornetto Classico or Cornetto Strawberry PMP (90ml) or Cornetto Classico or Cornetto Strawberry Non-PMP (120/125ml), Calippo Orange or Feast Original.

OR

32 harlech.co.uk 01766 810 810 @harlechfoodsCM<

Made in Wales

WELSHMAID.CO.UK | 01766 810 810 | [email protected] Foodservice Ltd | Parc Bwyd | Llanystumdwy | Criccieth | Gwynedd | LL52 0LJ

Rhan o Grŵp Gwasanaeth Bwyd Harlech | Part of the Harlech Foodservice Group

All goods are subject to availability and Harlech Foodservice Ltd terms and conditions, a copy of which can be made available on request.The prices in this list are correct at time of printing. Amendments to prices may be made without notice.

Prices are subject to VAT where applicable. E&OE

HARLECH

01766 810810

Hufen Ia Cymreig Cymorth marchnata llawn ar gael i

sicrhau’r gwerthiant gorau posib i chi Cysylltwch a Gwasanaeth Bwyd Harlech ar

Full marketing support available to help maximise your sales

Contact Harlech Foodservice on

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