This Week's Dessert Inspiration from The Bake Shed.
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From Saturday 25th September, you can view your invoice, payment and credit information online.
From Saturday 25th September, you can pay for your online order using your card *.
Expert labelling and packaging provider, Planglow, is Pilgrim Foodservice’s labelling solution of choice to help their customers meet Natasha’s Law.
Delifrance have created recipes showing how to upcycle leftovers in to new dishes.
Introducing a new butter Croissant and Pain au Chocolat to the Chefs' Selections range.
Introducing five new indulgent muffins to the Chefs' Selections range.
Introducing Bao buns. What are they? Where do they come from? And why is everone so obsessed with them!?
To finish off our Spring and Summer series of burgers, we have the burnt ends burger.
At Whitby Seafoods, we pride ourselves on doing things, honestly and properly, staying true to our family values, to provide top-notch responsibly sourced tasty creations to seafood-lovers every day.
The Bake Shed’s founder, Will, is the man behind the best Brownies around.
This caramelized onion and black pepper burger mixed with indulgent pulled pork could be the perfect addition to your summer menu.
Add a splash of yellow to your menu with locally produced Rapeseed Oil and Dressings
We’d like to introduce you to our creamy vegan buttermilk style fillet!
Feeling adventurous? We fused some of the most on-trend flavours right now to create the Halloumi Fire Burger.
To help kickstart your spring and summer menus, our Development Chef, Mike, has created some mouth-watering burger ideas using our C.J. Butchers’ burgers.
Take a look at the new products available at Pilgrim Foodservice.
Join us for a trip to discover how we make our 15mm Hand-Cut Chips.
To help you as you reopen, we have reduced prices on more than 555 favourites, from beans to biscuits, tea bags to tuna.
Ever wondered how our classic C.J. Butchers' burgers get made? We visited our 16,000ft² artisan butchery to find out.
As you plan your re-opening, we are here to support. We will be presenting new launches and ideas for spring and summer menus.
Online ordering has never been easier. Watch our video guide here.
Stock up with our refreshing drinks offers
A look back at our activities during December.
Chef Mike's Christmas Brandy Sauce Recipe.
DELIVERY AS USUAL ON:
Monday 21st December
Tuesday 22nd December
Wednesday 23rd December
Thursday 24th December
Monday 28th December
Tuesday 29th December
Wednesday 30th December
Thursday 31st December
Saturday 2nd January
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Solutions for serving Christmas food for delivery and take-away.
As demand for Vegan food continues to grow, here are our picks for takeaway and delivery
We asked our Head Development Chef, Mike House, to share his turkey tips.
An ideal selection of seasonal vegetables including time-saving prepared options.
Our recommendations for a perfect, local cheeseboard.
We carefully select the varieties of our potatoes to ensure the best results.
Head Development Chef, Mike House, has shared his favourite quick cranberry sauce recipe.
Development Chef, Mike House, shares his 'make in advance' stuffing recipe.
Prepared in the right way, red cabbage provides a rich festive colour and flavour.
Suitable for both plating and delivery.
After a heavy Christmas main, a zesty citrus dessert is perfectly refreshing. A dusting of icing sugar, together with a dollop of crème fraiche or cream will add the finishing touch...
Promotions and free* dispensers from Nestle
Comforting cake and coffee combinations for colder months.
Introducing three new members of the Farrington’s family to our range.
"Eating meat free is no longer an alternative choice, but a regular choice for meat eaters, vegetarians and vegans alike.” Quorn.
Local, seasonal and warming ideas for Autumn menus.
Beautifully vibrant with sweet, earthy tones, British beetroot are stunning individually but even better when introduced together in dishes.
The Government has announced additional requirements for face coverings in hospitality, we look at who exactly is affected.
Find out how to access an NHS QR code poster for your premises.
Despite the last minute late sunshine we are enjoying this week, we know that the crisp Autumn weather is right around the corner. Autumn seasonal produce is perfect for more hearty and warming menus. Here are our recommendations for Autumnal additions to your menu.
Here is our pick of cosy-to-go - Autumn flavours for customers to enjoy on the go.
Allergens, ingredients, suitability & handling data now live.
Craftis share the results of their research into the ‘family dining experience’.
Have you registered for an online account yet?
Cool down your coffee offering.
Discover the perfect cup, experience the perfect roast.
Simplifying your menu will improve efficiencies as you operate in the new normal.
Head Development Chef, Mike House, supports Beanblock Café launch.
Tangled in tagliatelle? Need to cut down on labour intensive prep in the kitchen, but worried about compromising on quality?
The Eat Out to Help Out scheme starts on August 3rd. Have you registered yet?
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