Fresh Produce

Whole peeled red onion, topped & tailed and diced to 20mm (+/-1mm).

Whole washed potatoes, diced to 30mm with the skin left on and dipped to prevent discolouration.

Whole Broccoli heads, trimmed of outer leaf and excess stalk base, cut into florets.

70/90.

70/90.

70/90.

Av. 6 per kg

Av. 6 per kg. 80-100mm

Whole potatoes peeled, knife finished, then cut into15mm chips. The whole potato is passed through the machine and we include all pieces, including the thin and small pieces. This results in a 'traditional' chip shop style with small crispy pieces alongside the 15mm chips. Prepared with care in our on-site fresh produce preparation facility.

Fresh Prep Onions Whole Peeled 2.5kg Vegetables Prepared

Plump and vibrant plums. Super sweet and rich in flavour.

Vac-Pac.

Fresh garlic bulbs Av. 8-10 per kg

Spanish peppers, they are small (about 5cm long) colours can range from bright green to yellowish green. The taste is usually mild but around 10% are particularly hot.

Spanish peppers, they are small (about 5cm long) colours can range from bright green to yellowish green. The taste is usually mild but around 10% are particularly hot.

Whole potatoes peeled, knife finished then hand cut into 15mm chips and dipped to prevent discolouration.

Whole potatoes peeled, knife finished then cut into 15mm chips and dipped to prevent discolouration.

Whole carrots, rumbled, topped & tailed and cut into 5mm slices.

Whole potatoes suitable for roasting and chipping, peeled, hand finished and dipped to prevent discolouration.

Punnet.

Whole potatoes peeled, knife finished then cut into 20mm chips and dipped to prevent discolouration.

60-80 mm.

Whole peeled brown onion, topped and tailed and sliced to 6mm.

Fresh Prep Red Onions Whole 2.5kg Vegetables Prepared

Plump and vibrant plums. Super sweet and rich in flavour.

80-100mm

Echalion Shallots.

Whole parsnip, topped and tailed and cut into wedges.

Cooked & vac packed, prepared beetroot.

Whole smaller potatoes peeled, knife finished, hand cut into quarters and dipped to prevent discolouration.

Whole potato peeled and cut to form flat, deep, round tablets of potato which are dipped to avoid discolouration.

Ready-to-eat.

Contains a mixture of Mizuna, Rocket, Bulls Blood, Red Chard, Red Pakchoi and Red Mizuna depending on product availability.

Class 1.

Echalion Shallots

60/70

Selected carrots are peeled, then cut lengthways in to quarters. Freshly prepared in our on-site fresh produce facility.

Fresh Aspaagus. One bunch is 250g.

Punnet

Whole potatoes peeled, knife finished, hand cut into quarters and dipped to prevent discolouration.

Selected parsnips are peeled, cored and cut lengthways in to quarters. Freshly prepared in our on-site fresh produce facility.

Unwashed, Uncut.

Whole potatoes peeled, knife finished then hand cut into 25mm chunky chips and dipped to prevent discolouration

60-80mm.

Whole carrots, rumbled, topped & tailed and cut into 5mm slices.

Whole carrots, rumbled and topped & tailed.

Seedless.

Seedless.

Whole potatoes suitable for mashing, peeled, hand finished and dipped to prevent discolouration.

Whole carrots, topped & tailed and cut into 10mm batons.

Whole potatoes peeled, knife finished, diced to 20mm and dipped to prevent discolouration.

Class 1.

Whole, cored white cabbage sliced into 2mm wide shreds.

Whole, cored red cabbage sliced into 2mm wide shreds.

35/40