Market Report Sponsored by Oakleaf European Newsletter # 30

The  Staff Canteen

The Staff Canteen

Editor 10th May 2011

IN ASSOCIATION WITH

Kindly supplied by Oakleaf European

An exciting new take on Live from Rungis

 

Apricot

The selection is growing a little now and we have the loose packed Currot (a paler apricot but it can have some flavour when ripe), and cell-packed fruit of a high quality such as these Sunsweet. The fruit has a lovely blush and will be great to eat when fully mature.

Edibal Flowers

Two more varieties have started this week - acacia and the dark blue corn flower or bluet on the left.

Cebette

A very pretty early season spring onion that can almost be sweet to the taste. This week saw some of the best examples we have seen, being very long and slim.

Yellow Watermelon

The Spanish melon season is starting and we now have these yellow fleshed watermelons as well as the more traditional striped and dark skinned seedless varieties which tend to have a deep crimson flesh that would compliment or contrast the yellow.

Navel-Powel

Although this is a good orange to eat, the real point here is the calibre - calibre 1. It is HUGE! Lovely and juicy and I would imagine that it would make lovely large segments too.

St George

Both St George and Girolle are arriving by air from Spain and Portugal. Both seem to be a little large in the stalk, particularly the girolle, but (for the time of year), they are really good quality.

Lemon

The very popular untreated lemon from Italy is back on the market. The flavour has been very good so far and is not just sharp. It has the added advantage of being unwaxed so the skin can easily be used too.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 10th May 2011

Market Report Sponsored by Oakleaf European Newsletter # 30

IN ASSOCIATION WITH