Market Report - UK seasonal update 15 December 2014

The  Staff Canteen

The Staff Canteen

Editor 16th December 2014

IN ASSOCIATION WITH

This week's market report from Wild Harvest features two types of truffles, white and perigord and Passe Crassane pears as well as a whole host of other fruit and vegetables currently in season which you can see below:

Wild Mushrooms & Truffles

Relatively mild conditions in Europe have prolonged the wild mushroom season this year.Perigord truffle Prices are therefore still keen on trompette, chanterelle (grey & yellow) and pied de mouton. The king of the marbled interior has hit town in the form of the mighty Perigord truffle. Our suppliers are telling us the black autumn truffle season is over, but nature has a habit of throwing up some unexpected bargains when the main flush has finished. We are also selling the Italian black winter truffle. We are still enjoying a remarkably stable and good value white truffle season. This normally runs out of steam (almost politely) just after New Years Eve, but with abundance and mild weather so far this season who knows.

Fruits

Passe-Crassane-PearsThe French favourite late cropping Passe Crassane pear has hit the market. With it’s full shape, balanced acidity and gentle aniseed notes for once I’m not going to argue with French taste. Here’s a short list of some other fruits worthy of the table during late December in the UK:
  • Cranberries
  • Chestnuts
  • English & French Apples
  • French & Italian pears
  • Clementines
  • Quince
  • Kaki
  • A range of exotics including affordable lychees and custard apples

Vegetables

With few additions on the vegetable front, I’m taking a moment to share a recipe from my colleague’s family Christmas spread in France. Blanch crosnes aka Japanese artichokes to start the cooking process, then complete the job in the cooking juices of your goose just prior to serving. An aspect of our vegetable range in good shape is listed below:
  • Adult and baby parsnips
  • Crosnes, parsley and chervil roots
  • Ironbar pumpkinsCrosnes
  • Hokkaido, spaghetti, potimarron & acorn squash
  • Genuine AOC protected Roscoff onions
  • The mighty choux de Bruxelles
  • Italian puntarella and cima di rapa
  • A fine spread of specialist carrots, beets and radishes
 

Game

The first bird in, is the first bird out of season in our green and pleasant island. We say “see you onGrouse the glorious 12th to grouse. Supply of other furred and feathered wild beasts remains strong running into the New Year, with a noticeable switch from partridge to pheasant demand this year. Have a look at the previous market report here to see what other Christmas favourites are on offer. As usual, this is just a small selection of what we have on offer. Call in on 020 7498 5397 to speak to the team about what other treats we have in store for you today.

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 16th December 2014

Market Report - UK seasonal update 15 December 2014

IN ASSOCIATION WITH