Market Report - UK Seasonal update 20 May 2013

The  Staff Canteen

The Staff Canteen

Editor 20th May 2013

IN ASSOCIATION WITH

In association with

  Hello all, Here’s a quick update on what’s different about next week from a plant & fungal perspective. Wild Mushrooms Morels cling on; we expect high prices to remain until the demise of the season in two weeks time. Turkish supply to start the week at Wild Harvest. Mousseron from Bulgaria return. We trust supply will improve and prices drop. St George could end any day, and supply is sporadic. We have received the first new season girolles from Turkey. Supply will dance around the globe through Bulgaria, Central & Eastern Europe, France & Scotland. The mainstay of the summer wild mushroom action looks, smells and tastes fantastic. A perfect apricot & pine scented pairing for light fish, vegetarian and poultry plates. Prices will drop to obscenely cheap in the guts of the summer months. Truffles Summer truffles from Italy - prices drop, quality improves. Fruits We tried a good spread of peaches and nectarines from North Africa & southern Spain this week. Two weeks needed, we feel, before we will add our name to the crop. Gariguette strawberries are excellent. UK strawberries need sun, approx two weeks off. Alfonso mangoes have hit a happy patch after a shaky start. Vegetables Multi-coloured radishes begging for a careful slide down a mandolin. The asparagus quartet-white, green, purple and wild. A plethora of foraged goods as highlighted last week. We will soon have to move to Scotland to prolong the wild garlic season. Poivrade baby violet artichokes. Where would you put edible flowers? Exactly between a vegetable and a fruit I guess? Leaving the botany to the less greedy, we have a fantastic spread this year. Jersey royal supply appears to be improving. As always this is only the tip of the iceberg; new products arriving daily….call 020 7498 5397 to find out more. Have a great week chef.

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 20th May 2013

Market Report - UK Seasonal update 20 May 2013

IN ASSOCIATION WITH