Market Report - UK Seasonal update 22 January 2014

The  Staff Canteen

The Staff Canteen

Editor 22nd January 2014

IN ASSOCIATION WITH

In association with

 

Hello All, Wild Mushrooms Prices dropping nicely as the Portuguese season gets into full flow.
  • Girolles-Portugal
  • Chanterelle Grey & Yellow Legged-Portugal, Spain & France
  • Trompette-Portugal
  • Pied de mouton-Portugal
This is likely to be our shape until the mighty morel pops up at the end of February, and the mousseron & St George crop is harvested in April. South African cep can appear at any point until April, but our people on the ground are saying “Too hot”. Truffles We say arrivederci to Italian whites and ??? to fresh Chinese truffles. The price of black winter truffles from Perigord & Italy has come down, and the quality is excellent. Fruits
  • France’s favourite late harvested Passe Crassane pear is in excellent shape.
  • Clementines, Seville & blood oranges are heading up our massive citrus offering.
  • Whilst air freight is never to be taken lightly, it’s hard to ignore the quality and variety of exotic beauties coming out of Asia.
I’d rather buy a perfect lychee than a below par South African plum. Our extensive frozen puree and whole fruit range from Sicoly is certainly worth looking into if you would like a peach flavour for example in January. Vegetables European weather conditions are wet and windy, but Jack Frost isn’t getting a look in. A cold spell will wipe out certain delicate crops, especially in the foraged arena. Everything is pointing to early season starts to traditional springtime beginnings. I’ll keep an eye on my garden’s transplanted wild garlic crop for a powerful pesto.
  • Rainbow chard, black cabbage and purple sprouting broccoli are still in great form.
  • The elegant January spring cabbage is readily available.
  • We have listed the Label Rouge, buttery pompadour spud.
  • Wild cabbage and the garnish friendly three cornered wild garlic now supplement our foraged food range.
  • I expect an early start to the saline and impressive looking barba di frate (monk’s beard) or agretti as it is also known, & the French are already offering white asparagus from the South.
Forced rhubarb from the Yorkshire triangle is most definitely worthy of our support. Whilst I risk teaching my grandmother to suck eggs, here are some interesting points about this lovely crop. As ever this is only the tip of our produce iceberg, please call our team on 0207 498 53 97 for the full offering.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. 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 - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 22nd January 2014

Market Report - UK Seasonal update 22 January 2014

IN ASSOCIATION WITH