Market Report Sponsorsed by Oakleaf European Newsletter #12

Peter Evans

Peter Evans

Executive Chef 30th August 2010

IN ASSOCIATION WITH

Fruit and Mushroom with Robin

Fruit and Mushroom with RobinFrench figs are just beginning to get going again and some sweet, if delicate, examples with a deep red interior are available. Black skinned fruit from the Sollies region are also starting but will be better looking in a week or two. Other soft continue to be good and readily available. Apricots are finishing and it is proving harder to find good quality fruit with the sort of flavour we have all become used to. Peach and nectarine are good and the flat examples superb to eat. Plums are starting to take over a bit with all sorts of colours are sizes available but nothing touches my favourite - the greengage. The French apple season is beginning to o, but apart from Akane (Prim Rouge), the only other variety around is Reine des Reinettes and it is too small and too immature for listing yet. Orange fleshed melons continue to bne superb and great value even if the dull weather is not stimulating taste buds much.

Vegetable and salad with Matthieu

The squash season is getting underway. Outstanding products from local growers include broad leaf chard with a high percentage of white, superb leafy celery and cherry wine tomatoes from our "˜almost' organic grower. Now is a great time to play with beetroot with varieties like Capaudine and striped Chioggia and plenty of other coloured varieties too. Cooked versions are also available.

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

Peter Evans

Peter Evans

Executive Chef 30th August 2010

Market Report Sponsorsed by Oakleaf European Newsletter #12

IN ASSOCIATION WITH