Market Report in association with Wild Harvest, 11 March 2013
In association with
Good morning Chef
The weather is still rotten in England, so no asparagus yet.
Southern Europe is warming up a treat however,
Wild Mushrooms
Morels are perfect from Turkey. Our prices hold for next week, but expect a drop the
We are due a box of trompettes from the US on Tuesday to establish whether they justify the high price tag.
South African cep is growing, but only enough to support the internal market. Nothing like enough to stick on an airplane. Things can change overnight if the conditions are right.
Portuguese & Spanish mushrooms cling on.
Prices are up, quality is down and availability becoming a problem.
Truffles
The last week of Perigords if the pickers find any over the weekend.
Italy will prolong the melanosporum season by a week or two.
We expect a 2 week fresh truffle gap this year.
Bianchetto are at their best.
Fruit
Tomato quality is almo
European pears and apples cling on.
Alfonso Mango quality is a shipment by shipment seesaw.
Gariguettes strawberries are another week off.
Blood oranges are excellent but the season is in its final push.
A cusp month for fruits really. If I was a pastry chef I’d be sticking rhubarb and caramalised bananas on the menu. Not on the same dish obviously.
Vegetables
Yorkshire rhubarb in good supply.
We expect a little champagne rhubarb from the Wye Valley next week.
Pink fir apple potatoes are in good condition, and provide a great knobbly stop gap before the arrival of the mighty Jersey Royal.
The first half decent peas are coming from Southern Italy and broad beans from S
We will follow these flavour packed pods through France and into the UK to finish the season at the end of the summer.
White asparagus is excellent and now affordable from the South of France.
I’m sure we will blink and be eating a culinary quartet of purple, green, white and wild asparagus.
Wild garlic has come down in price as the rest of the UK’s growth catches up with the Atlantic drift assisted Cornwall.
Not long now until the foraged offering really opens up to include such delicate delights as sweet cicely and wild pea flowers.
Artichokes are in excellent condition and we expect the first of the poivrades any day soon.
Some new lines
Here are some new buddies:-
- Icing & caster sugar
- Iberico Sobrasada
- Iberico Presa
- Loue Free Range Duck
- Kid Goat
- Sliced and cubed pancetta
- Wild rice
- Israeli cous cous
- Red organic quinoa
Sosa
- Crispy wet proof strawberry
- Umami powder for meat
- Umami powder for fish
- Lotus spoon
- Free Mould
- Spaghetti kit
The above is just the tip of the iceberg, products shifting daily.
Call in to find out more 020 7498 5397
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