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Newsletter – Friday 12th January 2018

 Good Buys

From everyone here at Arthur David, we hope you have had a joyful Christmas season and wish you a prosperous new year!
We look forward to working with you in 2018 and to continue to supply you with top quality fresh produce and fine foods.

 As we welcome the New Year we are also welcoming some fantastic stocks of fruit, especially Apricots, Nectarines, Plums and Peaches, all from South Africa and great seasonal dessert fruits.
We are also sourcing Red and Green Grapes from South Africa and Strawberries from Spain. All Berries are marvellous at the moment especially the Raspberries, Blackberries and Chilean Cherries.
We have some lovely Seville Oranges, which are perfect for making delicious marmalade, the season is very short on these so make sure you don’t miss out!
Why not add some colour to your menu in January with our Rainbow Bunched Carrots, Purple Sweet Potatoes, and Red Kale? The colours will brighten up any plate and they are all currently suburb quality.

 There is still some wonderful quality English produce in season such as our dark green Savoy Cabbages, Leeks and Spring Greens.

Seasonal Info
 
 Product of the Month

Have you planned your Valentine’s menu yet?!
From the 7th of February we will have heart shaped fondant potatoes available for Valentine’s Day, along with a range of Fine Food Items. Watch this space!

Weather conditions have affected the growth of Broccoli therefore it isn’t consistent. A favourite of ours, Purple Sprouting, cannot be harvested in the frost and as the weather has been exceptionally cold there is a halt on harvesting and a shortage of this product.

Once the frost melts the purple sprouting will continue to grow and can be harvested again. However, there is some good news in the brassica family as our Kenyan Tenderstem is excellent quality!
Moving into the new year we have moved on to Cold Store Potatoes, resulting in a slight price increase, and moved on from Tri Colour Chantey Carrots to Duel as the White Chanteys have finished, they are still just as delicious! Bunched Baby Veg is limited at the moment, a good alternative is 200g South African Punnets, the season will start again in the spring.

 Just to Note

Here at Arthur David Food with Service, we are always looking for ways to improve the service we give to our customers. We are also aware of our environmental impact and the ever increasing cost both financially and environmentally of packaging we use. Therefore we have recently carried out a trial of delivering our goods in plastic trays rather than cardboard boxes.

Although we collect and reuse Arthur David branded boxes we feel we could improve this for our customers, reducing the amount of waste we produce in the process. As mentioned above this will reduce packaging waste for our customers, it will also improve transportation and reduce the chances of items being damage and over a period of time save us money that we currently spend on packaging allowing us to remain as competitive as possible.
The feedback from the trial has been overwhelmingly positive and we have made the decision to expand the trial, in the coming weeks, to all our customers. You may have a visit, if you haven’t already from a member of the team to discuss the changes in full. We greatly appreciate your support and cooperation on this project.


We now have the first of the season of Yorkshire Rhubarb and it is our product of the month!

Botanically, Rhubarb is a vegetable but its thick, fleshy stalks are treated as a fruit.
Its tart taste is unmistakable and is so tart it’s unable to be eaten raw.

Therefore, it should be cooked with plenty of sugar and can be paired with sweet flavours and complimentary fruits such as blueberries and strawberries.

Yorkshire Rhubarb is the first of two crops in the year. It is forced, grown under pots, particularly in what’s known as the ‘rhubarb triangle’ around Leeds, Wakefield and Bradford.

The first crop of the season has a delicate flavour, is more tender and deeper in colour. It is known for being grown in the dark harvested in candlelight to avoid photosynthesis turning them green and tough.

The increasing trend of infused gins has recently brought a new market to the growers of this elite food. So, whether you are making a cocktail or crumble Yorkshire Rhubarb is a must have to put a kick into January.

 
 
 
 

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