Fresh Produce

Whole swede topped and tailed, peeled and diced into 20mm cubes.

Whole potatoes peeled, knife finished then hand cut into 25mm chunky chips and dipped to prevent discolouration

Whole, cored red cabbage sliced into 2mm wide shreds.

Whole peeled red onion, topped & tailed and diced to 20mm (+/-1mm).

Cooked & vac packed, prepared beetroot.

Whole potatoes peeled, knife finished, diced to 20mm and dipped to prevent discolouration.

Whole washed potatoes, diced to 30mm with the skin left on and dipped to prevent discolouration.

Whole carrots, topped & tailed and cut into 10mm batons.

Whole Broccoli heads, trimmed of outer leaf and excess stalk base, cut into florets.

Whole carrots, rumbled, topped & tailed and cut into 5mm slices.

60/70

Whole carrots, rumbled and topped & tailed.

Whole cauliflower heads, trimmed of outer leaf and excess stalk base, cut into florets.

Whole potatoes peeled, knife finished then cut into 20mm chips and dipped to prevent discolouration.

Whole parsnip, topped and tailed and cut into wedges.

Whole potatoes peeled, knife finished, hand cut into quarters and dipped to prevent discolouration.

Whole potatoes suitable for mashing, peeled, hand finished and dipped to prevent discolouration.

Combination of citrus, clove & nutmeg.

Punnet.

Unwashed.

Citrus overtones with a bright, earthy & pungent flavour.

Ready-to-eat.

Pungent with a bitter & pine-like taste.

Strongly aromatic with an intense herbaceous flavour.

Layers of woodsy, savoury & mint flavours.

Notes of citrus, clove, anise & cinnamon.

70/90.

70/90.

70/90.

47/57mm

Av. 6 per kg

Whole potatoes suitable for roasting and chipping, peeled, hand finished and dipped to prevent discolouration.

60/80. Nets.

60/80. Nets.

Class 1.

Class 1.

Whole potatoes peeled, knife finished then cut into 15mm chips and dipped to prevent discolouration.

Whole carrots, topped & tailed and cut into 10mm batons.

Whole carrots, rumbled, topped & tailed and cut into 5mm slices.

Fresh & green with hints of citrus, clove & an earthy taste.

Whole potato peeled and cut to form flat, deep, round tablets of potato which are dipped to avoid discolouration. Packed in single or x 2 fondants per pack.

Whole smaller potatoes peeled, knife finished, hand cut into quarters and dipped to prevent discolouration.

A dry coleslaw mix of shredded white cabbage and carrot.

Whole potatoes peeled, knife finished then hand cut into 15mm chips and dipped to prevent discolouration.

A dry coleslaw mix of shredded white cabbage and carrot.

A dry coleslaw mix of shredded red cabbage, white cabbage, carrot and onion.

A dry coleslaw mix of shredded red cabbage, white cabbage, carrot and onion.

Whole peeled brown onion, topped and tailed and sliced to 6mm.

Whole, cored white cabbage sliced into 2mm wide shreds.

Fresh bunches spring onions.

Punnet