Fresh Produce

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

Whole carrots, rumbled and topped & tailed.

70/90.

70/90.

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

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

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

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 potatoes peeled, knife finished, then cut into15mm chips. The whole potato is passed through the machine and we include all pieces, including the thin and small pieces. This results in a 'traditional' chip shop style with small crispy pieces alongside the 15mm chips. Prepared with care in our on-site fresh produce preparation facility.

Fresh Prep Onions Whole Peeled 2.5kg Vegetables Prepared

Av. 6 per kg. 80-100mm

Plump and vibrant plums. Super sweet and rich in flavour.

Echalion Shallots

Fresh garlic bulbs Av. 8-10 per kg

Spanish peppers, they are small (about 5cm long) colours can range from bright green to yellowish green. The taste is usually mild but around 10% are particularly hot.

Spanish peppers, they are small (about 5cm long) colours can range from bright green to yellowish green. The taste is usually mild but around 10% are particularly hot.

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

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

Punnet

Vac-Pac.

60/70

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

Fresh Aspaagus. One bunch is 250g.

Plump and vibrant plums. Super sweet and rich in flavour.

Selected parsnips are peeled, cored and cut lengthways in to quarters. Freshly prepared in our on-site fresh produce facility.

60-80 mm.

70/90.

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

Seedless.

Seedless.

Echalion Shallots.

Whole parsnip, topped and tailed and cut into wedges.

Selected carrots are peeled, then cut lengthways in to quarters. Freshly prepared in our on-site fresh produce facility.

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

Unwashed, Uncut.

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

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

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

Unwashed.

Punnet.

Fresh bunches spring onions.

80-100mm

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

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

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

Ready-to-eat.

Class 1.

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

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

Contains a mixture of Mizuna, Rocket, Bulls Blood, Red Chard, Red Pakchoi and Red Mizuna depending on product availability.

Washed salad leaves. A mix of Lollo Rosso, Endive, Apollo, Red Chard.