Independent food suppliers

I've been going to a physio in Maidenhead recently and saw that there is an Italian supermarket opposite, which apparently people travel from far and wide to go to. I'm only just starting to explore their stuff but they certainly have a wealth of things from Italy and Spain that i don't see anywhere else, and a very well priced deli.
They don't really have a web presence, although i see the are on facebook. It's just called the Italian shop. I think they are mainly a wholesaler but with a mini supermarket open to the public. If there are any products i should see if they have, then i would love to hear. When I've mentioned it to friends who have an interest in food, they have just replied, 'yes, great isn't it, we thought you knew about it' o_O:(
 
I've been going to a physio in Maidenhead recently and saw that there is an Italian supermarket opposite, which apparently people travel from far and wide to go to. I'm only just starting to explore their stuff but they certainly have a wealth of things from Italy and Spain that i don't see anywhere else, and a very well priced deli.
They don't really have a web presence, although i see the are on facebook. It's just called the Italian shop. I think they are mainly a wholesaler but with a mini supermarket open to the public. If there are any products i should see if they have, then i would love to hear. When I've mentioned it to friends who have an interest in food, they have just replied, 'yes, great isn't it, we thought you knew about it' o_O:(

Do they have fresh porcini?
 
Have just reached maximum meat in the fridge (a free pig's head has tipped me over the limit) otherwise I would have gone for it... Next time... Thank you!
A bit of thread resurrection as I was looking for the 'quick' short ribs method led me to find this, which If I'd seen it at the time I would certainly have noticed. I think a free pig's head would tip anyone over the limit!

Also Leon's comment about lockdown being over before he got the chance to try on the pass. Little did we know...
 
Ha i was just thinking about that Chris!

Also - we have a new puppy - who is normally very well behaved and never jumps up at you. EXCEPT yesterday when I was preparing the OTP short ribs for today’s braised beef. He couldn’t help himself poor thing.
 
they had previously been sous vided 65c with salt for 24 hours. Frozen and thawed and the bone cut from the meat with a sharp flexible blade.

bones roasted in a hot oven for an hour. A braise - a packet of bacon with celery carrots, leeks, bouquet garnis, 3 bottles of wine 1.5l water. Reddie the braise down to half sieve and and the meat.
 
Just seen that The Cornish Cheese Company are selling off a load of matured blue cheese that was originally intended for restaurants but now has no home. They are offering a 1kg truckle of well matured Cornish Blue for £16 inclusive of UK delivery. Duly ordered one...
Thankfully the 2kg and 5kg choices were sold out!
thx for the heads up
 
Fujian rice or my version of it anyways!
A new discovery of Pesky who presumably get the scallops from Hand-picked-scallop.co.uk. Super sweet, shucked 2 days ago, shipped yesterday, arrived today, delicious, just fabulous comfort food. I guess in theory 12 scallops would feed 3? Not here, not tonight, not ever! The last watermelon radish from Wellocks got pickled with a few chillis, a perfect counterpoint of vinegar, chilli and crunch.F9139A24-E2FE-4673-A96D-C76FDB5B065D.jpegFAAEDDE3-1D9A-42BF-8413-8AF4A70F9D75.jpeg
 
I noticed an article by Mark Hix in the paper a couple of weeks ago that mentioned he’s teamed up with a fish supplier to do a monthly box. Turbot and scallops sounded too good to resist, so I didn’t. Two, sizes — small/medium and six cleaned, on shell scallops designed for two, or a large turbot and 12 scallops for four (with the proviso that the turbot might be two small/medium ones rather than one large. We got a single large one, a four kilo beauty. Thoroughly recommended at 80quid delivered for the four person turbot and scallops combo.99673A9F-AC88-4D1D-89F7-E7EAB5DA6109.jpeg5DFA7012-365E-4267-AAEA-06CAF58A10B7.jpeg7E1E81E0-FBB6-4C7A-8F97-99D72FAF0B56.jpeg

I broke the fish down this morning, getting five or six steaks, a couple of half quarter fillets, and some scraps. Getting through the bone took a sharp, heavy knife and a mallet. Just cooked a couple of the steaks to a Nathan Outlaw recipe involving a sauce made from the head and trimmings plus a bottle of champagne, and a good slug of cream. Again recommended.
 
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