Independent food suppliers

Ian Russell

Ian Russell

Location
Birmingham
Richard Zambuni

Richard Zambuni

Location
London and Connecticut
Alex Jagger said:
Awesome, Richard!

(Having always done so myself) I recently read that storing in rice isn't the best option.

How to Care For Truffles - The English Truffle Company

Guidance and tips on how to care for truffles to keep them in good condition for as long as possible.
www.englishtruffles.co.uk www.englishtruffles.co.uk

Anyone used this company at all?
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Thanks for the tip Alex. I was given the truffle in the rice when I bought it. It’s been removed from the rice now!
 
Alex Lake

Alex Lake

Location
Deep South of Cambridgeshire
That's interesting. I wonder if a cheese-safe style thing would work? That was a suggestion I had from Patricia Michelson years back - a large tupperware container with a damp tea towel in the bottom, and then some other plastic lid/plate to keep the cheese from actually getting damp. Finding somewhere that's cellar cool can be the tricky bit these days.
 
Alistair Scott

Alistair Scott

Location
London
Alex Lake said:
I wonder what else one might put in? Eggs seems like the obvious choice. Maybe cheese would fight back?!
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Rice is the trad option, which we did courtesy of the Girona courier and didn't seem to have any ill effects. I do recall taking a vegetarian lady to Quat' Saisons many moons ago where they basically fed her endless truffle based dishes, several based on eggs that had been stored with the truffles.
 
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Alex Lake

Alex Lake

Location
Deep South of Cambridgeshire
Alistair Scott said:
Rice is the trad option, which we did courtesy of the Girona courier and didn't seem to have any ill effects. I do recall taking a vegetarian lady to Quat' Saisons many moons ago where they basically fed her endless truffle based dishes, several based on eggs that had been stored with the truffles.
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But according to the English Truffle Company "We do not recommend that you store your truffle in rice. It will remove all of the moisture and a lot of the aroma from the truffle."
Mind you, if "Kitchen paper" is the same as the stuff I know as "Kitchen Roll", that might also absorb some moisture?
 
Chris Davies

Chris Davies

Location
Cheshire, uk
We ordered meat from Bone and Block butchers in Liverpool last weekend. Callum Edge.

Very impressed. Iberico pressa and especially the pluma were as good as we’ve had (preferred them to the Basco ones) and their Prussian dry aged beef was quite something. It must’ve been hung for a long time as it tasted very mature, not too funky though and deeply beefy and slightly blue cheesey (in a good way). It wasn’t the most tender but the flavour was lovely. Its from Finland and apparently has won best beef in the world ever or something like that 2 years running.

This was up there with the Ledbury short ribs, Malloys (Cambridge but online too) ex dairy cow, QCH beef and Heritage meats hogget.20210221_191144.jpg20210221_200859.jpg
 
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Thom Blach

Location
London
I have in pre-lockdown days, Dan. They seem to have moved quite upmarket in the meantime, they used to have plenty of British meat in addition to American and Australian. Non-Wagyu meat was fine but nothing to get excited about.
The pricing of some of their more bog standard stuff looks weird and sometimes extortionate-5kgs chicken breast £25, 5kgs chicken wings £30 ??
 
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Paul Day

Location
London
Tom Shelley said:
I’ve tried their Aussie and US wagyu and found them pretty good for the price. The Japanese wagyu was pretty disappointing though. Iberico pork was good as well
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These posts got me wanting to try a bit of Wagyu tonight. Haven’t had it recently. So ordered some from Dinings this evening. Better than expected. Japanese A4. Just needed a quick reheat. Kokuryu “88” was a very nice drink with it all.

A shame Fortnums no longer stock Japanese Wagyu. Whatever source they had, it was superb, and initially it was priced very reasonably for the quality.


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Andrew Stevenson

Andrew Stevenson

Location
NW England
Courtyard Dairy also has a fascinating sounding online tasting on 22nd March:
two batches of three cheeses, each made exactly the same way but matured differently: Baron Bigod with a fluffy white Brie rind compared with the same batch specially washed on the outside, Sinodun Hill Goats’ cheese at three weeks old and a more-aged version, and finally Devon Blue matured normally under foil versus allowing it form a natural rind.
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That is just splendid turophiliac geekery.

Naturally I have booked on it.
 
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