Here at CGC Event Caterers, how well we do our job relies heavily on who we work with and, just like the diners who dine on our creations, we want to know where our food has come from. Our Executive Chef, Andrew Donohue, carefully selects our suppliers based on quality first followed by their ability to consistently deliver for the breadth and scale of our growing business. CGC is proud to have a strong relationship (one which Andrew is very close to) with Delifresh: ‘Delifresh have been working with and supplying CGC for over 15 years.To work with a company of their size that delivers so much local Yorkshire produce and of such quality is second to none. They don’t just purchase local produce, they develop and work with farmers and growers which enables them to deliver new innovative food products, giving CGC’s clients the real taste of what Yorkshire has to offer.’
From 23rd September – 8th October British Food Fortnight, the biggest annual, national celebration of British food and drink takes place. It was established in the wake of the Foot and Mouth crisis in response to the fact that, though there are numerous food initiatives, projects and events taking place across Britain, there was no overall flagship event to bring them to the public’s attention. As part of the campaign we thought we would give you an insight into one of our suppliers who makes what we do possible.
Delifresh works closely with the team at CGC to supply a vast array of seasonal fresh produce along with an in-depth range of speciality ingredients, cheese and dairy. Based in Bradford, with additional strategically placed facilities in Cramlington and Widnes, they are truly the roots of the North, as they strive daily to inspire their customers by working closely with producers /growers across the region and beyond to ensure their product reaches our chefs in peak fitness and is available when required.
From their three facilities they are able to distribute effectively throughout the North of England. From Widnes in the West they distribute as far North as Lancaster and down to Shrewsbury in the South. Their Bradford facility distributes throughout Yorkshire and as far South as Birmingham whilst Newcastle delivers as far North as Alnwick and down to Middlesbrough in the South. This enables Delifresh the ability to deliver to us with ease depending on our event locations.
Robert Ramsden of Delifresh said ‘We pride ourselves on supplying innovation in all areas of the North, this is very close to our hearts and we are continually investing time and expertise into our supply base to ensure we can effectively grow and produce flavours that have previously only been available to ship in from abroad.
One showcase item that is truly inspirational is the work we have done over the last year with the team at Stockbridge House Cawood. Environmental damage from long logistical journeys impacts many, as countless tonnes of produce travel around the world every day. The team at Stockbridge, with our help, have created a bespoke unique fruiting crop of tomatoes that are grown through LED lighting. This new method of growth means it doesn’t matter what time of year it is, it may be -18 degrees or 30+ we will always have a local Northern crop of sweet and delicate tomatoes picked when 100% ripe and ready for the challenge ahead. In fact, you could have Northern grown tomatoes on your Christmas dinner plate, now that’s truly something magical’
The whole team at Delifresh are proud to engage with and offer the CGC team the service and product range they require to create the best guest experience possible. Watching the seasonal goods being adapted to create some outstanding dishes which offer a point of difference and a local seasonal touch is truly inspirational and energises all at Delifresh. The team at CGC are proactive in their development, fully engaged and continually push for new and exciting ingredients/methods. It’s great to be part of their journey and together we can really showcase the best the North has to offer.’
The list of Northern products we celebrate is truly endless and with all these amazing products at the chefs’ fingertips it enables them to cook with the seasons whilst connecting with the producer giving the plate and food the story it deserves. Something truly magical which is in season right now is the trusty Rose-Hip. This inspiring foraged item is easy to find and can offer a fruity edge to many dishes. It’s so easy to find it’s possibly growing in your garden and if not yours maybe your neighbour’s!
We work closely with James at Totally Wild who is our man who embraces all things wild, James is an expert forager and truly showcases wild food to its full. Every week we have something new to scream about it could be freshly tapped Beech Sap, Wild garlic buds to Rose-Hips, sloe berries & Mugwort the list is truly endless.’
Below is one of Rob’s favourite recipes and something you’ll see everywhere – now you know…
(easy to create and great to make – it’s something “Totally Wild” and different!)
500g of rose-hips
300ml of cider vinegar
150ml of water
150g of brown sugar
half tea spoon of salt
1 onion finely chopped & caramelised
Add rose-hips, cider vinegar and water to a large pan and heat with a lid on for 10 minutes (checking frequently).
Pour the mixture into a blender and blitz until smooth, then press the whole mixture through a sieve to remove seeds.
Add the mixture back into the large pan along with the caramelised onions, sugar & salt. At this point you could add flaked chilli or raisins if desired.
Boil vigorously for around 10 minutes until thickened.
Empty contents of the pan into clean jars and put a lid on it. This will store great for a long period of time.
For more information on British Food Fortnight please visit the website: lovebritishfood.co.uk