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Traditionally smoked and cured fine foods
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Traditionally Smoked &Cured Fine Foods
Introducing our NEW range offabulous award winning
All at SPECIAL OFFER pricesfor the whole of May!
Our Award WinningLancashire Kippers will give orbring back a taste that peoplestrive for. All our Herring issourced from the North EastAtlantic/Peterhead. They aresmoked over blendedhardwoods, to give thatwonderful flavour and goldensheen, using no dyes,flavourings or additives.
4972 Lancashire Kippers - Fillets (1 pair)Avg 170g List £2.75*
Award winning 4114 Lancashire Kippers - Whole (1 pair)Avg 350g List £2.95*
Page 2 01766 810 810 to place your order or for more information
Lancashire Kippers
SmokedSpectacular
Unit(avg) List
5916 Smoked Scottish Salmon - long sliced 1x200g £6.95*9364 Smoked Scottish Salmon Sides - D cut per kg £19.95*6328 Smoked Scottish Salmon Sides - unsliced per kg £19.95*6818 Smoked Scottish Salmon Sides - long sliced per kg £21.95*8027 Kiln Roasted Scottish Salmon Sides per kg £21.95*6357 Thai Sweet Chilli Kiln Roasted Scottish Salmon Sides per kg £22.95*
Raised in crystal clearwaters on theWest Coast of Scotland,our sustainable salmonhave inimitable qualities;deep pink flesh and a firmsucculent texture. Drycured over Cheshire rocksalt and slowly smokedfor 12-18 hours over ourown blends of hardwoodto create the finestsmoked salmon availablein today’s market.
Salmon
AwardWinning
Page 3
Smoked FishDelicous
Unit (avg) List
3943 Smoked Plain Mackerel (2 fillets) 1x200g £2.75*2057 Smoked Peppered Mackerel (2 fillets) 1x200g £2.85*5462 Smoked Lemon & Parsley Mackerel (2 fillets) 1x200g £2.85*8791 Smoked Herb & Garlic Mackerel (2 fillets) 1x200g £2.85*7591 Smoked Lime, Chilli & Coriander Mackerel (2 fillets) 1x200g £2.85*
3299 Smoked Trout Fillets (1 pair) 1 pack £4.75*9745 Naturally Smoked Haddock - line caught 1x200g £3.50*4773 Smoked Halibut Loin 1x100g £7.75*8428 Smoked Yellow Fin Tuna Loin 1x100g £7.75*6411 Traditional Arbroath Smokies (1 pair) 1x475g £8.95*
The Port of LancasterSmokehouse has createda wide selection oftraditional and specialistsmoked fish. Withnumerous awards andaccolades, any selectionof these productsguarantees to enhanceany deli counter orrestaurant menu.
Page 4 01766 810 810 to place your order or for more information
Potted Shrimps Landed daily on theshores of Morecambe Baythe Smokehouse addstheir own butter andspices to create thisluxurious delicacy whichcan be enjoyedthroughout the year.
5070 Morecambe Bay Potted Brown Shrimps12x56g List £42.50*
Indulgent
Page 5
Our 2012 Great Taste Gold3 Star Award Winning SmokedSilver Eel Fillets are nowconsidered a delicacy amongstconnoisseurs. They are firm andmeaty in texture, with a richflavour. Skinned and trimmed,they are scrumptious servedwith horseradish sauce andcrusty bread, or why not try itwith fresh potato salad andspiced beetroot?
8705 Smoked Silver Eel FilletsAvg 100g List £6.95*Scrumptious
Page 6 01766 810 810 to place your order or for more information
Smoked Silver Eel Fillets
SmokedUnit (avg) List
7064 Smoked Gressingham Skin On Duck Breasts 2 breasts £8.95*5988 Smoked Skin On British Chicken Fillet 2 fillets £5.50*3878 Black & White Pudding Roulade 200g £2.99*
Our passionate chefshave created a selectionof the finest, succulentmeats to grace anytable.
Traditionally cured andsmoked to produce themost succulent anddelightful smoked meatsavailable today. They areready to serve, or areequally delicious warmedthrough & served with hotdishes.
Meats
Succulent
Page 7
Special Offer Pricesheld for the
whole of May!
List prices and special offer prices are Nett. Offers from 1.5.13 to 31.5.13. Subject to availability. E & OE. www.harlech.co.uk
Order thesegastronomic delights,before 12 noon onTuesdays, fordelivery the sameweek.
Traditional methods of preparation & curing - Superb flavour & award winning quality
In order to ensurethat we maintainmaximum shelf-lifeof these premiumproducts, we will beselling them on a‘bought to order’ basis.
Orders will betaken on Mondayor Tuesday of eachweek, for delivery onThursday, Friday orSaturday. Thank youfor your co-operation