Suppliers

Gornalls Dairy Food

Gornalls Dairy Foods are a third generation family business established in 1910. We pride ourselves on quality and personal service. From the Gornall family farm in Goosnargh near Preston we have been farming & delivering dairy produce in our local area since the early 1900’s. In the early days a horse drawn cart was used to deliver milk to the residents of Goosnargh. The milk being poured directly from a large jug plunged into a milk churn balanced precariously on the rear of the cart. For many years the Gornall family offered the only doorstep delivery of dairy foods to the local community.

Over the intervening 100 years and with the demise of doorstep deliveries the family business has developed & diversified. Indeed for the last 40 years we have been supplying the restaurant, hotel, bakery and catering industries, with our unique high level of personal service. We understand the dairy business and together with our friendly family team are proud that we can offer an unbeatable combination of price and efficiency.

 

Ribble Farm Fare

We source the majority of our products locally from suppliers in the Lancashire area, ensuring a swift turnaround for freshness and consistency. We understand quality is very important to our customers and all our produce undergoes stringent quality control procedures.

 

Robert Wright & Sons

Robert Wright & Sons, owned and farmed by Philip Wright and his son Stephen.  A family business passed down from Stephens Grandfather Robert. Carrots are the main crop of the farm along with cereal, wheat and barley.

 

Wareing’s of Tarleton

Wareing’s of Tarleton is a family run business based in Lancashire, where it has grown from strength to strength for over 100 years. Situated in the salad bowl of England, Tarleton is the ideal location to produce the renowned quality of seasonal vegetables Wareing’s are known for.

Working together as a small family, Wareing’s produce 1st class produce that they sell directly to the customers at farmers markets throughout Lancashire.

Every year Clive tries to add another interesting and unusual item of produce to the ever growing list of produce that Wareing’s already grow.

Traditional lines are also a Wareing’s favourite, with them offering the season’s best: Purple Spouting Broccoli; Purple Cauliflowers; Pink Fir Apple Potatoes; Romanesco; Kohrabi – traditional green and purple; Fresh Beetroot- Red, Golden, Candy; Cavolo Nero and Kale – red and green. When in season Wareing’s supply!

 

Dewlay

Welcome to Dewlay Cheesemakers. We are a 3rd generation family cheesemaking business based in the market town of Garstang in the North west of England. The area has a long history of cheesemaking with records dating back to as far as the 13th century. Back then cheese was made on individual farms as a natural way of preserving the goodness in milk before the days of refrigeration. Dewlay have a purpose built dairy designed and built by the late Neil Kenyon which is one of the best in the UK. The family has been making cheese for over 50 years and pride themselves on producing the best cheese – “we are not ones to boast but our awards speak for themselves”.

 

Mrs Kirkhams

Mrs Ruth Kirkham began making Lancashire Cheese at Beesley Farm over 30 years ago. This was a skill she had been taught by her own mother, making her the third generation of cheese maker in her family.

They have done a lot over the years to help promote the cheese and more recently, ship it to as far as America. Around this time Ruth also changed the finished coating of her cheeses from wax to cloth bound and then buttered them. This helped the cheese mature better and to keep the flavour and texture.

 

Ann Forshaw’s Alston Dairy

Ann started with just one gallon of yogurt in her kitchen after attending an on-day course at Hutton College, Preston. Then in 1983 Ann Forshaw’s Alston Dairy was born and after starting in 2 Booths stores has grown from strength to strength ever since and in 1999 they moved into their new purpose built dairy in Longridge, Preston.

In 1980, Bolton Fold Farm came up for sale. The opportunity to actually own their farmland and house was too good an opportunity for Ann to pass up despite the fact that the interest rates were at 18% and their costs would move from £660 per year in rent to a mortgage of £1,360 per month.

It may have seemed a huge risk but Ann knew the value of the farm and worked on the belief that if it all went wrong they could always sell it. In 1981 Pinfold was also offered for purchase and they said yes to that too.

Not unexpectedly the first few months were a real struggle to the point where something had to be done. “By chance” Ann opened the post one February morning and there was a leaflet advertising a 1 day yogurt making course at Hutton College, Preston. Ann’s knowledge of yogurt at this point was the thick creamy product she bought to eat from the local shop. As a weight watcher she also recognised the importance of low fat and low sugar to that particular audience.  Armed with the knowledge from the one day yogurt making course Ann set about making low fat yogurt, sweetened with apple juice using the skimmed milk which at the time was a waste product on the farm from the cream that they made.

 

Coffee1652

The history of coffee and coffee houses in London is particularly revealing of how coffee shaped the emergence of modern society. The first coffee house opened in London in 1652. A man named Bowman, servant to a merchant in the Turkey trade, opened it in partnership with Pasqua Rosee in St. Michael’s Alley, Cornhill. An advertising handbill from the shop, The Vertue of the Coffee Drink, is preserved in the British Museum.

Our commitment to sourcing ethical and fairly traded coffee, tea and chocolate products, in conjunction with The Fairtrade Foundation and Rainforest Alliance – along with a range of coffees sourced directly from the farms and plantations on which they’re grown; where welfare, housing and health are directly funded by the coffee we buy – endorses our ethos of being a supplier you can trust implicitly.

HeathcoteandCo’s coffee blend was specifically designed by 1652 and helps promote the rain forest alliance.

 

Brew Tea Co.

At Brew Tea Co, we’re not lying when we say we love tea. We’re also not being very specific.

We love tea: the ritual; tea: the stress remedy; that sense of satisfaction you get from a solid brew? That’s why we’re here.

We reckoned if you could get even a smidgen of that feeling from ground-up factory-floor mystery dust tea, we could take things to new heights with the right approach. And after some {and by some, we mean a lot} of teething, we think we’ve done it.

We began life in Liverpool. We stocked an amazing range of teas, but we were novices and no match for the High Street. We learned many lessons in our little shop. But through the highs and the lows, one thing was solid: we could make tea more amazing.

In January 2012, we started up a wholesale-only business to do just that.

You might think that to start a tea business, you’ve got to know the tea business. In fact, the opposite got us to where we are today. All the tea bods told us that CTC was compulsory. Or that 2.5g bags were ‘how it was’. Makers were going for quantity, not quality. We wanted things to be better, so we would always ask, ‘… but, why?’.

We worked our way through our list of questions and challenges, and eventually started to pull it all together. We said ‘No!’ to CTC, and ‘Hell no.’ to 2.5g bags. And we fought in English Breakfast’s corner for three years because it’s a British staple, and one that should be perfect.

We do it all ourselves. We taste each batch, craft the blends, and hand pack it back at HQ. We even make our own teabags.

We’re here to prove that you can have your tea and drink it too.

 

Birtwistles Butchers

Birtwistles started life as a family butchers over 100 years ago. Since then the business has changed dramatically and none more so than in recent years.

In 2003 MJ Birtwistle & Co Ltd was established and marked the start of a new era in our history. Since then growth has been dramatic, with the business expanding from one site at Worsley to eight sites across the UK.

So in 2009 we founded Birtwistles Catering Butchers and took the huge step of moving into catering. We knew that we could offer something new and innovative to customers in this sector and we very quickly realised that we were right. Gone were the days of Birtwistles as a local butcher, we were now a rapidly expanding regional supplier. In 2010 we opened a new site in Irlam, Manchester and this allowed us to be able to attract and service national as well as regional customers.

In 2011 a new owner brought new investment, expertise and experience to the company as well as the vision to continue the journey from regional to national.

It’s four in the morning and the tranquil dawn silence is broken in farmhouses across Britain. Our specially selected farmers are preparing to face the day and take centre stage on the Dukesmoor journey.

These farmers breed and rear our cattle, allowing them to mature naturally over three years. You cannot rush perfection, that’s why our farmers take their time and we pay them a premium for a job well done. This relationship allows us to make assurances that all our cattle enjoy a calm, stress free life and a high quality diet.

The feed is also grown and prepared on the farms, so we can guarantee its quality. After all, if you want superior beef, you need superior feed. Our specially formulated mixture of straw, molasses, barley and oats aids the animals’ digestion and gives the meat a rich, textured, white marbling throughout. The cattle are free to enjoy this at their leisure as they graze naturally, which prepares them for the specialist cereal finishing diet they are given for their last hundred days on the farm.

Of course, there’s more to consistent marbling than the feed. This is why we exclusively source native British prime steers and heifers including traditional Beef Shorthorn, Hereford cattle and Aberdeen Angus. These breeds, reared to our unique specification, consistently deliver a higher standard of flavour, succulence and tenderness.

Patience, expertise and attention to detail are what make Dukesmoor special. We work with the best, we take our time and we do things properly. This way we can ensure that nothing spoils the succulent flavour and eating quality of the meat.

We slowly lower the temperature of the beef over ten hours until it’s chilled. This extra patience helps to guard against ‘cold shortening’, when the muscles contract and make the meat tough if the temperature is dropped too quickly.

An expert grader together with our Master Butcher then meticulously assess the shape, muscle, leanness and external fat development of every carcass to see if they meet our exacting specifications. It is then dry aged in a sealed chiller for fourteen days to reduce moisture and increase flavour. Nothing moves in this room. The door is locked and alarmed. It’s strictly no entry to ensure the integrity of the dry aging process.

After fourteen days, we release the door lock and debone the meat using a clean air injection technique that allows the butcher to accurately cut to our precise specifications. It is then vacuum packed for yet another fourteen days to complete the maturation process. The meat is then hand selected and a final detailed inspection is carefully undertaken. Then and only then is it approved to be worthy of the Dukesmoor brand. A more distinguished steak is now ready… are you?

 

Neve Fleetwood

Neve Fleetwood have been supplying fresh fish to the North West for over 30 years. Synonymous with the North West fishing industry, Neve Fleetwood goes back three generations to when it’s founders Chris and Gerrard Neve began going door-to-door, selling fish to local markets and restaurants. Our fish is sourced locally where possible, with Fleetwood fish market being on our door step. We also have strong links with other UK ports such as Brixham and Newlyn and overseas sources to provide shellfish and exotics. Neve Fleetwood supplies fish from sustainable sources and we work closely with non government organisations such as MSC, to ensure high standards are maintained within both our business and the industry as a whole.

Sourcing fish responsibly is paramount to our business. We passionately believe in promoting the most sustainable products available to us. We work closely with our fish and seafood suppliers, both mainstream and specialist. We have links with NGOs such as MSC to develop and market sustainable alternatives. We only ship fish across the country if they are not available locally; minimum food miles means maximum freshness.

Sourcing

Local fishermen

Local fishermen give us an amazing supply of the freshest fish available, from sea bass, plaice and gurnard, to brill, dover sole and turbot. We source many other sustainable varieties when in season.

Day boats

We work with local day boat suppliers as well as those in ports all around the UK  We buy prime fish from Milford Haven, Whitehaven and Brixham offering us a great choice of prime fish such as brill, turbot, red mullet and monkfish.

Coastal markets

We buy daily at our local Fleetwood fish auction.  We also have links to other coastal markets such as Peterhead, Lerwick, Scrabster and Ayr, enabling us to ensure full traceability from the vessel through to delivery into your kitchen.

Farmed fish

Farmed fish often features on core menu lines du to its consistent quality, availability and price. To enable us to guarantee responsible sourcing, we import directly from source, such as bass and bream from Turkey, Prawns from India, Salmon from Scotland and Norway.

Shellfish

We only work with small, specialist operators for live shellfish. In summer months we buy lobsters and crabs from UK coastal fish auctions and during the winter we import directly from Canada.  We have live shellfish holding tanks on our premises in Fleetwood, enabling us to guarantee ultimate freshness.