Golden indulgence: A sundae made with McVitie’s Gold Billion Bar

If you’re looking for a sundae that feels just a little more extra, this recipe is your golden ticket.

Using McVitie’s Gold Billion Bar, you’ll turn a classic ice cream treat into a crunchy, caramel-filled masterpiece that looks as good as it tastes.

Try this quick and easy recipe … serves one and only takes seven minutes to prepare!

Ingredients

1 Gold Billion Bar

2 scoops vanilla ice cream

1 scoop chocolate ice […]

Take your recipes to the next level…

Bring bold, street food-inspired flavour to your menu with Korean Chicken Loaded Fries; a craveworthy dish that embraces the ‘Big fusion, no rules‘ trend.

Featuring Chefs Selections Battered Chicken Fillet Bites tossed in a sticky, Korean-style glaze made with gochunjang paste, Chefs Selections honey, soy sauce, rice wine vinegar and lime juice, this dish is layered over Chefs Selections super crunchy skin-on fries and topped with chilli, spring onion, black and white sesame seeds, and vibrant pickled red onion.

The result? A perfect balance of sweet heat, crunch, and tang that’s bang on trend and built to impress.

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Zane Fell completes painting & decorating apprenticeship with flying colours

We’re delighted to celebrate the success of Zane Fell, who has officially completed his Level 2 Painting & Decorating Apprenticeship at Carlisle College—and impressively, he finished ahead of schedule. Zane’s quick learning, prior experience, and strong work ethic allowed him to complete the two-year programme early, demonstrating true dedication to mastering his craft.

His journey was supported by us, as we provided valuable workplace training and mentoring throughout the apprenticeship. A key figure in Zane’s success was his mentor, Stuart Pattinson, who played a pivotal role in guiding him on the job.

“Zane is a […]

Introducing Three Hills Gelato

We’re excited to introduce Three Hills Gelato – a truly local, handcrafted gelato made in the heart of Cumbria – now available to our customers as part of our artisan range.

A fresh chapter in Cumbrian gelato

Three Hills Gelato is based on the edge of the Lake Dstrict at Park House Farm, Torpenhow. Their gelato is made using traditional Italian recipes and the finest local ingredients.

The name Three Hills Gelato pays homage to its roots in Torpenhow, a village whose name intriguingly means “hill, hill, hill” in three ancient languages.

From Pasture to Pot: Farm-to-Scoop Freshness

What truly […]

Cheers to the years: our Long Service Award recipients

Celebrating dedication: our Long Service Awards

We believe that loyalty, dedication, and hard work should be celebrated. Our team is the heart of our success, and we’re proud to recognize and reward the milestones our employees achieve through our Long Service Awards.

These awards are a way of saying thank you — for the years of commitment, the wealth of experience, and the invaluable contributions our team members bring to the table every day.

Recognising milestones with meaningful rewards

We […]

Our food show was a record-breaker!

After a six year absence, our food show was back and it was bigger and better than ever.

Held on Tuesday, 11th March, at the Carlisle Racecourse, the event attracted 1,100 visitors and showcased an impressive 97 suppliers, making it the busiest one-day show in our history.

From established industry giants to local artisans, the food show was a vibrant celebration of quality produce, innovation, and culinary excellence. Renowned brands such as Whitby Seafoods, Lamb Weston, Heinz, and Coca-Cola were among the many household names present, drawing significant attention from attendees.

However, it wasn’t just the big brands […]

AUTOMATION FOR A BETTER, SAFER KITCHEN

 Food business operators in the retail and catering sector are required to provide allergen and dietary information and these requirements are set out in law.

Natasha’s Law came into effect on 1^st October 2021 and pre-packed foods sold directly to the consumer must to be correctly labelled.

The following information is required: food name, full list of ingredients, allergen information.

This food labelling system helps you manage your menus and ensure your labelling practices are up-to-speed!

Just how easy is it to use?

Toggle […]

Delivering Success

Caterforce Conference 2024

The Caterforce conference is held every two years and this year it was held on Thursday 7th November at Wembley Stadium.

The nine members of the buying group came together to connect with a wide range of suppliers from across the country; we got to catch up with friends, new and old, to learn about the future direction of the buying group and its members and how suppliers can support our future growth.

Firstly, the team were excited to be at such a fantastic venue so there were a few photos taken to commemorate the moment!

Our 21-day dry aged beef

We have been selling quality fresh meat for generations and today butchery remains at the heart of what we do.

Every week we purchase live cattle from trusted local farmers to our agreed specifications of fat cover and conformation.

About the dry aged process

We mature whole sirloins and whole ribs of beef on the bone in our dry aging room. The beef is placed on custom-designed racking in the chiller where temperature, air flow and humidity are all closely monitored and maintained. These factors all help create an environment which enhances the texture and flavour of the meat.

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