Chef's Selection: May/June

Welcome to our new Chef’s Selection! Kevin Shand, Regional Manager and Chef, is kicking us off with his guide to our newest ranges and ingredients that are perfect for this time of year.

‘This month I am most excited about the addition of Picualia Oils to our product range. We are now sole food service distributor for the multi award winning Picualia range that I loved the minute I tried it. I first met Wizzy & Tara from Picualia UK at Scot-Hot 2017, and their passion for the Oil range was plain to see. The team had the opportunity to taste the range from Picualia last week, and we sampled everything from their family reserve through to their stunning Exclusive Reserve. You can read all about their oils here.

Moving on to a range that we have been selling for a few years; the multi award winning Artisan Dairy produce from Katy Rodgers. I believe there is not better time of year for fresh Scottish Crème Fraiche, Crowdie and Natural Yoghurt. Katy Rodgers Crowdie works very well with any starter, and their Crème fraiche works well with Seafood and accompanies any Callebaut chocolate dessert so overall it is a must on all menus that support Scottish Farmers.

Katy Rodgers Yoghurt is the perfect addition to any breakfast menu, and works great alongside the new range of Stoats Muesli and Granola which we brought in earlier this year. Stoats have produced the new range specifically for food service and it includes Orange, Cherry and Almond Scottish Oat Granola, Rustic Raspberry and Apple Scottish Muesli and their Perfect Scottish Porridge Blend of jumbo and flaked oats, for the perfect porridge every time.

I am delighted that we have managed to secure regular supply of Scottish Smoked Chicken and Duck Breast. There is no better time of year to introduce a cured/smoked meat board and add in some garnishes such as the Scottish Fruit Co fruit cheese; Rhubarb and Blackberry would be the perfect accompaniment for the new smoked meats.

Last, but by no means least, a mention for Imaginative Cuisine. We were fortunate enough this month to have Rick and Ian join us to showcase their range, producing the delicious plates below for us to try.

Their Freshburst Pearls, Smoked Sunblushed Tomatoes and Tom Berries would make the perfect addition to any meat board, spring salad or fish main course.’