February Special Offers From 1st February – 28th February

HARLECH

Lots of great recipes for

THE pancake day inside

PERFECT
PANCAKE
Your personal
invitation to our OVER 140
2017 food and
drink expo on
SPECIAL
the back page OFFERS
www.harlech.co.uk
 HOT F R O M T H E

kitchen
FINE FOOD SPECIALIST AND
DEVELOPMENT CHEF
Steven Williams

I hate February! Basically it’s a month

longer than I’m prepared to tolerate icy
winds, and seasonal motionless. This is
mainly psychological and any sensible
animals hibernate.
In the kitchen the battle must be fought regardless.
Many of you are opening for the season or after
taking a cheeky break before sending out your
valentines evening or new seasonal menus. Those • 25g flour 48057 bring back to the boil. Add approximately 4-
others of you it’s probably just another month, but • sugar 6278 Remove from the heat 5 large spoons of
with a little bit more daylight than January. • 6 eggs 7914 and leave to cool. meringue and fold in
On these pages I’ve included a little pancake • 300ml milk 7164 2 Whisk the egg gently.
• 1 large dessert whites until stiff peaks, 4 Flatten off the
number, different from the norm. I know Gordon
spoon of pistachio add 25g sugar and ramekin and wipe
Ramsay used to do a savoury version with haddock
paste 31966 continue whisking for around with a clean
but I prefer pancakes sweet than savoury.
• Sugar and butter for 1 minute until a firm cloth.
The partridge dish is a cheeky little number. You can
greasing ramekin glossy meringue is 5 Place on a tray and
omit the risotto if you wish as it goes equally well with
1 Split the eggs, achieved. bake at 190 degrees
a little truffled quinoa instead. place the yolks in a 3 Grease the ramekin for 6-8 minutes until
We have some exiting new things going on at the bowl with 25g of the generously with butter risen and slightly
food show, if you have had your invite then you really sugar and whisk then sugar the lining. golden on the top of
should make the most of it and amble your way on together Add the Mix a spoonful of the the Souflee.
over to the Chefs Cuisine stand. flour. Boil the milk and pistachio creme Serve immediately
Not only will we be showing some interesting pistachio paste then patisser to a large with raspberry coulis
ingredients for you to sample but we will also have pour onto spoon full of or real chocolate

some friends of mine doing something never seen at egg/sugar/four mix meringue, then beat sauce.
Whisk briskly then together to loosen the
a Harlech show before. Don’t miss it.
return to the pan and creme pat.
Happy cooking!

2 harlech.co.uk 01766 810 810 CM< @harlechfoods

 Full o
f
Punch
Flavou y
rs

• 2 x 250g partridge 2871 for 55 minutes at 63 degrees Celsius, sugar with 25g of butter and a pinch of
• 4 x rashers of pancetta 3587 then remove. Pat dry and pan fry in the salt. Cover with a paper cartouche.
• 100g kale washed and shredded 8744 butter with garlic cloves until golden. Simmer until soft and glazed by the
• 50g Shallots finely diced 7299 Risotto sugar, salt and butter.
• 150 g risotto rice 83660 Sweat the shallot in a pan with some Blueberry sauce
• 1 carrot 5262 butter and crushed garlic clove, add the Place 200ml chicken stock, partridge
• 400ml chicken stock 3025 rice and stir for one minute. Add half the carcass in a pan and reduce until a light
• 50ml flax seed oil. stock and simmer for 15 minutes until al syrup. Add 30 g blueberries and boil
• 100g butter 7650 dente. Once cooked remove from the quickly to soften, add a small amount of
• Fresh thyme sprigs 664 heat and smoke for 30 seconds with the butter to give the sauce a nice sheen
• 1 punnet blueberries 5365 gun/chips. then add 10 large blueberries to finish.
• Garlic cloves Kale
• 25g sugar 37582 Wash the kale then blanch and refresh
• Smoking gun and apple wood chips before adding to a little flax seed oil and
Partridge a pinch of rock salt and ground black
Remove partridge breast and legs from pepper.
the carcass, wrap the pancetta around Carrots
the legs and place in sous vide cooker Peel and dice the carrots into 1cm cubes
along with thyme and 25g of the butter then cover with water, and a pinch of

Terms and conditions

All offers are subject to availability and may be withdrawn without notice. All details and prices are believed to be correct at
time of going to print, however, no liability will be accepted for any errors, inaccuracies or omissions. Brochure prices do not For this recipe go to our
include VAT which may be added to those products that come under prevailing legislation.
Pinterest February board Visit
All products are subject to availability whilst stocks last and pictures used may differ to actual products. Some pictures may
be serving suggestions. pinterest.com/harlechfoods
Harlech food service kindly acknowledges the support of the producers who have supplied images for use in our brochure.

harlech.co.uk 01766 810 810 CM< @harlechfoods 3

 Breakfast Offer £9.90
5301
£0.21 each
Currant Teacakes 6x8 List £17.49

Offer £7.50
3045 Raspberry Jam 1x3kg List £11.15

Offer £6.10
1848 Mixed Fruit Jam 1x3kg List £8.95

Offer £5.50
1852 Marmalade Tub 1x3kg List £9.25

Offer £7.50
3044 Strawberry Jam 1x3kg List £11.45

Offer
£18.50
£0.77 each
2950 Baked Beans
24x415g

List £23.09
Offer £1.60 8p per hash brown
7249 Hash Browns 10x1kg List £3.29

4 harlech.co.uk 01766 810 810 CM< @harlechfoods

 For
Valentines
Chocolate
Truffles

Offer £2.10 Offer £3.20

1117 MornFlakes Oatflakes
2378 Oatflakes 1x2kg
1x3kg List £4.39
List £2.99

• 100g plain or milk chocolate

• 75ml condensed milk
• 100g Madeira cake crumbs
• 50g ground almond
• 100g icing sugar
• cocoa and icing sugar, to decorate

Method

1. Melt the chocolate in a bowl over

a pan of simmering water. Once
melted, add the remaining
ingredients.

2. Roll into walnut-size balls with

your hands and pop into the fridge
on a plate to chill and set. Once set,
roll in cocoa or icing sugar. Will
keep in the fridge for 1 week.

Offer £2.10 Offer £2.10 For this recipe go to our

33923 oatbran muesli Pinterest February board Visit
76079 Plum&Almond Granola
1x500g List £3.25 pinterest.com/harlechfoods
1x500g List £3.25

harlech.co.uk 01766 810 810 CM< @harlechfoods 5

 QA
Preston Walker
Preston is an award winning chef with over twenty years experience. Working at his
family business Oak House, Preston strives to improve the standards of care cooking
across the sector. With expertise in special diets and nutrition for the elderly he regularly
provides training and guidance to individuals or professional organisations.We are looking
forward to welcoming Preston to our cooking demo stage at our Harlech food Expo.
1. How did you get your start in the
food industry? Whilst at school I had a
holiday/weekend job as a waiter
working at Hambleton Hall Hotel. It
took me 18 months to prove myself to
head chef Aaron Patterson and when I
left school I started a five year
apprenticeship in the kitchen. This is
where I discovered my passion for
quality ingredients and love of cooking.
2. What is your earliest food
memory? I have fond memories of
Berlin. My father was in the RAF and
stationed in Germany when I was 4
years old. Being brought up on meats
and cheese for breakfast, dining out on
German sausage and wiener schnitzel
and even sneaking a sip of gluhwein
when my parents weren’t looking!
3. What or who inspires you within
the industry? Good patient experience
and making a difference to peoples
lives inspires me. At Oak House I view
my residents as part of my extended
family. There’s no bigger compliment
than creating a dish for someone that
has been under the weather or off food
for a couple of days then seeing them
eat it. You see first hand the
improvement good food makes to
people, which is so rewarding.
4.What does 2017 hold for you?
I want 2017 to be the year we make
healthcare catering sexy. For too long
there has been a stigma about the
sector and standards of catering, which
I hope to change through sharing good
6 harlech.co.uk 01766 810 810
practice. I've recently taken the chair
position for the Midlands region of the
National Association of Care Catering
and excited about the rollout of a new
qualification for healthcare chefs which
will improve career pathways and attract
new blood into the sector.
5. How would you describe your
food style? I don’t necessarily think I
have a style as many people I cater for
require diets tailored to individual
needs. ….I do believe good nutrition
compliments medicinal care and a good
diet combined with exercise can help
protect against illness, relieve
symptoms of disease and improve
recovery times.
6. Do you have a favourite comfort
food? Favourite dish has to be steak,
chips and peppercorn sauce.
7. Do you have a favourite dish you
enjoy cooking for family? I’m not sure
about favourite dish but my wife quite
often gives me the "use it or lose it”
challenge! I return from work to find the
contents of the fridge with a short date
laid on the kitchen worktop, the
challenge is to cook dinner from the
mystery basket. Maybe it is my training
but I hate wasting food.
8. Is there a particular ingredient you
don’t like using or avoid using? Okra -
probably because its one of the only
ingredients I detest. It has no place in
my kitchen only the compost bin!
Show
Chefs
9. What food would we be surprised
to find in your fridge at home?
My favourite cheese, Vacherin Mont
D’or which is an extremely soft seasonal
cheese from the Alps. I always have a
well stocked cheese shelf and this is up
there with the best of them - just as
good as Cropwell Bishop Stilton or a
nutty mature Comte.
10. Do you have a signature dish?
I guess I have a signature diet not dish
which is pureeing foods for dysphagia
diets. Management of people with
dysphagia is done through modifying
the texture of food to make swallowing
easier and reduce the risk of aspirating
on food. Some of my recipes (which I
will be demonstrating at the show) are
pushing the boundaries of what can be
pureed with innovative techniques and
presentation.
11. What is your proudest kitchen
moment? In my restaurant days
cooking for the one and only Alain
Ducasse but more recently when Oak
House was awarded Care Establishment
of the Year 2012.
12. When you’re not in the kitchen
what would we find you doing?
When I’m not in the kitchen you will find
me fishing at a carp lake… if the sun is
shining.
CM< @harlechfoods
 QA

Sam Rain
Another Chef to be gracing our stage at the food expo is the lovely
Sam Rain, UK Junior Chocolate Master 2014 and Part of the winning
team on Bake Off Crème De La Crème. Now currently working with
HB Ingredients as there Sosa Development Chef.

1. How did you get your start in the
food industry? It all started back at
school when I did GCSE in catering, my
work experience was at Unilever where
they let me put my own dessert on for
the day and everyone said they liked it
so from there I decided I wanted to be a
Pastry Chef. I then went to college
where I did NVQ Level 2. From there I
went to work for Auberge Du Lac in
Hertfordshire after 6 months of my
being there they gained there first
Michelin star so I stayed there for a
further 2 and half years. It was on a
holiday in New York that I discovered
my love of chocolate so on my return I
booked myself on to a 5 day chocolate
school with Mark Tilling. Now I wanted
to specialise in chocolate I got a job in a
chocolate factory and went on to enter
myself in the Junior chocolate masters
competition, then being crown UK
Junior chocolate master in 2014. I then
went on to work for another chocolate
company and it was my time there that I
got a phone call from Mark Tilling
asking me to be apart of his team on
BBC Bake Off Crème De La Crème
which we won and was a massive
achievement and such an experience.
Now I work for HB ingredients as there
development chef which involves me
going around the country doing demos
to eager and passionate chefs with the
various products we sell into
Foodservice. I am also an Ambassador
for the Sosa Brand for the UK.
2. What is your earliest food
memory? My earliest food memory, I
would say is my mums cooking, we
always sat and had dinner together as a
family and she would also always make
our families birthday and celebration
cakes which was fascinating to sit and
watch.
3. What does 2017 hold for you?
So far I have many Tradeshows booked
in including Harlechs, demos around
the UK and a lot more recipe
development in our new kitchen. I hope
to inspire young people get into the
trade and also inspire chefs with new
ideas and new products.
4. How would you describe your
food style? I am a pastry chef at heart
so my favourite things to be making will
always be desserts or chocolate related,
I love bright colours & fresh flavours but
also love trying new things.
5. Do you have a favourite comfort
food? My comfort food would definitely
be chocolate, you can never have
enough chocolate.
6. Is there a particular ingredient you
don’t like using or avoid using?
I don’t like artificial tasting products at
all, I will always taste the puree or the
type of compound first before putting
into my recipes. I also avoid Kiwi but
only because I’m allergic.
7. Do you have a signature dish?
I have a signature chocolate which was
my chocolate from the junior chocolate
masters and it also made an
appearance on the bake off. I just love
everything about it, the flavours and
making it. It was a lemon verbena
caramel and raspberry ganache.
8. What is your proudest kitchen
moment? 100% being part of the
winning team on bake off crème de la
crème, was such an amazing
experience, great to work alongside
mark and helen. It’s an experience I will
never forget.
9. When you’re not in the kitchen
what would we find you doing?
I love going back home and spending
time with my family and friends so
chances are if I’m not at work I’m back
home in essex.

harlech.co.uk 01766 810 810 CM< @harlechfoods 7

 soup and breads

Offer £7.20 £0.90 each

8788 Medium Sliced White Bread 8x800g List £10.65

Offer £7.20 £0.90 each

8813 Thick Sliced Wholemeal Bread 8x800g List £10.69

Offer £17.00 £0.38 each

5124 Panesco Panini SesNigella 45x130g List £30.75

Offer £7.00 £1.17 each

69398 White Bloomer 6x800g List £9.85

Offer £7.20 £0.90 each

8787 Thick Sliced White 8x800g List £10.65
Offer £11.40 £0.19each
73784 Dough Ball 9” 60x185g List £18.99 Offer £7.20 £0.90 each
8796 Medium Wholemeal Bread 8x800gm List £10.65
Offer £12.40 £0.26each
86746 Dough Ball 12” 48x280g List £20.19

8 harlech.co.uk 01766 810 810 CM< @harlechfoods

 Pink
Cauliflower
Soup
Pink Cauliflower Soup is
tastylicious and totally vegan!
• 1 head purple cauliflower, remove
tough stem/leaves, break into pieces
• 1 medium potato, peeled and
chopped
• 1 cup water from boiling veggies
• 1 cup plain soy creamer
• 1-2 tsp maple syrup (optional)
• 1 medium shallot, sliced
• 2 tsp olive oil for sauté
• 2-3 Tbsp apple cider vinegar
spices:
• 3 dashes cayenne
• pinch paprika
• 1/4 tsp lemon pepper spice
• 1/2 tsp pink salt (add more or less to
taste) (note: you can spice however
you'd like. Garlic would be another
nice accent to add.)
• parsley & cauliflower florets as garnish
Offer £0.79 £1.45 each
9126 Single Tomato Soup 1x400g
harlech.co.uk 01766 810 810
1 Saute the sliced shallots in the olive oil
for 2-3 minutes until caramelized. Set
aside.
2 Boil a pot of salted water. Add the
cauliflower in pieces - and add the
peeled/chopped potato. Cook until
tender. Do not over cook! Drain water -
reserve at least 1 cup. (Yes the water will
be blue)
3 Add the cauliflower, potato, shallots (and
oil from shallots), soy creamer, spices,
maple and salt. Do not add the vinegar
yet. Blend on medium in a food
processor until smooth.
4 Add in the vinegar. You will watch the
colour intensify to a pinkish tone. Yay.
Blend on low. Do a taste test and add in
more pink salt if needed.
5 Your soup will be warm enough to serve
right away. Or store in fridge and reheat.
Offer £0.79 £1.45 each
9124 Single Chicken Soup 1x400g
For
Valentines
Raspberry &
Passion Fruit
Martini
• 100ml vodka
• 1 tbsp raspberry liqueur
• 50ml passion fruit juice
(we used Rubicon)
• handful of ice
• ½ passion fruit (optional)
• 1 tbsp Passion fruit puree 3731
Method
1. Put 2 Martini glasses in the
freezer for 5 mins to chill. Mix
the vodka, raspberry liqueur,
passion fruit juice, Passion fruit
puree and a handful of ice in a
jug or cocktail shaker.
2. Strain into the glasses and float
½ a passion fruit on the top of
each, if you like.
For this recipe go to our
Pinterest February board Visit
pinterest.com/harlechfoods
CM< @harlechfoods 9
 IN S E A S O N

Leek Pancakes
These easy, savoury pancakes pair the mellow sweetness of leeks with some punchy chilli
heat – served with an Asian dipping sauce, they’re delicious as a quick snack or light lunch.

Ingredients
• 100g (3 1/2oz) plain flour 4300
• 75g (3oz) ground rice or plain flour 3349
• 2 eggs, beaten 7914
• 1 tbsp olive oil, plus extra to brush 39742
• 2 leeks (about 300g), finely sliced 1035 frozen
• 1 garlic clove, finely chopped 5331 frozen
• 1 red chilli, thinly sliced
• 2 tbsp chopped coriander, plus extra to garnish
• 2 tsp sesame seeds 20113
For the dipping sauce
• 1 red chilli, finely chopped
• 2 tbsp soy sauce 3541
• 1 tsp sesame oil 46847
• 2 tbsp rice wine vinegar 13176
• 1 tsp sugar 9859

1 Whisk the flour, ground rice, 1/4 tsp salt, eggs

1 Lower & Control Blood Pressure
2 Eliminates Uric Acid in Gout
3 Lower Cholesterol Levels
lth
10 Hea 4 Healthy Nervous System
and 200ml (1/3pt) water into a smooth batter.
2 Heat 1 tbsp oil in a large nonstick frying pan.
Cook the leeks over a low heat for 10-15
minutes, until softened. Add the garlic and chilli
for the last minute of cooking, then stir into the
batter along with the coriander.
3 Brush the pan with a little oil and put 4 separate
tablespoons of the batter into the pan. Sprinkle
the top of each with some sesame seeds. Cook

ts
Benefi
5 Cleanses & Purifies Body the 4 pancakes over a medium to high heat for
6 Assists with Anaemia two minutes, then flip and cook for a further
s
of Leek
7 Consists Pre-Biotic* minute. Repeat with the remaining batter. There
8 Anti-inflammatory should be enough to make 16-20 pancakes.
9 Aphrodisiac 4 To make the sauce, combine the chilli, soy
10 Diuretic sauce, sesame oil, vinegar and sugar in a bowl.
*an ideal food source for certain types Drizzle half over the pancakes and serve the
of bacteria (life Bifidobacteria and remainder in a small bowl for dipping. Scatter
Lactobacilli)
with the remaining coriander to serve.

EathealthyLiveFit.com

For these recipes go to our Pinterest February board Visit pinterest.com/harlechfoods

10 harlech.co.uk 01766 810 810 CM< @harlechfoods

 Top 10
pancake
suggestions
Offer £16.80 Offer £11.20 £0.16 each
9525 Mash Potato 1x2kg List £20.45 15154 Beefeater Chips 4x2.27kg List £19.55

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73912 Thick Cut Chips 42493 Roasting Vegetable Mix
4x2.27kg List £19.55 1 x 1kg List £4.69

1. Squash, Goats Cheese and

Rosemary
2. Arnold Bennett
3. Vegan tomato and mushroom
pancake
4. Breakfast bacon and egg
5. Buttermilk Pancake
6. Veggie
7. Rhubarb compote with Vanilla
cr ème freche Pancakes
8. Crèpe Suzette
Offer £3.30 9. American Blueberry
6388 Savoury Spicy Wedges
10x1kg List £6.29 10. Chocolate, peanut butter and
banana
Offer 14.50 Basic pancake recipe - Serves 12
35055 signature stay crisp skin on
• 100g plain flour
4x2.27kg List £23.39
• 2 large egg
• 300ml milk
• 1 tbsp sunflower or vegetable
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16860 4” Baked Yorkshire Puddings
4x15 £13.45
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86080 Butter Crepes 20cm
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43817 3inch Yorkshire Puddings
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5761 Lemon Juice Lazy
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1030 Vegetables Casserole frozen
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1x1kg List £2.18 For this recipe go to our
Pinterest February board Visit
pinterest.com/harlechfoods
harlech.co.uk 01766 810 810 11
11
 Offer £14.00 £0.45 each
9676 Southern Fried Chicken Goujons Mini 1x2kg List £22.29
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47391 Beef LasagneVerdi 12x369g List £29.99

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4403 Breaded Mushroom 1x1kg List £6.45

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70751 Breaded Haddock 170-200g 1x18 List £34.89

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4726 Breaded Baby Camembert Rounds 10x50g List £7.05

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56276 SkinLess Battered Haddock 6-7oz 1x18 List £33.49

12 harlech.co.uk 01766 810 810 CM< @harlechfoods

 Offer £17.00 £0.57 each
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60286 Battered Cod 170-200 1x18 List £23.05

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9246 American Burger 48x113g List £32.99

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5624 Hot`n'Spicy Chicken sandwich 24x85g List £20.95
4795 Chinese vegetable spring rolls 40x90g List £18.89

harlech.co.uk 01766 810 810 CM< @harlechfoods 13

 2879 Chicken Gravy Granules 1x25ltr £17.65 £10.50
3007 Gravy Granules 1x25ltr £17.65 £10.50
3440 Gravy Powder 1x40ltr £18.39 £12.50
2358 Low Salt Gravy Granules 1x25ltr £17.65 £10.50
9128 Plastic Tub Gravy 1x30ltr £17.99 £11.20
2808 Vegetable Gravy Granules 1x25ltr £17.25 £10.50
5258 Bouillon Beef Paste 1x1kg £14.69 £10.20
2591 Bouillon Chicken Paste 1x1kg £14.69 £10.20
8297 Bouillon Vegetable Paste 1x1kg £14.69 £10.20

14 harlech.co.uk 01766 810 810 CM< @harlechfoods

 IT HAS TO BE
Foodservice

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£0.06 each £0.05 each £0.05 each £0.07 each £0.07 each
29111 Brown Sauce 71525 Dijon Mustard 23322 English Mustard 14451 Free Range Mayo 37585 Horseradish
Portions 200x10ml Ptns 250x7ml Hot 250x7ml Ptns 200x10ml Portion 200x10ml
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39575 Mint Sauce 62749 Salad Cream 81587 Tartare Sauce 81847 Tomato Ketchup 27145 Vinegar
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harlech.co.uk 01766 810 810 CM< @harlechfoods 15

 Unit List Offer
52066 Peri/Piri Marinade 1x450g £7.85 £4.50
84057 Lemon & Herb Peri/Piri Marinade 1x450g £7.85 £4.50
49953 Mild Peri/Piri Marinade 1x450g £7.85 £4.50
41091 Hot Peri/Piri Marinade 4x450g £7.85 £4.50

16 harlech.co.uk 01766 810 810 CM< @harlechfoods

 Offer £12.90 Offer £49.00 Offer £6.50 Offer £6.00
1060 Curry Sauce 14793 Coconut Milk Powder 3128 Fish Batter mix 6627 Thick & Chunky Salsa
1x2.5kg List £20.35 CASE 6x1kg List £93.65 1x3.5kg List £8.55 1x2.3kg List £9.35

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7629 Sweet Chilli Dip Sauce 29599 Dark Soy Sauce 1305 Hoi Sin Sauce 52288 Onion Liquid Reduction
1x1t List £4.95 1x2lt List £10.69 1x1lt List £6.85 12x90g List £17.15

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harlech.co.uk 01766 810 810 CM< @harlechfoods 17

 Offer £2.40
5012 Whipping Cream Kerrymaid
1x1lt List £4.75

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2612 Apple & Blackberry Filling 3562 Black Cherry Pie Filling
1x2.5kg List £16.25 1x2.5kg List £11.45

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3563 Strawberry Pie Filling 3584 Apple Sauce
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1x1kg List £11.95
1x3kg List £13.09 1x2.5kg List £11.55

18 harlech.co.uk 01766 810 810 CM< @harlechfoods

 Offer £17.50 £0.58 each Offer £17.50 £2.19 each
9836 Beef and vegetable pastie 1x30 List £25.95 8525 Welsh Oggie Giant Unbaked 8x530g List £21.49

Offer £5.25
2672 Quiche Lorraine & Crispy Bacon 1x12" List £9.75

Offer £5.25 Offer £19.00 £0.53 each

2104 Tomato & Basil Paste Quiche 1x12" List £9.75 5758 Cheese & Onion Slice 1x36 List £29.49

harlech.co.uk 01766 810 810 CM< @harlechfoods 19

 Our Best ice creAm
FreeZers & stoCk dEals
IncReasE yoUr fOotfAll Now!!!
Top SelLing
StaTe oF arT, eNergY Ice CreAmS & biGgesT
effIcieNt fReezEr 2017 inNovaTionS

+
pay
Get £509
+vat
Ice Cream
WalL’s vIsta 12 leD WorTh oVer
Rrp*
£410
Dimensions (mm):
1000(w) x 650(d) x 880(h)

SelEct The Deal thaT is rigHt fOr yOu

You
Get
FREEZER

NAME Wall’s Wall’s Wall’s Wall’s Wall’s Slimline Wall’s

Queue 6 Vista 6 Vista 18 LED Econic 12 Maxivision III LED Maxivision III LED
DIMS WxDxH (mm) 751 x 461 x 825 680 x 650 x 880 1500 x 650 x 880 1257 x 707 x 957 816 x 882 x 1333 1266 x 882 x 1333

ICE CREAM
Over £270* Over £270* Over £470* Over £545* Over £410* Over £545*
WORTH RRP

You Pay £359 +vat £359 +vat £609 +vat £679 +vat £1,209 +vat £1,359 +vat

for more information on how to transform your business in 2017

call Harlech Foodservice Ltd, 01766 810 810
*Value of ice cream at RRP +VAT. For the avoidance of doubt, retailers are free to set their own retail prices. Promotion valid until 28th February 2017.
We reserve the right to change any of the freezer branding, prices and free stock levels published here without notice. All values are correct at the time of being printed.
Orders subject to Unilever UK Ltd terms of business. See www.wallsrefrigerationsolutions.com for details. Wall's branded freezers are purchased subject to a condition that the customer
agrees to stock Wall’s impulse ice cream in 68% of the freezer space and that the unit will remain Wall’s branded.
Unilever UK Ltd Registered in England & Wales No 00334527 Registered office: Unilever House, Springfield Drive, Leatherhead, KT22 7GR

20 harlech.co.uk 01766 810 810 CM< @harlechfoods

harlech.co.uk 01766 810 810 CM< @harlechfoods 21
 desserts

Offer £8.90 £0.47each Offer £12.50 £0.83 each

8040 Sticky Ginger loaf cake 1x19pp List £14.95 6575 Squidgy Lemon Traycake 1x15ptn List £15.19

Offer £12.20 £0.81each Offer £8.70 £0.62 each

4534 Toffee Traycake 1x15ptn List £15.39 7459 Caramel Apple Pie 1x14pp List £13.59

Offer £13.60 £1.13 each Offer £9.00 £0.75 each

6442 Raspberry &White Chocolate Cheese Cake 54487 Apple Pie Gluten Free 1x12pp List £10.49
1x12pp List £19.99

22 harlech.co.uk 01766 810 810 CM< @harlechfoods

 desserts

Offer £11.90 £0.85 each Offer £12.60 £0.90 each

7883 Belgian Chocolate Tart 1x14pp List £18.29 5714 Banoffi Pie 1x14pp List £19.05

Offer £8.90 £0.63 each Offer £13.50 £0.96 each

4815 Lemon Tart au Citron 1x14pp List £13.19 77130 Black Cherry Bakewell Cake 1x14pp List £21.19

St s
d
Daviy
Da
Offer £11.50 £0.96 each Offer £22.75 £0.24 each Offer £16.10 £0.40 each
6270 Key Lime Pie 7689 Welsh Cakes 7308 Scones Fruit
1x12pp List £14.95 1x96 List £29.95 1x40 List £22.65

harlech.co.uk 01766 810 810 CM< @harlechfoods 23

24 harlech.co.uk 01766 810 810 CM< @harlechfoods
harlech.co.uk 01766 810 810 CM< @harlechfoods 25
26 harlech.co.uk 01766 810 810 CM< @harlechfoods
harlech.co.uk 01766 810 810 CM< @harlechfoods 27
 Top 3 Tea, Coffee
Herbal and biscuits
Teas

1. Chamomile tea -
relaxes mind and soul
Chamomile tea is a great relaxing
herbal tea used to calm the soul and
mind. Chamomile tea is also anti-
inflammatory, antibacterial and
antifungal and can improve digestion,
irritable bowel disease and colitis.

2. Ginger Tea -
improves immune system
and reduces digestive
disorder and nausea
Ginger tea made from the roots of
ginger is an effective herbal tea for Offer £7.90 £0.05 each
treating motion sickness and nausea. 27788 Green Tea 6x25 List £11.95
This great anti-inflammatory herb
also improves digestion and helps to 89067 Raspberry 6x25 List £11.95
reduce the pain of arthritis, joints and
28069 Earl Grey Tea 6x25 List £11.95
muscles. The powerful antioxidant in
ginger tea is great for reducing stress 31035 English Breakfast Tea 6x25 List £11.95
and cleansing chemicals and free
radicals accumulated on our bodies. 63850 Peppermint Tea 6x25 List £11.95
Ginger is also a great herb for fighting
cold and reducing menstrual cramps.

3. Green Rooibos Tea

(with lemon grass) -—
high in antioxidants and
can fight cancer and
improve vascular health
Green Rooibos Tea originally grown in
South Africa is known for its two
powerful antioxidants called
aspalathin and nothofagin. Green
Rooibos Tea is naturally grown
caffeine free tea and the powerful
antioxidants in Rooibos Tea can fight
free radicals and cancer cells. The
powerful antioxidants in Rooibos Tea
known as Chysoeriol can improve
vascular health by enhancing
circulation and lowering cholesterol
Offer £7.90 £0.05 each
and blood pressure.
£21.90 £0.02 each 8387 Teabags Envelopes
For this recipe go to our 3236 PG tips 1x1150 £39.89 1x200 List £10.69
Pinterest February board Visit
pinterest.com/harlechfoods
28 28
28 CM< @harlechfoods
 e
Pomegranat
J u ice

Offer £21.00
36837 Azera Nescafe 500g 1x500g £31.85

• 2 small grapefruits
• 2 juice oranges
• 2 tangerines
• 1/2 lime
• 2 pomegranates

Offer £20.00 £0.50 each
67736 Azera Latte Sachet 1x50x18g £30.99
Method
Use a citrus press or a juicer to
Offer £14.00 £0.07 each juice the grapefruits, oranges,
2455 Decaff nescafe sticks 1x200 £19.25 tangerines, and lime. Juice the
pomegranates (2/3 cup juice) into
a separate bowl. Divide citrus
juice among 3 glasses. Top with
pomegranate juice, which will
settle to the bottom, and serve.

Offer £8.90
75p each

Buy
9329
Bottle Green Pgranate &

3 get
Elderflower
Offer £7.45 12x275ml List £12.95

1 FREE
1984 Choc Fudge Cookies 18x60g
2587 Fruity Oat Cookies 18x60g
3001 TripleChoc Cookies 18x60g For this recipe go to our
Pinterest February board Visit
pinterest.com/harlechfoods
harlech.co.uk 01766 810 810
29 29
29
29
 .......................................................................... ...........................................................................
10 Best
Selling
Crisps
(from last year)

1 Cheese 6 BBQ

................
2 Salted 7 Beef

...
3 Cheese 8 Prawn
46p 40g ...................... and Onion Cocktail

Offer £5.50
50
0 4 Salt and 9 Sour Cream
61002 Originall Vinegar
67589 BBQ 10 Lightly
21935 Sour Cream & Onion
n 5 Hot Pepper Salted
45374 Paprika
/ Chilli
12x40g List £8.45*
..............................................................................................................
...............
Traditional
Pork Scratchings It‘ s real simple.
They taste real good.

30p 35g
Special Offer £14.50
50
25690 Collier’s Crisps 8692 Strong Cheese & Onion
3871 Ham & Mustard 1258 Jalepeno Pepper
68p per bag 6052 Roast Ox 5444 Sweet Chilli
3954 Pork Scratchings
Offer Price £7.50 1x20x18g List £9.45* 7547 Sea Salt 4356 Sea Salt & Black Pepper
Unit 48x35g List £17.79* 6643 Sea Salt & Malt Vinegar

30 harlech.co.uk 01766 810 810 CM< @harlechfoods

For the
love of
Burgers
Method
1. Heat the oil in a frying pan and fry the onion for about 5
mins or until soft. Leave to cool slightly. When cool, put
the onion in a large bowl with the mince, egg, bashed
crackers, chilli, garlic, ketchup and brown sauce, and mix
well to combine. Divide the mince into 6, roll into balls
and flatten each into a nice fat burger.
2. Put the flour on a plate, dab each burger to the flour on
both sides, then transfer to a baking tray. Wrap with cling
film and pop in the fridge for a couple of hours.
3. Heat oven to 200C/180C fan/gas 6. To make the Ingredients To save time you can always
wedges, put the sweet potato on a baking tray and drizzle • 1 tbsp Olive Oil , plus extra for order our own already made up
with olive oil. Sprinkle with paprika, season, then give drizzling 39742 burgers
them a good shake or shuffle around with your hands to • 1 red onion, finely chopped • 8 oz fresh gourmet burgers
make sure they’re well coated. Roast for 30-40 mins 5318 44461

depending on how crisp you like them. Make sure you • 500g lean minced Welsh beef • 6 oz fresh gourmet burger
give them a good shake a couple of times to ensure they 6069 or turkey 9696 34462

cook evenly. • 1 egg 7914 • Turkey Burger 69052

4. When the wedges have been cooking for 10 mins, • 12 cream crackers, bashed to
drizzle the burgers with a little olive oil and put them in fine crumbs 2978 For the wedges
the oven to cook with the wedges for the remaining 20-30 • 2 tsp chilli paste • 4 sweet potato, cut into
mins, flipping them halfway. 5 Serve the burgers in the • 2 tsp garlic paste wedges
rolls with your choice of toppings, and a good helping of • 1 tsp each, tomato ketchup • 2 tbsp olive oil
wedges on the side. 6401 and brown sauce 7463 • 1 tsp paprika
• 2 tbsp plain flour 4300 Or you can buy our frozen sweet
• 6 Pretzel burger bun toasted, potato wedges 65560
to serve 46645
• toppings of your choice (relish,
chutney and salad ), to serve

For these recipes go to our

Pinterest February board Visit
pinterest.com/harlechfoods

01766 523464
BWYDLYN@HARLECH.CO.UK www.bwydlyn.co.uk
harlech.co.uk CM< @harlechfoods 31
YOUR PERSONAL INVITATION TO OUR

FOODSERVICE
EXPO 2017
10-5, TUESDAY 28TH FEBRUARY AND
WEDNESDAY 1ST MARCH
AT VENUE CYMRU, LLANDUDNO

Join us and be inspired

REGISTER NOW AND BE IN WITH
A CHANCE OF WINNING AN iPAD

Go to www.eventbrite.co.uk
Search Harlech expo
For more information go to
www.harlech.co.uk