The Fine Food Company is an established wholesale supplier of high-quality speciality food for chefs, operating across Somerset, Dorset, Wiltshire, Hampshire Bath and Bristol.
We supply a wide range of fresh, ambient and frozen food products of the highest standard to the catering industry, sourcing fresh, handpicked produce direct from speciality food markets and manufacturers.

We regularly visit New Covent Garden & Smithfield Market, London to source and supply a comprehensive range of wholesale food products for our customers’ requirements. Our suppliers include local specialist food producers for specific products such as game, meat, dairy and all seasonal produce.

We understand the importance of service and operate a reliable next day delivery service. We also provide a next day courier service to areas outside our standard delivery zones.
Our friendly, service orientated and experienced team will be able to advise you on our full range of wholesale food products.

What's good in April?

ENGLISH ASPARAGUS

Although the season is very short, British asparagus is well worth the wait for its unbeatable flavour and freshness. Asparagus can be lightly steamed or boiled to bring out the fragrant flavour, which can be enjoyed simply covered in butter or dipped in Hollandaise sauce. Or for something a bit more special why not try Griddled Scallops with Asparagus, Crème Fraiche and Sweet Chilli Sauce, or for an Oriental twist try Pan Fried Duck Breast with Asparagus and Toasted Sesame Soy Dressing.

WILD GARLIC

In the UK, wild garlic has many peculiar identities – ‘bear’s garlic’, ‘devil’s garlic’, ‘gypsy’s onions’ and ‘stinking Jenny’ are just some of them. It’s no surprise that this seasonal ingredient is called so many names – it gives off an incredibly pungent smell in the wild. Unlike common cultivated garlic, it’s the leaves that are eaten rather than the bulbs. The taste is more delicate too, similar to the flavour of chives. Wild garlic can be stirred into risottos or omelettes, added to soups or used in sauces to accompany meat and fish.

CAULIFLOWER

Delicious roasted with spices like cumin and coriander and served with a good sprinkling of sea salt and a squeeze of lemon or try making a lighter cauliflower cheese by parboiling and then roasting cauliflower florets on a buttered roasting tray with a sprinkling of Parmesan. The cauliflower stalks make great Crudités.

MORELS

Morels are wild mushrooms found all over the British Isles. This distinctive mushroom has a pitted honeycomb-like fruit body and is hollow inside. It can only be found in the wild and is highly prized. Morels can be stewed, added to omelettes or eggs en cocotte, or chopped up and used in sauces to serve with steak. Or simply fry them in butter or olive oil and serve on toast. They are often used dried (but never raw) and are excellent in all mushroom dishes and as additions to stews and casseroles. They’re particularly good with chicken and are considered among the best mushrooms, along with ceps and chanterelles.