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 June?


Pod, purée and serve with a little fried garlic; blanched podded broad beans and peas, add some fried onion and serve with grilled halloumi and torn mint leaves. Top and tail very young broad beans and serve whole, in their pods, with a chunk of pecorino and some bread.


Ohh, yes peas! For those sunshine days and cosy evenings why not try pea, spinach and potato cakes, Cajun pea and potato salad with spring onion dressing, pan fried salmon with a pea and citrus crush or perhaps simply peas on toast.


When they are young, try them lightly cooked in butter, braised or roasted or even eaten raw in salads. The main crop turnips which are larger and coarser and more similar to swedes can be boiled and mashed or used in soups and stews. As the bulbs get bigger so the flavour becomes more pronounced.


Dark-green winter cabbage with attractive, crinkled and blistered leaves and a robust flavour and texture. Steam, boil or braise, add to hearty peasant soups or stuff rolled-up whole leaves with a savoury minced meat and rice mixture.


Cook and drizzle with olive oil or melted butter or a handful of grated parmesan; add to a cheesy pasta bake; stir-fry in groundnut oil with chopped garlic and dry fried cashews, adding a drizzle of toasted sesame oil to the pan just before cooking ends.


They can be sliced thinly and eaten raw, cooked on a griddle, in a stir fry, or fried in a light batter as chips, grated and added to a quiche, or dressed up in a creamy lemon sauce and served with pasta, Recipes for courgettes come in as many shapes and sizes as the vegetable itself: varieties of this summer vegetable can range from small and flying-saucer shaped, to dark-green and tennis ball-sized, to long and yellow.


Although the season is very short, English asparagus is well worth the wait for its unbeatable flavour and freshness. It is incredibly versatile, quick and easy to prepare and cook and there is no waste. How about asparagus, pancetta and parmesan linguine with chive cream or maybe beef and asparagus salad with honey dressing, radishes and cherry tomatoes? We have purple, white or the classic green.

For more, visit our seasonal page.