Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

UK Ingredient/Equipment Source


Recommended Posts

Wild Harvest in London (I think)  020 7498 5397

we pronounce it ver-juice but I wait to be corrected!

I just looked verjus up on www.m-w.com and it doesn't have a listing. Verjuice does. So, if you're pronouncing it as verjuice, I don't see how you could be wrong. :raz:

I have not yet been to the New Covent Garden and it's been on my list of places to visit for over a year. If I don't make it this trip, I'll make it on a future one.

I responded to the same question a few posts back on the same thread! :wink:

http://www.kaikitchen.co.uk/erol.html

Excellent website for new zealand produce, including both red and white verjuice. And I think you can spell it either way.

Helen

You sure did. My bad. I'm only in London for a week so I don't have time to get a delivery from Kai Kitchen. I had no idea that verjuice came in red, but why wouldn't it. If nothing else, I'm getting an education on verjus/verjuice. :biggrin:

- Kim

If you want to make an apple pie from scratch, you must first create the universe. - Carl Sagan

Link to comment
Share on other sites

does anyone have suggestions for where i can buy maraschino cherries that don't look as if they glow in the dark and cause hyperactivity in children ? Preferably with stalks attached ?

Gethin

Link to comment
Share on other sites

You sure did. My bad. I'm only in London for a week so I don't have time to get a delivery from Kai Kitchen. I had no idea that verjuice came in red, but why wouldn't it. If nothing else, I'm getting an education on verjus/verjuice. :biggrin:

- Kim

Link to comment
Share on other sites

anyone know where I can get good quality fozen puff pastry?

I'm making mille feuille but too lazy to make my own puff pastry :raz:

yet too stuck-up to settle for supermarket / saxby-et-al.

"so tell me how do you bone a chicken?"

"tastes so good makes you want to slap your mamma!!"

Link to comment
Share on other sites

anyone know where I can get good quality fozen puff pastry?

I'm making mille feuille but too lazy to make my own puff pastry  :raz:

yet too stuck-up to settle for supermarket / saxby-et-al.

I've bought it from Baker & Spice before - ring ahead to make sure they've got some - you have to buy (IIRC) four sheets at a time but hey, it's puff pastry, that's not a hardship.

Fi Kirkpatrick

tofu fi fie pho fum

"Your avatar shoes look like Marge Simpson's hair." - therese

Link to comment
Share on other sites

anyone know where I can get good quality fozen puff pastry?

I'm making mille feuille but too lazy to make my own puff pastry  :raz:

yet too stuck-up to settle for supermarket / saxby-et-al.

I've bought it from Harrod's.

If you want to make an apple pie from scratch, you must first create the universe. - Carl Sagan

Link to comment
Share on other sites

  • 4 weeks later...

Not in London (sorry) but MSK will post it to you! 01246 412211!

http://www.allium.uk.net

http://alliumfood.wordpress.com/ the alliumfood blog

"Life should not be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, champagne in the other, body thoroughly used up, totally worn out and screaming - Whey hey what a ride!!!, "

Sarah Poli, Firenze, Kibworth Beauchamp

Link to comment
Share on other sites

Knife sharpening, preferably lessons? I have 4 Japanese whetstones and several high-quality sashimi and santoku knives but am petrified of ruining them. They were last sharpened at Aritsugu in Kyoto.

I'm also looking for Iwatani gas canisters and Japanese charcoal-the smokeless kind that can be used in a small tabletop brazier.

Link to comment
Share on other sites

Knife sharpening, preferably lessons? I have 4 Japanese whetstones and several high-quality sashimi and santoku knives but am petrified of ruining them. They were last sharpened at Aritsugu in Kyoto.

I'm also looking for Iwatani gas canisters and Japanese charcoal-the smokeless kind that can be used in a small tabletop brazier.

If you're in London, I'd recommend the Japanese Knife company - they have offices in Kilburn. They will resharpen your blades - properly - and give lessons on how to do it yourself. They also have a video.

"Gimme a pig's foot, and a bottle of beer..." Bessie Smith

Flickr Food

"111,111,111 x 111,111,111 = 12,345,678,987,654,321" Bruce Frigard 'Winesonoma' - RIP

Link to comment
Share on other sites

Is this the same as Bernard Anthony? His cheeses are incredibly difficult get ahold of. I recently tried (along with J Day) his 4 year Comté, and it was mind boggling.

"Gimme a pig's foot, and a bottle of beer..." Bessie Smith

Flickr Food

"111,111,111 x 111,111,111 = 12,345,678,987,654,321" Bruce Frigard 'Winesonoma' - RIP

Link to comment
Share on other sites

Is this the same as Bernard Anthony? His cheeses are incredibly difficult get ahold of. I recently tried (along with J Day) his 4 year Comté, and it was mind boggling.

it might be, as it was the comte which blew my mind at sketch.

never tasted anything like it.

do you have any contact details?

A meal without wine is... well, erm, what is that like?

Link to comment
Share on other sites

Knife sharpening, preferably lessons? I have 4 Japanese whetstones and several high-quality sashimi and santoku knives but am petrified of ruining them. They were last sharpened at Aritsugu in Kyoto.

I'm also looking for Iwatani gas canisters and Japanese charcoal-the smokeless kind that can be used in a small tabletop brazier.

try Korin in New York, they have a great DVD. Korin.com

M. Schmidt

Cafe909.com

Link to comment
Share on other sites

it might be, as it was the comte which blew my mind at sketch. 

never tasted anything like it. 

do you have any contact details?

Bernard Antony

17 rue de la Montagne

Vieux-Ferrette, Haut-Rhin 68480

antony.fromager@wanadoo.fr

phone: +33 3 89 40 42 22

fax: +33 3 89 40 31 03

If language is an issue, tell me what you want to know and I'll send an email.

Edited by magnolia (log)
Link to comment
Share on other sites

 Share

×
×
  • Create New...