All posts in Delicatessens

Sloe Gin Truffle ice cream

sloemotion sloe ginThree well known food and drink businesses in North Yorkshire have got together to launch an exclusive new ice cream.

SLOEmotion, Brymor Dairy and Hunters of Helmsley have joined together to create the world’s first Sloe Gin Truffle ice cream, which will be available across the summer exclusively at Hunters deli.

The indulgent ice cream is made from a vanilla base, using whole Guernsey milk from Brymor’s own herd of cows at Masham, with ripples of a sloe fruit ganache, and dotted with crunchy dark chocolate chips. The ganache is made from SLOEmotion’s SLOE Gin infused sloes, cream, butter, white chocolate and an extra dash of SLOE Gin.

Chris Garnett, who owns Hunters of Helmsley with his wife Christine, said: “We work very closely with local producers, and sourcing the best products locally is very important to us. We have worked with both Brymor and SLOEmotion, who are based in a village in between York and Malton, for many years now, and we felt there was the opportunity to create something really special. We can sell thousands of ice creams over the course of a busy summer weekend, and we like to be able to offer our customers something a little bit different. The flavour is absolutely delicious, and so indulgent – strictly one for adults only though!”

Jonathan Curtoys, managing director at SLOEmotion, said: “It’s always a pleasure to partner up with other local companies who share our love of great food and drink. As we are the only producers of sloe gin chocolate truffles on the planet, I believe that this is definitely the only flavour of its kind being produced commercially. Instead of throwing the fruit away after making sloe gin we de-stone it and then use it to make a range of chutneys and a ganache for different truffle chocolates – so the thought of using it for ice cream seemed quite natural. The ice cream has a rich, creamy, indulgent taste with the plumy, almost dry edge of SLOE gin and sloe fruit, and finished with a pleasant chocolate crunch. Delicious!”

Robert Moore, who runs the family business at Brymor, said: “We like to experiment with different flavours, and it’s been great fun working with the wonderful SLOEmotion products. When alcohol is added to ice cream it affects its freezing temperature, so we had to consider how best to introduce the SLOE gin, but as we have added it to the ganache which is then rippled through, it’s worked really well and the end result tastes really indulgent. If it proves as popular over the summer as we suspect it will, we will consider making it a permanent addition to our menu.”

The ice cream is available in single servings across the summer from the Hunters of Helmsley deli on the Market Place of Helmsley, North Yorkshire. More information about the three companies can be found at, and

Harrods New Boulangerie and Patisserie

Harrods has unveilled its brand new Boulangerie and Patisserie department, located in the heart of the Ground Floor Food Halls. Expect a delicious range of new pastries, cakes and breads, all freshly crafted each day by some of the UK’s most celebrated bakers.

Each morning Harrods team of expert pastry chefs prepare over 100 new pastries, desserts and cakes for the department – from fresh fruit clementines and fraiser tarts to innovative green tea-infused crème brulées.

And in response to the latest demands from shoppers, an array of gourmet marshmallows flavoured with orange blossom and strawberry has also been created, alongside a range of savoury mini muffins, including sautéed leek and thyme and bacon and cheddar.

Complementing Harrods own selection are exclusive patisseries from award-winning chocolatier William Curley and renowned artisan baker Paul Hollywood. The Boulangerie and Patisserie is now home to Curley’s stunning patisseries, including a cream-filled Paris brest and a Venezuelan chocolate cadeaux, while a variety of Hollywood’s freshly made, exclusive breads – such as a Stilton and walnut loaf – are delivered from Kent each morning.

Completing the area is a brand new, beautifully designed counter. Here shoppers can enjoy perusing endless displays of patisserie, special occasion cakes, baskets of gourmet breads and a host of freshly baked seasonal exclusives.

Giovanni Rana Announces Launch Of Trattoria Range

Giovanni Rana is excited to announce the launch of the latest restaurant-inspired range of fresh filled pasta, Trattoria. Inspired by Giovanni Rana’s restaurant in Verona, Tre Corone, Trattoria is a range of large, filled ravioli, perfect for when you want to impress!

The Trattoria range, launched in Asda and Sainsbury’s, comprises four authentic Italian recipes:
• Tomato and Mozzarella – this Italian favourite is known for its great flavour
• Porcini Mushroom – chosen for the fine texture of the filling and the warm, earthy taste of the mushroom
• Blend of Aromatic Cheeses – a sumptuous but delicate blend of cheeses
• Goat’s Cheese and Caramelised Onion – two distinct ingredients perfectly complementing one another in a contrast of sweet and savoury

As always with Giovanni Rana, a typically Italian level of care and attention has gone into the preparation of this new range, with the larger size of the pasta shapes allowing for even more filling to be included in each piece. On cutting into one of the pasta parcels, it is possible to distinguish the ingredients that have gone into making the filling – individual pieces of mozzarella cheese are easily visible to the naked eye in the Tomato & Mozzarella variant, for example.

The larger size of the ravioli makes the Trattoria range perfect for a dinner party or meal where you want to impress. Served the Italian way, with some melted butter and parmesan cheese, or with a delicious sauce, the delicious taste of the fillings will be sure to wow. A packet contains around 12 ravioli pieces, plenty for a meal for 2, or as a starter for 4 people.

Signor Giovanni Rana began making fresh pasta in 1961 with the help of ten women in a small shop in San Giovanni Lupatoto, not far from Verona. Giovanni Rana rose to prominence as his ultra thin pasta and carefully selected ingredients made his produce the only pasta that people trusted as an alternative to their own, and his company grew to cater to busy customers who were unwilling to compromise on great taste, and his fresh pasta fast became the number one brand in Italy. Today, his enthusiasm for creating the perfect fresh pasta extends to the Trattoria range, allowing people to enjoy the quality and enjoyment of restaurant food in their own home.

The Trattoria range is now available at Asda, Sainsbury’s and selected delis, RRP. £2.10

Mushroom Season at Carluccio’s

September signals the start of the mushroom season and visitors to selected Carluccio’s caffès will be able to browse a huge selection of fresh and dried, wild and cultivated mushrooms in the bustling open air market outside the following caffès* from 11am – 5.30pm:

* Stratford – 25th and 26th September 2010 – 13 Waterside, Stratford Upon Avon, CV37 6BA
* Windsor – 2nd and 3rd October 2010 – 28 Windsor Royal Station, Windsor, SL4 1PJ

Whilst shopping, why not tie in your visit with a delicious lunch at Carluccio’s and look out for the delicious weekly changing seasonal mushroom dishes. In addition, for fresh funghi on the go, choose from deli specials including caponata di funghi (spicy, sweet and sour aubergine and mushroom salad), delicious zuppa di funghi con pancetta (mushroom soup with pancetta) and arancini di riso ai funghi (deep fried rice balls with mixed mushroom).

For food lovers wanting to create an authentic Italian feast at home or looking for gifts for friends, Carluccio’s foodshop will be filled with a selection of delicious, seasonal mushroom and truffle grocery products throughout autumn. All products will also be available to buy online at

* Risotto Con Tartufi e Porcini, 300g, £5.95 – NEW
Risotto with truffle and porcini mushrooms is a classic Italian dish. This new risotto mix is perfect for autumn. To create this delicious dish at home, heat five tablespoons of oil in a large saucepan, empty the contents of the bag into the pan and coat the rice in the oil for a couple of minutes. Cover the rice with approx one litre of hot water and cook on a low heat for 20 minutes, stirring occasionally and adding more water if needed. When the rice is cooked, stir in a generous knob of butter and sprinkle grated Parmesan to serve.
* Bricioloni Di Porcini, £6.95
Dried porcini are an indispensable item for any store cupboard. They can be used with fresh mushrooms to give an intense flavour and texture to risottos, sauces or stews. To use, soak in warm water for 20 minutes and then drain the mushrooms. Keep the water as it is full of flavour, but make sure you strain it to remove any impurities before using it in stocks and sauces
* Bavette ai Funghi Porcini, 500g, £3.95
This delicious durum wheat pasta from Puglia is made with porcini mushrooms. It is best served with a tomato or porcini sauce, or on its own with butter.
* Mushroom Knife, £17.75
The essential item for any mushroom hunter. The stainless steel blade allows you to cut the mushroom at the base of the stem, so as not to disturb the roots. The back of the blade is designed so it can be used to clean the stem of the mushroom. The brush is made from real bristle which is perfect for cleaning the mushroom.
* Fontanafredda Pradalupo, 50cl, £9.95
From a prime wine producing area in the heart of the Langhe region, Fontanafredda Pradalupo is a white wine with an intense straw like colour and a bouquet reminiscent of exotic fruits and honey. Great with food but also excellent as an aperitif, this wine has a sweet velvety texture with a long aftertaste. Plus, the bottle is made from 85% recycled glass.

For even more information on cooking and choosing mushrooms, buy Antonio Carluccio’s ‘Complete Mushroom Book
– The Quiet Hunt’, on sale at Carluccio’s for £14.99.

Alara Wholefoods rebrand to ‘Welcome the Sun’

Alara Wholefoods are undoubtedly one of the most environmentally friendly and forward thinking food companies in the UK, having become the first food company in the country to go ‘zero waste’. They were also the first cereal company in the world to be certified organic, the first to be licensed for gluten-free production and the first to make Fairtrade mueslis.

Over the last five years they have developed numerous organic garden projects at their factory site at Kings Cross; including an orchard, a vineyard and a demonstration Permaculture forest garden, as well recently as winning prestigious awards recently including Fast Growth Green Business of the Year, Small Food Manufacturer of the Year and Resource Management Company of the Year

They now hope that by re-branding their entire product range they can encourage customers to share their values and vision for a greener planet.

Alara’s motto is to ‘Welcome the Sun’, which is a shorthand way of signifying the profound move from an unsustainable society relying on fossil fuels to a sustainable one using solar energy – and this is the message they hope to spread through the new branding.

“Over the 35 years we’ve been around we’ve introduced numerous ranges to the Alara brand with the result that, at the moment for instance we have four different logos in the market. We feel that to move Alara forward we have to bring these ranges together under a common message. Given that enhancing the environment is our passion it makes sense to utilise this within the new branding; we also hope it will help our sales effort.

Research confirms that consumers do want that bit more from an organic and natural brand and like to see what we’re doing behind the scenes to enhance the environment – that we’re walking the walk as well as talking the talk. Our marketing last year focused on our green work, and whilst the organic sector saw a drop in sales our own brand saw an increase of 20% turnover; so along with our good prices this seems to be a worthwhile message. We believe the new brand will both reflect what we’ve been doing, act as a continuation of it, and through our ‘Welcoming the Sun’ message allow us to influence those in contact with the company to move, if only a step or two, in the same direction.”- Alex Smith MD and founder

The new branding, which utilises the image of a sun rise is also packaged in recyclable card and film and includes links to the Alara website which has hints and tips on how to become more sustainable as well as green competitions and an environmental blog.

The newly branded products include the ‘Everyday’, ‘Into the Garden’ and ‘OT’ ranges, bringing a total of 17 products to market, all with the same sustainable message – to ‘Welcome the Sun’

Alex Smith also says –

‘This rebrand is building on the experience and volumes we produce which enable us to offer a fantastic range of organic, Fairtrade and gluten free products at prices similar to ordinary run of the mill muesli. In short these are products that allow customers to maintain their values without making a financial sacrifice.’

The new branded products are now available and for more information or to stock visit