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Seasonal Recipes & Ideas


Oliver Kay

Oliver Kay have been established for over 30 years, supplying fresh fruit and vegetables, dairy, and dry store ingredients each day, directly to professional kitchens.
Wherever you are based, we can help to add provenance to your menus with our local fresh produce growers and producers with who we have long-standing relationships. Giving us access to the best seasonal produce available, at the best prices possible.
We operate a next-day delivery service with orders before 9pm. We deliver throughout the UK, from our sites in Bradford, Cannock, Hoddesdon, and Edinburgh, using multi-temp vehicles.
To ensure minimal impact on the environment we buy locally wherever possible to minimise food miles, our food waste is recycled and converted into renewable energy, and our various packaging is compostable, recyclable, or biodegradable.


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Campbell Brothers Baby Back Ribs, Soy Chili Glaze & Charred Sweetcorn

06 December 2017

These delicious ribs from our friends Campbell Brothers  in Edinburgh. They are simmered gently in a mix of Ketjap Manis, soy, chili, ginger, treacle & garlic. I also used Essential cuisines Master stock which is an Asian aromatic base made with Chicken, pork and beef stock. Once the liquor is reduced it makes an awesome glaze. Our Fresh Corn can be eaten raw so a quick Char on the grill is all that is needed.

Prep Time: 20 mins Cook Time: 5 mins Servings: 4 people



2 Shallots - chopped

      2 Chillies  - chopped

2 Garlic Cloves -chopped

50g Ginger - chopped

50 ml Worcestershire Sauce

50g Black Treacle

100g Ketchup

100g Ketjap Manis

150g Soft Brown Sugar

200g Essential  Cuisine Master Stock

8 Litres Water

2 Racks of Campbell Brothers - Baby Back Ribs

4 Fresh Sweet Corn on the Cob


  1. Bring the water to the boil and stir in the stock base, add all the ingredients except the sugar and simmer gently for 1 hour till tender.
  2. Remove the ribs and reduce the stock with the sugar by ¾
  3. Blitz well in a blender and pass, then return to the pan and keep reducing until thick and sticky.
  4. Re heat the ribs through the oven or on a BBQ basting with the glaze several times
  5. Cut the fresh corn in to 3 pieces and char on the BBQ or Grill, you could use a blowtorch too.
  6. Serve with a little of the glaze on the side as a dipping sauce.

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We appreciate the long hours you have to work as a chef so we have introduced an online ordering website & app that’s been designed to make your life easier. Order anytime, anywhere, 24 hours a day, 7 days a week. Also; View past orders and invoices, access allergen information, offers and more! Login via our website (top-right of page) or search 'Oliver Kay app' in your mobile app store download from the App Store or from Google Play.

Oliver Kay Produce - Bradford
Roydsdale Way, Euroway Industrial Estate, Oakenshaw, Bradford BD4 6SE 

Oliver Kay Produce - Hoddesdon
Unit A, Bingley Rd, Hoddesdon EN11 0NX

Tel: 01204 385463




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Bidfresh Limited trading as Oliver Kay.  Registered in England
Company Registration Number: 04227047  VAT Registration Number: GB 643 9946 92   
Registered Office Address: Units 10-14 Cedar Way Industrial Estate, Camley Street, London, N1C 4PD