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Updates

Updates

23 May 2022

Buyer's Update

Buyer's Update - May 2022

Great British News!

The UK summer produce season is starting and we start to welcome delicious produce such as salad leaves, potatoes, peas in the pod, strawberries and loads more!

There’s a lot going on in the fruit and veg world so here’s an update from our Lee on what’s happening in order to help you plan and adjust your menus over the coming weeks and months!

Full details about UK produce in season now and issues affecting produce available locally and further afield, can be found in our Buyer's Update, with a summary by product, on the last page. Please view our Buyers Update here.

 

Oliver Kay Buyers May22

 

 

 

  

 

 

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23 February 2022

Northern Restaurant & Bar 2022

We’ll be at Northern Restaurant & Bar show!

 

We’re excited to be exhibiting at Northern Restaurant and Bar show taking place at Manchester Central on Tuesday 15th and Wednesday 16th March.

 

It will be nice to see faces in real life rather than on a screen! Come say hello to us - we’ll be on stand D45

Northern Restaurant & Bar 2022 will be the first major hospitality show of the year, providing a blast of momentum for the industry. Once again NRB will be bringing together operators and suppliers, promoting ideas and inspiration, representing and leading the sector in the North.

Catch up with colleagues old and new, meet 300 suppliers for everything your business needs, be inspired by live food & drink demos, and be part of the whole industry coming together at NRB22.

Find out more and register for your ticket at: /www.northernrestaurantandbar.co.uk

 

 

 

 

 
 
 
 

 

 

 

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29 March 2022

Fresh thinking at The Alchemist

Fresh thinking at The Alchemist

 

With 20 venues and continuing expansion plans, fresh flavours are at the heart of what makes the Alchemist Bar and Restaurant group stand out in the UK’s competitive premium bar market.
 
Culinary Director Seamus O’Donnell works with fresh specialist Oliver Kay to source a range of fruit, vegetables and herbs for both the food menu, and as ingredients for the Alchemist’s acclaimed cocktails. 
 
Working to a brief from the Alchemist, Oliver Kay’s specialists have been able to source produce tailored to the exact requirements of the menu. These include Sakura cress which adds both colour and flavour as a finishing touch to dishes, and Cardamom Leaves used in The Legal One smoking cocktail.  
 
In addition, Oliver Kay supports the Alchemist’s local sourcing policy by collecting and delivering products such as artisan bread from nominated local bakeries. “Their distribution network gives us the opportunity to work with local suppliers and transport food to our venues,” says Seamus.
The growth in consumer interest in plant-based dishes has also created opportunities to develop dishes using products sourced from Oliver Kay. 
 
“Effectively, all operators are trying to add some smoke and mirrors to produce such as a cauliflower, to give it real customer appeal.
 
“Every time a dish goes out to the customer, it’s got to look its best, and you can only do that if the quality is there to begin with, which it is with Oliver Kay.”
 
Innovation is at the heart of the Alchemist’s offer, with both the food and drink menus regularly updated, and “the flow of ideas goes both ways,” says Seamus.” Our account manager, Paul Leyland, eats and drinks in our venues and knows the Alchemist inside out.
 
“If Oliver Kay find a product they think would work with our menu, they’ll ask us to look at it.  Equally, we’re always out and about, at trade shows and events, and if we find a product we think we need to bring into the Alchemist, that’s where Oliver Kay comes in. 
 
“They helped us support Rubies In The Rubble, a specialist supplier which shared our ambitions to become more sustainable, by producing Ketchup made from rescued fruit that would have ended up in landfill. In 2021 our contribution was 16,841 pears saved, which offset the equivalent of 8,252kg of Co2.”
 

 

 

 

 

  

 

 

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27 January 2022

Alchemist Chef Competition

The Alchemist Hosts First Annual Chef Competition

The Alchemist bar and restaurant is to host its first-ever annual Chef competition this February in Birmingham.

The event is sponsored by fresh produce specialist Oliver Kay, along with Bidfood and Lamb Weston.

It will be held on the 2nd February in Birmingham and has been created to celebrate talent in the bar and restaurant business. As well as challenging chefs to create a dish inspired by an Alchemist cocktail, additional rounds will include the fastest omelette, most impressive knife skills and a chilli eating competition.

Despite a challenging year, the business has continued to build on a kitchen apprenticeship programme to craft the ‘Alchemist Chef’ which launched in 2018. The apprenticeship is aimed at budding chefs aged 16 and over, to fast-track them through the kitchen to achieve a ‘City & Guilds’ qualification. Since its launch the programme has successfully trained 25 apprentices.

After the difficult few years, the industry has faced, particularly with recruitment levels of chefs, The Alchemist are proud to have retained talent within their kitchens, and are looking forward to many more recruitment opportunities that the annual competition will bring.

Seamus O’Donnell, The Alchemist’s Culinary Director, says “2022 is the year that everyone can finally look onwards and upwards. This is the perfect time for The Alchemist to celebrate the talent within the kitchens and bring our Chefs together nationwide across all levels, including our fantastic apprentices.”

“We are always looking at creative ways to attract and retain talent in the business. We are lucky to work with fantastic suppliers who not only have supported us over the last few years but continue to support with some incredible prizes.”

Paul Smith, Head of Sales at Oliver Kay, said: “There’s so much flavour innovation and interesting use of fresh produce in cocktails, and the competition is a great way to encourage young chefs to make the same use of flavour in dishes on the menu. From spice to fruit, there’s a great range and intensity that fresh, plant ingredients can deliver to food, that we’re here to help chefs make the most of.”

 

 

 
 
 
 

 

 

 

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17 March 2022

Supply warning

Protests causing localised disruption in main salad production areas of Spain.

 

Wide spread protests and blockades across Spain are currently affecting major supplies of fresh produce. This is especially intense in Almeria where vandalism is taking place, and who predominantly supply greenhouse grown produce such as cherry tomatoes, cucumbers, peppers and courgette.  Murcia is also seeing some disruption where products such as leaf and broccoli and lemon are open grown. The unrest is also being seen in Morocco, affecting supply of round tomatoes, and in Italy where baby leaf is currently grown. There are concerns that this unrest may spread into France which would cause further disruption.
 
The majority of protesters are independent drivers, protesting over working conditions, pay and the rising cost of fuel.  
 
In terms of contingency, Dutch product as an alternative is not yet ready however we have secured a limited amount of cucumber, and whilst we are still receiving products and have orders dispatched from our overseas suppliers, delays are expected which may affect availability. Please be assured we are working hard with our supply partners to circumnavigate the areas and will do our best to continue supplying our customers as smoothly as possible.
 

In addition to this, the current news around P&O cancelling sailings may cause further disruption for transport to and from the UK, with increased pressure on the tunnel and delays likely.
 
We ask that during this time, if necessary, you consider alternative products should our team advise it necessary.
 
 
*Video footage can be seen via our social media platforms, showing vehicles being held up and tyres punctured, in Almeria, Spain this week.

 

 

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17 October 2021

Autumn - Winter Menu

Autumn - Winter menu inspiration: Spiced Roast Duck, Hay Baked Celeriac, Pickled Blackberries, Port Sauce & Duck Liver Toastie Recipe 

The new season is well underway and Autumn/Winter menus can be a challenge at the best of times, even more so when many customers are still cautious about going out post-pandemic, and concerned about rising prices. So getting people back into the dining-out habit throughout November is important, as it helps them to start thinking about the festive season, and get-togethers with family, friends, and colleagues. A memorable menu now can be a great way to start filling up the bookings diary.

We’ve been working on some new recipes which feature seasonal ingredients, as well as flavours to spice up autumn-winter menus and specials boards. Here’s the first of our video recipe dishes utilising our seasonal fresh produce with delicious duck from our butcher friends Campbell Brothers.

The full recipe is also available to view here

 

 

 
 
 
 

 

 

 

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Online Ordering

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

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

Oliver Kay - Wolverhampton
Unit 4 Laches Industrial Park, Laches Close, Four Ashes, Wolverhampton, WV10 7DZ

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: Unit 5a Crowland Business Park, Foul Lane, Southport, England, PR9 7RS