xmas18

FOCUS ON 

CHRISTMAS 

total foodservice

Our goal is to make your Christmas 2018 

a prosperous and profitable season. 

To do this we have brought you fabulous 

food from our fantastic suppliers, which 

includes; local, artisan and European 

partners. The Christmas shoot is always 

an exhausting but exciting time for the 

team. Rachel our Marketing Co-ordinator 

and Sophie our photographer worked 

effortlessly to make it all happen. Behind 

the scenes our two sales representatives, 

Damian and Joe, who are trained 

chefs, spent three days working in the 

kitchen to showcase the products. This 

requires an exceptional knowledge of 

catering and the products we sell. Also 

a genuine passion for food. And so we 

hope you can feel this passion through 

these pages and find inspiration from 

the products shown in this brochure. 

We wish you a Merry Christmas and a 

Happy New Year. 

Sue Howarth and Team TFS. 

SYMBOLS 

A - Vegetarian | C - Made without gluten

CREAMY POTATO & DOUBLE 

GLOUCESTER 

Chilled 41709 1x4kg A C 

A rich and delicious flavour of 

double Gloucester cheese with 

pieces of potato and red chilli for a 

little kick. 

CHUNKY VEGETABLE & LENTIL 


A hearty wholesome blend 

of smooth lentils and chunky 

potatoes, carrots, tomatoes & 

green beans. Low in fat. 

MEDITERRANEAN TOMATO & 

SWEET RED PEPPER 


Creamy tomato soup with sweet 

red peppers for a Mediterranean 

twist. 

VEGAN 

PEA & HAM 

Chilled 72395 1x4kg 

A non blended pea soup with 

delicious pieces of ham. 

Other flavours include; 

TOMATO & BASIL 

CREAM OF CHICKEN 

CARROT & CORIANDER 

LEEK & POTATO 

PARSNIP CARROT & CUMIN 

WILD MUSHROOM 

MINI ASSORTED SOFT ROLLS 

Frozen 84164 3x77 A Fully Baked 

DARK FARMERS LOAF 

Frozen 41796 12x500gm A Part Baked 

WHITE FARMERS LOAF 

Frozen 25891 12x600gm A Part Baked 

MINI MULTIGRAIN TIN LOAF 

Frozen 60020 48x55gm A Fully Baked 

MINI TIN LOAF-WHITE 

Frozen 98684 48x55gm A Fully Baked

CHICKEN LIVER, 

CLEMENTINE & 

CRANBERRY PARFAIT 

Frozen 89392 

12x85gm C 

Free range, smooth 

chicken liver pate with 

festive cranberries and 

hints of clementine. 

GLUTEN FREE 

WEST COUNTRY KILN 

SMOKED SALMON & 

BEETROOT TERRINE 

Frozen 57293 

12x85gm C 

Smoked salmon mousse 

has a hint of lemon and is 

garnished with beetroot 

cured smoked salmon. 

GLUTEN FREE 

DUCK LIVER PATE WITH 

BRANDIED SPICED 

FRUIT 

Frozen 42030 

12x85gm C 

Smooth duck liver pate 

with brandy infused vine 

fruits, lemon and orange 

peel. 

GLUTEN FREE

HAM & APRICOT TERRINE 

Frozen 98104 

900gm C 

A ham hock terrine made using 

fresh ingredients, cooked slowly 

to trap all the flavour in. Chunks of 

cooked gammon are folded in with 

the apricots prior to filling into the 

terrine. 

GLUTEN FREE 

VEGAN TERRINE 

Frozen 65841 

900gm A C 

A vegan terrine made using fresh 

ingredients, cooked slowly to trap 

all the flavour in. Fresh vegetable 

flavours with a hint of spice. 

GLUTEN FREE & VEGAN 

CHICKEN & GARLIC TERRINE 

Frozen 28467 

900gm C 

A chicken, garlic, and thyme terrine 

made using fresh ingredients, 

cooked slowly to trap all the flavour 

in. Chunks of cooked chicken 

breast are folded in prior to filling 

into the terrine. 

GLUTEN FREE

SMOKED CHICKEN 

Frozen 71752 

Ave. pack size 300- 370gm 

Prime chicken fillets smoked over 

oak chippings. 

SMOKED SALMON SIDE-D CUT 

Frozen 64439 

Ave. pack size 1kg C 

Prime Scottish salmon, traditionally 

oak smoked, trimmed, sliced and 

laid back on the skin. 

SMOKED TROUT FILLETS 

Frozen 47153 

Ave. pack size 160-200gm C 

Beautifully moist & tender smoked 

trout, perfect for a starter or light 

lunch.

HAM HOCK & PEA 

TERRINE 

Frozen 15492 

3x500gm C 

A pressed terrine made 

from slow-cooked 

ham hocks with peas, 

wholegrain honey mustard 

and parsley. Set using only 

the natural gelatine from 

the ham hock. 

CHICKEN, DUCK & RED 

ONION MARMALADE 

TERRINE 

Frozen 86394 

3x500gm C 

Slow cooked British 

farm-assured chicken and 

duck, hand picked and 

pressed with red onion 

marmalade in a traditional 

terrine. 

GLUTEN FREE 

CHICKEN LIVER, PORT 

& BRANDY PATE 

Frozen 71458 

454gm C 

A hand-made luxury 

chicken liver pate made 

with chicken liver blended 

with cranberries, brandy 

and port. Loaf shaped for 

easy scooping or slicing. 

GLUTEN FREE

FRIED HALLOUMI with 

tempura vegetables 

HALLOUMI 

Chilled 45066 250gm A 

Creamy white Cypriot 

cheese in a 250gm block. 

Perfect for slicing and 

grilling or cutting into 

strips, coating in seasoned 

flour and deep frying. 

TEMPURA VEGETABLE 

MIX 

Frozen 9466 1kg A 

An exciting mix of carrot 

batons, green beans, baby 

corn and red and green 

Fresno chillies in a light 

tempura coating. 

CAMEMBERT 


A moist, soft, creamy, 

surface-ripened cow's 

milk cheese. Presented in 

a wooden box ready for 

baking.

SALMON RAVIOLI 

Frozen 22759 

3kg 

Authentic and delicious 

fresh egg pasta filled with 

salmon and mascarpone 

cheese. 

HADDOCK & 

MOZZARELLA 

FISH CAKE 

Frozen 51588 

24x100gm C 

Smoked haddock, real 

potato, mozzarella, 

seasoned with lemon 

& parsley, coated in a 

natural crispy, gluten free 

breadcrumb. 

GLUTEN FREE

GOATS CHEESE, TOMATO & MEDITERRANEAN VEGETABLE TART 

Frozen 44891 12x100gm A 

Crisp cheese tart case with Mediterranean vegetables and sun blushed tomatoes. 

Topped with a goats cheese sauce and goats cheese shavings.

WHY NOT MAKE... 

KATAIFI PRAWNS 

Tender king prawns wrapped in a crisp, angel hair pastry and fried. Served with a 

flavourful coriander pesto and a creamy parsley sauce. A spectacular dish which 

is well worth the effort. 

FOR THE PRAWNS 

~ ~ Good quality, head and shell on 

King Prawns 

~ ~ Kataifi Pastry (29436 | 400gm) 

~ ~ Veg Oil, for frying (92564 | 20ltr) 

FOR THE CORIANDER PESTO 

~ ~ 200gm cashew nuts 

(23366 | 1kg) 

~ ~ 300gm coriander leaves and 

stalks 

~ ~ 150gm mint leaves with no stalk 

~ ~ 2 cloves of garlic 

~ ~ 6 table spoons lemon juice 

~ ~ 6 table spoons extra virgin olive 

oil (7704 | 2ltr) 

~ ~ A pinch of salt and black pepper 

PREP 

1. Remove the head and shell from your prawns 

leaving the tail on. 

2. Insert a cocktail stick down the center of each 

prawn leaving enough showing to remove it 

afterwards. This will prevent the prawns curling 

during cooking. 

3. Wrap each prawn completely in the Kataifi pastry 

leaving only the tail showing. The pastry needs to 

be around 3 or 4 layers thick. 

4. To make the coriander pesto add all the ingredients 

to your blender and pulse until fully combined, you 

still want a crunch to the pesto so don’t over blend 

into a smooth paste. Pause every few seconds and 

taste until the right consistency is achieved. 

TO SERVE 

5. Fry the prawns in vegetable oil at 190C for 1 ½ 

minutes and place on paper before serving. 

6. Spoon 3 equal portions of the pesto onto the plate 

and sit the prawns on top. 

7. Drizzle with a parsley sauce.

TURKEY PARCEL 

Frozen 29726 

1x10 

Fresh turkey breast steak 

lightly battered and filled 

with a delicate, hand 

blended, festive stuffing. 

Folded to create a parcel 

and held together with 

a festive bow of streaky 

bacon. 

COD WITH 

DAUPHINOIS 

and a pea puree 

COD LOINS 

Frozen 61845 

15x 160-190gm 

GRATIN DAUPHINOIS 

Frozen 69006 

20x100gm A

SEABASS served with a 

prawn risotto 

SEA BASS FILLETS 

Frozen 51882 

15x 170-200gm 

RISOTTO RICE 

Ambient 76969 

1kg C 

LUXURY PRAWNS 

Frozen 51581 

2kg - 1.72kg Nett Weight 

ROASTED DUCK 

served with braised red 

cabbage 

CONFIT DUCK LEG 

Frozen 67999 

24x270gm 

British Gressingham confit 

duck leg. Cured and sous 

vide slow cooked to give 

a tender, moist duck leg 

every time.

GLUTEN FREE 

BRIE & RED ONION TART IN CHEESE PASTRY 

Frozen 54094 16x170gm A C 

A gluten free cheese pastry, filled with a Brie sauce and 

topped with a red onion marmalade. 

MUSHROOM, CRANBERRY & BRIE WELLINGTON 

Frozen 4116 12x215gm A 

Saute mushrooms, cranberries & seasoned spinach with 

hazelnuts topped with Brie in puff pastry. 

GLUTEN FREE 

WILD MUSHROOM PASTA 

READY COOKED PENNE PASTA 


ITALIAN WILD MUSHROOMS 

Frozen 17910 1kg A C 


CHRISTMAS VEGAN TAGINE 


A lightly spiced vegan tagine with butternut squash, 

cauliflower, mixed beans, red peppers and cranberries.

CURED GAMMON JOINT 

Chilled 29684 app. 5-6kg 

This cured gammon joint has no 

colourings or flavour enhancers and the 

only preservative is natural salt. This 

gives the gammon natural colour and 

flavour. 

BONELESS TURKEY CROWN 

Chilled 43183 app. 4-5.5kg 

Turkey breast joint is ideal as an 

alternative roasting joint, especially 

when you do not need a full bird. These 

joints are easy to carve and give very 

little wastage.


PORK FILLET WELLINGTON 

A twist on the classic beef wellington. Iberico pork fillet, wrapped in a mushroom 

duxelle, savoy cabbage and prosciutto. Encased in a deliciously flaky puff pastry. 

Served with a creamy apple and Dijon mustard sauce. 

FOR THE WELLINGTON 

~ ~ 2 large pork fillets, trimmed and 

the ends removed (Iberico pork 

fillets available on request) 

~ ~ 10 slices prosciutto 

(68272 | 500gm) 

~ ~ 4 large savoy cabbage leaves 

~ ~ Dijon mustard (44282 | 2.27ltr) 

~ ~ 500gm chilled puff pastry 

(57708 | 4.25kg ready rolled) 

MUSHROOM DUXELLE 

~ ~ 1 white onion, finely chopped 

~ ~ 2 shallots, finely chopped 

~ ~ 50g butter (4709 | 250gm) 

~ ~ 150g wild mushrooms, finely 

chopped (17910 | 1kg) 

~ ~ 1 teaspoon dried sage 

(54956 | 130gm) 

~ ~ 1 teaspoon dried parsley 

(4711 | 200gm) 

APPLE & MUSTARD SAUCE 

~ ~ 1 apple, diced into small pieces 

~ ~ 1/2 white onion, finely chopped 

~ ~ 1 clove garlic, finely chopped 

~ ~ 200ml chicken stock 

(40818 | 800gm) 

~ ~ 1 teaspoon Dijon mustard 

(44282 | 2.27ltr) 

~ ~ 1 teaspoon dried sage 

(54956 | 130gm) 

~ ~ 50ml double cream (5178 | 1ltr) 

PREP 

1. Make the mushroom duxelle. Fry onion and 

shallots in butter, add garlic, dried herbs and 

seasoning. Add mushrooms and cook until soft. 

Blend the mixture to a coarse consistency. Put 

back into the pan and cook on a low heat until the 

mixture has thickened and there is no excess water. 

Cool in the fridge. 

2. Blanch the cabbage leaves in boiling water and chill 

immediately in iced water to retain the deep colour. 

Set aside. 

3. Season the pork fillets, sear in a pan for a golden 

colour all over. Set aside to rest. 

TO MAKE THE APPLE & MUSTARD SAUCE 

4. Cook the apple, onion and garlic in butter until 

softened. Add the chicken stock and simmer for 10- 

15 minutes until reduced by a third. Add the cream, 

mustard and sage. Season to taste. 

TO MAKE THE WELLINGTON 

5. Overlap 2 pieces of cling film on a large chopping 

board. Lay the prosciutto slices along the cling film 

in 2 rows, slightly overlapping. Layer the cabbage 

leaves on top. Brush the pork fillets lightly with 

Dijon mustard and lay on top of the cabbage. 

Spread the mushroom duxelle on top and around 

the fillets. Carefully roll tightly in the cling film and 

twist both ends. Chill in the fridge. 

6. Lightly dust the work surface with flour, cut a 

piece of puff pastry, enough to roll around your 

wellington filling. 

7. Remove wellington filling from the cling film and lay 

onto the pastry, roll the pastry tightly around the 

fillets. Ensure the ends are sealed. Score the top 

of the wellington and brush with beaten egg yolk. 

Rest in the fridge for 30-60 minutes. 

8. Bake in a preheated oven at 200°c / Gas 6 / 180°c 

in a fan oven for 35-40 minutes until golden. Allow 

to rest for 10 minutes before carving.

TRADITIONAL ROAST POTATOES 

Frozen 6828 4x2.27kg A C 

Oven roasted potatoes. Ideal for reheating in 

a fryer, or tumble with oil for oven reheat. 

MASHED POTATO 

Chilled 7004 2kg A C 

A creamy mashed potato packed chilled in 

a plastic sleeve.Very quick to microwave or 

reheat in a standard oven for a genuine real 

potato taste. 

POTATO GRATIN 


Sliced potatoes in a creamy sauce for perfect 

Gratin or Dauphinoise. Just bake in oven or 

microwave and finish under grill. Add grated 

cheese for a richer taste. 

TABLE POTATOES 


Regular size potatoes ready cooked for 

reheating in a microwave, steamer,water or 

roasting. Simply snip and drain the brine away 

then ready to use potatoes - superb sliced and 

pan fried too!

WHOLE BABY CARROTS 


BUTTON SPROUTS 


SLICED PANCETTA 

Frozen 79772 200gm C 

Perfect with sprouts 

HONEY GLAZED ROASTED 

PARSNIPS 

Frozen 41599 600gm A 

PIGS IN BLANKETS 

Frozen 52303 1.25kg 

DICED CARROTS 


DICED SWEDE 

Frozen 6838 1kg A C

CREATE YOUR OWN... 

Total Foodservice stock all the ingredients a chef could need for creating 

tasty and beautiful side dishes. Gourmet sausages and pancetta to create 

stunning pigs in blankets; herbs, spices, nuts and dried fruits to add to 

sausage meat for a delicious stuffing or creamy bechamel sauce and grated 

cheddar to add to vegetables for an indulgent mornay. 

Speak to your rep about your requirements and see how we can help.

LUXURY BEEF GRAVY 

Ambient 82054 1.5kg C 

LUXURY CHICKEN GRAVY 

Ambient 23798 1.5kg C 

LUXURY VEGETARIAN 

GRAVY 

Ambient 26175 1.5kg A C 

FAIRWAY GRAVY POWDER 

Ambient 57514 2kg A 

CRANBERRY SAUCE 


APPLE SAUCE 


MINT SAUCE 

Ambient 69654 2.27ltr A C 

HORSERADISH SAUCE 

Ambient 10625 2.27ltr A C 

ENGLISH MUSTARD 

Ambient 98543 2.27ltr A


LEMON BRULEE CHEESECAKE 

Frozen 22864 14 Ptn A 

A digestive biscuit base with baked lemon 

cheesecake topped with a layer of caramel 

flavour glaze and a sprinkling of Amaretti 

crumb and ginger pieces in varying 

proportions. 

BAKED FRUIT CHEESECAKE 


Baked cheesecake set on a biscuit base and 

side, topped with blackcurrant filling and 

decorated with strawberries, raspberries 

and redcurrants then glazed. 

GOLDEN VANILLA FUDGE 

CHEESECAKE 


A buttery digestive biscuit base smothered 

in a West Country cream cheese and white 

chocolate coldset cheesecake, strewn with 

homemade Welsh vanilla fudge cubes and 

golden sugar pieces. 

CHOCOLATE & COCONUT TORTE 

Frozen 17738 3x12 Ptn A C 

A gluten free, date and mixed nut case 

filled with a Belgian chocolate and coconut 

filling, finished with a coconut swirl. Suitable 

for vegans. 

RASPBERRY SPARKLE MESS 

CHEESECAKE 

Frozen 30592 14 Ptn 

A round digestive biscuit base with 

creamy vanilla and raspberry flavour 

coldset cheesecake, topped with a creamy 

vanilla flavour mousse and finished with a 

sprinkling of broken meringue pieces.

SNOW WHITE’S FOREST FRUIT CAKE 


Iced high cake with three layers of light sponge cake and cream 

filling, infused and decorated with freeze dried redcurrants and 

blackcurrants, raspberries, strawberries and edible flowers. 

CHRISTMAS PUDDING LOG 

Ambient 62289 2x1.36kg A 

A deliciously rich fruit pudding in a multi-portion log, ready for 

slicing into individual portions. 

TIRAMISU TONDO 


Light coffee-soaked sponge with cream and mascarpone filling 

with a touch of Marsala.

APPLE TART TATIN 

Frozen 52145 

16x Ind A 

The French pastry classic 

stands out for its use of 

quality ingredients; apples 

with a delicious caramel 

flavour are layered on 

a delicious, authentic 

shortcrust butter pastry. 

PEAR & ALMOND TART 

Frozen 22757 

15x Ind A 

An individual sweet pastry 

case filled with succulent 

pears embedded in rich 

frangipane.

BELGIAN CHOCOLATE 

TART 

Frozen 30241 A 

48x17gm 

VANILLA CHEESECAKE 


48x35gm 

RASPBERRY 

CHEESECAKE 

Frozen 78683 

48x35gm 

WHITE CHOCOLATE 

AND RASPBERRY TART 


48x17gm 

BAKED BELGIAN 

CHOCOLATE 

CHEESECAKE 

Frozen 28944 

48x35gm 

SICILIAN LEMON TART 


48x25gm 

MINI DESSERTS 

A unique range of high-quality mini cheesecakes and tarts aimed at the foodservice market, made by chefs for chefs. 

These products offer convenience to chefs without compromising their creativity or quality. 

MINI CHEESECAKES 

Creamy, smooth, Irish cream cheese cheesecake flavoured with 

quality ingredients and slow baked on digestive biscuit bases made 

with real Irish butter. 

MINI TARTS 

Sweet, flavoured shortcrust pastry made with real Irish butter filled 

with various fillings all made with quality ingredients.

LEMON MERINGUE PIE 

Frozen 73862 

16x Ind 

Lemon meringue pie is 

tangy, fresh and light, 

offering a lovely mix of 

textures on the palate 

and a resolutely modern, 

elegant look. 

GIANDUJA HAZELNUT 

& CHOCOLATE 

SHORTBREAD CAKE 

Frozen 76909 

16x Ind A 

Chocolate cream and 

Gianduja hazelnut fondant 

on a crunchy crumble 

base. Decorated in a 

gourmet style with almond 

slivers, ground hazelnuts, 

candied orange pieces 

and crumble. 

CHOCOLATE DELIGHT 

WITH ORANGE 

Frozen 21383 

15x Ind 

Square composition of 

Belgian Chocolate mousse 

and sponge alternated 

with a refreshing hint of 

orange on a croquant of 

chocolate, hazelnut and 

puffed rice.

INDIVIDUAL 

CHRISTMAS PUDDING 

Ambient 29103 

24x113gm A 

A deliciously rich fruit 

pudding suitable for one, 

laced with 8% cider. 

This pre cooked pudding 

needs only 30 seconds 

on full power in the 

microwave before serving. 

WHITE CHOCOLATE 

& BLUEBERRY 

CHEESECAKE 

Frozen 42126 

12x Ind 

A digestive based 

cheesecake topped with a 

real creamy Belgian white 

chocolate blended with 

blueberries. 

CHOCOLATE & SALTED 

CARAMEL TART 

Frozen 43999 

15x Ind A 

Classic individual French 

style chocolate and 

caramel tart with a subtle 

addition of salt.


MILLIONAIRES SHORTBREAD 

A visually stunning dessert created using the finest quality ingredients and a few 

magic touches from our SOSA range. Smooth and sweet caramel paired with 

hazlenut and tonka bean flavourings make this dessert extra special. 

FOR THE APRICOT AIRBAG 

~ ~ 50gm free airbag 

(40568 | 400gm) 

~ ~ 10gm orange colouring 

(76201 | 50gm) 

~ ~ 1 drop apricot aroma 

(18745 | 50gm) 

~ ~ 250ml water 

FOR THE HAZELNUT 

SHORTBREAD: 

~ ~ 250gm whole hazelnuts 

(7547 | 1kg) 

~ ~ 375gm caster sugar (7674 | 2kg) 

~ ~ 1125gm plain flour (69034 | 3kg) 

~ ~ 750gm unsalted butter 

(9771 | 40x250gm) 

FOR THE TONKA BEAN 

CARAMEL 

~ ~ 1 tin carnation caramel 

(26129 | 397gm) 

~ ~ 1 drop tonka bean aroma 

(71451 | 50gm) 

FOR GARNISH 

~ ~ Chocolate covered popping 

candy (3691 | 1kg) 

~ ~ Fresh apricot 

~ ~ Freeze dried apricot crispy 

(50061 | 200gm) 

~ ~ Dark chocolate callets 

(8866 | 2.5kg) 

~ ~ Hazelnut & Tonka Bean Ice 

Cream (37656 | 5ltr) 

TO MAKE THE AIRBAG - 1 DAY BEFORE 

1. Add the water and then all the dry ingredients to 

a saucepan, heat slowly mixing all the time with a 

silicone spatula. The mixture will start to come away 

from the sides, keep heating until it reaches a choux 

pastry consistency. The mixture can now be added to a 

piping bag and piped in random patterns onto baking 

parchment. Leave this in a dehydrator if you have one 

but if not somewhere warm like a proving drawer or just 

a warm room. This needs to be completely dry before 

using so leave overnight. 

TO MAKE THE SHORTBREAD 

2. Roast the hazelnuts for 10 minutes at 180C and then 

blend into a fine powder. Into a mixer add the sugar and 

butter and cream until light and fluffy. Then gradually 

add the sifted flour, followed by the hazelnuts until the 

mixture comes together into a stiff ball. 

3. Leave the dough to rest in the fridge for an hour before 

rolling out just under 1cm thick. 

4. Bake on sheets at 180C for 10-12 minutes. Once left to 

cool this can then be blended and stored in an air tight 

container ready for assembling the dessert in service. 

5. Heat the caramel slowly in a pan with the Tonka aroma. 

You don’t need to boil the caramel, just heat it to infuse 

the Tonka bean flavour. Keep on a gentle heat for 5 

minutes then leave to cool. Add the cooled mixture to a 

piping bag ready for plating. 

TO PLATE 

6. Plating the dessert should be fast in service. Begin by 

spooning the shortbread crumb into a rectangle mold 

about 2cm thick, squash it into the mold to give it some 

density then top with the chocolate popping candy. 

Leave the mold on to keep it together while you dress 

the plate. 

7. Pipe different sized dots of the caramel tapering away 

from the main dessert. Place some apricot segments in 

a dry frying pan to colour them. Next scatter the freeze 

dried Apricot pieces between the caramel and add discs 

of tempered chocolate. The final touch is to fry the dried 

airbag at 200C for 3-5 seconds. Remove the rectangle 

mold and place the final garnish on top. Suggestion to 

serve with Hazelnut and Tonka bean ice cream.

AVAILABLE TO ORDER... 

Create a stunning centrepiece for your Christmas party with a full Cheese Cake. 

Full wheels are bought to order. Speak to your rep for options and please allow 3 weeks for delivery.

CHEESES FOR BOARDS 

Below are our favourite cheeses for the perfect cheese boards, we have a whole range of 

cheeses available. Speak to your rep about creating your own bespoke board. 

LANCASHIRE BOMB 


A tasty Lancashire Cheese wrapped in a black wax 

coat to achieve its unique crumbly texture and strong 

flavour. 

BLUE LANCASHIRE 

Chilled 1177 app. 1.3kg A 

A unique style blue cheese, produced using milk 

exclusively from the Stonyknoll herd of pedigree British 

Holsteins. 

WENSLEYDALE & CRANBERRY 


Creamy, crumbly & full of flavour Yorkshire Wensleydale 

cheese, carefully combined with the delicate fruity 

succulence of pure, sweet cranberries. 

FIVE SHIRES 


Layers of Double Gloucester, Leicester, Cheshire, Derby 

and Cheddar combined to create a subtle, mellow 

flavour. 

CORNISH YARG 

Chilled 1723 app. 3kg 

A semi-hard cheese deliciously creamy under the 

rind and slightly crumbly in the core. After pressing & 

brining it is wrapped in nettle leaves which impart a 

delicate taste. 

QUICKES MATURE CHEDDAR 

Chilled 7463 app. 5kg 

By slowly maturing for a year, this produces a beautiful 

rinded cheese with an unique & complex flavour.

LARGE ARTISAN CRISPBREADS 

Ambient 85364 8x220gm A 

Large crispbreads with a hole in the middle. 

Ideal to serve with cheese and great with 

pates. 

ARTISAN GOURMET TOASTS 

Ambient 85793 5x3x90gm A 

Thin, light and crisp gourmet toasts. Ideal 

for luxury cheeseboards. 3 flavours; Cherry, 

Almond and Linseeds | Date, Hazlenut 

and Pumpkin Seed | Apricot, Pistachio & 

Sunflower Seed 

CRISPBREAD SELECTION 

Ambient 37373 12x105gm A 

Sourdough crispbreads in 3 different recipes; 

Spelt & Fig, Charcoal & Rye and Original. 

Designed to complement the perfect 

cheesesboard.

APPLE & CIDER BRANDY CHUTNEY 

Ambient 7755 1.3kg A 

This traditional chutney is made with 

Kentish Bramley apples and a liberal 

measure of Somerset cider brandy. 

PICCALILLI 

Ambient 11064 2.25kg A 

Chopped and mixed vegetables in a 

tangy mustard sauce. 

CHRISTMAS CHUTNEY 

Ambient 49685 300gm A 

Made with cranberries, Bramley apples, 

and a host of festive spices.

CHICAGO STYLE CANAPES 

Frozen 54703 x48 

~ ~ Artichoke and tomato 

~ ~ Blue cheese, fig & pear 

~ ~ Prawn, cheese & tomato 

~ ~ Vegetables on Nordic bread 

~ ~ Salmon & cucumber 

~ ~ Trout & cucumber 

~ ~ Smoked duck & prune 

~ ~ Ham, fig & pistachio 

TRADITIONAL SAVOURY CANAPES 

Frozen 81529 x54 

~ ~ Soft crab, avocado & lemon 

~ ~ Caramel biscuit, foie gras & fig jelly 

~ ~ horseradish cream, anchovy & dill 

~ ~ Pepper cake, shellfish cream & crayfish 

~ ~ Walnut biscuit with Roquefort & 

walnut cream 

~ ~ Onion cake, orange chutney & 

smoked duck breast fillet 

~ ~ Rye bread, chicken rillettes & mustard 

~ ~ Tomato cake, goat’s cheese & tomato 

~ ~ Smoked salmon & lemon cream blini 

VEGETARIAN CANAPES 

Frozen 71187 x54 A 

~ ~ Green vegetable cake & mascarpone 

~ ~ Burger coriander yuzu cream 

~ ~ Blini with cream & peppers 

~ ~ Tomato & mozzarella financier 

~ ~ Vegetable club sandwich 

~ ~ Onion cake with mascarpone 

ASSORTED SPICY CUPS 

Ambient 48656 x96 

~ ~ Falafel 

~ ~ Asian curry 

~ ~ Mexican chilli 

~ ~ Southern pepper. 

Ready to fill with a filling of your choice

GALA PIE 

Frozen 1399 x18 Pre-Ptn 

Filled with the finest quality pork 

shoulder and leg meat. 

PREMIUM HAND RAISED PORK PIE 

Frozen 71467 36x205gm 

Fresh pork lightly seasoned then cooked 

in a delicious, rich, hot water crust pastry. 

FRUIT TOP DINKY PORK PIES 


Delicious seasoned pork in hot water 

pastry. 12 topped with juicy Bramley 

apple and 12 topped with cranberries. 

GOURMET SAUSAGE ROLLS 


Produced by an award winning 

Yorkshire butcher, this heavy weight 

sausage roll contains 46% pork meat. 

LARGE SAUSAGES ROLLS 


A large, unbaked sausage roll to be cut 

into pieces of the required size.

GLUTEN FREE 

GLUTEN FREE MINCE PIES 

Frozen 28805 x12 A C 

An individually wrapped gluten, wheat and 

dairy free mince pie with a sweet, crumbly 

shortcrust pastry case filled with rich 

mincemeat. Topped with a pastry star and a 

dusting of sugar snow. 

DEEP MINCE PIES 

Ambient 45184 15x6 A 

Traditional mince pies, perfect for after 

dinner or with a mulled wine. 

MINI MINCE PIES 

Ambient 95609 x72 A 

These are packed 9 mince pies per tray, 8 

trays per case. Ready to serve hot or cold. 

Star design on top.

GLUTEN FREE 

GLUTEN FREE 

MINI ICED FRUIT BITES 

Frozen 30305 4x12 A C 

Bite-sized rich, moist, fruitcake squares, 

topped with marzipan and white icing. 

MINI STOLLEN BITES 

Frozen 60796 x48 A 

Bite size continental fruit bread pieces with 

sultanas, currants and marzipan, all dipped 

in butter and coated with a sweet dusting. 

FRENCH MACARONS 

Frozen 48219 x36 A C 

Finest, authentic French macarons made 

with whole almonds, sugar and egg whites. 

Chocolate, Raspberry, Lemon, Vanilla and 

Pistachio. 

ASSORTED CHOCOLATE TRUFFLES 


77 high quality assorted truffles. Light ,dark 

& white chocolate. 

MINT CREMES 

Ambient 84103 x1kg A 

Individually wrapped, classic chocolate 

coated mint fondants in green foils. 

MINT CRISPS 


Plain chocolate with mint crystals.

NOTES

NOTES

READY TO START A FOODSERVICE PARTNERSHIP 

FOCUSED ON YOUR SUCCESS? 

Call your regional office 

YORKSHIRE: 01484 536 688 

NORTH WEST: 01254 828 330 

or visit 

TOTALFOODSERVICE.CO.UK

xmas18

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