Who we supply

Restaurants, Pubs & Bars

Chef-led supply for kitchens where the menu changes and the margin matters — backed by a bar and cellar range that can keep up.

In your words

Independents and growing groups

Restaurants and pubs need a supplier who can move at the speed of a changing menu. That means real product knowledge on the other end of the phone, a produce buyer who will chase a seasonal line, and a delivery that arrives before the section starts prep.

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What we hear

The three things that come up every time.

Menus that move

A specials board that changes weekly does not fit a supplier built around a fixed core list.

Margin under pressure

Food inflation and energy costs leave no room for a supplier who cannot hold a price or evidence a yield.

Small orders, big expectations

An independent still needs next-day delivery and a working credit account.

How we answer them

What the account actually does for you.

Low minimum order
A realistic minimum on standard rounds, so you order what you need rather than what fills a van.
Chef support
Development chefs available for menu costing, yield testing and product substitution.
Bar and cellar
Draught, bottled, wine and spirits with cellar delivery and line-cleaning consumables.
Weekly price lists
Transparent produce and market pricing issued weekly, so you can cost a special before you write it.
Front of house too
Glassware, tableware, uniforms and disposables from the same account and the same delivery.
Growth ready
The same account structure scales with you as site two and site three open.

Flexible Low minimum order on standard rounds
Chef-led Development chefs for costing and menu work
Complete Kitchen, bar and front of house on one delivery

Ranges

The ranges this sector leans on most.

See all twelve ranges

Also supplied

Other operations we work with

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Let’s look at what you buy today.

Send us a recent invoice or order list. We will benchmark it line by line and come back with a written price schedule — no obligation, no sales presentation.

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