An old-fashioned hot chocolate is a delicious drink for keeping toasty on those autumn and winter nights. This creamy hot chocolate is easy to make with the kids, and has an intense chocolate flavour – a perfect chilly weather treat for the whole family!

Keeping Warm…

There’s lots of homemade recipes to prepare the perfect smooth cup of hot chocolate but this version is a real treat for chocolate lovers! Choose either rich milk chocolate, creamy white chocolate or, if you’re feeling daring, 70% cocoa solids to add.

For the freshest and most tasty result, use local whole milk from Marybelle Dairy, delivered to your front door by Foulgers Dairy!

Did you know… Hot chocolate dates back thousands of years – historians credit the Olmec civilisation of southern Mexico as being the first to roast the fruit from the cacao tree and consume it in liquid form!

This simple, easy to make recipe will prepare 4 mugs or 6 cups of hot chocolate goodness for you and your family and will only take 8 minutes to prep and cook. As well as the optional extras below, feel free to consider cinnamon, or even amaretto or bourbon for a boozy addition for the adults!

Ingredients:

600ml Marybelle whole milk
142ml pot of Marybelle double cream
100g chopped chocolate
½ teaspoon of vanilla
Optional: marshmallows, whipped cream, freshly grated nutmeg

How to make it:

Step 1 – Place the milk, double cream and chopped chocolate into a pan. Bring gently to the boil, whilst stirring until chocolate melts and the mixture is well blended.

Step 2– Stir in the vanilla; pour the hot chocolate into mugs and top with a spoonful of marshmallows or whipped cream and finish with a dusting of nutmeg, if desired.

Make the smoothest, freshest hot chocolate with Marybelle milk and double cream, visit our Milk & Dairy section to add to your next delivery.

If you’d like to find out more about local delivery in your area, or discuss placing an order with Foulgers Dairy, please call our friendly team on 01473 784999.

Nothing says Halloween like a little fake blood and a lot of sugar! If you’re feeling especially wicked this All Hallows’ Eve, these spooky delights are sure to sweeten up your Halloween Party, and are perfect to make ‘n’ bake with your little monsters!

These Look Boo-tiful!

To keep it spooky this Halloween, we’ve searched the internet for 3 of the most devastatingly tasty treats for you to serve this October 31st using ingredients that you can get delivered to your door from Foulgers Dairy. Less time food shopping, more time making!

Did you know… The first Jack O’Lanterns were actually made from turnips. Boston, Massachusetts, holds the recon for the most Jack O’Lanterns lit at once with 30,128!

Get an Eyeball of These…

Sweet enthusiast, creator and baker of My Cupcake Addiction shares her sweetest, spookiest recipe for Halloween. Don’t be deceived by the grotesque look of eyes eyeball milkshakes, they’re a tasty treat that are a perfect use of your morning milk delivery!

Ingredients:

Strawberry sundae syrup
4½ cups whole milk
1 pint vanilla ice cream
1 scoop chocolate ice cream
1 cup heavy cream, whipped to stiff peaks
6 candy eyeballs

Preparation:
Pour 1/2 inch of strawberry sundae syrup into a shallow bowl.
Dip the rims of the glasses into the syrup, tilting slightly to allow excess drips to fall before turning upright and allowing the syrup to drip down the inside and the outside. Refrigerate the glasses.
Time saver: You can edge the glasses in advance, which also helps the blood drips to stay in place with you add the milkshake.
In a blender, combine the milk, vanilla ice cream, and chocolate ice cream and blend until thick and smooth.
Pour into the chilled glasses. Put the whipped cream in a piping bag fitted with a star tip and pipe whipped cream on top. Add some streaks of strawberry syrup, and finish with a candy eyeball!

Jack is Ready for Halloween!

Lorraine Elliot of Not Quite Nigella has prepared the perfect Jack Skellington cupcakes to bake with your little monsters this Halloween. Grab your eggs, milk and butter for these cupcakes fit for the pumpkin king himself!

Ingredients:

2 cups plain all-purpose flour
1/3 cup cornflour/corn-starch
4 teaspoons baking powder
3/4 cup caster or superfine sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 cup milk, with a squeeze of lemon juice to curdle it
125g/4ozs butter, melted
2 eggs, at room temperature
1 cup pumpkin puree
For ganache:
300g/10 oz. white chocolate, finely chopped
1/2 cup cream
To decorate:
White fondant
12 sticks of black liquorice
Chocolate icing pen
Preparation:

Step 1 – Preheat oven to 180C/350F and line a tray with liners. Mix the two flours, baking powder, sugar, cinnamon, nutmeg and ginger. In a large jug mix the milk, butter, eggs and pumpkin and whisk together. Then add these wet ingredients into the dry ingredients and stir until just combined. Scoop into the prepared liners and bake for 25-30 minutes until a skewer inserted inside comes out clean. Allow to cool.
Step 2 – Make ganache. Combine chocolate and cream in a small heatproof bowl; stir with metal spoon over pan of simmering water until melted and smooth. Cool in fridge for about 30 minutes until it reaches a spreading consistency and spread over cupcakes. Allow to set for about 10 minutes and then using a small palette knife dipped in a cup of cold water, tap the knife a little and then smooth over the ganache. This is to provide a smooth surface on which to place the fondant.
Step 3 – To decorate, roll out the white fondant and cut into circles large enough to cover the entire top of the cupcake to the edge of the paper (to keep the cake part covered and fresh). Adhere the fondant to the ganache using a little water. Smooth it over with a rectangle of overhead plastic sheet.
Step 4 – Take a stick of liquorice and slice off some pieces for eyes and stick them to the fondant. Jack’s eyes can be round or they can have expression to them-using a paring knife just cut out pieces from the liquorice. Cut a long thin piece of liquorice for the mouth and draw the stitches on with the chocolate icing pen.

A Chocolate Feast…

Every Halloween celebration needs chocolate! Perfect for chocolate lovers, this chocolate pumpkin cake is sure to satisfy those with a sweet tooth this Halloween. This recipe is from WomansDay, where you can see more photos of the finished cake, too!

1 1/2 c. flour
c. cocoa
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. buttermilk
1 c. canned pumpkin
2 tsp. vanilla extract
3/4 c. butter
1 c. dark brown sugar
1 c. granulated sugar
3 large eggs
1 egg yolk

Preparation:

Step 1 – Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter.
Step 2 – Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
Step 3 – Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean–about 35 minutes. Cool layers completely before icing.
Step 4 – Frost. Beat 6 ounces softened cream cheese using a mixer set on medium-high speed until fluffy. Add 1 1/2 cups confectioners’ sugar, 2 1/4 teaspoons cocoa, 1/4 teaspoon cinnamon, and 3/4 teaspoon vanilla and beat on low speed until well combined. In a separate bowl, beat 1 1/2 cups heavy cream with 3/4 cup confectioners’ sugar and a scant 1/4 teaspoon orange food coloring on medium-high to soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combined. Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake. Chill 30 minutes and proceed to step 2. Makes 3 cups.
Step 5 – Glaze. Place 4 ounces of chopped bittersweet chocolate, 1 tablespoon cold unsalted butter, and 3 tablespoons corn syrup in a medium heatproof bowl. Bring 1/2 cup heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes. Gently stir, using a whisk, until smooth. Let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drop over the sides. Makes 1 cup.
If one of these treats caught your eye, be sure to head over to the Milk & Dairy section to stock up on your milk, eggs and butter to make these fang-tastic treats!

From everyone at Foulgers Dairy, have a happy Halloween!

A Summer of BBQ’s may be coming to an end, but that doesn’t mean that a daily dose of deliciousness has to be missed out on! In a bid to beat the back-to-school blues for your child (and, you!) we’ve popped together 5 tasty ideas for their next lunch box.

An Important Meal…

Lunch is an incredibly important point in the school day and should aim to provide at least 1/3 of your child’s daily requirements. A tasty, well-proportioned lunch can help your child stay motivated and concentrate in the afternoon – ensuring that they’re getting the best from their class!

Fun fact: Only 46% children’s lunch boxes in the UK in 2017 contained a bottle of water. Water gives the brain the electrical energy for all brain functions, including thought and memory processes… Remember to keep hydrated!

Before you tackle the lunchbox, you may face another challenge. Is your child a selective eater? If so, read on for three useful tips to get your child excited for lunch.

Learn where food comes from together… Learning about plants, farming and fishing can be a great way to get your child excited about food! By nurturing this process with them, you’re leading them through the journey of how their food gets on their plate – education is a perfect catalyst.

Get them involved… Of course, you’ll be there to ensure that they don’t just pack in pizza every day! But, by getting your child involved in the meal preparation they’re invested in their own lunch box, and it can work wonders to stimulate their appetite for it the next day.

Talk with other parents… How do your child’s friend’s parents ensure a well-balanced lunch for their little one? Catch-up with them for helpful hints.

Make It Tasty…

Be flexible with your lunch box choices. You’ll want to engage your child, as well as fill ‘em up with all the good stuff, including proteins, veg, fruit and fibre. These 5 delicious lunch ideas will help your kid kick the back-to-school blues and stomp on high fat, salt and sugar content!

Food is tastier on sticks. FACT. We’re sure your kids will agree! Treat them to deli meats and Suffolk Gold cheese kebabs. A great way to make lunch a little more engaging!
Has your child got a sweet tooth? Pop together peaches, strawberries, blueberries and basil, then add a dash of maple syrup, lemon juice and a dollop of balsamic vinegar for contrast. The antioxidants in blueberries also help to boost concentration and memory!
Satisfy your kid’s appetite with a perfect pasta salad. There’re tons of combos you can try, and we’re sure you’ll find your favourites! We’d recommend opting for chicken, cucumber, cherry tomatoes and Wyke Farms mild cheddar.
Feeling inspired? Treat your kids to a Mexican classic… Wyke Farms mature cheddar quesadilla, guacamole, salsa and a side of tortilla chips.
Take a bread break, serve up a little tub of hummus with fresh broccoli, raw carrot, green pepper or cucumber sticks – the perfect dipping partner!

We hope that these 5 alternative lunch box ideas will inspire you to create more tasty treats. If you have any particularly popular lunches with your kids – do share them over on our Facebook Page!

Don’t forget to stock up on delicious, seasonal fresh fruit and vegetables to pack out your creative lunch boxes. They’re all available to order for delivery to your door…. You’ll never need to run short again!

When you experience a summer like we have so far there is only one thing for it. Yes a good old milkshake to help keep us cool on these hot and humid days.

They are not only simple to make, you can literally add just about any flavour combination that takes your fancy but first let’s take a look at the basics…

Milkshake Base Recipe

500ml of ice cream
250ml of milk (you can add more or less depending on how thick you like it!)

That’s it! Just place those two ingredients in a blender with any flavourings you like – syrups, spices, fruit, nuts, etc. and give it a whirl. Don’t over mix – you want your milkshake to be thick. Serve immediately.

Top tip: A low fat ice cream will make your milkshake more watery so we recommend a premium ice cream and whole milk to give you the richest flavour You can use low-fat or skimmed milk, dairy-free milks – such as soy, almond and rice milk also work well.

Now on to some flavour combinations you can try…!

Here’s the fun part! The flavour combinations really are as broad as your imagination so below are just a small selection to help get you on your way to finding your perfect milkshake.

Strawberry Milkshake – 200g fresh strawberries, 1 tablespoon sugar, 1 teaspoon vanilla extract, 500ml vanilla ice cream, 125ml cup milk, small whole strawberries for garnish (optional)

Vanilla Milkshake – 500ml vanilla ice cream, 250ml whole milk, 1/2 teaspoon vanilla extract.

Chocolate Milkshake – 500ml chocolate ice cream, 250ml whole milk, 75ml chocolate sauce.

Banana Milkshake – 500ml vanilla ice cream, 1 very ripe banana, 250ml whole milk, 1/2 teaspoon of vanilla extract.

Oreo Milkshake – 500ml vanilla ice cream, 125ml milk, 8 Oreo cookies, 1 tbsp chocolate sauce.

Feeling a bit more adventurous…?

Mexican Chocolate Milkshake – 500ml chocolate ice cream, 250ml whole milk, 5 tablespoons chocolate sauce, 1/8 teaspoon cayenne pepper.

Peanut Butter Milkshake – 500ml vanilla ice cream, 250ml whole milk, 5 tablespoons of creamy peanut butter, 1 teaspoon vanilla extract

Tiramisu Milkshake – 500ml coffee ice cream, 2 tablespoons chocolate sauce, 1 tablespoon mascarpone cheese or cream cheese, 1 teaspoon cinnamon, chocolate shavings for garnish.

Grasshopper Milkshake – 500ml mint chocolate chip ice cream, 250ml cups whole milk, 4 mint chocolate sandwich cookies (such as mint Oreos or maybe Viscount biscuits).

Chocolate Marshmallow Milkshake – 500ml chocolate ice cream, 250ml whole milk, 125ml marshmallow fluff, 2 tablespoons chocolate chips.

So whatever your favourite desert or refreshing fruits. The possibilities really are endless and we hope you have some fun mixing up your favourite ingredients into deliciously refreshing milkshakes for yourself, family and friends – we’d love to see your combinations on our Facebook page!

Don’t forget to visit our website to order up those extra supplies of milk! If you are feeling really adventurous how about giving your very own home made ice cream a try…!

A lot of our customers tell us that their favourite part of drinking the milk we deliver is that they get to pour it into their glass from ‘old-fashioned’ glass bottles. It reminds you of simpler times when you could find a moment of peace and joy in a cold beverage. Our glass bottling isn’t just a marketing ploy or branding strategy, it’s just another example of our dedication to tradition and sustainability.

The History

Before pasteurisation, most milk was produced locally and drunk quickly. It would spoil rapidly so storage wasn’t an option. Households would collect it in jugs or cans from local farms or dairies and use it that day. However, with the introduction of heat treatment, milk became a more durable commodity, opening up the possibility of new packaging options.

The first glass milk bottles started appearing in 1880s in the UK and, enabling milkmen to deliver a pre-measured pint of milk to households. The clear glass bottles also gave customers a perfect view of the condition their milk was in, demonstrating the improving hygiene standards in the industry.

Initially sealed with cardboard, the bottles were later topped with foil tops. Early bottles often had the name of the dairy embossed or painted on the bottle to encourage it to be returned to its rightful place for cleaning and reuse. This is one of the earliest examples of recycling in packaging. With British households kicking off the day with cups of tea and milky cereals or porridge, morning delivery became the norm and companies developed national networks to deliver milk in time for breakfast.

By 1975, 94% of milk was bottled, compared with only about four per cent by 2012. Forty million bottles per day were delivered to doorsteps in the early 1990s, with Unigate squat ‘dumpy’ bottle the most commonplace. The milk bottle even became a media choice in the Eighties with colour printing on bottles, and on the foil tops, being taken up by brands such as Kellogg’s, Cadbury and Brooke Bond.

However deregulation of the milk market in 1994 allowed supermarkets to start selling milk in larger volume containers, and as a loss leader. Milk bottles were heavier than plastic alternatives, making them more expensive to transport. With most people having fridges, milk no longer has to be delivered on a daily basis, so both milk deliveries and bottling went into decline.

The Turning Point

At the beginning of 2018 Prime Minister Theresa May, announced plans to scrap all avoidable plastic waste by 2042, in the Government’s 25 year Environmental Place, which could also see an extra tax on one-use plastic items.

Buoyed by growing fears about the impact of plastic on the environment, we aren’t the only company in the UK reporting an increase in interest for the traditional glass milk bottle.

Dairy UK which represents the milk industry, said doorstep deliveries of glass bottles were now around one million per day. Just two years ago the figure was estimated to be nearer 800,000.

Glass vs Plastic

The big advantage to using glass milk bottles instead of plastic or carton containers is the fact that the bottles can be reused almost instantaneously. Empty glass bottles just need a quick rinse before being left out for collection from your roundsman. Once returned they are sterilised in hot water, refilled, recapped and made ready for delivery again.

This process is much faster and has much less of an environmental imapct than having to throw old plastic or carton containers into your recycling and then waiting for it to be collected.

Once your recycling has been taken away it has to be sorted and then shipped off to recycling plants that deal with plastic, carton, paper and cardboard etc. This in itself can be a very time consuming process and also one which has an effect on the environment if you consider how much fuel is used transporting the materials and how much energy is used recycling them.

Reusable Glass Bottles Help Reduce Local Landfill Use

By purchasing your milk in reusable glass bottles you are doing your part in helping to preserve the local area.

We’ve worked it out and you will be amazed by the facts. If we deliver 5,000 gallons of milk every week, multiplied by 52 weeks in a year, that would be 260,000 gallons of milk each year. That’s 520,000 of the plastic 4 pint milk bottles already that are not sent for recycling or even dumped into landfill every year – and this is for just one local area, image the impact across East Anglia alone!

So there is some food for thought whilst pouring your milk on your cornflakes.

We have prided our self for many years on our constant delivery of milk in glass bottles and hope many more people will continue to follow suit in the march back to glass.

If you would like to support us in a move back to milk supplied in glass bottles, contact us today to arrange your next delivery…

Our aim has always been to supply a wide range of goods locally sourced where possible, and to provide a quality service that meets our customers’ needs.

When you purchase locally sourced products you’re providing a market for local producers where they can get a fair price. Most local food producers are small or ‘micro’ businesses (less than 10 staff) which can’t, at least at the start, distribute more widely. So local food can help existing and new businesses to grow and bring new products to market too.

By buying local food you are helping smaller, and usually more traditional, businesses to survive in an increasingly specialised and intensive marketplace. More of your ‘food pound’ goes to the producer so they, in turn, can earn a decent living without needing to grow bigger or to work more intensively to stay in business. This keeps the countryside more diverse, especially where it has been shaped by centuries of farming traditions, and so protects the landscape character. Your local food might also be organic, which can help look after the soil and boost local wildlife as the need to use pesticides is also eliminated.

In a nut shell, buying local not only benefits the producer, the local economy and the environment. It can also benefit you, it’s a win-win for everyone!

Our list of locally sourced produce for doorstep delivery is continuing to grow and we are delighted to introduce you to some of our local suppliers:

Stour Valley Apiaries Limited

Kevin and Julie Thorn of Stour Valley Apiaries in Lavenham, Suffolk, are passionate about producing great natural honey from their own beehives. They take pride in the welfare of their bees and work with them so that the needs of both the beekeeper and the bees are met. They produce both runny and creamed honey, straight from the hive which is raw and unfiltered. We can honestly say this is the best honey we have ever tasted, which is probably why the award winning Great House Restaurant in Lavenham choose Kevin and Julie’s honey to produce their fabulous desserts.

Buy Stour Valley Apiaries Honey here: http://www.foulgersdairy.co.uk/product-category/grocery-bakery/

Fen Farm Dairy

Award winning Jonny and Dulcie Crickmore of Fen Farm Dairy in Bungay have been farming the land at Fen Farm for three generations and love what they do! Their herd of happy Montbeliarde and Friesian cows graze the beautiful marshlands of the Waveney River Valley in Suffolk producing delicious raw milk as well as the finest cheese, raw cultured butter and raw cream. Their Baron Bigod cheese is the only traditional raw milk Brie-de-Meaux style cheese produced in the UK and has won multiple awards.

Shop for Raw Milk products here: http://www.foulgersdairy.co.uk/product-category/national-delivery/

James White Fruit Juices

For more than 25 years, James White has been tasting, testing and experimenting to bring you their most delicious range of juices yet. Based on White’s Fruit Farm in Ashbocking, they have amassed a large number of awards and accolades, but their Royal Warrant is by far the most widely-known. In 2002 Big Tom was singled out and awarded the Royal Warrant by HM Queen Elizabeth II. If it’s good enough for the Queen we are sure that you will find it just as tasty!

Take a look at the full range here: http://www.foulgersdairy.co.uk/product/james-white-fruit-juices-75-cl-10-flavours/

Havensfield Happy Hens

Havensfield Happy Hens started in 2003 with just 300 hens on a field in Eye, Suffolk. Since then they have increased their own production of free range eggs and started working with a number of other farmers in Suffolk and Norfolk, who produce eggs to the Havensfield standards on their family farms. The eggs are laid, graded and delivered to us weekly meaning we can beat anyone, from hen to doorstep for freshness! The feed used by Havensfield Farm for their chickens is fully UFAS accredited, from local mills. The chickens are completely free-range, with access to feed and water all day long.

Add eggs to your basket here: http://www.foulgersdairy.co.uk/product/free-range-eggs/

You can add and pay for any additional items to your normal order for local delivery through our website, please do take a look at our full range of products here. We thank you once again for your continued support and hope you enjoy the local products available as much as we do.

Make your Easter Sunday celebration one to remember!

If you are planning a big family celebration dinner over the Easter weekend, don’t forget we also have a great range of fresh fruit and vegetables to order – you can add them to your delivery and save yourself a trip to the local supermarket!

If you are feeling a little more adventurous how about giving this amazing, Cadbury Creme Egg Cheesecake a try? Most of the ingredients are also available to order from our website.

Ingredients

For the base

300g chocolate digestive biscuits
150g unsalted butter

For the cheesecake

600ml double cream
150g icing sugar
560g cream cheese (2x 280g pots)
½ lemon (just the juice)
267g Mini Cadburys Creme Eggs (3x 89g bags – unwrapped and cut into quarters)

To decorate

3 Cadburys Creme Eggs
150g white chocolate
75g milk chocolate
yellow gel food colouring

You will need:

Disposable piping bags for a really neat chocolate drizzle on top

7″ cake tin with removable bottom

Method:

Finely crush the biscuits
Melt the butter, mix in with the crushed biscuits and press into a cake tin with removable bottom
Beat the double cream with the icing sugar until it forms soft, floppy peaks
Very gently fold the cream cheese, lemon juice and chopped mini Creme Eggs into the cream until everything is combined – you can add more lemon juice if you prefer a stronger flavour
Top the biscuit base and level out
Leave to firm up in the fridge for at least 3 hours or overnight
Remove from the tin by running a slim, sharp knife around the edge and popping it out
Melt your milk chocolate, allow to cool for 5 minutes and then drizzle over the top
Melt your white chocolate, allow to cool for 5 minutes and drizzle half over the top
Colour the remaining half of the white chocolate with a little yellow gel colour and drizzle over the top
Unwrap and cut the remaining Creme Eggs in half – sit on top to decorate

Tip

The Creme Eggs are easier to cut if you’ve stored them in the fridge for a couple of hours to firm up!

We’re pleased to tell you that you don’t need to worry about your delivery dates being changed over the Easter weekend – all deliveries will be made as normal!

Everyone here at the dairy wishes you a very Happy Easter.

Our Pancake Day Recipe

Who doesn’t love Pancake Day (or to go by it’s traditional name, Shrove Tuesday)?! On February 28th, we’ll all be cooking up a storm in the kitchen, ferociously flipping pancakes and eating them, that’s if they don’t get stuck on the ceiling!

These delicious little circles of joy couldn’t be any easier to make but if you are anything like us and something of a novice, then the following recipe should get you well on your way to making the perfect pancake! All that’s left to decide, is what mouth-watering toppings you’ll be adding to your pancakes this February?

To make about 10 pancakes, you’ll need:

110g (4oz) plain flour

2 eggs

200ml (7fl oz) milk

75ml (3fl oz) water

Pinch of salt

Butter (for cooking)

Start by sifting your flour into a mixing bowl. Don’t be tempted to skip this step, it’s going to make sure your pancakes are light, fluffy & lump free. Add a pinch of salt.

Make a little well in the middle & crack your eggs into it. Whisk together.

Mix your milk & water together and slowly add to your flour, while whisking.

Keep stirring until you’re left with a smooth, thin batter. It should be the consistency of slightly thick milk.

When you’re ready, heat a frying pan & add a blob of butter. Swish it around your pan & when it’s bubbling, add a ladle of your batter.

Cook for about a minute until you start seeing little air pockets rise & the edges start to brown a little. Flip it over (as extravagantly as you like!) and cook the other side for the same amount of time.

When it’s done, slide it onto your plate & voila! The perfect pancake.

We know you had probably noticed but were too polite to say it… our website was a little tired and in need of a new lease of life wasn’t it?!

We’ve recently noticed a huge shift in the way in which our customers like to do their shopping and a large proportion of you are now viewing and using the site from your tablets and mobile phones as well as from a desktop pc or laptop. It is therefore important that we keep up with the times and do what we can to improve our online customer experience. So, after many, many hours of hard work we are proud to unveil our brand new, fully responsive website! No more having to pinch the screen to expand the page view…

You are now able to register for a new account or log into an existing account, view your basket or amend existing orders, easier than ever before. You will now also be able to add extra items to your delivery, using an existing Paypal account or via a debit or credit card through PayPal even if you don’t have a PayPal account. Handy to know for those occasions when you maybe entertaining and need to order extra items, or you’ve just plain run out of time to get to the shops!

You will also see that the whole range of products we have available for a doorstep delivery are now listed in easy to view categories. This includes many goods from our highly reputable local suppliers, who we continue to work closely with. Be sure to keep your eyes peeled for any new products or special offers!

Talking of new items, have you seen the addition of raw butter to our website? All of our raw milk items are available for a National delivery, as well as locally in Suffolk.

Another fantastic feature we have added is the handy postcode checker. As our delivery routes have expanded over the years, we now cover a large area which consists of Grundisburgh, Ipswich, Woodbridge, Felixstowe, Kesgrave, Saxmundham and many villages in between. The postcode checker will now enable you to easily establish whether we are delivering in your area, or maybe the area of a friend or relative?

We hope you have enjoyed taking a look around the new website and have found everything you need. Be sure to check back as we will continue to share industry and seasonal news, any special offers or even the odd recipe.

We would also like to thank you once again for your continued support.

So the Coca Cola advert is playing, the Toys ‘R’ Us theme tune is being hummed in households across town and fairy lights are popping up in streets everywhere. Yes the Festive season has finally arrived and so should of your Christmas order forms.

Many of the fantastic items available are sourced locally from extremely reputable companies.

Philip Turnbull & Son from Gosbeck will be supplying any turkeys ordered for a doorstep delivery from us this Christmas.

A family run business who have specialised in rearing and producing quality traditional farm fresh Christmas turkeys for over 50 years. The turkeys are reared in the countryside with plenty of space, fresh air and sunlight. They are slow growing breeds, grown to maturity over several months and are fed on their home grown cereals with no added growth promoters. The birds are then prepared on the farm where the birds are dry plucked by hand and carefully stored under refrigeration for at least 7-10 days. All these factors ensure your Christmas turkey has excellent flavour and texture.

The amazing Suffolk Farmhouse Cheeses are also available to order from us for a Christmas delivery.

Another family run business, who from the milk of their own herd of pedigree Guernseys, produce fine hand-made cheeses by traditional methods. They also make other dairy products and rear their own beef and pork. Winners of the Suffolk Agricultural Association Awards for the Best Small Farm and Best Livestock Enterprise for an impressive, four years running.

Or why not order some James White fruit juice – officially fit for the Queen!

Royal Warrants are a mark of recognition to people or companies who have regularly supplied goods or services to certain members of the Royal Family for at least five years. To have such royal approval heightens the status of warrant holders, branding their excellence and quality and making the award highly prized. Warrants are usually granted for a period of five years although James White Fine pressed Fruit Juices from Ashbocking have now held theirs for more than 10 years.

These are just a few of the amazing companies we are lucky enough to have right on our doorstep, who’s products we will be delivering this Christmas. If you’ve not yet placed your order, you have until Monday December 5th to return your form.