February Customer Newsletter – Food

Introducing our new Food Savings web page

This February and March we are excited to offer you some great promotions from Tovali, Nestle UK and Eat Curious.​

See our Useful Links section to view our Food Savings web page and see the latest promotions for February and March.

See our Downloads ▼ section to see our Market Movers information, showing key price changes or inflation details for essential categories – milk, cheese, fish and more – as well as the latest industry news.

On 18 March 2025, some of our buyers will be at the International Food and Drink Event (IFE) at the Excel, engaging with suppliers and exploring new products and brands to offer you the best choices. 

See our Useful Links section for more information on IFE.

We have partnered with several NHS trusts to conduct joint competitions that enhance value through efficient use of our collective buying power. 

We have gained valuable insights and outcomes from our collaborations with trusts in the Northeast, North West, Cheshire, and the Midlands, showcasing promising cost-saving opportunities and strategies for enhancing value through group collaboration; stay tuned for more updates, and in the meantime, reach out to your local Account Manager to learn how to get involved. 

Valentine’s Day

The feast day of Saint Valentine signifies the celebration of love and affection. Celebrated across the world on 14 February each year by sending messages of love and admiration to partners, family, and friends.

Why not host friends and family for dinner, where everyone brings a food dish they love. It’s a wonderful opportunity to share different recipes and unfamiliar cuisines with loved ones and use food to bring everyone together.

Try our Valentine‘s Day Meal for Two Recipe – Twice Bake Leek and Cheddar Soufflé

Recipe Ingredients	Quantity
Leeks	50g
Plain flour	30g
Eggs	3
Milk	90ml
Cheddar cheese	60g
Butter	30g
Margarine	30g
Sale	1g
Pepper	1g

Recipe method

• Preheat the oven to 190ºC. Separate the eggs. 
• Half and finely slice the leeks then wash and dry them.   
• Heat 20g of butter in a frying pan and sweat down the leeks until they are soft.  
• Melt the remaining 10g of butter and use a pastry brush to brush the inside of the ramekin moulds, making sure to brush upwards this will encourage the soufflé to rise. 
• Chill the ramekins until the butter has solidified. Brush the inside of the ramekins with a second coat of butter and chill again. Get the milk warming in a pan. 
• Heat the margarine in a saucepan and add the flour to make a roux. Cook the roux for a few minutes then gradually add the warm milk to the roux until all the milk has been added, keep whisking to avoid lumps.  Take off the heat and stir in the cheddar cheese, salt and pepper and buttered leeks.  
• Leave the mixture to cool for ten minutes and then stir in three egg yolks. Mix well until incorporated into the mixture.  
• Whisk the egg whites until they hold medium peaks. Fold the egg whites into the cheese mixture. Take the ramekins out of the fridge and place into a deep tray.  
• Spoon the soufflé mixture into the ramekins and then pour boiling water into the tray the water should reach halfway up the ramekins (Bain Marie). 
• Bake in the oven for 15 minutes. Take out of the oven and chill for ten minutes. Once dishes are cooled, turn the soufflés out of their ramekins onto a tray and bake for ten minutes until golden and crispy. Serve with crusty bread and a green salad. Serves two.