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Total Produce

As you will already be aware MMP Ltd have been acquired by Total Produce PLC, this is exciting news for everyone involved and even more so for our valued customers.

The Company will operate as an autonomous subsidiary of Total Produce, and so we will continue to strive to provide the best possible quality and service, just as we do now.

By Royal Appointment

We are very proud to announce that we have been awarded a Royal Warrant of appointment to Her Majesty the Queen.

We will continue to meet the high standards that have made this award possible and those standards are our benchmark for all our customers. Without you, the picture is incomplete.


Burns Night 25th January

Welcome one and all to 2017…

No sooner have we all recovered from the festive period then it’s time to prepare for Burns night, which takes place on the 25th of January. Once again we are proud to offer a selection of the finest quality Scottish ingredients in order to make a wonderful Burns Supper, for your guests to remember!

Why not try our new pinhead oatmeal this is excellent for skirlie, which is a Scottish dish, made from pin head oatmeal fried with fat, onions and seasonings. The "skirl" indicates the noise made by the frying ingredients this is excellent served in a chicken breast as an alternative to haggis, neeps and tatties.

If you choose to have haggis on your menu make sure it’s the best from George Cockburn and sons supplied by Mark Murphy and Partner Ltd.

Then to finish, look no further than a Scottish Cranachan flavoured with heather honey and Edradour single malt whiskey or our famous Scottish cheese selection served with poachers pickle and oatcakes.

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Skirlie Recipe

Ingredients

  • .150g bacon fat (may substitute vegetable oil) or 115g beef suet
  • 2onions, finely chopped
  • 170g chicken stock
  • 250g old-fashioned pinhead oatmeal, lightly toasted (do not use instant or quick-cooking oats)
  • Salt and pepper

Method

  1. Melt the fat or heat the oil in a large frying pan.
  2. Add the onion and cook until soft and golden.
  3. Add the oatmeal and mix in well.
  4. Cook for about 5 minutes, stirring frequently.
  5. Add the stock and allow it to be absorbed by the oatmeal.
  6. Season well and serve with light creamy mashed potatoes.
  7. (Skirlie may also be used as a stuffing for any kind of game bird or poultry. It is also a very good accompaniment to rich meaty and gamy stews).

 

Scottish Cranachan Flavoured with heather honey and Edradour single malt whisky

Ingredients

  • 2 tbsp medium oatmeal.
  • 300g fresh raspberries (Raspberry member of the rose family, raspberries have a wonderfully intense, sweet taste, and many)
  • a little caster sugar to taste
  • 350ml double cream
  • 2 tbsp heather honey flavoured with Edradour single malt whisky
  • 2-3 tbsp whisky of your choice

 

Method

  1. To toast the oatmeal, spread it out on a baking sheet and grill until it smells rich and nutty. It will not darken quickly, so use your sense of smell to tell you when it is nutty enough. Cool the oatmeal.
  2. Make a raspberry purée by crushing half the fruit and sieving. Sweeten this to taste with a little caster sugar. Whisk the double cream until just set, and stir in the honey and whisky, trying not to over-whip the cream. Taste the mix and add more of either if you feel the need.
  3. Stir in the oatmeal and whisk lightly until the mixture is just firm. Alternate layers of the cream with the remaining whole raspberries and purée in 4 serving dishes. Allow to chill slightly before eating.

This poem was written by Burns to celebrate his appreciation of the Haggis. As a result Burns and Haggis have been forever linked.

This particular poem is always the first item on the programme of Burns' suppers. The haggis is generally carried in on a silver salver (cheiftan) at the start of the proceedings.

As it is brought to the table a piper plays a suitable, rousing accompaniment.

One of the invited artistes then recites the poem before the theatrical cutting of the haggis with the ceremonial knife.

 

Address to a Haggis

Fair fa' your honest, sonsie face,
Great chieftain o the puddin'-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye worthy o' a grace
As lang's my arm.

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o need,
While thro your pores the dews distil
Like amber bead.

His knife see rustic Labour dight,
An cut you up wi ready slight,
Trenching your gushing entrails bright,
Like onie ditch;
And then, O what a glorious sight,
Warm-reekin, rich!

Then, horn for horn, they stretch an strive:
Deil tak the hindmost, on they drive,
Till a' their weel-swall'd kytes belyve
Are bent like drums;
The auld Guidman, maist like to rive,
'Bethankit' hums.

Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi perfect scunner,
Looks down wi sneering, scornfu view
On sic a dinner?

Poor devil! see him owre his trash,
As feckless as a wither'd rash,
His spindle shank a guid whip-lash,
His nieve a nit;
Thro bloody flood or field to dash,
O how unfit!

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade,
He'll make it whissle;
An legs an arms, an heads will sned,
Like taps o thrissle.

Ye Pow'rs, wha mak mankind your care,
And dish them out their bill o fare,
Auld Scotland wants nae skinking ware
That jaups in luggies:
But, if ye wish her gratefu prayer,
Gie her a Haggis

Address to a Haggis Translation

Fair and full is your honest, jolly face,
Great chieftain of the sausage race!
Above them all you take your place,
Stomach, tripe, or intestines:
Well are you worthy of a grace
As long as my arm.

The groaning trencher there you fill,
Your buttocks like a distant hill,
Your pin would help to mend a mill
In time of need,
While through your pores the dews distill
Like amber bead.

His knife see rustic Labour wipe,
And cut you up with ready slight,
Trenching your gushing entrails bright,
Like any ditch;
And then, O what a glorious sight,
Warm steaming, rich!

Then spoon for spoon, the stretch and strive:
Devil take the hindmost, on they drive,
Till all their well swollen bellies by-and-by
Are bent like drums;
Then old head of the table, most like to burst,
'The grace!' hums.

Is there that over his French ragout,
Or olio that would sicken a sow,
Or fricassee would make her vomit
With perfect disgust,
Looks down with sneering, scornful view
On such a dinner?

Poor devil! see him over his trash,
As feeble as a withered rush,
His thin legs a good whip-lash,
His fist a nut;
Through bloody flood or field to dash,
O how unfit.

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his ample fist a blade,
He'll make it whistle;
And legs, and arms, and heads will cut off
Like the heads of thistles.

You powers, who make mankind your care,
And dish them out their bill of fare,
Old Scotland wants no watery stuff,
That splashes in small wooden dishes;
But if you wish her grateful prayer,
Give her [Scotland] a Haggis!


We are going green as our vegetables.

17636950-green-light-eco-concept-stock-vector-bulb-light-energyAre you aware at Mark Murphy and partner we are committed to having a minimal impact as possible on the environment? We therefore are currently undergoing a complete change of all lighting in the warehouse. Traditional tube lighting is being replaced by LED lighting, reducing our CO2 by 40.27 tonnes per year.

 

love-food

Do you also know we also offer a daily soup veg ingredients? (Cosmetically damaged/ugly veg)

This is a great way to make a nice bowl of hearty soup or chutney at a fraction of the cost. You can call today and be added to the list to receive our daily special offer (subject to availability

 


Fine Foods News

Fine food news

Following the countries decision on Brexit, we have seen unprecedented reductions in the value of sterling against both the US dollar and Euro. This has pushed prices north and with regret we will have to make price increases, we are only doing so due to the dramatic change in the value of sterling, which is out of our control.

Dairy market is also seeing strain due to the poor spring flush and ever increasing demand, again this is having a knock on effect with the British butter and hard cheese market. Again we will continue to monitor the situation, but be rest assured we will only sell 100% quality British cheddar and butter. Now might be a good time to stock up on our Scottish Lockerbie cheddar which is currently on special this month (purchased prior to increased pricing)

More bad news for the pastry chef

Global vanilla shortage may cause ice cream prices to soar this summer

Vanilla is the second most expensive spice in the world after saffron

Madagascar the world’s biggest vanilla producer has seen yields fall due poor flowering in 2014 this was the start to a bleak market price and quality fell due to harvesting prematurely. 2015 seen better pollination so prices expect to fall in the fourth quarter of 2016 due to an improvement in yields.

Due to poor cocoa harvest, there are price increases already taking effect. We purchased ahead of increase to secure stock at the lowest possible price but this won’t last forever and there is already talk of another pricing review, our advice would be buy soon to avoid further price increases.


Summer Harvest

Summer Harvest - Cold Pressed Rapeseed Oil
Healthy, Versatile and 100% Natural
________________________________________
At ‘Summer Harvest’ we pride ourselves producing our multi-award winning ‘Cold Pressed Rapeseed Oil’ which we grow, press and bottle on our family farm in the heart of the fertile Strathearn Valley in Perthshire. We take great care in sowing our seed and using traditional rotational farming techniques we nurture the crop to produce ‘cold pressed rapeseed oil’ of the highest quality.

Our cold pressing techniques retain the natural goodness from the seed. With only 6% saturated fats, a high Omega 3 content, naturally occurring vitamin E and no trans fats, rapeseed oil clearly has nutritional benefits over other oils. With its fresh light taste it is ideal for dressing, marinades and salsas. While its high flash point(230oC) makes it the ideal oil for perfect roast potatoes, roast vegetables or stir frying.

Our Products are all 100% natural and made to the highest quality there are no artificial colours or preservatives, just good old fashioned great quality ingredients from the heart of Scotland.

Summer harvest


Smarter than the average driver...

13422211_1056194104456911_8680964641419910787_oRecently we upgraded one of the vehicles in our fleet which created great interest from all at Mercedes-Benz of Edinburgh because of the huge mileage and the immaculate condition of the car, thanks to Jim! Below is the article that was placed in their business magazine and some pictures that were taken of Jim road testing his new car for the first time......Happy driving Jim

Jim from Mark Murphy Limited, the largest independent fruit and vegetable wholesaler in Scotland, recently collected their 2nd Smart Car from Smart at Mercedes-Benz of Edinburgh. Their first fortwo – a 2009 Coupé – had racked up a truly phenomenal 121,000 miles in 7 years of usage with the company, was due to be updated.

13434744_1056193947790260_6397751018366617749_nJim, the driver, has been with Mark Murphy and Partner Limited for over 5 years, looking after Edinburgh and East Lothian accounts for the distributor. The smart was Jim’s main mode of transport taking him all across Central Scotland to visit customers on a weekly basis – including a memorable trip to Glenshee Ski Centre with an important delivery, surrounded by 6- foot snow drifts, according to Jim the smart never “missed a beat”

13418969_1056194417790213_839833891771723595_nThere are lots of reasons that the smart was the ideal car for Mark Murphy Limited and essential for Jim, with his regular visits in to and outside the city: For Jim the smart is “versatile, easy to park, easy going to drive on the motorway, efficient on fuel and has good image for the company”


The need to have a car with all these qualities made choosing another smart the obvious choice as a replacement. They went with another fabulous 2012 model fortwo in crystal white with silver tridion, perfect for another round of wrapping.


Michael from smart of Edinburgh was extremely pleased to supply them with the new fortwo, an the team all look forward to seeing the car in and around the area, racking up miles for Jim…


The Scottish Fruit Company

The Scotich Fruit CompnyThe Scottish Fruit Company, Scottish fruit cheese. All made in Scotland with local ingredients by Danya Caceres who herself comes from a family of foodies. After meeting here Spanish husband she decided to make traditional fruit cheese, quince style from local fruits. Due to the quality of Scottish fruits even the Spanish chefs were amazed and from there the business grew in to what it is today. Preserving fruit in Scotland has been done for many years and the technique used here certainly preserves there fruits to their fullest flavour. For information on this innovative product please call the office to speak with one of our trained team.

Available in the following Scottish flavours sold as a 1k block

  • Blackcurrant
  • RhubarbScottich Fruit
  • Gooseberry
  • Plum
  • Quince

With seasonal fruit guest appearances including:

  • Rowan Berries
  • Pear
  • Crab Apple
  • Hedgerow

It is 100% Natural, 100% Scottish and 100% Made With Passion

The perfect partner for cheese, game & oily fish in fact it’s so versatile the limit is your imagination.


The success of Perthshire Preserves

6 years ago Iain Mackenzie and Kate Thornhill started up their business, leaving managerial jobs in the hotel trade, to make jam. But not any old jam! In the first year PerthshiIMG_5646re Preserves won a Bronze Award, and has continued winning awards. The most recent, a Gold Award, for their Orange Marmalade with 12yr old Deanston Malt whisky, and two other Silver Awards. At the start their range was small, with just 6 products, now they have around 70. Many coming and going throughout the year, as seasonal ingredients are used. The top seller is Lemon Curd.

After 5 yeIMG_5649ars of working from home Iain and Kate moved the business to larger premises. When I arrived at the unit in Stirling, the most delicious smell of Orange Marmalade in the making met me, my mouth watering instantly. Iain and Kate do all the preparing and making of the preserves themselves.

It is hard work but clearly rewarding. They also sell from many of the local farmers markets including Stockbridge in Edinburgh, Perth and Aberdeen. On their first market stall 6 years ago they took £40 and were delighted. Things have moved on apace for them!

The success of Perthshire Preserves has been achieved through much hard work by Iain and Kate. Congratulations from Mark Murphy & Partner. We are proud to supply them and you should try their lemon curd, it’s very, very good…


The Wee Restaurant

THE WEE RESTAURANT TO OPEN SECOND RESTAURANT IN EDINBURGH Wee Resturant

Ten years after opening their first restaurant in North Queensferry, husband and wife team Craig and Vikki Wood are preparing to launch their second restaurant in the heart of Edinburgh’s New Town.

The 38-cover restaurant will open at 61 Frederick Street (the former site of Fleur de Sel) on Thursday 7th April.

The Wee Restaurant Edinburgh will extend the ethos of The Wee Restaurant North Queensferry, offering simple, good food and wine alongside excellent service from a small team who share a vision of delivering a friendly, informal and relaxed dining experience.

Craig, Catering in Scotland’s reigning ‘Chef of the Year’, commented: Although many Wee Restaurant dishes have changed over the past 10 years, our philosophy has remained the same. We aim to deliver great food based around the seasons, cooked with care and passion. We want to showcase the great ingredients available to us in Scotland.

Craig will continue to be hands-on in both kitchens, working closely with his head chefs Sam Dorey in Fife and Michael Innes in Edinburgh, as well as writing menus, designing new dishes, tweaking old classics, training staff and overseeing the quality of all cuisine.

Edinburgh-born Michael Innes comes to The Wee Restaurant Edinburgh from three-Michelin-starred El Celler de Can Roca in Girona, Spain where he was head of production. Michael and Craig worked together at Edinburgh’s Malmaison almost 15 years ago when Craig was executive chef and Michael was a commis chef.

Craig said: I’m excited to be working alongside Michael again. Since we last worked together he has spent his time in some of the best kitchens in Spain under some incredible chefs. We share a passion for great food and an appreciation of the excellent produce available to us in Scotland. His passion and enthusiasm will enable him to be a driving force in the kitchen, helping him to develop a culture of learning and development for our younger chefs.

 The Wee Restaurant Edinburgh will open for lunch and dinner from Tuesday to Sunday offering an a la carte menu, as well as a set price ‘menu du jour’ at lunchtime and until 5pm on Saturday.

Craig commented:Our decision to bring The Wee Restaurant to Edinburgh will allow many of our existing customers, and lots of potential new ones, to experience our brand.”

 Our driving force from the start has always been to exceed customer expectations, ensuring they have a great experience. We look forward to delivering a similar experience in Edinburgh.

ENDS

Editors’ Notes

 The Wee Restaurant Edinburgh

61 Frederick Street

Edinburgh, EH2 1LH

Tel: 0131 225 7983

Email: edinburgh@theweerestaurant.co.uk

www.theweerestaurant.co.uk

Opening Times

Monday - closed

Tuesday-Friday 12-2.30pm / 5.30pm-9.30pm

Saturday 12pm-10pm

Sunday 12-2.30pm / 5.30-9.30pm

Sample Menu

A sample menu can be viewed here.

About The Wee Restaurant, North Queensferry

Nestled under the Forth Rail Bridge in North Queensferry, The Wee Restaurant celebrates its 10th anniversary this month. The 40-cover restaurant’s ethos is to serve good, simple food and wines in a truly relaxed atmosphere. The Wee Restaurant won ‘Restaurant of the Year (Casual Dining)’ at the SLTN Awards in 2014.

17 Main Street, North Queensferry, KY11 1JG

Tel: 01383 616263

Email: fife@theweerestaurant.co.uk

About Craig Wood

Before opening The Wee Restaurant, Craig worked in some of the country's most respected kitchens including Restaurant Martin Wishart, the Royal Scotsman and the Crinan Hotel. As a hands-on chef-proprietor, he is passionate about the quality the service and the food offered in The Wee Restaurant. He believes food is at its best when cooked simply, and his kitchen techniques are designed to complement the produce, enhancing their natural flavours. Craig is Catering in Scotland’s ‘Chef of the Year 2015’.

Media Enquiries

Lee MacGregor

Mitchell MacGregor Public Relations

lee@mitchellmacgregorpr.com

0131 629 3902 / 07801 286005


On the passé

Polentoni

IMG_0069This week’s star is a little gem. Polentoni (not Paul and Tony) which was opened in 2014, can be located in the shadow of Easter road football ground, home to the famous Hibernian football club. Franco Pratico and his wife Sarah have created an extremely popular Italian deli which have people coming back, time after time to sample the delights they are known for. Polenta is one of the main ingredients used by the people from the north of Italy. Polentoni is the nick name given to a person of a larger girth who, shall we say, eats a little more than they should. Polenta is traditionally eaten with any type of stewed beef or perhaps game meat, simmered with garlic, onion, herbs, wine and stock. It's a marriage made in heaven.

Polenta is made in a similar fashion to our own native porridge, with the addition of Parmesan cheese and butter to season and flavour it. Once ready, it's normally turned out and shaped on a large wooden board, where the Polentoni using a string to cut it, would portion it out onto the guest's plate and pour the sauce on top.

IMG_5451 IMG_5465Way back as a young student in 1976, when I worked in the Zumstein hotel in Macugnaga in the Dolomites, polenta was one of my first memories of traditional Italian food that I'd never seen before. Extremely filling and reasonably cheap to make, it sets you up for the day.

Franco also specialises in making wonderful hand crafted bread which is produced fresh, daily, and then filled with delicious cheeses, salami, mortadella; a large Italian sausage; and their speciality, homemade porchetta, which is a rolled fatty pork roast. The sandwiches, in my mind, are the best to be had in Edinburgh and very reasonably priced at around £3.50.

Franco also serves wonderful pasta dishes at lunchtime. My favourite dish, Ragu di fegatini with pappardelle, is slow cooked chicken livers, seared in quality olive oil, garlic, onions, fresh herbs and white wine reduced for a couple of hours to a dense sauce which coats the pappardelle, then it is dusted with parmigiana, to create a dish which is second to none. To finish, with your coffee, Polentoni's has a great selection of homemade cakes and biscuits, all served by Sylvia at the front counter. What else could you need for lunch?

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So, the next time you are in town, looking for somewhere to go for a bite to eat, head to polentoni, and tell Franco, JB sent you!!

Bon appetito amore, amore...

 


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