Blog

Disruption to Service: No Deliveries 1st March.

 

 

 

 

 

Mark Murphy & Partner Ltd

 

Delivery Update Friday 2nd March at 5 pm

 

Further to our update this morning, we have managed to catch up a good deal, as planned, on the backlog of orders caused by the horrendous weather.

The areas we have largely caught up are :-

 

  • Pitlochry to Inverness
  • Edinburgh and surrounding areas
  • Some areas in the Central Belt

 

 

And Tomorrow (Saturday), we also hope to be able to make deliveries into the following areas :-

  • Aberdeen, Dundee and surrounding areas
  • Central Belt – West of Livingston
  • Fife

 

Roads in the Borders area are still treacherous, and this is the area giving us most concern at this stage

We’d appreciate your patience in trying to deal with this remaining backlog so that we can resume a normal delivery service on Monday.

We are taking orders as normal for delivery for Monday onwards (albeit assuming no worsening weather conditions)

If you ish further information please contact us on 031 335 3040

 

Matk Murphy & Partner Ltd

Alex Fidler

Director

Mark Murphy and Partner Limited

 


Forrester Park Resort

Forrester Park Resort
Show casing Head Chef Alistair Clark

Head Chef Alistair Clark has been running the Forrester Park kitchen for over 15 years. A local from Dunfermline, he has over 3 decades of experience gained in London and Edinburgh.

The restaurant has been awarded the ‘AA Rosette’ an exceptional achievement.  The main Restaurant, Acanthus and the Harlequin Restaurant, a smaller dining area, offer a great quality of excellence and service. The resort also has 5, 4* Silver awarded rooms, a cocktail bar and coffee shop.

Forrester Park takes immense pride in the freshness and quality of their food. Where possible Alistair and his team of chefs use local produce from local suppliers.

In Alistair’s own words “It is important to me that all our food is freshly prepared. I believe that when you have fresh, seasonal ingredients cooking should be easy.”

We are proud to supply Alistair with all his fresh produce.
Forrester Park Resort
Pitdinnie Road
Cairneyhill
Dunfermline
Fife
KY12 8RF

Melville Castle

Show casing Head Chef: Sayan Bandyopadhyay

 

Chef Sayan previously worked for The Balmoral, Crown plaza, several Hilton hotels and The Bonham and has over 15 years of experience. Master Chef Competitor 2017.

We are proud to supply Melville Castle.

3883 MELVILLE CASTLE LTD MELVILLE GATE GILMERTON ROAD EDINBURGH EH18 1AP

Some dishes from the new menu

 

 

1 beetroot and dill cured Salmon with wasabi creme, puffed rice and compressed cucumbers.

 

 

 

 

 

2 confit belly of pork with burnt apple and raisin purée, baby carrots, spring onion, mash and red currant jus.

 

 

 

 

 

3 a taste of heirloom tomatoes, mozzarella bocconcini, pesto and tomato and basil sorbet.

 

 

 

 

 

4 pistachio and olive oil cake with raspberry textures and pistachio ice cream.

 

 

 

 

5 sea bass fillet, purple potatoes, baby gem, sea vegetables, grilled sweet pepper purée , Scottish mussels and champagne beurre blanc.

 

 

 

 

 

6 Scottish venison, Jerusalem artichoke, cavolo Nero, romanesco purée, winter mushrooms, hazelnuts and red wine jus.
 

 

 

 

 

 


GLASGOW FRUIT MARKET FIRE

Good Morning, you may have seen or heard the news of the fire in the Glasgow Fruit Market.

Please be assured this will not affect our Business here in Edinburgh, all deliveries are out as normal.

We will endeavour to keep you fully informed on any further developments.

Please give us a call if we can help you in any way

0131 335 3040


Company News

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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burns-2

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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…


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