Meet Becca Becca works in our customer service team answering queries, taking orders and creating tickets. She also puts on a cleaner’s hat every Saturday and cleans the offices too. What energises you at work? Speaking to the lovely customers and the wonderful sales team. It’s very hard to be a in bad mood for…
Meet Martin Martin is another one of our friendly drivers who provides great customer service when delivering Heritage produce. What energises you at work? Just being out and about .. What’s one thing that surprised you about working here? How much we deliver.. before I started I did a bit of homework and on the…
Meet Darren Darren is our Managing Director What energises you at work? Positive people What’s one thing that surprised you about working here? How genuine everyone is What’s your favourite way to unwind after a busy day? A big glass of red wine. If you could snap your fingers and become an expert in something,…
Reflecting on a decade of Heritage Fine Foods “Reflecting on 10 years of Heritage we take great pride in what we have been able to accomplish over the last decade. For us, the significance of this means our customers and employees believe the service we offer is valuable, appreciated and importantly, it validates the business…
Marco Pierre White with Frank & Jack Barone from Zenith Nurseries Meet our Suppliers: Zenith Nurseries Ken and Marco recently visited Zenith in the Vale of Evesham who supply some of our salad leaves to find out more about the produce they supply us with and meet the people involved. Zenith was originally founded in…
Food for a Growing Generation We love chatting with our customers, this week we’re chatting to Effie Robins who is a regular box customer. Emma caught up with Effie to find out what she likes about Heritage and a recipe book she has been involved with to raise funds for All Cannings Pre-school. How long…
Left: Ken Mortimer from Heritage Fine Foods, Centre: William Boers from Westlands and Right: Marco Pierre White Westlands It’s always great to visit our suppliers and share their stories with you, in our latest supplier visit we find out more about Westlands, based in Evesham who currently supply us with micro herbs, sea vegetables and…
All that Glitters – An interview with Helen Ferrer-Fort, Jewellery Designer With local businesses having been under so much pressure to survive throughout the pandemic we really wanted to practice what we preach about supporting locals and to highlight some of the amazing independent creatives and businesses in the South West region. This week Emma…
Rhubarb Burnt Cream Time: 1 hr Serves 6 Celebrate Rhubarb with this delicious recipe from Marco Pierre White. Ingredients 400g rhubarb 150g caster sugar 1 tbsp water For the burnt cream mix 900ml double cream 100ml whole milk 2 vanilla pods, halved and sliced lengthways 9 egg yolks 150g caster sugar, plus extra for topping…
A Gentle Approach to Eating – PROJECT MUNCH #8 Munch Times Nutritional Therapist Sophie Tyner, from Grow Nutrition is passionate about empowering parents to raise happy, healthy and resilient kids supported by their food choices. She applies a gentle approach, sharing experiences and engaging all of a child’s senses when exploring accessible, affordable, REAL foods that will…