Special lunch brings together suppliers and caterers from across the North West
Always keen to emphasise our strong links with local business and our passion for locally sourced produce we recently held a buyer’s lunch and invited caterers and suppliers from all over the region to come along.
Since opening in 2016 Koukash has been keen to use local suppliers wherever possible when it comes to our fresh meat, fish and vegetables and this event was the perfect opportunity for caterers to come together and show off their wares.
“Local produce is incredibly important to us,” explains Huseyin Bozkurt, Regional General Manager at Koukash. “Whenever we can we look to use local suppliers, not just those who are based in the Merseyside and surrounding area, but also those who source their goods nearby too.”
And it’s not just our customers who value the importance of locally sourced produce, our kitchen staff are fully aware of the benefits too. “I love using local ingredients when I’m cooking,” explains Executive Chef Dominic Grundy. “Not only does it add a host of fantastic tastes and flavours to the dishes I create, but you know you are also helping local industry during a difficult time.”
One of those attending the event was Carl Richardson from Oliver Kay, purveyors of fresh produce and quality ingredients who are based in Bolton.
“We deliver daily to Koukash” he said. “Things like our beetroot and radishes come from nearby farms across Lancashire and Southport and were probably picked only the day before arriving here at the hotel and going straight into the kitchen.
“It’s an ever evolving market,” he explains. “Produce can be affected by the weather, something we have seen this winter, while political events such as ‘Brexit’ can have a significant impact on prices. So we try to keep our customers up to date with all of these changes on a weekly basis and being just down the road we are able to do this.”
Also in attendance was Jonathan Forrester from Birtwistles Catering Butchers, who as well as being providers for Hilton Hotels, also deliver daily to other key Merseyside venues, including the cities universities and even Liverpool Football Club.
Meanwhile, Ben Coupe from My Fish Company, based in Fleetwood, was keen to emphasise how they supply only the freshest fish to Koukash. “We deliver six times a week,” he explained. “Much of our Scottish salmon, for example, would have been brought into Fleetwood dock overnight and arrive here first thing the very next morning.”
Not surprisingly the menu for this special lunch featured plenty of locally sourced produce and included fresh tuna tartare to start, using fish that arrived directly from Fleetwood Market, followed by a Lancashire lamb hotpot and a dessert of fresh raspberry crumble with sorbet to finish – all provided, as you would expect, by suppliers based in the North West of England.