To celebrate Veg Power’s ‘Pea Week’ as part of their nationwide Eat Them to Defeat Them campaign, we visited the pupils of Graig Y Rhacca Primary School in Newport to see what they thought of our Development Chef’s Pea Pancakes! Our support for the campaign and our passion for educating children on the importance of […]
Our 2020 Spring Exhibition at Parc Y Scarlets in Llanelli was bigger than ever, with more suppliers, more products and more offers! Thousands of you sampled our 2020 range and we can’t thank you enough for taking time out to visit us – your feedback has been immense. Our Christmas exhibition is on Tuesday 23rd […]
We’re thrilled to have been involved in this year’s Tasty Careers #TastyChallenge where Bryngwyn School won the title of Best Welsh Food or Drink Product for their ‘Dragon Bites’. Edward Morgan, Group CSR and Training Manager at Castell Howell said: “From our point of view as a business based in Carmarthenshire, we need to promote the food sector […]
Delighted to be listed in The Grocers 30 Biggest Wholesalers in the UK >>> http://bit.ly/GrocerTop30 A massive THANK YOU to our loyal customers, supportive suppliers and hard working staff #workingtogether
Anthony Langton, an employee of Celtica – a division of Castell Howell Foods Ltd became one of only 50 butchers in the UK to be awarded Institute of Meat (IoM) accredited Master Butcher status at their Annual Awards, held at The Butchers Hall, London on 20th February. The event, held by The Institute of Meat […]
The mental health and wellbeing of our staff is extremely important to us. Our Health & Wellbeing Coordinator Carly Price has introduced an information point, that offers staff advice, knowledge and encouragement to speak out about any troubles that they may have.
From leaving school at 16 years old to help on the family farm, to becoming the founder of Wales’ leading independent food service provider. A great read can be found in the Farmers Guardian this week – view here
Grilled Fillets of Sea Bass, Scented with Garlic & Rosemary and served with a Carrot & Orange Puree Ingredients: Sea Bass Fillets (28907) (Large, chunky fillet cut into supremes) Carrot & Orange Chutney (72753) Creme Fraiche (85127) 20g Fresh Rosemary (1387) Halen Mon Sea Salt with Garlic (95643) Pink Peppercorns (82015) Castillo Olive Oil (49111) […]
INGREDIENTS: 8069 16oz Potatoes peeled and cubed or use Peka Mashed Potato 96574 4 tbsp Butter 2203 2 tbsp Double Cream 10372 2 Shallots Finely Chopped 5770 Half a Leek 2 tbsp Plain Flour ½ cup Milk 31122 ¼ cup White Wine 46714 11oz Hand Dived Medium Scallops, drained and patted dry 61570 1 cup […]
