Current issue ...

The Autumn 2010 issue of the newsletter Autumn 2010 Newsletter is packed with new taste temptations available in store, including a great Mother's Day gift idea. For serious fans of fine wine, we have included tasting notes on several imported wines. Details of Cooking Classes as well as another of our popular Degustation Dinners. The Chef's Ideas section features venison and other recipes to suit the season.

Past issues ...

2009

SUMMER 2010: Great ideas for Christmas food and wine, including our own "Home Made Range" of treats made from 100% natural ingreadients, plus some essential tips on properly storing and preparing your Christmas ham and turkey.

SPRING 2009: Father’s Day gift suggestions, details of this season’s Cooking Classes, in addition to our regular features on meat, cheese and wine

WINTER 2009: All the warm, rich comfort food we associate with colder weather, plus the new Tracklement range of condiments from the UK, warming soup recipes as well as our regular features on meat, cheese and wine.

AUTUMN 2009: Our Autumn 2009 Newsletter has details of several new products on the shelves to inspire any food lover. Plus updates on cheese, wine and meat, including an article on pork as used in charcuterie or smallgoods with two German-style recipes.

SUMMER 2008: Christmas – that wonderful time of the year when thoughts turn to fine food, fine wine and good company – is upon us again. Our Summer 2008 Newsletter is full of great ideas for a delicious festive season.

SPRING 2008: After the cold of winter, the Spring 2008 issue of the newsletter has arrived with details of inspiring new products, reminders of old favourites, and delicious pork recipes (including “How to cook the perfect pork roast”).

WINTER 2008: Featuring the warm, rich comfort food we associate with colder weather, plus the new Tracklement range of condiments from the UK, and winter soup recipes from the chef.

AUTUMN 2008: Easter treats available at Wursthaus Kitchen, news and information on meat, cheese and wine, gift ideas and some delicious veal recipes from the chef.

SUMMER 2007: Ideas and information on Christmas goodies available at Wursthaus Kitchen, gift ideas, helpful meat cooking tips and festive recipes.

SPRING 2007: The Tetsuya product range and other new items in-store, great recipes and food and wine news.

WINTER 2007: Selection of tasty new produce in-store including curries, flavoured rices, pastas, Jamie Oliver’s new Italian flavour range, and real Italian parma proscuitto.

AUTUMN 2007: Local organic tomatoes, Rosa’s figs, the delectable Spanish Joselito Jamon, new flavours in the Pyengana ice-cream range, and much more, plus news of Easter specialties.