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range-shot.jpgHighgrove Fine Foods launched a new product brochure for Autumn/Winter boasting 21 new product additions. The new products, which include sauces, condiments, stuffings and ingredients, mean the Fine Foods portfolio now includes 73 products, underlining Highgrove’s position as a specialist distributor of quality and diverse ingredients. The new products have been launched as a result of customer demand following a survey conducted by Highgrove earlier this year.

Highgrove Beef and Gravy
The new Highgrove Beef Gravy and Chicken Gravy are made with stock and seasoned with salt and pepper for authentic gravy full of flavour. They come in cleverly designed packs that ensure long life and can be microwaved.

Highgrove Condiments
The Highgrove condiments range has been added as a result of popular demand. The range includes Highgrove branded Mint Sauce, Horseradish Sauce, Bramley Apple Sauce, English Mustard with Ale and Cranberry Sauce, all hand prepared with the finest quality ingredients.

Attractively packaged, chunky stuffings from Enrich Your Food are also new and come in three delicious variants – Country Garden, Orange & Cranberry and Roast Hazelnut & Red Onion.

Sauces and Marinades
The Highgrove branded sauces range includes two new additions. The rich tomato Neopolitan Sauce seasoned with herbs and garlic makes an ideal base for Bolognese, and the spicy Mexican Chilli Sauce when mixed with minced beef makes a tasty Chilli Con Carne.

Cooking Ingredients
New ingredients products include whole peeled chestnuts in a handy carton, as well as Foxhill’s Ready Chopped Garlic, just like fresh garlic but without the hassle and mess!

Pork Scratchings
Also available is the nation’s favourite traditional pub snack, pork scratchings. The new Big Bag Pork Scratchings come with a space saving shelf hanger for display in shop.

For more information on the new additions and the Highgrove Fine Foods portfolio visit

If you have not yet received your Highgrove Fine Foods brochure call 01793 852277 or alternatively email to request a copy.

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