A speciality herb business have celebrated 25 years in business with an open day for chefs and food companies from around the UK.
Herbs Unlimited, based in Sand Hutton near Thirsk grow traditional and speciality herbs alongside salads and edible flowers and supply the catering, hospitality, food processing and retail sectors from their 92-acre farm.
Founded by chef Alison Dodd in 1992, Herbs Unlimited now employs 45 permanent staff and has a £4m turnover.
The open day was designed to celebrate the versatility of herbs and edible flowers and inspire chefs with new ways to give their dishes the wow factor. Following a tour of the farm and its extensive greenhouses, award-winning chef Stephanie Moon produced themed canapes which highlighted the many ways to use the fresh herbs and flowers grown on the farm.
The menu included Lemon Verbena mocktails, Yorkshire Wagu Tartar with Oxalis, Whitby Crab and tomato jelly with bronze fennel Anise, Hyssop pork belly with ginger, chilli, soy and coriander and Pineapple mint brownie with pineapple shard, lemon verbena and tagetes.
Herbs Unlimited’s managing director Alison Dodd said: “I started the company back in 1992 because the fresh herbs I wanted for my dishes were hard to come by at that time. One of our earliest customers was Cranswick plc, now a leading UK food producer, and I’m delighted that we have grown with them and they remain a customer to this day.
“A business like ours can never stand still and we’re constantly innovating and investing in both equipment and staff to maximise market opportunities. While Brexit has brought uncertainty to the market, it has also brought a renewed interest in sourcing from the UK and supporting British and Yorkshire farming and we are well placed to make the most of that.”
For more information on Herbs Unlimited visit their website www.herbsunlimited.co.uk