Here at Class One our very name sets the standard we strive to achieve, day in – day out. We stake our reputation on the excellence of the producers we work with and the products we supply. It is our strength and one which makes us stand out in the market. We are proud to work with local farmers and producers, here are a few of them.
Sire Bank farm - Yellison Goat's Cheese
An award winning young goat’s cheese, mild in taste, with a soft creamy texture and almost sweet aftertaste. The dairy is run by Sharron at the family farm in Bradley, just a stones throw from us here at Class One
This is working with a local supplier at it’s best!!
This cheese was an award winner at the Great Yorkshire Show in 2012, however the cheese’s greatest accolade was to be used by celebrity chef Tom Aikens at the 2012 Olympic banquet for delegates and government officials – not bad for a small goat farm in the Yorkshire Dales!
Working as a Cordon Bleu Chef in her family restaurant, founder, Alison Dodd, realised that she couldn’t always get the great quality and variety of herbs she needed, therefore soon recognised the need for a good supply of fresh herbs to the catering industry, and this is how Herbs Unlimited began.
Specialising in high quality fresh cut herbs and baby salads, using polytunnels give Herbs Unlimited an extended season to grow their unique range of baby leaves and speciality herbs.
The environmentally sensitive production of the freshly cut Yorkshire grown herbs and baby salads deliver great quality taste and value for our customers.
Class One has been working closely with this passionate company for over 7 years now and we are continually impressed with the value for money, consistently from the grower for the quality fresh herbs, specialist salads and niche products.
Spilmans of Helperby
Where-ever possible Class One buy local, Spilmans is another example of that. When in season we buy tender asparagus, amazing strawberries, redcurrants, raspberries and gooseberries from them.
At Spilmans everything is done by hand; planting the asparagus crowns, harvesting the spears and then grading and packing them.
They have been growing strawberries since 1970, starting off with 2 acres they have gradually increased to the present 12 acres. An acre of raspberries were planted in 1990 and this area has now increased to 3 acres. Alongside these fruits are also blackcurrants, redcurrants and gooseberries.
Over the years new varieties of strawberries have been developed, a selection is grown in order to extend the season and to produce quality fruit throughout June and July. Rosie, Christine, Korona, Symphony and Florence are among the strawberry varieties they grow (and we are always looking out for new ones which will suit their land and system). Their raspberry varieties are Glen Moy, Glen Ample and Tulameen, which have done well for us here at Class One. Each variety shows its own characteristics and flavour.
It’s fantastic working so closely with these producers!
Based on the outskirts of Preston, ‘Gro-Well Salads’ have been supplying Class One with Little Gems and Afillia Cress for over seven years now.
A superb set up, Growell have diversified from Mustard Cress which is not as fashionable as it was, to the more common growing cresses.
It’s great to use and support another local family business. It’s these long term working relationships that secure us the best possible prices and consistent quality for our customers.
A small privately owned business that has grown from strength to strength each year since since their beginnings, TRUEfoods’ foundations are solidly rooted in setting a high quality standard and maintaining consistency. TRUEfoods make and sell fresh stocks to us directly, made without compromise by using traditional culinary principles, 100% British sourced bones, a direct source of filtered spring water, and carefully sourced UK vegetables. Only pure, natural ingredients are used -no flavour enhancers or life extending ingredients.
Again Class One choose to work with a high quality producer who create fresh, natural stocks in exactly the same way any high calibre chef would. The process consists of a long, slow cook, roasting bones where appropriate, and passing the stock through double muslin twice.
Like many of our suppliers, Shepherds Purse started as a tabletop enterprise in a farmhouse kitchen. Judy Bell began cheesemaking in the 1980s using milk from the family’s sheep. It’s now run by her daughters, Katy and Caroline, who oversee production of their 11 hand-made cheeses – blues are a speciality – in the same lovely spot, near Thirsk. “
Shepherds Purse has grown and the team now numbers 20 people, but production remains proudly artisan. “We make everything from hand still,” says Caroline. “We expanded in the early 2000s and tested some automated equipment but we weren’t happy with it, so we manufactured our own little solution to keep doing it by hand. We also pack by hand, so we can check the quality at every stage.”
It’s an all-absorbing business for sisters who grew up with cheesemaking. Luckily, says Caroline, “We don’t make a cheese that we don’t like.”
Westwood's of Wakefield
At John Westwood’s rhubarb farms in Wakefield, West Yorkshire, the picking process is as enchanting as the fruit itself. Under cover of darkness, John leads his group of pickers to his rhubarb sheds, each carrying a single candle held aloft on a stake.
The candles do more than guide the pickers’ path. Once inside the dark sheds, where the rhubarb is kept at a temperature of 13C, the naked flames perform a clever trick. Each stalk of rhubarb, after two weeks in the pitch black environment, is desperate to glimpse even the faintest spot of light. On the promise of candlelight, the stalks force their way up out of their earthy nest.
Forced rhubarb is grown in Yorkshire’s world-famous rhubarb triangle, an area between Leeds, Bradford and Wakefield which once produced 90% of the world’s rhubarb.