• British Blackcurrants contain higher levels of health-boosting compounds than blueberries

    For years, the health-conscious have sworn by the benefits of blueberries.

    But it seems there is something far better for us, much closer to home – the blackcurrant.

    Researchers have found that the sharp berry, bushes of which used to be a regular feature in British gardens and allotments, contain far higher levels of health-boosting compounds than the blueberry.

    The full article can be found here, on the Daily Mail website.

  • The Benefits of Blackcurrants

    Blackcurrants are a natural remedy said to have a variety of health benefits. 

    In alternative medicine, blackcurrant extracts are touted as a natural remedy for the following health problems:

    • Alzheimer's disease
    • Arthritis
    • Colds
    • Coughs
    • High cholesterol & more.

    The full article can be found here, on the Very Well Health website.

  • A.J and C.I Snell launches as a LEAF Demonstration Farm

    Tree Planting for launch of LEAF Demonstration Farm

    One of the UK’s leading fresh and frozen soft fruit growing businesses has today (5th July 2018), been launched as a LEAF (Linking Environment And Farming) Demonstration Farm in recognition of its commitment to more sustainable farming. 

    A.J and C.I Snell, owned and managed by Anthony and Christine Snell, is a family owned business near Ross on Wye in South Herefordshire.  It produces nearly 1,300 tonnes of strawberries, raspberries, blackberries, blueberries and redcurrants every year, along with a further 700 tonnes of conventional and organic blackcurrants. The business also includes retailer packing facilities and a pallet freezer store offering freezer storage, blast freezing and online British Fr

  • Research Reveals Blackcurrants’ Benefits for Digestion and Fighting Cancers

    Anthocyanins, found in blackcurrants, have shown to increase the levels of healthy bacteria in the gut and have an 'anti-tumour' effect on some cancers.

    Anthocyanins are the natural compounds which give blackcurrants their characteristic colour. Research demonstrated these anthocyanins help increase levels of Bifidobacterium in the gut (healthy bacteria) helping to maintain the healthy functioning of the digestive system and reducing gut inflammation, vital for health, weight management and disease prevention.

    Results from an April 2016 study, testing the anti-cancer activity of blackcurrant polyphenol extract, demonstrated that blackcurrant extract has an 'anti-tumour' effect and helps to decrease the size of gastric and oesophagus cancers.

    The full article can be found

  • Blackberry Cream

    Serves 4


    • 330g British IQF Blackberries defrosted
    • 1 tbsp caster sugar
    • 250g mascarpone
    • 142ml double cream
    • 1 tsp vanilla extract

    Total time required: 20 minutes

    Preparation time: 20 minutes


    1. Place sugar on top of the blackberries and defrost.
    2. Place blackberries and sugar in food processor and blend, then push though a fine sieve.
    3. Whisk mascarpone until floppy and fold in blackberry puree and vanilla extract.
    4. Lightly whip the cream and fold into the blackberry cream mixture.
    5. Place into four glasses.
        1. Lemon and Raspberry Posset

          Serves 6-8


          • 250g British IQF Raspberries defrosted
          • 400g jar lemon curd
          • 300g pot of crème fraiche
          • 50g dark chocolate

          Total time required: 25 minutes

          Preparation time: 25 minutes


          1. Stir together lemon curd and crème fraiche
          2. Melt chocolate in the microwave for 2 minutes, stir half way through
          3. In a serving glass, layer the lemon curd mixture and defrosted raspberries. Place a few extra berries on the top and drizzle with dark chocolate.
          4. Leave to set for 10 minutes.
              CONTINUE READING
            1. Blackcurrant Cream

              Serves 8-10


              • 400g British (Organic)  Blackcurrants defrosted
              • 100g caster sugar
              • 3 tablespoons water
              • 5 sheets of gelatine
              • 300ml double cream, plus extra to serve.
              • 300ml whole milk

              Total time required: 35 minutes + chilling

              Preparation time: 35 minutes


              1. Heat the blackcurrants and sugar gently for around 10minutes, stirring often, until skins are broken and juices released. Remove from heat and press through a fine sieve.
              2. Place gelatine sheets in a bowl and cover with cold water, set aside for 5 minutes.
              3. Heat the cream and milk until it almost comes to a simmer and remove immediately.
              4. Squeeze excess water from the gelatine sheets and place into the warm cream, stir un
              CONTINUE READING
            2. Iced Berries with Hot White Chocolate Sauce

              Serves 4


              • 330g British Summer Fruits frozen
              • 142ml double cream
              • 140g white chocolate

              Total time required: 15 minutes

              Preparation time: 15 minutes


              1. Pour the cream into a small saucepan and break in the chocolate. Heat gently, stirring continuously until the chocolate melts into a smooth sauce.
              2. Scatter the frozen berries on 4 dessert plates or shallow bowls. Pour the hot chocolate sauce over the fruits and serve immediately.
              CONTINUE READING
            3. Homemade Raspberry and Blackcurrant Ice Cream

              Serves 16-20

              Raspberry and Blackcurrants


              • 250g British Raspberries frozen
              • 200g British (Organic) Blackcurrants frozen
              • 2 tbsp water
              • 300ml (or a 284ml pot) single cream
              • 4 egg yolks
              • 150g caster sugar
              • 300ml (or a 284ml pot) double cream

              Total time required: 20 minutes + freezing

              Preparation time: 20 minutes

              1. Heat blackcurrants in water, when beginning to break up add raspberries and continue to heat for 1 minute. When turned into a pulp push mix through a nylon sieve. 
              2. Now make a simple custard by pouring the cream into a sauce pan with the beaten egg yolks, sugar.
              3. Put this on the cooker and heat on a medium heat stirring frequently to prevent th
              CONTINUE READING
            4. Fruit Coulis

              Serves 2


              Blackcurrant coulis

              •             400g British (Organic) Blackcurrants frozen
              •             140g caster sugar
              •             100ml water

              Raspberry coulis

              •             300g British Raspberries frozen
              •             50g sugar        
              •             100ml water

              Blackberry coulis

              •             350g British IQF / Puree/Juicing Blackberries frozen
              •             70g sugar
              •             100ml water

              Summer fruit coulis

              •             350g British Summer Fruits frozen
              •             70g sugar
              •             100ml water

              Total time required: 10 minutes

              Preparation time: 10 m

              CONTINUE READING