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Philip Dennis News

Keep up to date with the latest news from Philip Dennis and our suppliers.

Absolutely awesome in ambient! Our new warehouse opens

We recently expanded our Oxfordshire depot to include a whopping 1,445 square meters of additional…

March 19, 2018
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Time to talk trims! Why we spend longer on prep without it costing extra

With our bespoke preparation service, we devote more time to each fillet than many others. With suppliers offering various trims, it’s important to know what you’re getting and why. Let us fill you in on fancy filleting and why we don’t believe in charging for it.

March 19, 2018
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Do you really know what you’re paying for your fish?

It’s easy to become confused, particularly when fish is sold either whole or filleted. A…

March 19, 2018
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Use some mussel to lift your profit and creative reputation

Quick and easy to prepare, mussels are enjoying a surge in popularity. Our Fish Specialists suggest recipes for attracting attention and improving margins, whilst Lisa Blood-Smyth, our trusted expert at Exmouth Mussels, shares her spawning secrets!

March 19, 2018
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The brand behind the bear and what this means for you

The launch of this new website marks an exciting step in our evolutionary brand journey,…

March 7, 2018
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A structured approach to raising footfall

Footfall: A Structured Pathway. When the influences on your footfall are so varied, having a…

March 6, 2018
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Savour our new Butchery delights!

    Dennis Family Butchers is delighted to have recently launched their new Butchery delights,…

February 21, 2018
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The pie’s the limit

The Pie’s the Limit! We welcome British Pie Week 2018. March sees the welcome return…

February 14, 2018
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A slick review of the oils and vinegars in our range

If you’re not totally sure when it’s time to truffle or more sensible to sesame… when it’s better to go balsamic or a little bit boozy, justifiably nuts or virtuously virgin, then this is the blog to pour over! Dip into our range of oils and vinegars here.

January 30, 2018
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