Contact Evans of Monmouth | Evans of Monmouth

About Us
What we do
Evans Veg Boxes
Testimonials & Customers
News
Gallery
Contact

About Us
What we do
Evans Veg Boxes
Testimonials & Customers
News
Gallery
Contact

Contact Us

We are here to answer any questions you might have, so feel free to call us for an informal chat about what you need. We have a friendly team here to answer your questions.

Call 01600 712005

Email: orders@evansofmonmouth.com

Visit Us

Unit 9 Wonastow Road Ind Est East
Monmouth NP25 5JB

Contact was last modified: March 28th, 2020 by Evans

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evansofmonmouth

#fridayfriendsinbusiness We're easing out of lock

#fridayfriendsinbusiness

We're easing out of lockdown and heading in the right direction for some sort of normality (fingers crossed it continues). We have returned to supplying our wonderful #localbusinesses and we are incredibly lucky to be working with you all.

We are so pleased to be supplying @habsmonmouth School for Girls with fresh, local produce, as you can see in the image below (lobster supplied by us as a treat for their exams).

Thankyou for being a loyal customer of Evans of Monmouth Ltd.!😍🙌

#teamtuesday ⭐MEET PAUL MARGERISON⭐ Paul is

#teamtuesday

⭐MEET PAUL MARGERISON⭐

Paul is our lovely operations manager🙌🏼🙌🏼

Paul has worked here since July 1985, over 36 years - he's extremely dedicated and loved here at Evans. 🥰

Paul is a loyal, team player and gets on with everyone he meets. He is devoted to working with the customers and team to get everything done to the best standards!😍🙌

🎉SHOW PAUL SOME LOVE🎉

❤️💜❤️💜

Unlock the flavours of cauliflower with a red pepp

Unlock the flavours of cauliflower with a red pepper, olive and caper salsa, topped with almonds. Healthy and vegan, it makes a tasty light lunch or supper - perfect for the warmer weather.

Ingredients

1 cauliflower
½ tsp smoked paprika
2 tbsp olive oil
1 roasted red pepper
4 black olives, pitted
small handful parsley
1 tsp capers
½ tbsp red wine vinegar
2 tbsp toasted flaked almonds

Method
STEP 1
Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Slice the cauliflower into two 1-inch steaks – use the middle part as it’s larger, and save the rest for another time. Rub the paprika and ½ tbsp oil over the steaks and season. Put on the tray and roast for 15-20 mins until cooked through.

STEP 2
Meanwhile, make the salsa. Chop the pepper, olives, parsley and capers, and put into a bowl and mix with the remaining oil and vinegar. Season to taste. When the steaks are cooked, spoon over the salsa and top with flaked almonds to serve.

#supportlocalsaturday Since we're easing out of l

#supportlocalsaturday

Since we're easing out of lockdown and heading in the right direction for some sort of normality (fingers crossed it continues), we have returned to supplying our wonderful #localbusinesses.

We are lucky to be working with all of you wonderful businesses.

Here's an image of us delivering to The Castle Inn USK. They have a STUNNING beer garden and our fresh, local produce goes into their delicious menu. (Photos attached)

We're so happy to be back!😍

Don’t forget to get your orders in for these del

Don’t forget to get your orders in for these delicious, locally sourced, #Herefordshire #Strawberries!

There are plenty of delicious recipes that include strawberries, and they also make a tasty, succulent snack! 😍

Message us to order!

A DELICIOUS potato salad recipe - perfect for picn

A DELICIOUS potato salad recipe - perfect for picnics and BBQs.

Ingredients

800g Jersey Royals, Charlotte or Anya potatoes , or another waxy variety
2 tsp wholegrain mustard
2 tbsp muscatel or white wine vinegar
4 tbsp olive oil
1 shallot , very finely chopped
3 tbsp mayonnaise
2 tbsp soured cream
1 tbsp horseradish sauce
¼ lemon , juiced
2 spring onions , finely sliced
handful of crispy fried onions

Method
STEP 1
Tip the potatoes into a large pan of cold salted water. Bring to the boil, then simmer for 10 mins until tender to the tip of a knife.

STEP 2
While the potatoes are cooking, whisk the mustard, vinegar, olive oil and chopped shallot together with a good pinch of salt and a grind of pepper. When the potatoes are cool enough to handle, peel if you prefer, then halve, quarter or cut them into bite-sized chunks if large, then toss in the mustard dressing until completely coated. Leave to cool completely.

STEP 3
Meanwhile, mix the mayonnaise, soured cream, lemon juice and horseradish together. When the potatoes are cool, toss them through the mayonnaise mixture along with the spring onions. Tip into a dish and scatter with the crispy onions just before serving, or serve the crispy onions on the side for sprinkling over at the table.

Now rocket is coming into season, here's a DELICIO

Now rocket is coming into season, here's a DELICIOUS recipe for ROCKET SOUP.🙌🙌

Ingredients

1 tablespoon olive oil
200g shallots, peeled and roughly chopped
400g Taste the Difference Vivaldi white potatoes, peeled and sliced
1 litre vegetable stock
2 x 70g packs wild rocket
Salt and freshly ground black pepper

Method
1- Pour the olive oil into a pan, then add the shallots, and fry on a medium heat for 5–10 minutes until soft.

2- Stir in the potatoes and stock, then bring to the boil. Simmer for 15 minutes, covered, until the potatoes are tender, then stir through the rocket leaves, reserving a few leaves to garnish.

3- Place in a food processor, season with salt and freshly ground black pepper, and blend until combined.

4- Garnish with the reserved leaves and serve with crusty wholemeal bread for a warming starter or lunch.

Wishing the BIGGEST Happy birthday wishes to our l

Wishing the BIGGEST Happy birthday wishes to our lovely Paul!🥰

🎉🎉Happy birthday PAUL. 🎉🎉

Thank you for all the hard work you do for all of us here at Evans. We all love and appreciate you ❤️

Have the best day, you deserve it!🙌🙌

Some more lovely #fresh fruit and veg going out to

Some more lovely #fresh fruit and veg going out to customers ! 🙌🙌

Our veg box schemes are ALL about providing the best quality veg possible and satisfying all of our customers.

Here's a very kind review from a happy customer!

''Had a fruit, vegetable and salad box delivered today, was amazing, excellent variety, fresh and value for money. Thank you Evans of Monmouth'' 😀😀

Contact us if you would be interested in ordering a veg box - its very simple and easy - we are more happy to answer any questions that you may have!

Load More… Follow on Instagram

Get in touch

Call 01600 712005

Email: louise@evansofmonmouth.com

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Latest News

Monmouth man grew his fresh produce and business...

Sep 28, 2017

New Website

Sep 18, 2017

Celebrating 45 years

Sep 11, 2017

Visit Us

About Us

Robert George Evans founded the company 45 years ago. Evans of Monmouth is a small family run business based in the small market town of Monmouth, South Wales. Evans of Monmouth are proud to be the chosen supplier to the Hotel and Catering Industry within the counties and surrounding areas of Monmouthshire, Herefordshire & Gloucestershire.

Evans of Monmouth is an ethical family run business – honest, fair and trustworthy in all of our activities and relationships. Our team are important – we value each person and their job as much as we value our own. Evans of Monmouth is a safe working environment for all of our team.

Get in Touch

We are here to answer any questions you might have, so feel free to call us for an informal chat about what you need. We have a friendly team here to answer your questions, and you can always pop in for a chat too.

Call 01600 712005

Email: louise@evansofmonmouth.com

Instagram

evansofmonmouth

#fridayfriendsinbusiness We're easing out of lock

#fridayfriendsinbusiness

We're easing out of lockdown and heading in the right direction for some sort of normality (fingers crossed it continues). We have returned to supplying our wonderful #localbusinesses and we are incredibly lucky to be working with you all.

We are so pleased to be supplying @habsmonmouth School for Girls with fresh, local produce, as you can see in the image below (lobster supplied by us as a treat for their exams).

Thankyou for being a loyal customer of Evans of Monmouth Ltd.!😍🙌

#teamtuesday ⭐MEET PAUL MARGERISON⭐ Paul is

#teamtuesday

⭐MEET PAUL MARGERISON⭐

Paul is our lovely operations manager🙌🏼🙌🏼

Paul has worked here since July 1985, over 36 years - he's extremely dedicated and loved here at Evans. 🥰

Paul is a loyal, team player and gets on with everyone he meets. He is devoted to working with the customers and team to get everything done to the best standards!😍🙌

🎉SHOW PAUL SOME LOVE🎉

❤️💜❤️💜

Unlock the flavours of cauliflower with a red pepp

Unlock the flavours of cauliflower with a red pepper, olive and caper salsa, topped with almonds. Healthy and vegan, it makes a tasty light lunch or supper - perfect for the warmer weather.

Ingredients

1 cauliflower
½ tsp smoked paprika
2 tbsp olive oil
1 roasted red pepper
4 black olives, pitted
small handful parsley
1 tsp capers
½ tbsp red wine vinegar
2 tbsp toasted flaked almonds

Method
STEP 1
Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Slice the cauliflower into two 1-inch steaks – use the middle part as it’s larger, and save the rest for another time. Rub the paprika and ½ tbsp oil over the steaks and season. Put on the tray and roast for 15-20 mins until cooked through.

STEP 2
Meanwhile, make the salsa. Chop the pepper, olives, parsley and capers, and put into a bowl and mix with the remaining oil and vinegar. Season to taste. When the steaks are cooked, spoon over the salsa and top with flaked almonds to serve.

#supportlocalsaturday Since we're easing out of l

#supportlocalsaturday

Since we're easing out of lockdown and heading in the right direction for some sort of normality (fingers crossed it continues), we have returned to supplying our wonderful #localbusinesses.

We are lucky to be working with all of you wonderful businesses.

Here's an image of us delivering to The Castle Inn USK. They have a STUNNING beer garden and our fresh, local produce goes into their delicious menu. (Photos attached)

We're so happy to be back!😍

Don’t forget to get your orders in for these del

Don’t forget to get your orders in for these delicious, locally sourced, #Herefordshire #Strawberries!

There are plenty of delicious recipes that include strawberries, and they also make a tasty, succulent snack! 😍

Message us to order!

A DELICIOUS potato salad recipe - perfect for picn

A DELICIOUS potato salad recipe - perfect for picnics and BBQs.

Ingredients

800g Jersey Royals, Charlotte or Anya potatoes , or another waxy variety
2 tsp wholegrain mustard
2 tbsp muscatel or white wine vinegar
4 tbsp olive oil
1 shallot , very finely chopped
3 tbsp mayonnaise
2 tbsp soured cream
1 tbsp horseradish sauce
¼ lemon , juiced
2 spring onions , finely sliced
handful of crispy fried onions

Method
STEP 1
Tip the potatoes into a large pan of cold salted water. Bring to the boil, then simmer for 10 mins until tender to the tip of a knife.

STEP 2
While the potatoes are cooking, whisk the mustard, vinegar, olive oil and chopped shallot together with a good pinch of salt and a grind of pepper. When the potatoes are cool enough to handle, peel if you prefer, then halve, quarter or cut them into bite-sized chunks if large, then toss in the mustard dressing until completely coated. Leave to cool completely.

STEP 3
Meanwhile, mix the mayonnaise, soured cream, lemon juice and horseradish together. When the potatoes are cool, toss them through the mayonnaise mixture along with the spring onions. Tip into a dish and scatter with the crispy onions just before serving, or serve the crispy onions on the side for sprinkling over at the table.

Now rocket is coming into season, here's a DELICIO

Now rocket is coming into season, here's a DELICIOUS recipe for ROCKET SOUP.🙌🙌

Ingredients

1 tablespoon olive oil
200g shallots, peeled and roughly chopped
400g Taste the Difference Vivaldi white potatoes, peeled and sliced
1 litre vegetable stock
2 x 70g packs wild rocket
Salt and freshly ground black pepper

Method
1- Pour the olive oil into a pan, then add the shallots, and fry on a medium heat for 5–10 minutes until soft.

2- Stir in the potatoes and stock, then bring to the boil. Simmer for 15 minutes, covered, until the potatoes are tender, then stir through the rocket leaves, reserving a few leaves to garnish.

3- Place in a food processor, season with salt and freshly ground black pepper, and blend until combined.

4- Garnish with the reserved leaves and serve with crusty wholemeal bread for a warming starter or lunch.

Wishing the BIGGEST Happy birthday wishes to our l

Wishing the BIGGEST Happy birthday wishes to our lovely Paul!🥰

🎉🎉Happy birthday PAUL. 🎉🎉

Thank you for all the hard work you do for all of us here at Evans. We all love and appreciate you ❤️

Have the best day, you deserve it!🙌🙌

Some more lovely #fresh fruit and veg going out to

Some more lovely #fresh fruit and veg going out to customers ! 🙌🙌

Our veg box schemes are ALL about providing the best quality veg possible and satisfying all of our customers.

Here's a very kind review from a happy customer!

''Had a fruit, vegetable and salad box delivered today, was amazing, excellent variety, fresh and value for money. Thank you Evans of Monmouth'' 😀😀

Contact us if you would be interested in ordering a veg box - its very simple and easy - we are more happy to answer any questions that you may have!

Load More… Follow on Instagram

Facebook
Instagram
Email

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