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e was last modified: September 11th, 2017 by Evans
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Make our 5-ingredient falafels to create these ult Make our 5-ingredient falafels to create these ultimate veggie wraps, packed with falafels, avocado and herbs and topped with a delicious tahini sauce - PERFECT for a picnic! Ingredients 1 Middle Eastern-style flatbread or pitta 4-5 falafels (see recipe below) 4-5 slices avocado small handful of parsley, coriander and mint leaves ½ lime, juiced generous drizzle of sriracha For the tahini sauce 75ml natural yogurt ½ tbsp tahini ½ lemon, juiced 1 small garlic clove, crushed pinch of ground cumin Method STEP 1 For the tahini sauce, mix together all the ingredients with some seasoning in a small bowl. STEP 2 Warm the flatbread in a dry frying pan – around 30 seconds on each side. Spoon the tahini sauce onto the flatbread and top with the falafel and avocado, then scatter with the herbs, squeeze over the lime juice and add the chilli sauce. Roll up and enjoy. 🤤🤤
Look at this INCREDIBLE food - Beautifully present Look at this INCREDIBLE food - Beautifully presented and absolutely MOUTHWATERING!!😍😍 These tasty treats are from one of our local businesses that we have the honour of supplying with fresh produce! - @theloughpool 🤤🤤 As well as supplying #localbusinesses, we love SUPPORTING them. #supportlocal #supplylocalsunday
Italian Chicken Wrap This healthy Italian Chicken Italian Chicken Wrap This healthy Italian Chicken Wrap sandwich has a few secrets up it’s tortilla that’ll make it so you’ll never want a take-it-with-you lunch any other way again. Perfect for the warmer weather. Ingredients 1 extra large tortilla flatbread or lavash bread 2 tablespoons DeLallo Roasted Pepper Bruschetta 5-6 slices cooked chicken breast about 3 ounces Handful of arugula or spinach 2 slices provolone cheese 3-4 thin slices of tomato 2 tablespoons DeLallo Artichoke Bruschetta 10 sliced kalamata or black olives Sliced red onion DeLallo Balsamic glaze Instructions Lay the tortilla or flatbread on a flat surface. Starting on the edge closest to you, layer a stripe of red pepper bruschetta about 1/2 inch inside the outer edge. Place the chicken slightly overlapping the bruschetta, then add a strip of arugula, then the provolone cheese and the tomato. Top with the artichoke bruschetta then the olives and sliced red onion and drizzle lightly with the balsamic glaze. Starting from the edge closest to you, fold the portion of the tortilla with the red pepper and chicken into itself, and fold the outer edges of the sides inward, then continue to tightly roll and wrap the sandwich. Slice the wrap in half and server, or cut the halves into even portions to serve as pinwheels. Make the day before or refrigerate for 2-3 days.
#summerberries have arrived!!😍😍 It's time t #summerberries have arrived!!😍😍 It's time to get your creative juices flowing and use these beautifully fresh and tasty #berries to make jam, pie, chutney... the possibilities are ENDLESS! Whether it be for a treat like strawberries and cream or a #summer berry crumble - come and grab yours now! 😍😍 Message to order.
Dinner at @boltersincoleford last night!! We are Dinner at @boltersincoleford last night!! We are lucky enough to work with and supply Bolters in Coleford with their local produce. We love supporting other #familyrunbusinesses!😍😍 Excellent food, service and very friendly! Go and check them out!😁😁 #SupportLocalSunday
#supplylocalsaturday We have the absolute pleasur #supplylocalsaturday We have the absolute pleasure of supplying Inn on the Wye with fresh produce for their DELICIOUS menu (pictured below - it really is irresistible) !👌 Set in a lovely location with amazing food and service, we are so pleased to be working with them! #localbusiness #supportlocal #burgersofinstagram #burger
With the promise of warmer weather on the way (fin With the promise of warmer weather on the way (finally!), this irresistible, flavoursome salad is PERFECT for summer weather. Lemony Chicken Arugula Quinoa Salad with Avocado and Creamy Basil Dressing- an easy high protein salad that is full of amazing flavour! Ingredients 8 ounces baked Chicken breast ( or one can chickpeas, drained) 2 extra large handfuls baby arugula 1 ½ – 2 cups cooked quinoa 1 avocado, sliced 1–2 scallions, sliced optional additions: scallions, oranges, sunflower sprouts, hemp seeds, any nut or seed Creamy Basil Dressing: 1/2 cup basil ( packed down tight, about 1 ounce) 2 fat garlic cloves zest from one medium lemon 2 tablespoons fresh lemon juice 1/3 cup olive oil ½ teaspoon salt, more to taste ¼ teaspoon cracked pepper ⅛– ¼ cup sour cream (optional) or plain yogurt or vegan sour cream! Instructions Make Dressing: Place basil, garlic and lemon zest and a food processor and pulse until finely chopped. Pour in olive oil, lemon juice, salt and pepper and pulse to combine ( don’t make it too smooth). Place in a bowl or jar and whisk in some sour cream if you want it creamy ( adjusting salt as needed). This will keep 4 days in the fridge. Assemble salad. You can keep all components separate if packing to take to work. Or toss arugula with quinoa and scallions and some dressing to lightly coat. Divide among two bowls. Add chicken and avocado and any nuts or seeds that you like. Spoon a little more dressing over the chicken and season the avocado with salt and pepper. ENJOY!
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! 😍 Grab yours now!
This aromatic Asian salad combines lemony-flavoure This aromatic Asian salad combines lemony-flavoured coriander leaves with cool cucumber, refreshing mint and rare beef.😍😍 A perfect SUMMER SALAD. 17 Ingredients 1 1/2 tbsp fresh lime juice 1 garlic clove, crushed 1 tbsp finely chopped palm sugar 1 tbsp fish sauce 2 tsp sesame oil 1 tsp soy sauce 2 tsp finely grated fresh ginger 1 (about 680g) beef rump steak 1 x 200g pkt grape tomatoes, quartered 1 continental cucumber, halved lengthways, thinly sliced diagonally 1 red onion, halved, cut into thin wedge 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways 1 bunch fresh mint, leaves picked, large leaves torn 1 bunch fresh coriander, leaves picked 1 bunch fresh Thai basil, leaves picked, large leaves torn 55g (1/3 cup) toasted peanuts, coarsely chopped 4 kaffir lime leaves, centre veins removed, finely shredded
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Email: louise@evansofmonmouth.com

 

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Monmouth man grew his fresh produce and business...

Sep 28, 2017

New Website

Sep 18, 2017

Celebrating 45 years

Sep 11, 2017

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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
       

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evansofmonmouth
Make our 5-ingredient falafels to create these ult Make our 5-ingredient falafels to create these ultimate veggie wraps, packed with falafels, avocado and herbs and topped with a delicious tahini sauce - PERFECT for a picnic! Ingredients 1 Middle Eastern-style flatbread or pitta 4-5 falafels (see recipe below) 4-5 slices avocado small handful of parsley, coriander and mint leaves ½ lime, juiced generous drizzle of sriracha For the tahini sauce 75ml natural yogurt ½ tbsp tahini ½ lemon, juiced 1 small garlic clove, crushed pinch of ground cumin Method STEP 1 For the tahini sauce, mix together all the ingredients with some seasoning in a small bowl. STEP 2 Warm the flatbread in a dry frying pan – around 30 seconds on each side. Spoon the tahini sauce onto the flatbread and top with the falafel and avocado, then scatter with the herbs, squeeze over the lime juice and add the chilli sauce. Roll up and enjoy. 🤤🤤
Look at this INCREDIBLE food - Beautifully present Look at this INCREDIBLE food - Beautifully presented and absolutely MOUTHWATERING!!😍😍 These tasty treats are from one of our local businesses that we have the honour of supplying with fresh produce! - @theloughpool 🤤🤤 As well as supplying #localbusinesses, we love SUPPORTING them. #supportlocal #supplylocalsunday
Italian Chicken Wrap This healthy Italian Chicken Italian Chicken Wrap This healthy Italian Chicken Wrap sandwich has a few secrets up it’s tortilla that’ll make it so you’ll never want a take-it-with-you lunch any other way again. Perfect for the warmer weather. Ingredients 1 extra large tortilla flatbread or lavash bread 2 tablespoons DeLallo Roasted Pepper Bruschetta 5-6 slices cooked chicken breast about 3 ounces Handful of arugula or spinach 2 slices provolone cheese 3-4 thin slices of tomato 2 tablespoons DeLallo Artichoke Bruschetta 10 sliced kalamata or black olives Sliced red onion DeLallo Balsamic glaze Instructions Lay the tortilla or flatbread on a flat surface. Starting on the edge closest to you, layer a stripe of red pepper bruschetta about 1/2 inch inside the outer edge. Place the chicken slightly overlapping the bruschetta, then add a strip of arugula, then the provolone cheese and the tomato. Top with the artichoke bruschetta then the olives and sliced red onion and drizzle lightly with the balsamic glaze. Starting from the edge closest to you, fold the portion of the tortilla with the red pepper and chicken into itself, and fold the outer edges of the sides inward, then continue to tightly roll and wrap the sandwich. Slice the wrap in half and server, or cut the halves into even portions to serve as pinwheels. Make the day before or refrigerate for 2-3 days.
#summerberries have arrived!!😍😍 It's time t #summerberries have arrived!!😍😍 It's time to get your creative juices flowing and use these beautifully fresh and tasty #berries to make jam, pie, chutney... the possibilities are ENDLESS! Whether it be for a treat like strawberries and cream or a #summer berry crumble - come and grab yours now! 😍😍 Message to order.
Dinner at @boltersincoleford last night!! We are Dinner at @boltersincoleford last night!! We are lucky enough to work with and supply Bolters in Coleford with their local produce. We love supporting other #familyrunbusinesses!😍😍 Excellent food, service and very friendly! Go and check them out!😁😁 #SupportLocalSunday
#supplylocalsaturday We have the absolute pleasur #supplylocalsaturday We have the absolute pleasure of supplying Inn on the Wye with fresh produce for their DELICIOUS menu (pictured below - it really is irresistible) !👌 Set in a lovely location with amazing food and service, we are so pleased to be working with them! #localbusiness #supportlocal #burgersofinstagram #burger
With the promise of warmer weather on the way (fin With the promise of warmer weather on the way (finally!), this irresistible, flavoursome salad is PERFECT for summer weather. Lemony Chicken Arugula Quinoa Salad with Avocado and Creamy Basil Dressing- an easy high protein salad that is full of amazing flavour! Ingredients 8 ounces baked Chicken breast ( or one can chickpeas, drained) 2 extra large handfuls baby arugula 1 ½ – 2 cups cooked quinoa 1 avocado, sliced 1–2 scallions, sliced optional additions: scallions, oranges, sunflower sprouts, hemp seeds, any nut or seed Creamy Basil Dressing: 1/2 cup basil ( packed down tight, about 1 ounce) 2 fat garlic cloves zest from one medium lemon 2 tablespoons fresh lemon juice 1/3 cup olive oil ½ teaspoon salt, more to taste ¼ teaspoon cracked pepper ⅛– ¼ cup sour cream (optional) or plain yogurt or vegan sour cream! Instructions Make Dressing: Place basil, garlic and lemon zest and a food processor and pulse until finely chopped. Pour in olive oil, lemon juice, salt and pepper and pulse to combine ( don’t make it too smooth). Place in a bowl or jar and whisk in some sour cream if you want it creamy ( adjusting salt as needed). This will keep 4 days in the fridge. Assemble salad. You can keep all components separate if packing to take to work. Or toss arugula with quinoa and scallions and some dressing to lightly coat. Divide among two bowls. Add chicken and avocado and any nuts or seeds that you like. Spoon a little more dressing over the chicken and season the avocado with salt and pepper. ENJOY!
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! 😍 Grab yours now!
This aromatic Asian salad combines lemony-flavoure This aromatic Asian salad combines lemony-flavoured coriander leaves with cool cucumber, refreshing mint and rare beef.😍😍 A perfect SUMMER SALAD. 17 Ingredients 1 1/2 tbsp fresh lime juice 1 garlic clove, crushed 1 tbsp finely chopped palm sugar 1 tbsp fish sauce 2 tsp sesame oil 1 tsp soy sauce 2 tsp finely grated fresh ginger 1 (about 680g) beef rump steak 1 x 200g pkt grape tomatoes, quartered 1 continental cucumber, halved lengthways, thinly sliced diagonally 1 red onion, halved, cut into thin wedge 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways 1 bunch fresh mint, leaves picked, large leaves torn 1 bunch fresh coriander, leaves picked 1 bunch fresh Thai basil, leaves picked, large leaves torn 55g (1/3 cup) toasted peanuts, coarsely chopped 4 kaffir lime leaves, centre veins removed, finely shredded
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