Adamou's sprouts top the table for second year running

Evening Standard grocery guru Charles Campion has hailed Adamou's sprouts the best in the capital for the second year running. 

Sold in the traditional fashion on the stalk, Campion, who claims that it's the overcooking of this much maligned vegetable that releases the pungent whiff of rotten eggs, suggests "cutting the sprouts very finely (the cheffy term is "chiffonade") and stir-frying them quickly with some chestnuts - you will end up with a dish that is many miles from the whiffy yellowing horrors."

Campion, who is also a fan of AG&Co featuring their produce in his columns over the years, would be glad to hear that Andreas Georghiou is urging locals to take advantage of their free delivery and collection service and allow them to take the strain and labour out of your fresh food shopping.

"All our products are carefully sourced with flavour and freshness unrivalled in order that both you and your guests can feast on a cornucopia of the finest organic and responsibly sourced fruit, vegetables and other Christmas delights including dried fruits, nuts and truffles." says Andreas.

He added "2006 has seen an increasingly rapid change in the way people think about and purchase their domestic foodstuffs: We have introduced our food miles system to our retail customers which helps them make a more informed choice regarding their food purchasing.  Further more we have taken delivery of our first hybrid vehicle and our delivery fleet will soon be joined by two LPG-driven vans come February next year – all events which we are extremely excited and (dare we say it?) proud."

December 15, 2006