Telephone (01495) 792792
Fax (01495) 792 277
Gilchrist Thomas, Blaenavon,
Gwent, NP4 9RL
Company Reg. N°. 1269564
Ever since the inception in 1960 Vin Sullivans has never been afraid to try new products or new ideas. Most have worked extremely well, though some failed miserably! But we have never stopped pushing the possibilities and that ethos is still with us today!!
Although it may seem strange these days, some of the products that are taken for granted now were unknown back in those days.
The first cooked meats from Poland arrived in 1969 and the driver would deliver once a week on a Wednesday or Thursday and anytime between 6pm and midnight!!
Crisp lettuce was unknown in the winter time but in 1974 a trial shipment of iceberg lettuce arrived in Covent Garden from Florida. Vin Sullivans were one of only three buyers - Harrods and Fortnum & Mason the other two! Ten times the price of ordinary flat lettuce in February - they sold out the same day!!
Vin Sullivans were one of the first companies to import fresh corn fed chicken, guinea fowl and duck from France in 1975 - A full container load each week!!
At the same time fresh Dublin bay prawns were air freighted from Ireland each week and speciality fruit, vegetables and fine foods including the then unheard of Cocoa Barry couverture from Rungis market in Paris.
In the 1980's Vin Sullivan's started using third party couriers as demand for their products came from all parts of the country. Royal Mail's Data Post then British Rail's Nightstar service were the first couriers used and the platform at Abergavenny's railway station became full of boxes by 8pm on most days of the week!!
Other products soon followed - first imported ostrich from South Africa, crocodile from Australia and bison from Canada along with a host of others.
And so the story continues with new ideas arriving all the time, more recently we have seen black garlic from the USA, black salt from India, a huge new range of molecular gastronomy, Banyuls vinegar - a unique product form the South of France, flying fish from the Caribbean, wild garlic jelly from Cumbria and so it goes on!! Check out our news section to keep yourself up to date!!
Iceberg lettuce
Dublin Bay prawn
Black garlic
Molecular Aromatisers