Marrowfat Peas (12 x 2kg)

Dried marrowfat peas are large, mature green peas supplied in a bulk box for takeaways, restaurants, cafes and caterers across the UK. Also called vatana, they are starchy peas that soften and break down when soaked and simmered, which is why they are the standard choice for mushy peas. Buying wholesale gives a commercial kitchen a reliable dry-store ingredient that can be soaked in batches and cooked to order.

Key Features of Wholesale Marrowfat Peas

• Bulk & Wholesale Supply: Supplied as a wholesale pack for chip shops, takeaways, caterers and food manufacturers that get through dried pulses every week.
• Trade Pricing: A wholesale price per portion keeps side dishes sold in volume cost-effective, so you can plan your margins with confidence.
• Starchy, Mealy Texture: The high starch content means the peas collapse into a thick, creamy mash. Mash them lightly for a rustic finish or beat them smooth for a classic chippy-style side.
• Dried and Ready for Batch Soaking: Soak in water with bicarbonate of soda, then rinse and simmer. The peas swell a good deal as they take up water, so allow generous container space when you plan each batch.
• Large Green Peas: The plump size gives a satisfying bite in soups and stews when simmered gently, and a smooth, spoonable mash when cooked on.
• Storage & Handling for Bulk Packs: Keep in a cool, dry place away from moisture and strong odours. Reseal or decant into an airtight container after opening.

Popular Recipes Using Marrowfat Peas

These are the dishes UK kitchens most often make from dried marrowfat peas.

• Chip Shop Mushy Peas: soaked, simmered and mashed as the classic side for battered fish.
• Pie and Peas: a ladle of hot mushy peas served beside a meat pie.
• Curried Mushy Peas: mashed peas loosened with curry sauce for takeaway counters.
• Pease Pudding: cooked peas mashed with butter and seasoning, served with ham or gammon.
• Pea and Mint Soup: simmered until soft, blended and finished with fresh or dried mint.
• Matar Curry: whole soaked peas simmered in an onion and tomato masala.
• Mushy Pea Dip: mashed peas blended with lemon, olive oil and herbs for a mezze-style plate.
• Pea and Spinach Fritters: cooked, roughly mashed peas bound and shallow-fried for brunch menus.
• Sausage and Mash with Peas: a thick pea mash served alongside the gravy on pub-style menus.

Who Uses Wholesale Marrowfat Peas?

• Perfect for Takeaways: Soak a large batch at close of day and have mushy peas ready for the next service without extra prep.
• Perfect for Restaurants: Cook to order from dry stock, control the texture from rustic to smooth and keep one ingredient working across sides, soups and dips.
• Perfect for Caterers: Dried peas are easy to hold in store and scale up for events, with consistent batch results that suit hot-holding on service.
• Perfect for Food Manufacturers: A starchy, uniform base for ready meals, soups and chilled sides, with the stock you need on the shelf for regular production runs.
• Perfect for Cafes: A low-waste way to offer a traditional side or soup special, cooked fresh in small batches as demand requires.

Wholesalers, chefs, cafes and caterers of every size across the UK can buy marrowfat peas in bulk at trade price and keep a dependable pulse in the dry store. Order your bulk box of marrowfat peas today and keep your kitchen stocked.