Rapeseed Oil
Capability Graham and its project partner Harry Heath produce outstanding British cold-pressed rapeseed oil, which is grown and made on Harry’s farm in Shropshire.
Brett recognised that the hospitality industry uses huge volumes of imported vegetable oil containing hidden ingredients such as soy, and how this was detrimental to the environment and our health as they are heavily chemically extracted.
“Collaborating with influential global companies to provide our cold-pressed rapeseed oil and highlight its benefits has been an exciting challenge; to contribute to a small change with a growing impact within large organisations.”
Brett Graham
Rapeseed is a vivid yellow flowering plant found in abundance in the British countryside. If extracted and produced in the right way, it can be a well-balanced choice.
At the farm, the rape meal replaces the ‘soy’ in the Iberian pig and Jersey cows’ diet, boasting richness in omega-3 due to the cold-pressing process. At harvest, they refrain from using glyphosates, and only apply pressure to extract the oil. These low-input methods are kinder to the environment.
By carefully selecting a specific variety and adjusting the pressing process, a gentle and pleasing flavour profile is produced, alongside nutty and grassy notes.
Once pressed, the remaining omega-3 rich oil seed is fed to the Iberian pigs, creating a wonderfully circular process. This cold-pressed rapeseed oil is a versatile alternative to olive oil and vegetable oil – from dressings to deep fryers – and is micro-filtered for a longer frying life and a higher smoking point.
Capability Graham cold-pressed rapeseed oil is available for bulk orders by the pallet of 5lt and 20lt containers. Please contact Harry Heath for further information.
For restaurant and trade orders, oil is stocked in 5lt at Belazu and Wellocks.
Tommy Rhodes Head of Culinary Procurement & Sustainability, Compass Group
“By using the Capability Graham cold-pressed rapeseed oil, we have enhanced the flavour of all our dressings, emulsions and frying. The depth of flavour paired with the outstanding environmental factors have made the switch a no-brainer and provides our guests with a best in class product. Because of the quality, we have stopped using olive oils across the business, too.”
How Cold-Pressed rapeseed Oil is made
