Belazu Ingredient Company

Belazu Ingredient Company (Bel-uh-zoo)
Loved & Trusted Chef-Grade Ingredients
B Corp™️
& more

Bringing the best chefs and the best ingredients together since 1991. We source high quality ingredients from over the Mediterranean and pride ourselves on our ability to bring them to a wider audience. Initially we supplied independent restaurants and delis, but over time, through word of mouth and recommendations, we came to supply the majority of the top restaurants in the UK. Like most chefs,

we believe that “ingredient is king” – and that a chef can only ever be as good as his ingredients. Today we source and supply over 300 innovative and traditional ingredients from all over the Mediterranean and North Africa, and have a select range of oils, vinegars and pastes in premium supermarkets. We pride ourselves on bringing product passion, expertise and a fanatical attention to service detail to an unrivalled customer base which includes the finest restaurants,hotel kitchens, high-end food manufacturers, caterers and independent food retailers both in the UK and abroad.

GIVEAWAY We’re back at Taste of London next week, and you could be too. This year, some of the most exciting chefs in Lo...
12/06/2026

GIVEAWAY
 
We’re back at Taste of London next week, and you could be too.
 
This year, some of the most exciting chefs in London are taking over the Belazu stand, serving dishes that showcase exactly why they’re among the most talked-about names in hospitality right now. And we’re giving away two pairs of tickets.
 
Saturday 20th June: 
Co-Founder of Forza Wine Michael Lavery will be serving seam-butchered lamb with chickpeas, lemon and parmesan, followed by chocolate mousse with Valencian Orange Paste, all washed down with a Sour Cherry Martinez.
 
Sunday 21st June:
Executive Chef Daniel Watkins of Holy Carrot Restaurant cooks up their iconic Koji Flatbread, topped with zesty Green Harissa and baby Violet Artichokes. Plant-based cooking at it’s best.
 
To enter:
- Follow BELAZU (Bel-uh-zoo), Forza Wine and Holy Carrot Restaurant
- Like and save this post
- Tag the person you’d bring with you in the comments
 
📍 Where: Regent’s Park, London
📅 When: 17-21 June 2026
 
Save this post for next week’s weekend plans
 
T&Cs: Open to UK residents aged 18+ only. Competition closes at 9:00am BST on 17 June 2026. Two winners will be selected at random from all valid entries. One winner will receive two tickets to the Taste of London evening session on Saturday 20th June 2026 (17:30–21:30). One winner will receive two tickets to the Taste of London evening session on Sunday 21st June 2026 (12:00–17:00). Winners will be contacted by BELAZU (Bel-uh-zoo) via Instagram direct message only. If a winner does not respond within 24 hours, Belazu reserves the right to select an alternative winner. Tickets are non-transferable and no cash alternative is available. Please be aware of fraudulent accounts; Belazu will never ask winners to make a payment or provide bank details. This promotion is in no way sponsored, endorsed, administered by, or associated with Instagram or Meta.
 

Introducing our NEW and enhanced premium Nut range. More nuts. Bigger flavour. Elevated snacking. We took the flavours y...
10/06/2026

Introducing our NEW and enhanced premium Nut range. More nuts. Bigger flavour. Elevated snacking.
 
We took the flavours you already loved - Rosemary & Sea Salt, Truffle & Pecorino and Smoker Chilli - and made them even better. More depth, more crunch and now a 100% nut mix.
 
Hand-roasted in small batches and seasoned with the sort of bold, balanced flavour combinations we’ve spent more than 30 years developing alongside professional kitchens.
 
We’ve also moved the range into resealable pouches making them easier to share, pass around the table, or open alongside a drink when people come over.
 
Available now in .
 

02/06/2026

Bigger Flavour. Elevated Snacking. Coming soon.

21/05/2026

ON THE MENU EP. 5
 
Tucked away off Peckham Rye station behind an unassuming doorway, is serving some of the most exciting food in South London right now.
 
Inspired by Head Chef and Director ’s Chinese and Trinidadian roots, the menu is full of dishes that feel personal, generous and always flavour-forward.
 
We got into the kitchen with Holly, chatting through their salt cod dish, accompanied by a silky aioli made with our Crete Gold Extra Virgin Olive Oil.
 
You can try it for yourself, on the menu now at Hausu now.

Aperitivo hour just got better. Longer evenings, something cold to drink, and something worth opening alongside it.  We’...
23/04/2026

Aperitivo hour just got better.
 
Longer evenings, something cold to drink, and something worth opening alongside it. 
 
We’ve upgraded our NEW Olives & Antipasti range for just that. Bigger olives, bolder flavours, and made to the same standard we hold in professional kitchens. 
 
These redefined flavour profiles are built with our most iconic ingredients in mind - from Preserved Lemons to our Balsamic Vinegar and award-winning Genovese Pesto. 
 
We’ve also listened to your feedback, and removed the brine from our tubs - with the exception of our Nocellara olives where we’re stayed true to traditional methods trusted by restaurants.
 
On the menu:
🫒 Sicilian Nocellara Del Belice Giant Olives
🫒 Calabrian Chilli Artichokes 
🫒 Halkidiki Lemon & Coriander Colossal Olives
🫒 Puglian Balsamic Tomatoes 
🫒 Halkidiki Genovese Pesto Mammoth Olives 
🫒 Mediterranean Halkidiki & Kalamata Olives with Sundried Tomatoes 
 
Restaurant-quality Olives & Antipasti. Ready to serve, wherever you are. 
 
Find us in , and .

18/04/2026

ON THE MENU EP. 4
 
know how to make a brilliant pudding.
 
We stopped by to chat through their seasonal rhubarb and citrus pavlova with lemon curd made with our Crete Gold Extra Virgin Olive Oil to bring ‘a bit of lightness and another note of herbaceousness’.
 
You can try it for yourself, on the menu now at Café Cecilia.



17 nights. 20 world-class chefs. 27 Michelin stars. One iconic event.Obsession26 was a celebration of true culinary exce...
15/02/2026

17 nights. 20 world-class chefs. 27 Michelin stars. One iconic event.

Obsession26 was a celebration of true culinary excellence. Proud to partner with Northcote to provide the kitchen with ingredients to fuel some of the finest culinary minds on the planet. From the heart of the Ribble Valley to the plates of the world’s best, we’re honoured to have helped bring these incredible dishes to life.
 
Big thanks to and the Northcote team for inviting us to be part of this extraordinary event. And a shoutout to the exceptional chefs keeping Obsession alive and thriving, carrying the legacy into its 26th year.
 
Thanks also to , Rosa and the team for capturing the magic on camera.
 
We’ll be sharing more from the kitchen soon.
 

02/02/2026

ON THE MENU EP. 3: Octopus, Judion Butter Beans, Chorizo & Preserved Lemon Gremolata
 
We’re stopped by to chat with Head Chef, , about this special, smoky winter dish inspired by the flavours of Southern Spain.
 
You can try it for yourself on the menu now, at the Palomar.
 

A thoughtful line-up of flavourful sides can transform Christmas dinner from familiar to memorable. If you need any last...
23/12/2025

A thoughtful line-up of flavourful sides can transform Christmas dinner from familiar to memorable.
 
If you need any last minute inspiration, these are the dishes we’re serving up this year. Comforting, generous and made to earn their place on the table.
 
1. Rose Harissa Carrots on Whipped Feta & Tahini
2. Jewelled Brussel Sprout Salad with Pomegranate Molasses
3. Preserved Lemon Roasties
4. Cauliflower, Gruyere & a Smoked Chilli Crumb
5. Fig & Balsamic Vinegar 1.34 Chutney
 
All recipes at the link in our bio. 🩵
 

18/12/2025

MAKE SIDES THE STAR THIS SEASON
 
EP 4: CAULIFLOWER CHEESE WITH GRUYÈRE, PARMESAN AND A SMOKED CHILLI NUT CRUMB
 
Whether or not you think cauliflower cheese belongs on Christmas dinner, you’ll want to give this one a try.
 
Rich, bubbling and unapologetically indulgent, with a warming crumb to make this classic extra special.
 
Make it ahead of time so you have one less thing to worry about, and just oven bake for 10 minutes when you’re ready to serve.
 
Full recipe at the link in our bio.
 

Address

74 Long Drive
London
UB68LZ

Opening Hours

Monday 7am - 5pm
Tuesday 7am - 5pm
Wednesday 7am - 5pm
Thursday 7am - 5pm
Friday 7am - 5pm

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