Last week we hosted a survey called ‘Since re-opening’, we wanted to know about your experience since re-opening your doors to the public. It is important that we understand how we can support you in the current climate.
Well, the results are in! Based on your answers we have gathered the best recipes to help you deliver what your customers want and how to get in touch with us for any other queries.
With everything that has happened over the last few months, my role in the company has changed massively. Before lockdown, nearly every day I was traveling the country doing demos on how to use our products or showing current customers our new innovative ideas. I always worked with a colleague, and no two days were the same. Nights in hotels and dinners out, it was great to be busy, feel part of a team and see new places and meet new chefs.
Expand your meat free summer menu with our vibrant BBQ recipes and show-stopping sides, from miso aubergine, to beetroot and halloumi sliders - all big on flavour thanks to our range of time-saving stocks, seasonings, glaces and Asian bases.
After much deliberation, the organising team behind North West Young Chef of the Year led by the Chairman of the judges Brian Mellor, have taken the difficult decision to reschedule the 20th edition of the prestigious competition until next year (2021).
