From catering for a diverse customer base and increasing recipe costs through to how to cater for a wide spectrum of specialist dietary requirements, we can help you with menu ideas, inspiration and expert product support.
Our range of full flavoured stocks (including HFA Halal certified options) and sauces can provide the much needed flavour boost, to make food more appetising for elderly residents or patients. They can also provide a cost effective solution to using scratch ingredients for example our cheese stock or controlling dosage with our scoops provided free of charge.
Held in the kitchens at Exeter College and inviting chefs across the region aged 19-24 to cook in the bright spotlight of competition, the rules were simple; 90 minutes to create three courses for three diners, using three compulsory proteins; partridge, Dover sole and mussels.
The chefs going through to the Semi-Finals of the South West Young Professional Chef Category, sponsored by Essential Cuisine, have been revealed following a rigorous judging process.
The category of Young Professional Chef, forms part of the overall South West Chef of the Year Competition, which consists of 5 categories, with winners selected from each then battling it out for the overall title in October.
We recommend ‘Essential Book of Soups’, ‘From Garden to Kitchen’, and ‘The Essential Book of British Classics’.VIEW ALL RECIPE BOOKS >