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KNORR Professional Jelly Bouillon
KNORR Professional Jelly Bouillon has secured one of the most respected endorsements in the industry – approval from the Craft Guild of Chefs.
The newest and most innovative stock on the market, KNORR Professional Jelly Bouillon, offers a revolutionary jelly format and is the closest to scratch made stock that’s available to buy.
The industry buzz around Jelly Bouillon has been high since it was previewed at The Restaurant Show by top chefs including Mark Sargeant and Hayden Groves, National Chef of the Year 2013.
As a continuation of its success, it has undergone thorough testing with the Craft Guild of Chefs over a period of two weeks. Independent operators made up the panel, and reported back with glowing reviews.
The simplicity and range of applications for the product stood out for the chefs. Having sampled it in glazes, marinades and sauces, the chefs commented on the product being ‘easy and versatile to use’.
The quality and flavour were also rated highly by the panel, with one chef describing its taste as ‘spot on’.
The chefs were also reassured that it did not contain any of the 14 allergens listed in European Regulation 1169/2011 on Food Information to Consumers. By using KNORR Professional Jelly Bouillon, there is no compromise when avoiding allergens.
KNORR Professional Jelly Bouillon now has the seal of approval from the Craft Guild of Chefs, and can display the ‘approved product’ logo. This instantly recognisable seal reinforces its quality to professional chefs.
For more information on KNORR Professional Jelly Bouillon, or to request a free sample, visit www.knorrjellybouillon.co.uk
Nisbets Tsuki knives
Nisbets’ range of Tsuki knives have achieves a coveted Craft Guild of Chefs accreditation.
The knives were put through their paces across a two week period, with feedback demonstrating that they had impressed across the board; receiving praise for quality, performance and style.
Simon Clark, Head of Catering at Great Ormond Street Hospital and one of the Chefs who tested the knives, described them as ‘’well made, comfortable and very sharp.’’ He also noted that they were ‘’durable’’, and that he found it easy to maintain a well-honed edge.
Made from a Japanese VG-10 stainless steel core, hardened up to 60° Rockwell rating, Tsuki knives provide outstanding cutting performance. Two layers of attractive damascus steel cover the core to protect against corrosion, whilst the ergonomically designed micarta resin handles provide excellent grip.
The range includes an 8” Chefs Knife, 5” Santoku Knife, Paring Knife and Utlity Knife amoungst others. A number of knife sets and wallets are also available.
For the full Tsuki range visit www.nisbets.co.uk/Tsuki or call Nisbets direct on 0845 140 5555.
Speciality Breads’ Ciabatta and Brioche Range
Artisan bakers Speciality Breads are celebrating after its Brioche and Ciabatta ranges gained the much-sought after “Approved Product” endorsement from the Craft Guild of Chefs.
The Red Tractor certified company, which supplies it’s freshly-frozen premium range to leading pubs, restaurants, hotels, caterers and cafes, submitted its ciabatta products plus its four-strong brioche range (Roll, Slider, Hot dog and Loaf) to be scrutinized by the Guild’s expert panel.
With all the breads rising to the challenge and meeting the Guild’s strict criteria for quality, Speciality Breads can now proudly display the Craft Guild of Chefs’ “Approved Product” logo on packaging, therefore benefiting from the weight, the quality assurance mark carries.
Speciality Breads’ Managing Director Peter Millen said:
“It’s a fantastic achievement and a great honour to gain this endorsement from a prestigious and quality-driven association like the Craft Guild of Chefs. We have always been confident our products can stand up to anything out there when it comes to quality but it’s great to gain recognition from experts and the accreditation will provide real value as we look to drive further growth. The credit has to go to our incredibly skilled bakers and of course our unbelievable Red Tractor approved British flour.”
For further information or to stock Speciality Breads range, contact 01843 209442 or visit www.specialitybreads.co.uk
Speciality Breads Glazed Sesame Seed-topped Brioche Roll
Speciality Breads, the Red Tractor-certified artisan bakers, has kicked off its 2016 NPD programme with the launch of a new Glazed Sesame Seed-topped Brioche Roll.
The rolls offer a premium point of difference and are being targeted at the café, pub, restaurant, garden centre, hotel and wider foodservice sectors. The 90g rolls come sliced and in boxes of 48, approx cost for 90g unit 65p.
Peter Millen, managing director of Speciality Breads, said: “Demand for our brioche rolls was incredible in 2015 so we have been working hard to ensure that our offering continues to develop when it comes to variety and quality.
“With innovation in foodservice kitchens moving at an incredible rate, it’s important that we continue to offer new ideas and unique, high quality products to keep up and if possible, ahead of trends.”
Adande is a market leader in the design, development and manufacture of sustainable refrigeration products and technologies that offer real energy savings and lower operational costs.
When Adande developed patented ‘Hold the Cold’ technology, it was hailed as the first significant innovation in refrigeration for over 70+ years! Just as you can’t compare a Combi with a Standard Oven, neither can you equate traditional refrigeration with Adande drawers.
Offering flexibility at the touch of a button from +15°C to -22°C, an Adande is both fridge and freezer (with an option for blast-chilling too!) and pre-empted the trend for smaller, smarter, multi-functional spaces & energy saving kitchen designs that we see today. Respected test facilities such as Griffiths Laboratories testify that Adande technology has clear performance advantages and dramatic food quality preservation (download the Griffiths Report or Westminster Kingsway College & Fish Kitchen’s comparison report with fish products to find out more).
Adande are the specialists in refrigerated drawers (winning major UK and international awards), and as the market demands more, it has, unfortunately, spawned an influx of inferior products with ‘old’ technology, less performance and long-term value. To clarify the salient points, Adande have produced a useful downloadable ‘What Makes Adande Different?’ guide which gives an overview of the multiple benefits when compared to conventional refrigeration.
Always nurturing chef progression into the industry, Adande are proud to continue sponsoring Craft Guild membership, and support at both UK Skills Show (NEC) and Young & National Chef of the Year, (Olympia), where the competing Chefs used Adande drawers in the competition cooking booths.
“Our product has just received the Craft Guild Accreditation ‘Shine a Little Brighter’ and now carries the Guild’s logo with the ‘Approved Product’ stamp, so chefs can be assured that it has been tested by their peers. In fact, Chefs can always contact our Sales Team and ask for a trial. It’s often the best way for a chef to experience the product first hand, receive some good advice with training pertinent to their unique set-up, and realise the multiple benefits for themselves before committing to purchase.”, says Karl Hodgson.