Pierre White showcased his skills at the Sinah Warren Hotel on Hayling Island. He served up some of his favourite dishes including: steak, chicken and mushroom risotto using Knorr Bouillon pastes and Knorr pureed herbs and spices. He also proved how easy it is for chefs to add their own signature to dishes by using Knorr's professional ingredients. He encouraged them to continuously develop their menus to offer guests traditional meals with a twist. He also demonstrated his industry technique of rubbing Knorr Bouillon Pastes into steak and chicken to produce a more rounded flavour, compared to seasoning with salt. The renowned chef said: "Chefs need to work smart and think: 'how can I be inventive and creative, without compromising my position, but still deliver great-tasting dishes?' Knorr Bouillon Pastes can help chefs to achieve this. They're consistent and enhance the flavour of whatever you're cooking." David Grindrod, group food development manager, Warner Leisure Hotels, added: "To have someone like Marco show us his unique ways of working with some of the range is priceless. "He emphasised to my chefs the importance of using their time effectively – and explained how Knorr's simple-to-use ingredients can free us up to focus on other areas. We know that Marco wouldn't get behind something that he didn't believe in. And that in itself makes Knorr a great ingredient to have in our kitchens." Charlotta Oldham, Knorr category manager, Unilever Food Solutions, concluded: "Once again, Marco's motivated these chefs to take away something new and think about how they can enhance dishes to ensure their customers come back time and time again. Knorr ingredients are convenient, consistent and bring out the best flavours, so all chefs can be assured they're serving stand-out meals every time."