The event featured Pierre White offering 20 key customers an insight into the best ways of using KNORR's products. Taster dishes included: 'deviled' kidneys, steamed seabass with ginger and spring onion and steak fillets using KNORR Bouillon and Aromat. The one hour masterclass was followed by a three course dinner cooked by Pierre White. The courses included: classic confit of duck featuring KNORR aromat for the starter; Sicilian halibut cooked with KNORR chicken bouillon paste and saffron roasted potatoes with Flora and KNORR garlic paste for the mains; and seasonal raspberries in a rose wine jelly with Carte D'or raspberry coulis for dessert. Alan Black, category manager for stocks and bouillons, commented: "Marco is a fantastic chef and ambassador for KNORR. The masterclass was a great opportunity for our customers to network as well as take valuable advice from such an iconic industry figure. We had some great feedback from our customers and the overall night was a great success."