‘The Base’ contains exclusive recipes developed by Tom and filmed as video tutorials, plus a series of training videos aimed at helping professional chefs to improve their kitchen skills. Two Michelin-starred chef Kerridge has developed a range of classic recipes with a modern, seasonal twist, each utilising products from the Knorr Professional Bouillons range in a different way. 

The dishes, including a Herb Crusted Cannon of Spring Lamb and a Sea Bass & Fennel Paella, showcase the versatility of Knorr Professional Bouillons, from delivering depth of flavour at the base through to a seasoning boost, meat rub or salt replacement.

Kerridge, who won the Craft Guild of Chefs Pub Restaurant Award in 2006, said: “I’m so excited to have taken on the role of creative director for Knorr Professional Bouillons and to have the chance to share some of my favourite recipes, plus tips and advice, with fellow chefs and culinary professionals.

“Sharing is such an important part of what we do as chefs. It’s integral to keeping our amazing industry thriving, innovating and celebrating amazing, seasonal food – and it’s a celebration of seasonality that’s right at the heart of the dishes I’ve created for ‘The Base’. Knorr Professional Bouillons allow chefs to create really exciting food that’s delicious and rich in flavour – whilst saving time and cost. Using bouillons in kitchens isn’t about cutting corners.

“It’s about bringing the best out of the ingredients in a dish, adding an extra dimension to your food and making this food accessible and achievable for chefs of all levels. My goal is fundamentally to inspire other chefs. To get them excited about putting their own twists on classic dishes and to help them grow and develop their skills and careers.”

Knorr Professional is also making ‘The Base’ a hub for chefs and operators from other more specialist corners of the foodservice industry.

Preston Walker has joined the brand as an ambassador for Elderly Care and shares seven of his top dishes for care chefs to ensure residents receive meals packed with nutritional benefits. He previously won the Care Catering Award in 2013 at the Cost Sector Catering Awards (now Public Sector Catering Awards).

Kath Breckon has joined Knorr Professional Bouillons as a brand ambassador for Education, helping to ‘inspire’ school caterers across the UK with her extensive knowledge and experience from over 30 years of working in school kitchens. In 2016 she was crowned LACA School Chef of the Year.

Alex Hall, executive chef at Unilever Food Solutions, the brand owners of Knorr Professional, added: “Knorr Professional and Unilever Food Solutions are delighted to be working with three chefs at the top of their game. Tom, Preston and Kath are the definition of ‘The Best in the Business’ in each of their respective sectors.

“It’s been truly inspiring to see them create recipes and content for ‘The Base’ over the past few months and we are delighted to be launching this platform enabling chefs from all corners of the industry to learn and get inspired.

“These chefs have created some amazing dishes using Knorr Professional Bouillons that I’m confident will help other chefs to elevate the flavours in their dishes, do more with more diverse, seasonal ingredients and deliver exceptional food for their customers.”