Today’s most discerning chefs require the highest quality products to fulfil the creativity within and take their menus to another level.
Chef's Cuisine 2017 is only a snapshot of the full range of products available to you, due to food trends and chefs demands we are constantly adding more items and evolving our extensive range. From the latest modern cuisine ingredients to the finest fresh Italian truffles.
As food provenance is more important than ever, over the last 12 months we have included more artisan, local producers and also increased the range from some of the Best suppliers/growers in the UK and beyond, from Anglesey to Australia.
In this edition, you will find high-class products side by side with more recognisable ingredients, available for delivery with your regular foodservice items saving you time and money.
If there is a component you need and cannot find it in these pages, our development chef Steve Williams will endeavour to fulfil your requests, assist with product support or advice on latest market trends and availability. Please don’t hesitate to call!
Steve is the driving force behind our Chef’s Cuisine range.Sourcing specialist flavours and ingredients for chefs is key to his role in the business and he has built strong relationships with local and international suppliers and producers to bring our customer first class produce. Steve was recently invited, as one of only five UK development chefs, to visit SOSA’s training and development kitchens in Barcelona. An experience he says ‘was truly amazing and a privilege to have been chosen.’
Steve also has a real passion for wine and recently passed the industry recognised WSET level 2 certificate in Wines & Spirits. If you need some inspiration, help with pairing wines with your menu, or simply to organise a wine tasting session, he’s your man.
If there is a component you need and cannot find within the Chef’s Cuisine pages, then he will endeavour to fulfil your requests and assist with product support or advice on latest market trends and availability. Please don’t hesitate to call!
"I first joined the team in the summer 2013. Having owned and run restaurants successfully for 12 years and stints working on private super yachts in the South of France cooking for Russians and Swiss entrepreneurs.
I originally started as a young pastry chef in two Michelin starred restaurants but now prefer cooking outdoors at home and trying new wines.
When I’m not working I enjoy being dad to Neah and Hugo and on call with the Aberglaslyn Mountain Rescue team."