Chef & Supplier Day 2021

WELLOCKS CHEF & SUPPLIER DAY MONDAY 8TH NOVEMBER 2021

Celebrating

60

YEARS

Wellocks thanks our Chef & Supplier Day partners

Oliver Harvey QUINTESSENTIALLY BRITISH

Proudly supporting our charity partners

Welcome to Wellocks’ Chef & Supplier Day! When Eric Wellock started his quest for excellent produce more than 60 years ago, I wonder if he could ever have imagined the challenges that we face up and down the supply chain in the industry today, with labour shortages, food shortages and the measures we must take to keep people safe from Covid.

Despite these challenges, it gives me great pleasure to bring brilliant minds together for our Chef & Supplier Day as we continue to work together to find ways to help each other through these challenging times. Collaboration has served us well through the crisis so far, and will continue to serve us well I’m sure.

Wellocks has certainly felt the benefits of collaboration as part of the William Jackson Food Group, which wholeheartedly welcomed us to the family three years ago and I hope you have also taken some comfort in knowing the long-term view of our family shareholders has helped us keep the supply chain in action throughout the pandemic.

You will know that few things have changed since we joined the Group – if anything, we’re stronger, constantly challenging ourselves to do even better for our people, customers and suppliers. As a business, Wellocks is still focussed on delivering the best ingredients to the UK’s finest restaurants, providing innovative and exciting produce to delight customers. We care about how we do it – we look after our people, we value the long-term relationships we have in place with our customers and suppliers, and we’re placing sustainability high on our agenda too.

We’re pleased you could join us for our Chef & Supplier Day, celebrating Wellocks’ 60th anniversary and showcasing all that’s good about our industry.

Thank you to everyone who has taken the time to come today and who has joined us on our exciting journey so far.

Jill Martin

Managing Director

BUILDING RELATIONSHIPS WITH OUTSTANDING SUPPLIERS TO DELIVER THE VERY BEST QUALITY AND TASTE

www.wellocks.co.uk

Gordon Ramsay “CHOOSE OPPORTUNITY” Ben Murphy “CHOOSE FRIENDSHIP” Niall Keating “CHOOSE CREATIVITY” Katie Mulliss “CHOOSE POSSIBILITIES” Paul Ainsworth “CHOOSE ADVENTURE” Elly Wentworth “CHOOSE PASSION”

CHOOSE TO JOIN THIS INDUSTRY LED INITIATIVE ENCOURAGING OTHERS TO CHOOSE HOSPITALITY @choosehospitality

www.choosehospitality.co.uk

#choosehospitality

Charity Raffle We’re delighted to be supporting Springboard’s FutureChef and Hospitality Action with the procedsfurrafte.Discoveraselctionftheincrdblpzeswehaveavailabetowin.

Wellocks Lancashire Cookbook Donated by Wellocks We have two copies to be won that are both signed by Michael Wignall, Chef Parton of the 1 Michelin Angel at Hetton and Lisa Goodwin-Allen, Executive Chef at Northcote.

Curated to celebrate 60 years of Wellocks, this cookbook includes recipes fro a selection of the sensational fine dining and Michelin-starred chefs Wellocks deliver their finest quality produce to and the stories ehind their fantastic suppliers.

Koffmann’s signed jacket

ruffle

£50 Pipe & Glass Voucher

D nated by Koffmann’s Foods o and signed by Pierre Koffmann

Kindly donated by James Mackenzie of the Pipe & Glass

o

oard

Slicer

oards slicers donated elloc s

Chefs at Home Donated by Hospitality Action Delicious family recipes from the UK’s leading locked down chefs, in aid of Hospitality Action. Within these pages, 54 leading chefs from around the country including Tom Kerridge, Jamie Oliver, Gordon Ramsay and many more, have contributed two recipes they created during lockdown to help support a beloved and struggling industry.

Photography Session with Alan Markey Donated by Alan Markey

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y

Afternoon Tea for Two at Lowry Hotel

Sunday Lunch for Two at Lowry Hotel

Win Your Height in Robinson’s Beer

Kindly donated by Springboard

Kindly donated Springboard

Donated by Robinson’s Group

Hardback Book Edition of Chef & Restaurant Magazine

Born To Cook

Donated by Chef Publishing

Dom Robinson’s passion is for the golden era of gastronomy, a time of big characters, sumptuous dishes and

Donated by A Way With Media

A stunning 12 month collectors edition of Chef & Restaurant Magazine.

£1000 towards a Video Production with Colada Creative Donated by Colada Creative Creative Video Production based in the heart of Shropshire, Colada produce video for web, broadcast and digital applications, internationally.

Cooking in the Pubs by Simon Bonwick

Overnight Stay at Dakota Eurocentral

Tony Parkin at the Tudor Room

Donated by A Way With Media

Kindly donated by Dakota Hotel

Donated by A Way With Media

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About About Hospitality HospitalityAction Action Hospitality HospitalityAction Actionprovides providesfinancial financialrelief relieftotoalleviate alleviatepoverty poverty for forpeople peoplewho whowork workororhave haveworked workedininUK UKhospitality. hospitality.We’re We’re here herefor forthe thechefs, chefs,waiters, waiters,housekeepers housekeepersand andmanagers. managers.

We’re We’rehere herefor forthe theconcierges, concierges,receptionists receptionistsand andkitchen kitchen porters. porters.And Andwe’re we’rehere herefor forevery everysommelier, sommelier,bartender, bartender, catering cateringassistant assistantand andcook cookacross acrossthe theUK. UK. Since the outbreak ofof the pandemic we have worked hard toto help Since the outbreak the pandemic we have worked hard help thousands ofof hospitality households inin crisis.

We have provided countless thousands hospitality households crisis.

We have provided countless grants toto aid those whose finances have been affected byby loss ofof grants aid those whose finances have been affected loss employment and we have assisted vulnerable industry retirees access employment and we have assisted vulnerable industry retirees access local support.

We’ve also provided mental health resources forfor those who local support.

We’ve also provided mental health resources those who have struggled. have struggled.

Since the onset ofof the pandemic we have: Since the onset the pandemic we have:

Spent £1.8m and helped over 6,000 hospitality Spent £1.8m and helped over 6,000 hospitality households put food onon the table and keep a roof households put food the table and keep a roof over their heads. over their heads.

Recruited anan army ofof 273 volunteers toto reach out toto 3,000 Recruited army 273 volunteers reach out 3,000 ofof our retired Golden Friends network and their partners our retired Golden Friends network and their partners toto ensure they weren’t left inin need byby the pandemic. ensure they weren’t left need the pandemic.

Built anan online Wellbeing Hub, toto support the industry’s Built online Wellbeing Hub, support the industry’s mental wellness through successive lockdowns. mental wellness through successive lockdowns.

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Our assistance comes inin many shapes and sizes, but none ofof it it would Our assistance comes many shapes and sizes, but none would bebe possible without the generosity ofof our supporters.

Here is is the possible without the generosity our supporters.

Here the story ofof just one person we’ve been able toto help thanks toto you: story just one person we’ve been able help thanks you: “Thank you very much for allall the help and concern you have “Thank you very much for the help and concern you have shown me over the last few weeks.

I truly appreciate it,it, shown me over the last few weeks.

I truly appreciate just when my luck inin life was well and truly down, I’dI’d given just when my luck life was well and truly down, given upup hope onon humanity, was living inin a tent inin the park and hope humanity, was living a tent the park and shoplifting forfor food.

I was onon the brink ofof despair. shoplifting food.

I was the brink despair.

Your kind approach and willingness toto help a complete Your kind approach and willingness help a complete stranger has restored my faith inin society.

I’ve stranger has restored my faith society.

I’ve bought a new bed forfor my flat and a small bought a new bed my flat and a small TV, I’m allowed toto stay here while my TV, I’m allowed stay here while my application is is finalised.

SoSo forfor the first application finalised. the first time inin months I’m clean, safe, warm time months I’m clean, safe, warm and fed. and fed.

Thank you from the bottom ofof my Thank you from the bottom my heart.

I’ve even reached out to my heart. I’ve even reached out to my family who I’ve been estranged family who I’ve been estranged from forfor years, because I feel more from years, because I feel more confident asas a person. confident a person.

You truly have saved my life.”

You truly have saved my life.”

If If you’d like toto learn more about you’d like learn more about our work and the many ways our work and the many ways toto support usus please visit our support please visit our website: website: www.hospitalityaction.org.uk www.hospitalityaction.org.uk

Thank ThankYou You

WE NEED MORE CHEFS!

Inspire the next generation of chefs and tackle the skills shortage head on

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Young people

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With changing times in the industry, your support for the next generation of chefs is crucial • Become a Chef Ambassador and support the talent pipeline into the industry • Judge challenges online and competitions through local and regional heats in your area • Mentor competitors through the heats – Working with age 14+ • Inspire and support classes with online challenges and in school activity • Demonstrate practical skills to students • Share your expertise by creating content for our audience As a Chef Ambassador you can help more young people to learn to cook, understand nutrition and to support their career pathway into a fulf illing career as a chef.

SUPPORT FUTURE CHEF TODAY “FutureChef is all about encouraging young people to consider choosing a career in cooking, we can all help” Brian Turner CBE FutureChef Chairman & Champion

SIGN UP NOW FUTURECHEF.UK.NET/CHEFS Get involved!

Springboard helps unemployed people of all ages, abilities and backgrounds achieve sustainable employment in hospitality and tourism.

Our first class education programmes, mentoring, advice and guidance, award-winning training, dedicated aftercare and access to work experience placements improves career potential, reducing unemployment and poverty across the UK. At the same time, we work with our employer partners to attract, develop and retain talent, futureproofing the talent pipeline for hospitality.

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young people supported into work in hospitality so far this year

I feel truly blessed to have had this unparalleled support, which has not only helped my conf idence, but has helped me f inally secure employment.

Amy Farrell, Springboard Trainee

Please support us to continue our work to futureproof the talent pipeline for hospitality

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Koffmann’s success built on British farming family values The business behind the brand, The Food Heroes is a specialist British potato supplier with a formidable French-Master-Chef flavour.

The British family firm that brought the UK foodservice sector Koffmann’s potatoes has seen business boom since the hospitality sector re-opened post-Covid. Prior to the pandemic, the brand had built a very healthy following for its frozen potato products, but since the country began to rebound, it has increased its sales to 1,000 tonnes of fresh potatoes a week. A rapidly-growing customer base can’t get enough.

Established in 2018 by experienced fresh produce industry siblings Simon Martin and sister Claire, together with Claire’s husband, legendary chef Pierre Koffmann, The Food Heroes’ initial objective was to offer UK restaurants the best quality British potatoes. But, buoyed by the almost overnight success of its Koffmann’s Specialty Foods brand, which distinguishes potatoes by usage not variety, the company has added carrots and parsnips to its portfolio and is targeting a much wider clientele with its broader range.

The company has launched a flurry of new projects designed to achieve its expansive aims. As well as the carrots and parsnips and two new brands ‘From The Farm’ and ‘Humdinger’, the Koffmann’s, range will further diversify by the end of the year to include asparagus and onions, olive and rapeseed oils, prepared vegetables and condiments. An online ‘shop’ is also on the horizon.

“We have really ambitious plans,” Simon Martin says.

“The idea of Food Heroes is to sell different types of product to different types of consumers, as long as

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the product has got the right ethical story – by which I mean the people and the produce is treated right – and tastes great.”

The Great Debate What began, he reveals, in childhood as a weekly debate between siblings over which potato variety tasted best with the family Sunday roast, has culminated decades later in Simon and Claire launching a hugely successful brand for foodservice with far-reaching and expansive ambitions.

There’s little doubt that the speed of growth has been helped by the hands-on involvement of Pierre Koffmann, known in culinary circles as a founding father of modern British cuisine. Within two years of concept, the Koffmann Fresh Potato range has established itself as the UK chef’s number-one go-to brand for potatoes. The Food Heroes are already supplying the crême de la crême of the restaurant trade (The likes of Berkeley, The Ivy, Marco Pierre White and Gordon Ramsay) and have also begun to supply some of the country’s largest pub and restaurant chains, with the Koffmann’s brand regularly being used on menus as a symbol of high quality.

The company company works works with with distribution distribution partners partners The across the the country. country. One One of of the the biggest biggest partners partners is is across Wellocks, with with which which it it has has forged forged aa very very tight tight Wellocks, relationship. “We “We also also have have great great customers customers and and relationship. partners in in wholesale wholesale markets markets around around the the country. country. partners The markets markets are are aa vital vital artery artery for for us us to to be be able able to to get get The the product product to to the the huge huge numbers numbers of of customers customers who who the want it.” it.” says says Simon.

Simon. want Simon and and Claire Claire have have potatoes potatoes in in their their blood. blood.

Simon They were were born born into into aa West West Midlands Midlands They potato-growing family family and and initially initially worked worked for for the the potato-growing original family family business. business. Reunited Reunited professionally professionally original once again again at at The The Food Food Heroes, Heroes, they they are are now now joined joined once

by Simon’s Simon’s wife, wife, Rachel, Rachel, who who manages manages the the financial financial by and accounts accounts side, side, and and two two sons: sons: Tom Tom who who delivers delivers and samples and and potatoes, potatoes, and and James James who who supports supports the the samples substantial marketing marketing effort. effort. “In “In fact, fact, my my nephew nephew substantial who farms farms will will soon soon be be growing growing potatoes potatoes for for us, us, so so who we are are all all involved!” involved!” Simon Simon reveals. reveals. Chief Chief trader trader we Stewart Rigby Rigby is is the the only only non-family non-family member member Stewart directly employed employed at at the the company. company. directly “My sister sister Claire Claire and and II just just decided decided to to do do what what we we “My have always always loved loved and and believed believed in,” in,” says says Simon, Simon, have who has has worked worked in in the the produce produce trade trade for for the the last last 30 30 who years. “The “The two two of of us us and and Claire’s Claire’s husband husband Pierre Pierre all all years. share aa passion passion for for great great tasting tasting food.” food.” share The Food Food Heroes Heroes sources sources its its potatoes potatoes from from selected selected The growers with with whom whom Simon Simon has has cultivated cultivated growers relationships over over his his long long career career in in the the sector. sector. relationships Earlier this this year, year, it it formed formed aa joint joint venture venture with with potato potato Earlier farming group group Pride Pride of of Anglia Anglia Growers, Growers, working working with with farming producers in in key key UK UK growing growing areas. areas. “All “All of of our our fresh fresh producers potatoes are are grown grown in in this this country; country; the the vast vast majority majority potatoes of them them in in East East Anglia, Anglia, which which we we believe believe has has the the best best of climate to to produce produce chipping chipping potatoes,” potatoes,” Simon Simon says. says. climate

As it it looks looks to to continue continue to to broaden broaden its its range range and and As customer reach, reach, The The Food Food Heroes Heroes is is continually continually on on customer the look-out look-out for for new new British British supply supply partnerships. partnerships. But But the it still still hasn’t hasn’t used used up up all all of of its its family family ties. ties. The The carrots carrots it and parsnips parsnips recently recently added added into into the the portfolio portfolio were were and grown by

by Simon’s Simon’s godfather godfather at at R&RW R&RW Bartlett.

Bartlett. “We “We grown work with with some some great great businesses, businesses, and and we’d we’d like like to to work work with with more more so so that that we we really really get get our our message message work out there,” there,” Simon Simon says. says. “To “To be be one one of of the the brands brands that that out focused consumers’ consumers’ minds minds on on taste taste rather rather than than focused looks. II want want people people to to buy buy our our products products simply simply looks. because they they taste taste great.” great.” because For further further information information about about the the Koffmann’s Koffmann’s Range Range For of products, products, visit: visit: koffmannsfoods.com koffmannsfoods.com of

“We work work closely closely with with growers growers to to develop develop varieties, varieties, “We select the the best best regional regional soil soil variations, variations, maintain maintain strict strict select conditioning and and precise precise storage storage regimes. regimes. State State of of conditioning the art art packing packing and and handling handling facilities facilities in in Lincolnshire, Lincolnshire, the Norfolk, Cambridgeshire Cambridgeshire and and Suffolk Suffolk enable enable us us to to Norfolk, offer the the best best tasting tasting and and fit-for-purpose fit-for-purpose products products offer available on on any any given given day day across across the the season. season. available

Specialists in in their their field field Specialists

“Our growers growers are are all all specialists specialists in in their their field,” field,” says says “Our Simon. “They “They have have all all invested invested heavily heavily in in production production Simon. to balance balance the the crop’s crop’s sugar sugar and and starch starch to to create create to great tasting tasting products.” products.” Koffmann-branded Koffmann-branded great potatoes are are packed packed and and selected selected according according to to potatoes usage and and taste, taste, he he explains. explains. “We “We want want to to make make it it usage really simple simple for for our our customers, customers, so, so, for for example, example, the the really blue bag bag delivers delivers the the best best chips, chips, red red is is for for the the best best blue mash, and and we we now now have have beautiful beautiful orange orange boxes boxes for for mash, salad potatoes potatoes and and pink pink ones ones for for new new potatoes.” potatoes.” salad

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The Line Up Our main stage is hosted by Claire Bosi, Editor of Chef & Restaurant Magazine

10AM Q&A with Pierre Koffmann & Simon Martin from Koffmann’s Foods 11AM Galton Blackiston Chef Patron of the 1 Michelin star Morston Hall Hotel 12PM Wellocks launch new Chef Ordering System JoinedbyMattHagan,ExecutiveChefoManchesterCentral ConventionCentreandJamesMackenzieofthe1Michelinstar Pipe and Glass 1PM Industry Forum with Chefs and Suppliers HostedbyClaireBosi,EditorofChef&RestaurantMagazine 2PM FranckPontais&PaulDaCostafromKopertcres 3PM Minus 8 Vinegar tasting JoinedbyTimAllenofS]l]Restaurant&guests

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*Pleasnotethelinupisubjecttochange.

KOFFMANN’S FOODS Pierre Koffmann & Simon Martin

Koffmann’s fresh potato range is the leading UK chefs brand for potatoes and also offers UKleadingrtailersandhomvery carybag.InNovember2020thedcisonwas made to bring the business in house, working withtheirdcatedgrowersgouptodevelop varieties,lctbestregionalsvariations, maintain strict conditioning and storage

regims.Theiradvancedpakighl facilities enable them to offer the best tasting andmostsuitableforpurposerductsavail ableonygivendayalseonrund.Earlyin 2021theKofman’sbrandextendeitsrange andmovedintothefrozenmarket.uWearenot looking to be the biggest brand, but we do want tobethebst,&SimonMartin,Founder.

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Galton Blackiston Owner and Chef Patron of the 1 Michelin-star Morston Hall Country House Hotel Whenhopdi1992,hedin’texpect Morston Hall to become one of the UK’s most lovedrestaurants.GaltonBlackistonhadoe drivingambition,tobethebst,thoughe din’tknowwhatthatmightentail.Certainly, there were no ambitions of bringing a Michelin startohisnativecounty,norfpublishng

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books, featuring regularly on TV or becoming a mentortosomefthemnstyounsinthgchef e UK.GaltonhaseldMichelinstarfo18years and became UK Craft Guild of Chefs ‘Chef of the year’, East Anglian Chef of the Year and fellow of theCraftGuildofChs.ef

CHEF ORDERING SYSTEM

FUNCTIONALITY ON THE NEW ORDERING SYSTEM:

You can choose your delivery day and edit your order as many times as you like up until your normal cut-off time.

You will be able to view product origin, supplier and seasonality as well as all product information such as ingredients, allergens and nutritional information

HOWMANYOFYOUHAVEHADTEXTCONVERSATIONS LIKETHIS?EVENTHOUGHWEPLANOUTMIS-EN-PLACE LISTS,ITISSOEASYTOOVERLOOKANINGREDIENT,AND REALISEONLYAFTERTHEORDERHASBEENPLACED. FRUSTRATING,ESPECIALLYIFYOUCANNOTGETHOLD OFTHEDISTRIBUTORANDCHANGEYOURORDER.BEST CASESCENARIOYOUCANFINDTHEMISSINGINGREDI ENTELSEWHERE,WORSTCASE-YOUNEEDTOCHANGE YOURMENU.

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You will be able to create and view standing orders, view invoices, and order history

You will be able to find the products you need much quicker than with the current ordering system. There will be responsive search, and product categories, images and filters.

FUNCTIONALITY ON THE

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Everwantingtogiveseaofrding,ch toviewingacountsorinvoices,thedvelopmentteam atWelockshavebenivestingi,adupgradin thys eirodngs tem.ThenwChefOrderingSystem wilprovidemorinfationabuttheproducts through detailed product descriptions, supplier stories andotherpovenaceiformtion.

The new site will be much more content rich in general, providing more information about the products through detailed product descriptions, supplier stories and other provenance information.

HAVE

You will be able to filter products by supplier, product size, price, dietary type, origin and more.

FUNCTIONALITY OF THE NEW ORDERING SYSTEM

ORDERING The userNEW experience of the newSYSTEM: Wellocks site is a proper ordering platform that will be rich in content and imagery. It has been designed for usability and a smooth customer journey for the chefs.

You will be able to view product origin, You can supplier and seasonality as You will choose your well as all product information be able to filter delivery day and edit such as ingredients, products by supplier, your order as many allergens and nutritional product size, price, times as you like up information dietary type, origin until your normal and more. cut-off time.

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f ordering, r invoices, s have been ordering dering g has been ow, and tem is olution to practical,

Jointhexclusivetalkwith MattHagan,Executive Chef at Manchester Central ConventionCentreandJames Mackenzie,OwnerandChef Patron of the 1 Michelin-star Pipe & Glass as Wellocks revealmorebutthenw ys ordeings tem.

The new site will be much more content rich in general, providing more information about the products through detailed product descriptions, supplier stories and other provenance information.

You will be able to create and view standing orders, view invoices, and order history

You will be able to find the products you need much quicker than with the current ordering system. There will be responsive search, and product categories, images and filters.

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James Mackenzie

Owner and Chef Patron of the 1 Michelin-star Pipe and Glass

Therhavebenpltyofawardsalongtheway Jafor mesMackenzie’sPi&pe GlTaas. kingover theformcahingusein2006,Jamesand hiswifeKatehavecreatedawarm,coftable Yorkshire country pub, where customers can drop in for a pint of local ale, tuck into classic ‘pub grub’ dishes or enjoy the highest standarsofmecuisine.In2010,the

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Pipe and Glass was awarded East Yorkshire’s mrstMichelinStar,anwardthatithasretained eversince.Othernotableawardshavefolwed, including the title of Michelin Pub of the Year, theGoodPubGuides‘NationalDinigPub’and ‘YorkshieDinigPub’oftheYear,swelasthe Good Hotel Guides ‘Inn of the Year’ and featuring intheEstrelaDamnTop50Gastropubs.

Matt Hagan

Group Executive Chef at Manchester Central Convention Centre MattHaganhsover20years’experinc hospitalityandcteringatleadingvenues withintheUKand5-starhotelsaround theworld.Leadingtalentedteam,they deliveranextraordinyculinaryexperinc acroslftheMCCC’ssites.Mattensures that culinary standards across the board with MCC’s presentation imagination, and

product sourcing, including an emphasis on colabrtingwithanextensivenetworkof UK-basedfouppliersandoucers.Priorto joingMCCC,Mattspent10yearsofhice working across Europe, the middle east and Australi,crosvarietyofsenirktchenad mangetgeverols,fma ntvenuesto theworld’sbesthotels.

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Sustainability Industry Forum Claire Bosi and our panel of industry experts discuss four key industry topics surroundingsustainabltywithinthehospitalityindustry.

YOUR KITCHEN AND SUSTAINABILITY

Isyourkitchenunder-pfomingausingexcesiveenrgy?Areyoucreating unnecessary waste? Planning a new kitchen? Experts share what to look out for,hwtobegintomodifytodevelopasustainablektchenadtheverymrst stepsontheroadtoasustainablemt-out.

YOUR INGREDIENTS AND SUSTAINABILITY

With chefs leading the way on purchasing only sustainable ingredients, our experts discuss how they source them, what they look for, why they feel it is importantandhowtheyinteractwiththeirsuppliers.

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YOUR BUSINESS AND SUSTAINABILITY

Ourexpertsdiscusswhatsustainablempoymentmeans,howtoachieve itandhowasustainableusineshapotiveefctonaglbr locaenvironmet,comunity,societyorecnmy.Theyalsokthow sustanability is communicated to guests and diners, and what this means to them.

THE GUIDEBOOKS AND SUSTAINABILITY

NotableguideboksuchasMichelinavebeguntorecognisadward sustainableprctisewithinthefodsrvicenvironmet.Havethesxtra intiativesencoursandbusgechf inesownerstoinvestigatetheirown

sustainability criteria?

PANEL OF INDUSTRY EXPERTS JamesMackenzie,ChefPatronadOwner of the 1 Michelin-star Pipe & Glass HywelGrifmth,HeadChefatthe1Michelinstar Beach House, Oxwich LisaGoodwin-Allen,ExecutiveChefatthe1 Michelin-starNorthcote Simon Wood, Chef Patron of Wood Restaurants, Manchester

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AlexShano,ManagiDirectorof

Sous Vide Tools

PaulNevile,ManagiDirectorofCHR FOODSERVICEEQUIPMENTLTD DavidMulchay,CulinaryDirectoratSodexo & Vice President of The Craft Guild of Chefs Sue Williams MI FIH, General Manager at Whatley Manor Hotel

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KOPPERT CRESS It gives me great pleasure to announce our

NEW Top Seal Individual punnets

designed specifically for chefs. This punnet can be used as a Gastronorm storage container, it comes with a zero It gives me great pleasure wastage and ten-day shelftolifeannounce guarantee.our

NEW Top Seal Individual punnets

SUSTAINABILITY

designed specifically for chefs. This punnet can be used as a Gastronorm storage container, it comes a zero The ease of communications from their On a global platform, the best chefs into the announce It gives me great pleasure our with development chef team also offers work with and choose Koppert wastageworld and ten-day shelfCress. lifeAsguarantee.

NEWa company, ToptheySeal Individual punnets added value to restaurants, hotel groups, also support and inspire new

The Netherlands is closer to the United Kingdom than Kenya, Israel and South Africa, Koppert Cress produce is grown in greenhouses which are the most efficient and effective in the world.

I can confirm that when a chef receives a box from Koppert Cress, he or she is able to put 100% packaging, and all punnets into the recyclable bin.

Our punnets are made from rPET and can be recycled again.

Leading bya box I can confirmagain that and when a chef receives example, Koppert Cress are confidently way from Koppert Cress, he or she is able to put ahead of our peers,and breaking convention, 100% packaging, all punnets into the investing the future and protecting the recyclableinbin. planet

Our punnets are made from rPET and can I can confirm that when a chef receives a box Due to issues withand BioPlastics, this is not be recycled again again. Leading by from Koppert Cress, he or she is able to put a route to Koppert market we areare comfortable example, Cress confidentlytoway 100% packaging, and all punnets into the progress Whilstbreaking the biodegradability ahead of with. our peers, convention, of bin.that when a chef receives a box Irecyclable can confirm bioplastics seen as an ‘advantage’ investing inisthe future and protectingmost the

from Koppert Cress, he or she is able to put need planethigh temperature industrial composting Our punnets are made from rPET and 100% packaging, and all punnets intocan the facilities to break down the product, and very

be recycledbin. again and again. Leading by recyclable few have thewhen infrastructure needed to to issues with BioPlastics, is nota box IDue cancities confirm that a chef this receives example, Koppert Cress are confidently way deal with Aswe ahe result, most BioPlastics a route tothem. market areorcomfortable from Koppert Cress, she is able totoput ahead of our are peers, breaking convention, Our punnets made from rPET and can end uppackaging, inwith. landfills.

What waste –into literally. progress Whilst the 100% and allabiodegradability punnets the of investing in again the future protecting be recycled and and again.

Leading the by bioplasticsbin. is seen as an ‘advantage’ most recyclable planet example, Koppert Cress are confidently way high temperature industrial composting need

ahead of our peers, breaking convention, facilities to break downfrom the product, and Our are made rPET canvery Due punnets to issues with BioPlastics, thisand is not investing in the future and protecting the fewrecycled cities have theand infrastructure needed to be again again.

Leading by a route to market we are comfortable to planet deal with them.

AsCress a result, BioPlastics example, Koppert aremost confidently way progress with. Whilst the biodegradability of end upof in our landfills.

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The land that is required for Bioplastics competes with food production because the crops that produce bioplastics can also be used to feed people. The Plastic Pollution Coalition projects that, to meet the growing global demand for bioplastics, more than 3.4 million acres of land is needed – anisarea largerforthan Belgium,competes The The land that required Bioplastics Netherlands and Denmark combined. that with food production because the crops produce bioplastics can also be used to feed The Koppert Cress Pollution blue punnet is a huge, people.

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ensured that there is no other cress growing company with sustainable credentials that go as far as Koppert Cress.

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manufacturing, mixologists, and brand talent coming in to the sector. Sustainability Itdesigned gives me great pleasure to announce our specifically for chefs.

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The transport wavelengths which is the core function of greenhouses which areofthe efficient system and the output themost Dutch Trucksand photosynthesis and growth. The sun also effective inproduce the world. delivering into our UK markets is SUSTAINABILITY heats up the greenhouses in the summer and second to none inisefficiency andUnited effectiveness.

The Netherlands closer to the this heat is gathered and stored in chambers is one of most crucial elements for plant Light Kingdom than Kenya, Israel and underneath the greenhouses of and released growth.

The sun’s light, which is South freeand spans, a Koppert Cress are the world leaders Africa, Koppert is grown in back during theCress winter to through warm.

The transport broad spectrum fromproduce UV to infrared growers of Micro-Greens, specialities and and greenhouses which are most efficient system and the output ofthe the Dutch Trucks wavelengths which is the core function of leaves.

They own their own seed production the world. deliveringinproduce into our UK markets is effective photosynthesis andtraceability growth.

The also thus guaranteeing of sun the seedling second tothe none in efficiency and effectiveness.

SUSTAINABILITY heats up greenhouses in the summer and whichisisone critical for quality control, andfor keeps of most crucial plant Lightheat The Netherlands is closer toelements the United this is gathered and stored in chambers our produce disease freewhich and consistent. growth.

The sun’s light, is free spans, a Koppert Cress are the world leaders and Kingdom than Kenya, Israel and South underneath the greenhouses of and released broad spectrum from UV through to infrared growers of Micro-Greens, specialities and Africa, Koppert Cress produce is grown in back during thedowinter to warm. TheThey transport Koppert Cress notiscompromise. wavelengths which the core function of and leaves. own their own seed production greenhouses which are most efficient system They and the output ofthe the Dutch Trucks established a ‘clean grown guarantee’ with % photosynthesis and growth.

The sun also thus guaranteeing traceability the seedling effective inproduce the world. delivering into our UK of markets is and Innovation, Quality, Consistency, heats the greenhouses inand the Reliability summer and whichup istocritical for quality control, and keeps second none in efficiency effectiveness.

99.9% availability alland year round. this heat is gathered in chambers our produce disease free stored and consistent. is one of most crucial elements for plant Light underneath the greenhouses of released growth.

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The transport Koppert Cress not compromise. broad spectrum from UV toThey infrared growers of Micro-Greens, specialities and system and the output of the Dutch Trucks established aown ‘clean grown guarantee’ with wavelengths which is the core function of leaves.

They their own seed production delivering produce into our UK markets is and Innovation, Quality, Consistency, Reliability photosynthesis andtraceability growth.

The sun also thus guaranteeing of the seedling second tothe none in efficiency and effectiveness.

99.9%upavailability all year in round. heats greenhouses the summer and

company, theySeal also support and inspire ne NEWaKoppert Top Indiv Cress have invested in the future talent coming in to the sector. Sustainability

The land that is required for Bioplastics competes with food production because the crops that produce bioplastics can also be used to feed people. The Plastic Pollution Coalition projects that, to meet the growing global demand for bioplastics, more than 3.4 million acres of land The land that is required for Bioplastics competes is needed – an area larger than Belgium, The with food production because the crops that Netherlands and Denmark combined. produce bioplastics can also be used to feed

people. The Plastic Pollution Coalition projects The Koppert Cress blue punnet is a huge, that, to meet the growing global demand for environmental success story. Firstly, we have bioplastics, more than 3.4 million acres of land reduced the plastic, a great impact on the is needed – anisarea largerforthan Belgium,competes The The landfootprint that required Bioplastics carbon – but without compromising Netherlands and Denmark combined. that with food production the crops on the essential foodbecause safety quality. rPET is

produce bioplastics canmaterials also be used feed created from recycled andtoour blue The Koppert Cress Pollution blue punnet is a huge, people.

The Plastic Coalition projects punnets can be recycled multiple times. environmental Firstly, we for have that, to meet thesuccess growingstory. global demand reduced the plastic, a great impact on the bioplastics, more than 3.4 million acres of land Koppert Cress are leading the way ahead in The landfootprint that required forthan Bioplastics competes carbon – but without compromising is needed – anisFrom area larger Belgium, The of sustainability. the very first discovery with food production the crops on the essential foodbecause safety quality. rPET is Netherlands and Denmark combined. that a new cress, through the delivery of product produce bioplastics cantomaterials also be used feed created from recycled andtoour blue into your kitchen, Rob Baan and his team have people.

The Pollution Coalition projects punnets canPlastic be recycled multiple The Koppert Cress blue punnet is times. a huge, that, to meet thesuccess growingstory. global demand environmental Firstly, we for have bioplastics, million acres Koppert Cress arethan leading the way ahead in reduced themore plastic, a 3.4 great impact on of theland is needed – anisFrom area larger than Belgium, The of sustainability. thewithout very first discovery The landfootprint that required for Bioplastics competes carbon – but compromising Netherlands and Denmark combined. that a new cress, through to the delivery of product with food production the crops on the essential foodbecause safety quality. rPET is into yourbioplastics kitchen, Rob and his to team produce canBaan also be used feedhave

ensured that there is no other cress growing company with sustainable credentials that go as far as Koppert Cress.

Of course, many kitchens do attempt to grow their own cresses, in order to have availability and freshness and perceived sustainability. ensured that there is no other cress growing But it really isn’t that simple. There are several company with sustainable credentials that go start-ups and vertical farms to help grow foods as far as Koppert Cress. indoors. For lettuce, cucumbers, tomatoes and Of course, many kitchens do attempt to grow peppers it can be a great initiative. their own cresses, in order to have availability and freshness and perceived sustainability.

Growing Microgreens and Cress is a very But it really isn’t that simple. are several ensured that there otherThere cress different matter, soisbenoaware of that.growing It’s just start-ups and farms to help grow company withvertical sustainable thatfoods go not the same.

Enter one of credentials our glasshouses indoors.

For lettuce, cucumbers, tomatoes and as far as Koppert Cress. in The Netherlands, and you will see just peppers it can bekitchens a great initiative.

Of course, many do attempt to grow how complex in light colour and humidity their own cresses, in orderneeds to have the growing environment toavailability be. And Growing Microgreens and Cress is a very and freshness and perceived sustainability. different per species too.

Don’t go thinking ensured that there noaware other cress growing different matter, soisbe of that.

It’sseveral just But really isn’t that simple.

There are you itcan just throw a whole different range company with sustainable thatfoods go not the same.

Enter one of credentials our glasshouses start-ups and vertical farms to help grow of cresses and microgreens together in one as far as Koppert Cress. in The Netherlands, and you will tomatoes see just and indoors.

For lettuce, cucumbers, grower.

You really shouldn’t.

Of course, many kitchens doand attempt to grow how complex inbelight colour humidity peppers it can a great initiative. their own cresses, in orderneeds to have the growing environment toavailability be. And and freshness and perceived sustainability. different per species too. go Growing Microgreens andDon’t Cress is thinking a very But really isn’t that simple.

There are you itcan just throw whole different range ensured that there noaware other cress growing different matter, soaisbe of that.

It’sseveral just start-ups and farms to help grow foods of cresses andvertical microgreens together inthat one company with sustainable go not the same.

Enter one of credentials our glasshouses indoors.

For lettuce, cucumbers, tomatoes and grower. really shouldn’t. as far asYou Koppert Cress.

by installing Culinary Academies several designed for inchefs also specifically refers to people, of investing knowledg culinary training colleges around the UK. To in them, of giving them the tools they need as a Gastronorm date, they funded; storage con continue to protect thethe world liveinin.the On a global platform, bestwe chefs Itwastage gives me great pleasure tolifea and ten-day shelfCress. world work with and choose Koppert •

Westminster Kingsway Koppert

Cress have invested inand theinspire future company, they also support NEWaKoppert Top Seal Indiv Cress Academy of Culinary Medicine.ne by installing Culinary Academies in several talent coming in to the sector. Sustainability

• Loughborough College Koppert Cres designed for chefs culinary training colleges around the UK. To also specifically refers to people, of investing knowledg Academy of Culinary Gastronomy, date, theyoffunded; in them, giving them the tools theycon need as a Gastronorm storage & Nutrition On a Sports global platform, bestwe chefs continue to protect thethe world liveinin.the • City ofwith Glasgow College Koppert Cre world work and choose Koppert Cress.

Westminster Kingswayshelf Koppert wastage• and ten-day life Academy of Culinary Gastronomy &

a company, they also support inspire Cress Academy of Culinary Medicine.

Koppert Cress have invested inand the future ne Innovation. talent coming in to the sector. Sustainability • installing Loughborough College Koppert Cres by Culinary Academies in several also refers to people, of investing knowledg Academy of Culinary Gastronomy, culinary training colleges around the UK. To Within these academies, students embark in them, offunded; giving them the tools they need Sports & Nutrition date, they on a full academic module certificate of continue to thethe world liveinin.

• a City ofprotect Glasgow College Koppert Cre On global platform, bestwe chefs the achievements and training, the colleges and Academy Culinary & work withofand chooseGastronomy Koppert Cress.

•world Westminster Kingsway Koppert students become part the Koppert Cress Koppert Cress have invested inand the future ne Innovation. a company, they also support inspire Cress Academy of Culinary Medicine.

Ambassador programme.

Students from le by installing Culinary Academies in several talent coming in to the sector.

Sustainability •two onwards Loughborough College to Koppert Cres arecolleges encouraged realise that culinary training around the UK. To Within these academies, students embark also refers to people, of investing knowledg Academy of Culinary Gastronomy, cresses and microgreens ‘are not the garnis date, they onthem, a full academic module in offunded; giving them the certificate tools they of need Sports & Nutrition but the ingredient’ . They are also trained on and training, the colleges continue theCollege world we live in. and •achievements Cityto ofprotect Glasgow Koppert Cre nutrition, and technique.

•students Westminster Kingsway Koppert become the Koppert Cress & Academy ofpart Culinary Gastronomy Cress Academy of Culinary Medicine.

Ambassador Students from le Koppert Cressprogramme. have invested in the future Innovation.

•twoinstalling Loughborough College to Koppert Cres onwards are encouraged realise that by Culinary Academies in several Academy of Culinary Gastronomy, cresses and microgreens ‘are notthe the garnis culinary training colleges around UK. To Within these academies, students embark Sports & Nutrition butathe ingredient’ .module They arecertificate also trained date, they funded; on full academic of on •nutrition, City and of Glasgow College Koppert Cre technique.

22

Minus 8 Minus8isafmly-ownedvineyardinNiagr, Canada, where the hot summers and cold wintersalowexceptionalvinegardverjus tobecraftedfromtheirgaps.Theirmst andtagshipvinegar,Minus8,wasnamed after the temperature at which the grapes werehavestedanpres.Orignalyan experimntinvolvingabreloficwinead

23

acetobacterthatstartedin1996,2022wilmark the25thaniversayofMinus8OrignalBarel Vinegar.Their9vinegarsd3verjusarel made with the same exacting quality and taste principles; quality is always singular, taste is alwaysextraordinyandeveryvintage,ach productmayvarybutmuststaytruetoitscore.

Tim Allen Chef Patron of Sōlō Restaurant With a knack for earning Michelin stars in record time, Tim Allen’s star-studded career has taken him across the country, learning and then taking the reins at some of the UK’s mnestrestaurants.Tim’smisontocreate exquisite food that connects people and makes specialmor.HisAlevelsinevironmetal

science and physical geography hinted at an interest in foraging, farming and growing while his gastronomic career began as a pot wash in apub.Ashembarksontandaloeventure, S]l]Restaurant, he’ll continue to be produceledashmpoystheskilthathaveearndso manyacoldes.

24

INGREDIENTS • TOOLS • TRAINING

MSK is the UK’s leading supplier of specialist food ingredients, tools and training to the fine food and drink sector.

Find out more at msk-ingredients.com

FINE INGREDIENTS

A Taste of Chocolate and Raspberry with Chopped Truffled Pralined Hazelnut Grains, on the Wood Slice Porcelain Plate by 100% Chef

Over 300 fine, ambient ingredients sourced from all over the world and selected for their ‘best-in-class’ quality Spray Dried Powders

Freeze Dried Fruits

Intense Flavour Powders

Premium natural ingredients, juiced and spray-dried at low temperatures to retain their intense colours and flavours.

Use spray dried powders to add flavour to mousses, parfaits and sauces, line soufflé moulds and dust over dishes or garnish the plate.

100% natural fruit, frozen under vacuum to remove the moisture, perfectly preserving the shape, texture, colour and flavour of the raw ingredient. Also available as a powder or as Granulates (freeze-dried sweetened fruit puree pieces).

Natural ingredients, dried and powdered to deliver intense flavours. Add to sauces, foams or mousses or dust over dishes for a flavoursome garnish.

Fine Nuts

Japanese Specialities

Some of the finest nuts available, the Piedmont Hazelnut, Avola Almonds and Persian Pistachios. Also fine nut pastes, caramelised nuts and seeds, pralined and truffled nuts and our pink pralines.

Fine Matcha Tea Powder and our superbly intense Yuzu powder, along with zingy crystallised Japanese Mandarin and Yuzu zests, Obulato edible film and more.

Fantastic Sugars & Caramels Unrefined cane sugars with incredible flavour and colour. Delicious salted caramel pieces and paste, made with Isigny AOC butter.

FINE INGREDIENTS

Speciality Spices

Gourmet Vanilla

From our finest saffron, take a trip through the flavours of the middle east before trying our fabulous Fennel Pollen (The Spice of Angles).

From gourmet madagascan beans to vanilla powder, seeds and extract, we only supply the highest quality, grade A ‘black’ vanilla beans and derivative products.

Finishing Touches

Fino De Aroma Chocolate

From dried and crystallised flowers to bee pollen or popping candy, we have a wide assortment of decorative ingredients to finish your dishes with style.

MSK is proud to be an official distributor for Casa Luker’s unique-origin Colombian chocolate couvertures and cocoa derivatives.

These products are produced at origin in Colombia exclusively from Fino de Aroma cocoa beans, the highest grade available. Casa Luker invest heavily in training and supporting their farmers, ensuring farmers get good prices for good beans, and follow sustainable farming practices which increase their yields and provide longterm security.

Nevado white chocolate with lemon and honey, garnished with bee pollen

Gourmet Madagascan Bourbon Vanilla

SPECIALIST INGREDIENTS

Yakatori Glazed Duck Confit with Cucumber Gel & Wasabi Powder

See our separate flyer for MSK’s exciting and expanded range of High Performance Ingredients & Free From Solutions

Spherification

Gelling

Whipping, Foams & Airs

Spherification is the art of encapsulating flavoursome liquids in a jelly sphere, using calcium salts and a natural extract of seaweed, sodium alginate.

Modern ingredients provide improved versatility over gelatine, allowing for gels of varying strength and consistency, hot gels, superior mouthfeel and more, with the benefit of many being plant-based.

Create stable whips and foams of different textures, hot or cold. With vegan-friendly options our products can replace or improve egg-whites and save you time.

Thickeners & Stabilisers

Sugars & Sweeteners

Acids and Salts

Take control of viscosity using our carefully selected thickeners and gums, and give your ice cream a luxuriously smooth texture with our stabilisers.

A wide range of sugars and sugar substitutes which let you control sweetness and texture and stability across a wide range of applications.

Use acids to naturally enhance the flavours of a dish and to prevent browning in fruits.

TOOLS & SERVICEWARE Skiathos Forest Mist Box by 100% Chef

Just a small selection of the vast range of tools and serviceware available from the MSK Catalogue and 100% Chef online Precision Cooking

Liquid Nitrogen & Dry Ice

Vacuum Tools

From sous vide equipment to the new and amazing OCOO double-pressure boiler, a range of equipment which helps you cook with absolute precision.

From nitrogen baths to borosilicate tableware, we have everything you need to work at extremely low temperatures safely and with style.

Ingenious tools from 100% Chef to save time and create amazing and unique results under vacuum.

Moulds

Glassware

Stoneware

A huge range of moulds and moulding equipment for chocolates, mousses, and more. You can even make your own moulds with our Oh Mold! kit

An enormous range of high quality, robust borosliciate glassware from 100% Chef to add a point of difference to your tables.

A large range of stone, marble and porcelain plates - individually shaped and offering beautiful presentation options.

PROFESSIONAL TRAINING

Modernist Culinary Training An expert demonstration of the ingredients, tools, techniques used in Modernist Cooking with MSK’s Development Chefs, Vicky Endersen and Rupert Rowley.

The day features practical demonstrations using the ingredients, tools and techniques of molecular gastronomy and modernist cuisine, covering both the fundamentals and the latest developments, along with an introduction to the safe use and handling of liquid nitrogen. The contents can be adjusted to accommodate the range of experience and interests of those attending on the day, but will typically cover: • Gelling: hot and cold jellies, hard and soft jellies • Thickening: controlling viscosity • Whipping & Foaming: create and stabilise foams of varying textures • Stabilisation & Emulsification: silky smooth ice creams and sorbets • Spherification and Reverse Spherification • New approaches to Plant-Based and Egg-Free Gastronomy • Recipes and follow up technical support There will be plenty of opportunities to ask questions and discuss techniques so that you can leave with some practical ideas which can be put into practice straight away, and we are always happy to take calls from our customers to offer advice and solve technical challenges as you continue to develop your skills and understanding.

Bespoke Training & Development We can design training & development around your needs and requirements, from team development days to one-on-one training, or new product and menu development.

We can also, by arrangment, bring our ingredients and expertise to you for training on site, for event demonstrations or simply to update you on the latest products and techniques.

Please give us a call to discuss your requirements.

WOULD YOU LIKE TO JOIN US FOR A FREE MSK MASTERCLASS? Monday 31st January 2022 9.45am MSK Headquarters in Chesterfield

To book your place, please speak to your BDM. PROFESSIONAL *ExclusivelyavaTRAINING toilabe Wecusloks tomers

Wellocks Spanish Office The province of Murcia in Spain is located on the south-east part of the Iberian peninsula and is the home to Wellocks Spanish Office.

Here,ManagiDirectorMiguelRobles Mondejar, his Senior Buyer in the UK Miguel Perezandtheirteamlisewithproducers and farmers within the region who are growing,oraspietogrow,forWelocks.

75%ofaltheproducersandgowers that Miguel works with are from the area of Murcia,whichmeansrgularon-sitevisits andcomunicationwiththefarms.The growers range from small independent family businesses to larger models - all with one thing in mind - to grow produce that passes the strict quality control held at headofmc.Matchingthevaluesofbththe William Jackson Food Group and Wellocks, the commitment to farmers coupled with regulardilogueiscrticaltoMiguel.

The climate in and around Murcia can reach extreme temperatures in the height of the summer,isngto40degrscntigrade.

Thearisnturalyaridny,eveni thewintertheristilpentyofsunshine.

Produceisusualyharvestedinthe morning, packed and chilled by afternoon andotothelorisfxport.Theyhave revolutionisedtheirpackgntofurther presvethequalityoftheproduce,sothat whsrecivenhf dtheirdlveryitisthe veryfreshtitcanbe.

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Europe’s Europe’s leading leading supplier supplier of sous of sous vide vide & vacuum & vacuum packing packing equipment equipment A food and A food technology and technology company company with thewith aimthe aim of empowering of empowering people to people produce to produce the highest the highest quality food quality and food beverages and beverages in their in own their homes own homes and restaurants. and restaurants.

We are We on aare mission on a mission to help both to help both home and home professional and professional chefs cook chefs smarter cook smarter by by offeringoffering the widest the choice widestof choice sous of vide sous equipment, vide equipment, making making us the one us the stop one shop stop forshop all your for all needs. your needs.

Plastic Plastic freefree vacuum vacuum sealer sealer bags bags & rolls & rolls Introducing Introducing Sustainapouch Sustainapouch Vacuum Vacuum SealerSealer Rolls, Rolls, the world’s the world’s first plastic first plastic free sous freevide sousvacuum vide vacuum pouchpouch for home for home use. use.

PUTPUT PLANET PLANET EARTH EARTH FIRST FIRST 33

We loveWe sous love vide sous cooking, vide cooking, we lovewe thelove the benefitsbenefits of vacuum of vacuum packing,packing, but we realise but we realise that wethat needwe toneed commit to commit to a sustainable to a sustainable future future and playand ourplay partour in the partsolution in the solution of reducing of reducing the amount the amount of singleofuse single plastic usein plastic the world in the world and notand be part not be of the partproblem. of the problem.

火彩

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Our British-made Our British-made Kasai Grill Kasai is aGrill stainless is a stainless steel steel BBQ inspired BBQ inspired by the famous by the famous Japanese Japanese blueprint blueprint of the Konro. of the The Konro. innovative The innovative Kasai, meaning Kasai, meaning ‘fire’ ‘fire’ in Japanese, in Japanese, is ideal for is ideal grilling for meats, grillingvegetables meats, vegetables and fish.and Perfect fish. Perfect for the great for the British great summer British summer ahead, its ahead, compact its compact design sits design neatly sitsinneatly any in any garden garden or outside or outside setting.setting.

SuitableSuitable for the novice for the novice cook tocook the accomplished to the accomplished chef. chef.

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TheThe Ultimate Ultimate Game Game Changer Changer in Charcoal in Charcoal Cooking Cooking This visionary This visionary British invention British invention is takingisthe taking the charcoalcharcoal oven market oven market by storm. byItstorm. has been It has been cookingcooking up foodup from food Britain from to Britain Bahrain to Bahrain and and beyondbeyond and endorsed and endorsed

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by Michelin star chefs star and chefs and food critics. foodThe critics.

Bertha The is Bertha a professional is a professional outdooroutdoor charcoalcharcoal oven. Compact oven. Compact yet powerful yet powerful and its and its ‘revolutionising ‘revolutionising the waythe food way is being food iscooked’ being cooked’ . .

PERFECT PERFECT RESULTS RESULTS EVERY TIME EVERY WITH TIMESOUS WITHVIDE SOUS TECHNOLOGY VIDE TECHNOLOGY

34

FRESHLY SQUEEZED Selecting the best fruit to create the finest freshly squeezed juices.

Our 100% freshly squeezed juice range has been lovingly made in Headcorn, Kent since 2001.

Available in 2.27L, 1L & 250ml we offer the core juice flavours in Orange, Apple, Pink Grapefruit, Lemon & Lime Juice.

ALSO AVAILABLE

COLD PRESSED JUICES & SMOOTHIES For our delicious & nutritious cold pressed range we select the finest, juiciest fruits, expertly blended and cold pressed to create juices and smoothies packed with natural goodness.

The Village Press is a part of Sunmagic Juices Ltd thevillagepress.co.uk

For prices & range information please contact your Wellocks account manager

Creatin spaces

…with sust heart of ev 37

ng inspirational s for creative chefs…

tainability at the verything we do 38

EXHIBITORS Artisan Biscuits

Nikkon Shokken

A Way with media

Nurtured in Norfolk

Barry Callebaut

Oliver Harvey

Basco Fine Foods

Pextenement Cheese Company

Belazu Ingredients Company

Pidy

Bennett Opie

Planet Produce

Boiron Freres

Procanar

Bridor

Quicke’s Traditional Cheese

Brindisa

R & J Yorkshire’s Finest Butchers & Farmers

Bruce Farms

Scarlett & Mustard

Butlers Farmhouse Cheese

Shepcote

Chiquita Europe BV

Sous Vide Tools

CHR Equipment

Speciality Breads

Colada Creative

Spilmans

Comply Direct

Springboard charity

Crack’d

Sunmagic Juices

Delimport

Sushi Sushi

Essential Cuisine

Taylors

Fen Farm Dairy

The Avocado Co.

Funghi Funghi

The Bay Tree Food Co.

Geldard Farm Eggs

The Chefs Patisserie

Glenlien Farm

The Tomato Stall

Growing Field 28

Tofoo

HP Ashcroft

Total Worldfresh

Jude’s Ice Cream

Totally Wild

Koornstra

Truffle Hunter UK

Koppertcress

Unilever

Manjares Truffles

Veroni Speedex

Mara Seaweed

Wild Greens Farm

Michel Cluizel

Wilkin & Sons

Minus 8 Vinegar

Zanetti

Molyneaux Kale Company

Zazou Emporium

MSK Ingredients

39

THE SEARCH FOR THE FINEST INGREDIENTS BEGINS HERE www.wellocks.co.uk

Celebrating

60

YEARS

Thank you for joining us at Wellocks Chef and Supplier Day 2021 1

Stay in touch Call us: 08444 993 444 Email: sales@wellocks.co.uk

www.wellocks.co.uk