Page 8 - Essentially Catering Issue 89
P. 8

Essentially Catering Magazine - May 2019

        Industry News

        Kettle innovates with NPD

        Marking a category first, Kettle Chips has announced
        a new range that will see its eponymous products
        seasoned and paired alongside real food inclusions for
        added vibrancy, texture and taste.
          Phil Hovey, Kettle Chips’ Innovation Chef explained: “I
        have chosen fruit and veg that perfectly complement the
        taste and texture of the seasonings and chips. If it didn’t
        add to the experience, it didn’t make it into the packet.”
          The new ‘Kettle & More’ range comprises Kettle &
        Apple Slices with Norfolk Pork Sausage seasoning, Kettle
        & Sweet Potato Slices with Smoked Chipotle & Crème
        Fraiche seasoning and Kettle & Beetroot Slices with
        Goats’ Cheese & Caramelised Onion seasoning.

                                                                      New book

                                                                      serves up



                                                                      In partnership with bakery solution Délifrance,
                                                                      Michelin-starred chef and Délifrance
                                                                      ambassador Michel Roth has curated a new
                                                                      sandwich recipe book, The Authentic Collection
                                                                      comprising sandwich inspiration for operators
                                                                      across the board.
                                                                        The book features a range of traditional,
                                                                      timeless recipes as well as new and innovative
                                                                      creations including:
                                                                      •  The Taste Explosion: prawns, peppers, tomatoes,
                                                                        pesto, curry powder and four spice on Délifrance
                                                                        Héritage hand-crafted malted roll
                                                                      •  The Exotic: crab, mango, lettuce, passion fruit,
                                                                        lemons, fromage frais and dill on Délifrance Feel
                                                                        Good hand-crafted spelt and seeds rolls
                                                                      •  Awaken Your Senses: celeriac, avocado, mustard,
                                                                        chicory, buckwheat grains, rocket and lemon
                                                                        juice on Délifrance Feel Good The Farmer half
                                                                        baguette with beetroot and seeds
                                                                      •  Goat’s Cheese and Black Cherry Sandwich: black
        The recipe book can be accessed for free here.                  cherry jam, goat’s cheese, walnuts and rocket
                                                                        on Délifrance Feel Good The American half
                                                                        baguette with chia and cranberries.

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