Major International's Latest Additions

Even the best chefs appreciate a bit of help in the kitchen, as long as the quality and flavour of their food is not compromised.

For almost 20 years, many have put their faith in the delicious stock bases and marinades produced by Major International, and they now have two exciting new products to add to their store cupboard essentials.

Major’s chefs will be cooking up a host of mouth-watering dishes with the latest additions to their range - Thickened Veal Jus and a Liquid Demi Glace – at Hotelympia later this month.

Development chef Brian Eastment, said: “Every busy chef welcomes a little help – and when the stock bases are as delicious as ours, why wouldn’t they?

“Numerous blind taste tests have proven that our stock bases are better than the rest – and are just as good as making your own from fresh. The difference is your precious time.”

Thickened Veal Jus​

A, smooth, rich thickened veal jus mix, which, once prepared, can be used to stew or braise meats or can be used to thicken a flavoursome sauce. Alternatively, it can be sprinkled directly onto meat to add flavour to dishes like cottage pies.

Liquid Demi-Glace​

A liquid demi-glace, ready to go, used as a base for any brown sauce recipe; smooth, rich and glossy, it can be used directly in sauces, gravies’, soups or casseroles.

Join us on our stand (S1235) at Hotelympia to watch the chefs cooking live – then sample their delights.

To add a bit of spice to the proceedings we have also invited guest chefs from top Japanese restaurant chain Benihana to try out a selection of our new marinades.

So don’t bother with breakfast – and no need to worry about where you will be eating lunch – just head for the Major International stand.