Classic Cuisine completes menu with new dessert range

Product details:​

Classic Cuisine’s range now includes a praline and hazelnut brownie - a moist and crumbly milk chocolate brownie topped with praline swirls.

Also in their dessert range is a chocolate fondant - a rich sponge with a gooey chocolately centre – and a caramel and nut tart which consists of a crumbly biscuit base with a salty caramel filling topped with chopped hazelnuts and a golden glaze.

USP:​

Since acquiring Jon George, Classic Cisine has spent time developing its dessert range in line with customer demand.

Mark Dean, sales director at Classic Cuisine, said: “At Classic Cuisine our customers are extremely satisfied with the dessert choices we now offer. Our clients can now order a range of starters, main dishes as well as desserts all in one go which not only saves time but makes transportation and ordering simple and easy.

“We have definitely seen a very strong increase in demand for our desserts since we acquired Jon George which has been fantastic for us.”

Availability:​

The new Classic Cuisine desserts can be found on the website www.classiccuisine.co.uk​ and further information about availability can be found by calling the company on 01604 644 884.

Why you should buy it:​

Dean added: “Over the past few months we have seen a trend towards sharing and family sized desserts. Offering a family-style dessert for groups or families can be a good cost saving element as the packaging and labour efforts are both halved therefore savings can be passed onto the customer.

“For example, at Classic Cuisine we have a delicious apple, cherry and lemon sharing sponge pudding which is a popular choice for our clients, not only because it is so tasty but it is made with gluten free flour therefore suitable for those with diet restrictions as well.”

Jon George, development chef at Classic Cuisine, said: “Operators and their staff should be knowledgeable about their dessert selection and they should also mention what makes each dessert special e.g. seasonal fruits, local ingredients.

“Providing efficient service throughout the meal can also ensure a customer will stay that bit longer to enjoy a third course. Desserts are usually the last item on the menu to be chosen therefore they do require more encouragement from restaurants, pubs and eating establishments.”