Exotic food used to mean a Chinese or Indian takeaway, but no more. Restaurant, pub and even grab-and-go customers have never been more adventurous. For proof, one only needs to look at the UK’s fastest growing cuisine styles.
Heinz Foodservice has introduced two new flavours to its sachet range this spring with the addition of Firecracker Sauce and Classic Burger Sauce – both of which launched under the back-of-house Heinz Kitchen range last year.
Armand Sablon of Galvin at Windows won the Roux Scholarship 2007, with his interpretations of the classic dishes of Escoffier Tournedos Rachel and Roux Bordelaise Sauce and Macaroni Soufflé. The 26-yearold beat off competition from five other ..