Project Gallery
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Customer’s Finished Product:
Spaghetti BolognaiseCustomer Brief:
Develop a frozen Bolognese sauce with a 30% meat content, to be able to compete with a high street-branded restaurant. The product should have a consistency to mix with different kinds of pasta so that menu development onsite can be flexible and be allergen-free.Customer:
High Street Restaurant & Pub groupPack size:
12 x 310g Frozen
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Customer’s Finished Product:
Chilli BeefCustomer Brief:
Develop a minced Beef Chilli with a 23% meat content. Product to be served with a bowl of yellow rice and tortilla chips, and also used to fill a burrito-style wrap. The product needed to be allergen-free.Customer:
Food ServicePack size:
4 x 3kg Frozen
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Customer’s Finished Product:
Beef RendangCustomer Brief:
Develop an authentic Rendang sauce so that the customer could further process the dishes onsite. The customer would add pre-diced quality beef to the sauce, and it would be cooked in the sauce on the day of serving. The customer would finish the dish off with fresh coriander and strips of finely cut ginger.Customer:
All-you-can-eat style restaurant group.Pack size:
4 x 3kg Frozen
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Customer’s Finished Product:
Cottage Pie MixCustomer Brief:
Develop a reasonably priced traditional cottage pie base using 23% beef mince. This was to enable the customer to add a creamy mashed potato produced onsite, grated mature cheddar and individually baked.Customer:
Food ServicePack size:
4 x 3kg Frozen
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Customer’s Finished Product:
Chilli Con CarneCustomer Brief:
Develop a minced beef-based chilli con carne using red kidney beans with a 29% meat content. Product to be served as a Mexican offer, with tortilla chips, Guacamole and soured cream.Customer:
Hotel GroupPack size:
12 x 280g Frozen
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Customer’s Finished Product:
Chicken GoulashCustomer Brief:
Develop a German-based Goulash with a 33% Chicken content. The taste test panel comprised of 2 German chefs and a group development chef, as the consumer demographic was 85% mix of German and Austrian nationalities. We created the same dish for a vegetable goulash.Customer:
Food ServicePack size:
4 x 3kg Frozen
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Customer’s Finished Product:
Malabar Vegetable CurryCustomer Brief:
Develop a healthy allergen-free Vegan curry dish with a South Indian influence. The customer would add fresh coriander and fried chillies and serve with a sambhar daal side and a coconut chutneyCustomer:
Hotel and RestaurantPack size:
12 x 300g Frozen
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Customer’s Finished Product:
Aubergine, Spinach and Cauliflower CurryCustomer Brief:
Develop a chunky vegetable curry that was to be predominantly Potato and Cauliflower with a spinach base. The customer required the dish to be allergen-free and Vegan, and have the ability to heat from frozen in individual portions.Customer:
Hotel and RestaurantPack size:
12 x 300g Frozen
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Customer’s Finished Product:
Spicy Sweet and Sour SauceCustomer Brief:
Develop a sweet and sour sauce that contains chunks of pineapple, chilli flakes and red peppers. Sauce to be used with a variety of meat, chicken and tofu options to fulfil a menu cycle.Customer:
Food ServicePack size:
4 x 3kg Frozen
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Customer’s Finished Product:
Thai Green Chicken CurryCustomer Brief:
Develop a Thai Green Chicken Curry that would compete with a high-street restaurant group [similar meal]. The customer would heat the finished product and then add in pan-fried vegetables and finish with Chilli and fresh Coriander.Customer:
High Street Pub GroupPack size:
12 x 310g Frozen
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Customer’s Finished Product:
Butternut Squash SoupCustomer Brief:
Develop a butternut squash soup that would look as if it was cooked in-house by the onsite chefs, the soup would be finished with soured cream, pan-fried sunflower and pumpkin seeds and home-cooked bread.Customer:
A garden centre groupPack size:
4 x 3kg Frozen
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Customer’s Finished Product:
Chicken and leek with tarragon and mustard sauceCustomer Brief:
Develop a creamy leek and tarragon sauce with wholegrain mustard. A simple steamed chicken was added to complete this fully finished dish. A similar sauce was also used as a component for an aircraft meal produced by Emmdees.Customer:
Food Service & AircraftPack size:
4 x 3kg
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Customer’s Finished Product:
Grilled Portuguese Chicken & RiceCustomer Brief:
Develop a single ready-meal style dish to contain an authentic Portuguese-inspired sauce with individually bar-marked chicken pieces. This was accompanied by vegetable rice and individually packed.Customer:
UndisclosedPack size:
12 x 310g Frozen
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Customer’s Finished Product:
Lamb TagineCustomer Brief:
Create a traditional Lamb Tagine for a customer to heat individually and serve with a Moroccan-inspired cous cous and accompaniments. The dish needed to be free of allergens, so we found an alternative seed to replace the almonds and fulfil the customer brief.Customer:
High Street Restaurant and Pub GroupPack size:
12 x 350g Frozen
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Customer’s Finished Product:
Arrabbiata SauceCustomer Brief:
Create an authentic Arrabbiata sauce to replace the customer recipe cooked by chefs onsite to provide a consistent product throughout the group. The dish needed to have a cooked at-restaurant taste and texture and work as a good base for a range of different types of pasta and gnocchi.Customer:
A restaurant group.Pack size:
2 x 3kg Frozen
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Customer’s Finished Product:
Pomodoro SauceCustomer Brief:
Develop a simple but great-tasting Pomodoro sauce to be used as a base for a range of pasta sauces. The chefs would add different ingredients depending on what was on offer. We tried fresh basil, olives and shaved pecorino with truffle oil on our visit.Customer:
A restaurant group.Pack size:
2 x 3kg Frozen
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Customer’s Finished Product:
Teriyaki Chicken with Fine NoodlesCustomer Brief:
Create a teriyaki-style sauce which was to be used in a range of different dishes in a cycle of menus. The sauce needed to be sticky and full of flavour, as it would also be used as a marinade as well as a sauce for cooking.Customer:
Food ServicePack size:
2 x 3kg Frozen
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Customer’s Finished Product:
Mole Poblano SauceCustomer Brief:
Produce a Mole sauce to replace what was being produced by chefs on site. This was produced for a Mexican ingredient supplier and importer who spotted a gap in the market for sauces that were authentic in flavour and provided customers an authentic solution for use with Tostadas or pouring over chicken or meat. The product needed to be nut-free, and we were creative in replacing the textures and flavour to maintain the integrity of the sauce.Customer:
Food ServicePack size:
4 x 3kg Frozen
