Our Food Stars

Food is our business and at Samworth Brothers we are proud to have an abundance of Food Stars, both in our brilliant people and our delicious products.

Meet some of our talented chefs, dedicated to exploring new food ideas and flavours, and hear about their taste busting creations.


Having travelled the world to hone his culinary skills, Mark, development chef at Walkers Deli, has returned to the Midlands to fulfil his passion.

Chicken Liver Parfait with Pink Peppercorn Butter

This smooth delicacy has been developed by Mark to bring the best of the Cognac region to our supermarkets. Rendering down pork fat, seasonings, spices and a drop of cognac provides the basis for the livers and cream. Cooked in a bain marie, the sprinkled peppercorns and butter add a final indulgence to this classic pate. Mark says: “The parfait works well with chargrilled baguette or crackers, watercress or micro herbs and a fruit chutney for some sweetness.”

Chicken Liver Parfait with Pink Peppercorn Butter

chef boutros chef boutros working


The vibrancy and colour of nature’s produce is the only inspiration Saladworks’ development chef Chris needs to make mouth watering recipes.

Pea Orzoto

A delight to the eye and the palate, Chris has perfected a risotto which showcases the skill of pulling beech wood smoked ham hock and combines with a vibrant pea shoot sauce.

Pea Orzo

Chef Morgan Chef Morgan working


Hand-making pork pies for the Queen can only be done by an artisan at the height of his profession, and Charnwood Bakery’s Master Pie Maker Ian is exactly that.

Victorian Corset Pie

Its unique Victorian corset shape means this product is made solely by hand. Sandwiched in between two layers of cured pork there is an abundance of chicken fillets marinated with a plethora of seasonings and herbs. Ian says: “The combination of chicken and pork eats very well together and makes a lovely centre piece for any buffet. Chutney works but you can eat it on its own with a slice of cheese and a glass of red wine.”

Victorian Corset Pie

Chef Heircock Chef Heircock


Darren combines the very best of Cornwall and Europe to produce the most irresistible chocolatey treats.

Two Belgian Chocolate Melting Middle

Darren makes the Melting Middle batter to a traditional method, including melted Belgian milk and dark chocolate to give additional richness, and then the sauce is carefully injected prior to a gentle bake. When each pudding is decanted at home by the customer it reveals a hidden centre of luscious Belgian chocolate sauce. Darren says: “This is a chocolate lovers dream and it would be great served with Cornish clotted cream.”

Two Belgian Chocolate Melting Middle

Chef Cornish Chef Cornish


From beans on burnt toast to high end patisserie all thanks to Jamie Oliver, well partly.

Sunken Caramel Cheesecake

This beautiful cheesecake is baked in a novel way to create the perfect sunken well in the centre; ready to be filled with a delicious salted caramel sauce and topped with malt balls and honeycomb pieces, all drizzled with dark chocolate. James says: “Being a slightly more modern flavour profile this will appeal to all generations, particularly those with a sweet tooth! It’s best eaten on its own or with a scoop of very indulgent caramel ice-cream.”

Sunken Caramel Cheesecake

Chef Wood

Our Food Stars' Top Tips

Samworth Brothers talented chefs talk to us about home baking, lifting a dish by using the right herbs, and how to make a heavenly cheesecake.


Darren: Kensey Foods

Happy Home Baking

‘To make sure a cake rises higher, all your ingredients should be at room temperature before you begin. Having the fat at room temperature is particularly important as this will give you a better whip to the sponge. And if you place your spices and salt with your sugar when beating this at the initial stage, they will disperse much more evenly.’


Mark: Walkers Deli

Delicious Cold Meat

‘Maturation time for ham makes all the difference. Lovers of a stronger more punchy flavour can leave the ham to mature for a long time; I favour 15 days. If you prefer a milder flavour just reduce that time. For pate, avoid cooking at high temperatures and use a bain marie (a water bath). The perfect temperature is 105 degrees.’


Chris: Saladworks

The Right Herbs

‘Strong robust flavours such as rosemary, thyme and oregano should go in at the start of your cooking if you’re working with slow cooked meats, soups or sauces. Finish off dishes like salads, pastas and meat dishes with soft herbs like basil and parsley so you won’t damage their delicate flavour.’


Ian: Charnwood Bakery

Perfect Pork Pies

‘My favourite tip to enjoy the best pork pie is to get the temperature right. It should be around ten degrees; so make sure you take it out of the fridge around 50 minutes prior to eating and always use a serrated edge knife for slicing.’


James: Blueberry Foods

A Divine Cheesecake

‘When beating your cheesecake mixture, keep the speed fairly low to ensure you don’t over-whip it, otherwise it will begin to rise and soufflé out of the tin when baking. And remember, when making your crunchy biscuit base clarify your butter first. Removing the milk solids and water will help keep your buttery biscuit base crisper for longer.’