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.
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.”
The vibrancy and colour of nature’s produce is the only inspiration Saladworks’ development chef Chris needs to make mouth watering recipes.
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.
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.
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.”
From beans on burnt toast to high end patisserie all thanks to Jamie Oliver, well partly.
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.”
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.