Pub 2610 p50 driving food 20/10/09 11:49 Page 50
50 Monday 26/10/09 thePublican www.thepublican.com
Focus Driving Food Business
Knorr’s knowhow
It’s easy for food companies to tell chefs their products are easier and simpler to
use than others. But Unilever goes a stage further with its own food development
sessions, where pub chefs are invited to come along and put their advice into action
in an on-site kitchen
CHEFS FROM pub groups including St Austell
Brewery, Scottish & Newcastle Pub Enterprises and Chefs were challenged to
Admiral Taverns were recently treated to a pub cook a pub meal using
lunch session at Knorr’s Kitchen. the advice and products
After being given a range of tips and advice on that had been discussed
improving their food business, they were chal-
lenged to put the advice into action by cooking a
pub meal using the advice and products that had
been discussed.
Run by Nick Parnell, business development chef
for Unilever Foodsolutions – which specialises in
catering for the pub sector – the session delivered
the key message that the vast majority of the
widely publicised pub closures this year were wet-
led pubs.
Nick demonstrated several techniques and prod-
ucts to help innovate menus and save time in the
kitchen – and further drive food business in pubs.
As well as ways of improving their menus, the
chefs also learned how less skilled chefs can
prepare simple meals while learning basic cooking
skills. “Having less skilled chefs in the kitchen
doesn’t necessarily mean that they shouldn’t be
cooking at all,” reports Nick.
“The best course of action is to give the chefs
simple dishes they can prepare easily but that still
involve using basic cooking skills. Learning these
skills will boost their confidence in their abilities,
so that in time they will be more interested in
learning to cook more complicated dishes.”
• Chefs were shown how Knorr Stock Reduction
eliminates hours spent boiling down beef broth to
create traditional stock, and creates an easy texture
to work with. The intense flavour of the stock also Burger menu
means that it can be used as a bouillon or as a base
for sauce. Nick prepared a chicken breast in white Puréed herbs can also be added to a burger mix.
wine, with fresh tarragon, Chicken Stock Reduction Because the purée binds the meat together, there
and cream, as a quick, simple and tasty meal that is no need to add egg to the mix. Nick
chefs of all skill levels would be able to create. No recommended the following burgers:
seasoning is required for the dish, as all the flavour
comes from the stock. • Peppercorn burger – minced beef with
peppercorn puree, served with tomato, onion
• Nick also prepared dishes using Knorr and lettuce in a bun, with further peppercorn
Professional Puréed Herbs, another product that puree blended with mayonnaise as a dressing
lends itself to a variety of applications. The range
has a fresher flavour than dried herbs, with the • Madras burger – minced beef with Madras
flavours retaining their taste longer. Puréed herbs puree, served with tomato, onion, and coriander
also blend well when mixed with products like on naan bread, with further madras puree
mayonnaise and sour cream – and can be used to mixed with yoghurt as a dressing
create a flavoured gravy, mash, and burger menu, Dishes prepared included a chicken in wild
providing customers with extra choice. mushroom sauce, a ratatouille with carrot and • Thai chicken burger – minced chicken with Thai
parsnip mash, and a steak cooked with a red wine green curry paste, served with mayonnaise,
Following Nick’s advice and demonstrations, the sauce – each using the quick and easy products tomato, onion and coriander.
chefs then prepared their own lunches. showcased during the day. ■
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