NEWS&TRENDS
Wiltshire Farm Foods teams with top chefs on Summer Kitchen
u Leading frozen food delivery service franchise brand, Wiltshire Farm Foods, has collaborated with eight leading chefs across the South West for a brand new summer menu. At a time when many restaurants and
pubs closed or scaled back their offering, Wiltshire Farm Foods identified how to support chefs affected by the pandemic by updating its range with an innovative injection of culinary skill and creativity. Working alongside head chef, Phil
Rimmer, chefs include; Jethro Lawrence, head chef at Woolley Grange Hotel; Rob Allcock, chef patron at The Long Arms, South Wraxall; Richard Knighting, executive chef at Corkage, Bath; Elliott Lidstone, head chef and owner at BOX-E, Bristol; Henry Scott, head chef at Henry’s, Bath; Peter Vaughan, executive chef and director at Vaughan’s Kitchen, Devizes; Josh Dobson, sous chef at Bunch of Grapes, Bradford-on-Avon and Simi Rezai- Ghassemi, cookery teacher and owner of Simi’s Kitchen in Bath. Phil Rimmer said: “It’s been fantastic
to work alongside fellow chefs bringing a wealth of experience and knowledge to the kitchen. In a time of national crisis pulling together and supporting each other is what we do best, so collaborating with a wide range of talent in creating new dishes for our customers has been such a positive project for myself and the
entire Wiltshire Farm Foods team.” Dishes include Peter Vaughan’s beef with onions and Dorset ale; Richard Knighting’s slow-cooked lamb; Elliott Lidstone’s chicken, pearl barley and cauliflower risotto and Simi Rezai- Ghaseemi’s chickpea and apricot stew. Peter Vaughan said: “My grandparents
were Wiltshire Farm Foods customers so I created my dish with them in mind ... it's been a superb challenge – I have a real admiration for Phil and the team. They’ve been wonderful to work with.”
"We were keen to bring a fresh, exciting summer menu to our customers"
Of his experience, Josh Dobson said:
“I was so impressed by the passion and dedication of the chefs at Wiltshire Farm Foods and the level of development that goes into every dish. It’s really changed my perception of frozen food.” COO of Wiltshire Farm Foods, Ian
Stone added: “The South West attracts some of the best chefs in the country and we were keen to collaborate with those who temporarily been affected by the pandemic to bring a fresh and exciting new summer menu for our customers.”
GutterPRO Bouncing Back Strong
u Lockdown changed everything for many people but for building services franchise GutterPRO is bouncing back. Indeed, June 2020 was one of the strongest months ever across its network. Many GutterPRO single vehicle
vranchises recorded sales in excess of £5,000 during June – a figure that's almost the same as the highest projections GutterPRO gives to prospective new franchisees. Two weeks before lockdown – when
Covid started hitting the headlines – GutterPRO introduced its ‘Contact Free’ protocol. This means that every GutterPRO job is done ‘Contact Free’. From telephoning the customer upon arrival (instead of knocking on the door) through to contactless payment. The ‘Contact Free’ message appears on all marketing, the website and magnetic ‘Contact Free’ signs were sent out to all GutterPRO franchisees to help the spread their safety-first message. Also, with GutterPRO involving
outdoor work (usually solo) many of its services take place in a relatively Covid- safe environment. A typical job worth £120 takes about two to three hours using the industrial vacuum systems and carbon fibre pole systems and so there's no climbing ladders involved in carrying out the services GutterPRO franchisees provide – even the brand's motto is: “Safe and sound, we do it from the ground”.
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