Our Meals - Created by Experts for you

Cheryl - Phil’s the development chef for apetito, so he comes up with all the concepts and blue-sky ideas

Phil - I was Head Chef at Wooley Grange for just under 10 years,. When you think of new concepts for Wiltshire Farm you immediately think back at what you might have done before.

It might not seem relevant, or it might not fit but you can take facets of it, whether it’s a sauce or whether it’s a garnish or something like that. And that’s the way I come about it.

Sian - One of the dishes we’ve developed for the Select Range is the Roast Chicken Breast in White Wine Sauce

Phil - We’ll come up with the concept and we’ll make it how it should be made, and how it should taste and how it should look, then alongside the technologist, we’ll make it factory friendly and try to make it work into a factory environment.

Cheryl - We’ll look at the feasibility of it, there may be nutritional requirements that we need, and really we just make sure the concept that he wants is delivered at the end product.

Phil - Once the product has been trialled through the factory, we’ll get some of the factory products, and compare it against ours, see if it fits the bill, y’know colour, taste, and that sort of thing.

Cheryl - Al the way through the process we make sure that Phil’s concept is the same product that we deliver at the end.

Sian – the meal that gets made in the kitchen with Phil and the team, does end up so similar to what the customer gets in the end results.

Phil – one thing that we try to do with the Select Range is try to get some kind of provenance into some of the dishes where it fits, rather than trying to contrive it in there, y’\know using British Chicken. So looking at things like that our cream comes form an organic Jersey herd just down the road in Beckington, so it’s just taking the time looking for your suppliers.

Sian – All the raw ingredients that come in are also tested before they even go onto the production line , then once they’re tested again before they get batched out.

Anita- we test for various different bacteria – we’re looking for Salmonella, we test for Listeria, E-Coli, Clostridium Perfringens. Once we’ve done all our tests the food is completely safe to eat, and then it means that they can be completely confident in buying the Wiltshire Farm Foods products.

Sian - The Wiltshire Farm Foods select Range is a real premium product, we’re hoping for customers, who want a bit more choice with their meals, so you can have a centre plate, and we’ve also done side dishes instead of a whole complete meal which is what you would have normally.

Phil – We’re using exactly the same vegetables that our customers are able to buy – broccoli, peas, chunky carrots and some baby corn

Cheryl – It’s free from Artificial Colours, free form artifice flavours, anything that’s on the ingredient dec you’ll be able to in your own cupboards at home so it’s quite customer friendly It’s a little bit different for our customers, it gives them that bit of flexibility so they can pick and choose what they want.

Phil – Well for the Wiltshire Farm Foods we had a program of salt reduction which we completed last year, and a high percentage of those products are now in the Moderate Salt category.

Cheryl - A lot of ranges we want Gluten Free maybe for the diets, we don’t allowed ingredients in that contain things like Monosodium Glutamate and there a continuous program to reduce the number of e-numbers that we have.

Phil – the whole of Wiltshire Farm Foods is hydrogenated fat free

Cheryl – items are filled on the line and go directly into the spiral freezer once they’ve been lidded, it’s a very quick process normally in the region of about 90 minutes

Sian - the goodness in the meals actually gets kept in there, rather than chilled food, which actually gets lost in the process, because it’s frozen so soon after being made, so friends and relatives of Wiltshire farm foods customers can be reassured that Wiltshire Farm Foods are frozen for freshness

Cheryl – I can’t actually remember a time when Phil wasn’t happy with something that that has come out of the factory

Phil – we get very good feedback, I’d like to think in the time that I’ve been here, and our development team has grown, that things are improving. The way I’ve cooked food all through my career is just to focus on the flavour, the passion for flavour, and let the ingredients speak for themselves.

So there we go the dish is finished, roast chicken breast in white wine sauce.