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THE MAKING OF SUMMER KITCHEN

Added 115 days ago. 10 August 2020

Our biggest and most ambitious project to date, Summer Kitchen is the result of many weeks of intense creativity and hard work. We’ve never done anything like it before at Wiltshire Farm Foods – so here’s our Head Chef Phil Rimmer to give you a behind the scenes look at how it came about...

 

How it all began

As lockdown hit and the restaurant industry was badly affected, we came up with the idea of collaborating with local chefs to bring you something new and exciting for summer.

So we reached out to some of the best chefs from across the South West – and were overwhelmed by the positive response we got.
Summer-Kitchen-Chefs.jpg

The journey

We invited each of them to come to our bespoke project kitchen. They brought some fantastic ideas along, and we used our experience to identify which dishes would work best for our customers.

Then came the development of the dishes, as we tweaked and adapted recipes down to every last pinch of spice until everyone was completely happy.

"As always we try and use the best ingredients we can – two examples being the lovely lamb shoulder, slow cooked for extra tenderness and the chicken thigh, which is really succulent”

Phil Rimmer,
Head Chef
 

The facts

8 amazing chefs

11 delicious dishes

49 days - from the first idea to your home

That’s a lot of great work from all of our teams!

"The effort that goes into every dish is unbelievable - it's completely changed my perceptions of frozen food.”

Josh Dobson,
The Bunch of Grapes
 

The results

The end result? 8 delicious main meals and 3 sumptuous puds we think you’ll love!

From a fantastic lamb dish based on a classic Navarin of lamb to an aromatic (and vegan) North African chickpea tagine, there are lots of new flavours to savour this summer. We can’t wait to hear what you think.
"It was a fascinating development process from the original recipe based on conventional cooking to be adapted for a larger scale.

We hit plenty of brick walls – what we could and couldn’t go forward with, but it was a joy and a challenge to find a way round those walls.

It was a refreshing and exciting culinary challenge for everyone.”


Peter Vaughan,
Vaughan's Kitchen

Last chance! Don't miss out on our limited edition Summer Kitchen menu!

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