Vicky's whipped up this tasty gin baba to showcase the fabulous Formaflex moulds from Pavoni Italia. The baba itself is made with the Savarin Formaflex mould, and the white chocolate rose with the Ro..
Have you tried our gamtae powder yet? Gamtae is a naturally-grown and hand-cultivated seaweed which is both delicious and highly nutritious. In this crab tart we've used it to give the pastry a subtl..
When we're looking at vegetarian and vegan alternatives to gelatine it's important to focus on texture and mouthfeel as well as taste and ease-of-use. That's why we often find that different recipes ..
Rupert's made these fabulous little vegan sushi rolls, wrapped in our popular vegetable sheets and topped with some intensely-flavoured caviar pearls.
The caviar pearls are very simple to make if you ..
Whether you're looking for a practical demonstration of modern culinary techniques and ingredients, or help to develop your menus or a new product range, our chefs have years of experience at the highest level of the industry.
We are proud to be working with an ever-growing number of further education colleges around the UK as part of our MSK Academies programme, where we offer inspirational days for both catering students and chef lecturers.
Of the traditional style Chef’s knives – the 21cm blade must be the most popular.
The blade is long enough to tackle small joints whilst the depth is useful for all kinds of food prep including veg, fish and meat.
This really is a “one size fits all” blade. It can take on anything!
A very versatile ..
This is one of the most instantly recognisable blades on the market.
The ‘younger brother’ to the Oriental Slicer, it can tackle the same tough root vegetables and delicate herbs with the added bonus of being lighter and particularly useful at slicing and dicing meat.
The amazingly sharp point strip..