These fantastic pralined nuts are a stunning addition to a dessert. Use the pink pralines for brioche or petit fours and the chopped pralines to add texture or some contrast to your dish.
A practical demonstration of modern culinary techniques and ingredients including gelling, thickening, whipping and foaming, and plant-based alternatives, along with the use of liquid nitrogen.
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.
All of the expertise of our demonstration days but with the content tailored specifically to the needs of you and your team. Can be delivered in our demonstration kitchen or on-site if required.
Book time with our chef development team for ideas and inspiration to help you design, develop and refine your next season's menu.
Direct access to our expert development chefs for all your questions or queries about any of our products, how to use them or how they can help solve your problems. Just call or message.
New Product Development
Access to our expertise and extensive product range (and beyond) to enable you to test out practical and cost-effective solutions for new concepts and product ideas.