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.
Griottines are made using the oblachinska cherry, a very special type of morello cherry, found only in the Balkans. To conserve the unique flavour and physical characteristics of the fruit, the first maceration of the cherries in liqueur takes place within six hours of picking. After rigorous sorting, grading and de-stoning, the morello cherries are then steeped in different liqueurs for successive macerations based on age-old know-how. The last maceration provides the final touch of kirsch which is the hallmark of griottines.
We are sharing a classic for today’s culinary inspiration - a Black Forest Gateau.The leaf garnish on this dessert is made using the Silikomart Bosca leaf mould. We use MSK Tuile Sugar (MSK-8136) to m..