Rupert's made this fantastic blown sugar pumpkin, filled with a spiced pumpkin mousse. We've served it on a mix of chopped truffle praline grains and salted caramel pieces, with a chocolate ice crea..
Have you got your pumpkin moulds for Halloween? Can't find any? Try using this 'Pomodoro' mould from Silikomart. It's supposed to be a tomato, but just change the leaf stem and spray it orange and i..
We've made this chocolate by grinding the sesame seeds and peppercorns in the Twin Stones Wet Grinder. This method allows for ultimate creativity with chocolate, letting you make your own flavour com..
We've finally got a little bit of summer in the UK, so here's an idea for some extra special burgers we've made. We've branded the buns using a custom branding iron from 100% Chef that we've had made ..
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.
Recipes and dishes from our development chefs which showcase the best natural ingredients and our premium modern ingredients, along with selected tools and serviceware from our extensive range.
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.
Plate with cavity for fire in the middle. Perfect for presenting any dish using fire as the centerpiece of the plate. Use it to caramelize , heat up a glass of cognac, as a small improvised range on the table to fry up some strawberries in our glass paella pan (sold separately). Diameter 23cm...
Plate with cavity for fire in the middle. Perfect for presenting any dish using fire as the centerpiece of the plate. Use it to caramelize , heat up a glass of cognac, as a small improvised range on the table to fry up some strawberries in our glass paella pan. Diameter 28cm...