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.
Today’s inspiration comes in the form of this stunning cupcake. We have used aerated white chocolate flavoured with Matcha green tea powder. It has been made in an edible Obulato cupcake case and top..
These clever little ice creams use the 'Rainbow Stick' from Pavoni Italia, a kit which helps you make multi-layered ice cream sticks which look as great as they taste.We've layered three different fla..
We’ve got something sweet for you all today. Take a look at this Nevado white chocolate with lemon, honey and bee pollen which was made using Nevado White Chocolate by Casa Luker.This product embodies..
Perfect for the hot weather, these refreshing Magnum-style ice creams are made using a reduction of Pimm's and a selection of MSK flavours and flavouring compounds to recreate the refreshing summer dr..
You may remember reading about our trip to Tomlinson’s Rhubarb a few weeks ago and we’ve been using the produce in the kitchen lots after such a thought-provoking day. When working with top quality in..
We’ve got more inspiration for those of you who have an Ocoo in your kitchens. Using this fantastic machine we have 'aged' Nevado white chocolate and then included it in this dish as a 5-hour Ocoo whi..
We know that chefs already have some exciting plans for Jubilee themed menus as we’ve had lots of requests for purple and silver products over recent weeks. To make it easier for you to find them, we'..