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.
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'..
This recipe showcases the Ocoo's potential for making unique, intense, natural essences from fruits or vegetables. In this case it's a caramelised tomato essence, made by cooking in the Ocoo for 5 ho..
This great little canapé pairs a slightly sweetened rhubarb jelly with a goat's cheese mousse, served on a beetroot waffle, which makes a great base and is so easy to use. The rhubarb jelly is set wit..
With only a few hours until the @wellocksfood rhubarb competition ends we’ve got some more inspiration for you. Here we show you which MSK products we used but our chefs are always happy to help those..
Chefs will be busy getting their Valentine’s dishes ready to serve up this evening and our chefs have been busy in the kitchen today too. They have made a Deep Fried Béarnaise Sauce to go with their ..
Chefs, have you seen the current @wellocksfood competition? Following their recent trip to see @RhubarbRobert they are on the hunt for rhubarb dishes created by chefs across the UK. Here’s a Yorkshire..
Want to know how we made this vegetarian goats cheese mousse? It was set with our UltraGel 5 and dipped in tomato jelly which was set with UltraGel 2. The mousse is completely freeze-thaw stable which..
Tonight we are showing you something nice and simple which you could create in your kitchen. It’s our ‘No Bake Custard and Rhubarb Tart’. Use MSK UltraGel 5 to set the egg free custard; it’s quick and..
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..
Our chefs have started 2022 by working hard in our development kitchen to create some new dishes to inspire chefs.This dish is a salmon and herb scotch egg but the egg in the middle has been replaced ..
Whilst the focus is currently on the countdown to Christmas, chefs may also be looking to add some new nutritious and comforting dishes to their January menus. Our development chefs, Vicky and Rupert,..
Rupert and Vicky have created this stunning cherry and oat chocolate ganache which has been made with our Pectin NH and gluten-free oat milk chocolate.By using this method you will get a unique textur..
Over the last few weeks we’ve been testing new recipes which use the Casa Luker Choco Oat White Chocolate 36.5% and Oat Milk Chocolate 43%. The Luker oat milk chocolate couvertures are made from a ble..
Chefs! We are officially on the countdown to Christmas! Are you ready? We love providing chefs with new ideas and revealing some secrets from the MSK development kitchen. This panettone is made with o..
A report by supermarket Sainsburys predicted that by 2025, vegans and vegetarians would make up a quarter of the British population, whilst flexitarians would make up just under half. With this rising..