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.
The combination of the warm soup and the light ice cream in this seasonal dish makes a great contrast. The pumpkin seed ice cream is frozen into our Pomodoro Mould to get the mini pumpkin shape, then..
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 plant-based chocolate mousse uses Silk Gel and UltraWhip to replace the eggs and Soy Single for the cream.200g Water10g MSK UltraWhip6g MSK Silk Gel50g Sugar250g Macondo 60% Dark Chocolate100g Al..
This delicious lemon drizzle cake recipe uses a combination of MSK Eggless with UltraWhip and Silk Gel to create a superb egg-free bake. The Ultrawhip provides the aeration, the Silk Gel emulsifies t..