The key ingredient of our method is consistency at scale. We achieve this using sous vide cooking. Sous vide means “under vacuum” in French and refers to the process of vacuum-sealing food in bags and slow-cooking in water at very precise low temperatures until perfectly cooked We do this at scale, cooking about 100 tonnes of sous vide product per week. These big volumes mean huge savings for our customers.
Our products come trimmed of fat and gristle, shaped for easy portion control and perfectly sous vide slow cooked. They're ready to just heat and serve to allow you to go from kitchen to table in minutes. They are so easy to prepare that anyone can do it. This leads to huge efficiencies in your kitchen. Typically food costs make up 30% of the overall cost of a meal. The other 70% is spent on labour, waste, electricity, complaints, paperwork and training.
Food safety is our top priority. We cut down dramatically on food handling in your kitchen by delivering our products portion-controlled to your specs and fully slow cooked. Our process kills all pathogens and extends shelf life, giving you the option of storing for longer. For your assurance, we employ a dedicated QA team to enforce our SQF Food Safety Program which is fully accredited by BSI. We’re proud of our SQF 98% ‘Excellent’ rating.
We pride ourselves on providing lower total cost solutions with high-quality outcomes to a range of food businesses and brands. Our national distribution networks supply Institutional and Food Service markets. We offer total food solutions and innovate with flavours and cooking to create bespoke proprietary products for Retail and Food Service brands. Innovation is in our DNA. We take care of everything from the generation of new ideas to production.
