Here at Holmesterne we have been making a significant programme of investment into our onsite Development Kitchen. This is in direct response to a growing demand from customers wishing to bring new food ideas and meals to market. The Kitchen is very much at the heart of the business and now benefits from new equipment and a dedicated team of skilled food technicians headed by Development Chef Richard West.
Richard’s culinary career spans over 30 years during which time he has headed up restaurant kitchens as well as held a variety of senior food industry posts. He took time out to tell us more about his career and how his experiences, places he’s worked in and types of food he has been involved in developing, have contributed to the very extensive knowledge he can now offer our customers.
We have published a Guide to the Development Kitchen entitled ‘Turning your food vision into commercial reality’. You can download it here.
It includes Richard’s full career story: “Diversity kept me dancing” – go to page 4 of the Download and click on the link at the base of the column.
We get dishes right first time turning a development dish into a viable commercially produced dish. Our NPD formula is a simple one - innovative thinking, quality products and speedy response time. Getting it right first time ensures we surpass our customer expectations and generate repeat business for the Kitchen.
And whilst the industry norm averages 10% we consistently achieved a 15% rate for customer development dishes launched to market in 2016.