Original flavours for catering from En Place Foods
En Place Foods (UK), the Northern Irish specialist in flavourings,
rubs and oils for the catering industry, has developed a range of
innovative seasonings.
The company, headed by experienced chef Paul Clarke, has launched
six new products for chefs - three new oils, Seasonal Wild Garlic,
Lovage, and Pine Nut and three ash flavourings influenced by Nordic cuisine.
The subtle charcoal ash flavourings, produced through a controlled
burning process, are Pine Nut, Onion and Leek. The small business
has also developed new vinegars including Elderberry and Armagh
Bramley Apple for chefs.
En Place has now replaced olive oil with rapeseed oil, mostly from
Broighter Gold, another Northern Irish artisan business, in the
preparation of its seasoning products for chefs and foodservice
operations in the UK and Republic of Ireland.
It has won a series of UK Great Taste Awards for its savoury jams
and relishes including its Sea buckthorn and lime jam and sea
salted caramel sauce with fennel pollen which have featured in the
UK Guild of Fine Foods list of Top 50 Foods.
Paul Clarke, commenting on the new products, says:
"Chefs are always seeking new taste experiences for diners.
Bitterness, for example, is a very intriguing taste. Ash has been
used in Nordic cuisine for years to provide unique flavours. Some
top chefs there cook food on an open fire using the finest charcoal to produce appetizing meals. Smoking, especially of meat, has a longhistory in Nordic cultures."
Ashes of different woods can provide varying flavours to meat. In
Nordic cuisine, ash of various plants is used, and especially of
hay, to roll meat in, especially charcuterie, in order to add a
unique flavour that only fire can produce.
Established in 2010 by Mr Clarke and Peter Hannan, managing directorof Hannan Meats, an award winning Northern Irish meat business,
En Place is applying molecular gastronomy techniques in the
development of a portfolio of highly innovative products aimed at
high-end chefs in particular.
En Place's foodservice products provide the professional chef
working in a restaurant, hotel or catering environment with the
building blocks and meal accompaniment's for creative menu
development.
The company's focus is on the "retro innovation" of the traditional,using modern kitchen production methods and techniques so as to
deliver an artisan premium product for both industry professionals
and the discerning retail food shopper.
Retail products developed by En Place include fresh oils, infused
and flavoured oils, pestos and tapenades, reductions and essences,
chutneys and relishes and oriental pastes and dressings.
rubs and oils for the catering industry, has developed a range of
innovative seasonings.
The company, headed by experienced chef Paul Clarke, has launched
six new products for chefs - three new oils, Seasonal Wild Garlic,
Lovage, and Pine Nut and three ash flavourings influenced by Nordic cuisine.
The subtle charcoal ash flavourings, produced through a controlled
burning process, are Pine Nut, Onion and Leek. The small business
has also developed new vinegars including Elderberry and Armagh
Bramley Apple for chefs.
En Place has now replaced olive oil with rapeseed oil, mostly from
Broighter Gold, another Northern Irish artisan business, in the
preparation of its seasoning products for chefs and foodservice
operations in the UK and Republic of Ireland.
It has won a series of UK Great Taste Awards for its savoury jams
and relishes including its Sea buckthorn and lime jam and sea
salted caramel sauce with fennel pollen which have featured in the
UK Guild of Fine Foods list of Top 50 Foods.
Paul Clarke, commenting on the new products, says:
"Chefs are always seeking new taste experiences for diners.
Bitterness, for example, is a very intriguing taste. Ash has been
used in Nordic cuisine for years to provide unique flavours. Some
top chefs there cook food on an open fire using the finest charcoal to produce appetizing meals. Smoking, especially of meat, has a longhistory in Nordic cultures."
Ashes of different woods can provide varying flavours to meat. In
Nordic cuisine, ash of various plants is used, and especially of
hay, to roll meat in, especially charcuterie, in order to add a
unique flavour that only fire can produce.
Established in 2010 by Mr Clarke and Peter Hannan, managing directorof Hannan Meats, an award winning Northern Irish meat business,
En Place is applying molecular gastronomy techniques in the
development of a portfolio of highly innovative products aimed at
high-end chefs in particular.
En Place's foodservice products provide the professional chef
working in a restaurant, hotel or catering environment with the
building blocks and meal accompaniment's for creative menu
development.
The company's focus is on the "retro innovation" of the traditional,using modern kitchen production methods and techniques so as to
deliver an artisan premium product for both industry professionals
and the discerning retail food shopper.
Retail products developed by En Place include fresh oils, infused
and flavoured oils, pestos and tapenades, reductions and essences,
chutneys and relishes and oriental pastes and dressings.