Tom Kerridge named creative director of Knorr Professional’s Bouillons range

Chef Tom Kerridge has been named as creative director of Knorr Professional’s Bouillons range.

His appointment comes alongside the launch of an online training platform for professional chefs, dubbed ‘the Base’.

The Base contains video tutorials and exclusive recipes developed by the chef-owner of the two-Michelin-starred Hand and Flowers pub in Marlow.

Kerridge created dishes such as herb crusted cannon of spring lamb and sea bass and fennel paella, all of which use products from the Knorr Professional Bouillons range.

He said: “I’m so excited to have taken on the role of creative director for Knorr Professional Bouillons and to have the chance to share some of my favourite recipes, plus tips and advice, with fellow chefs and culinary professionals.

“Sharing is such an important part of what we do as chefs. It’s integral to keeping our amazing industry thriving, innovating and celebrating amazing, seasonal food – and it’s a celebration of seasonality that’s right at the heart of the dishes I’ve created for the Base.”

He added: “Knorr Professional Bouillons allow chefs to create really exciting food that’s delicious and rich in flavour – whilst saving time and cost. Using bouillons in kitchens isn’t about cutting corners. It’s about bringing the best out of the ingredients in a dish, adding an extra dimension to your food and making this food accessible and achievable for chefs of all levels.”

Knorr Professional said the Base would become a hub for operators across the foodservice industry, with new recipes released at regular intervals.

Chef Preston Walker has been named brand ambassador for elderly care and will be responsible for helping chefs in the care sector create a week-long menu of nutritious meals.

Preston said: “The dietary needs of elderly people living in care are unique and often require specialist knowledge and understanding. I’m so proud to be partnering with Knorr Professional Bouillons to create and share recipes and tips that will genuinely help improve the skills of chefs working in this exciting sector.”

Meanwhile, chef Kath Breckon, who sits on the board of school catering association LACA, has been appointed as brand ambassador for education.

She said: “The challenges school caterers face every day are very different from the wider foodservice industry, so it’s great to be working with Knorr Professional to identify and help mitigate some of these challenges."

Alex Hall, executive chef at Unilever Food Solutions, the brand owners of Knorr Professional, added: “Tom, Preston and Kath are the definition of ‘the best in the business’ in each of their respective sectors. It’s been truly inspiring to see them create recipes and content for the Base over the past few months and we are delighted to be launching this platform enabling chefs from all corners of the industry to learn and get inspired.”

Knorr Professional’s Bouillons are available in powder, paste and jelly formats and are used to ensure dishes have a consistent depth of flavour.

Click here to visit the Base web hub.