Chefs Corner

Welcome to Chefs Corner, where we introduce different members of our food development team!

Our talented chefs will explain more about their roles, and also share advice, tips and inspiration with three of their favourite seasonal recipes.

Martin Eshelby

Food Innovation Manager

 

Hi I’m Martin, Food Innovation Manager here at Bidfood. For ‘Veganuary’ I’ve created three recipes to give your vegan menu a twist. As many of us know, Veganuary is an annual challenge which runs throughout the month of January. Despite the UK vegan population being estimated at 1.16% of the population, participation in the Veganuary campaign increased by 25% in 2021 vs. 2020, with 500,000 participants signing up for the campaign. We have a live webinar taking place on 13th January which will talk through more of the latest vegan trends and innovations.

 

Register here for the webinar

Brunch potato waffles with vegan popcorn chicken

Martin says: This Mock Popcorn style chicken is really versatile. I’ve pimped it up with a homemade potato waffle with charred corn which is made using your leftover mash, and drizzled with a sticky and spicy maple syrup dressing. Ideal for a brunch offering! Try adding a side of this popcorn on your menu to go alongside your other vegan offerings as a way to upsell.

View the recipe here

Pulled vegan chicken tostada with feta, orange and coriander

Martin says: Who doesn’t like a tostada? Crispy but light, this vegan twist on a Mexican dish is topped with a smoky chipotle and pulled Quorn vegan fillet, crumbled vegan style feta, zesty orange chunks and fresh coriander. You could use the pulled Quorn in salads or a wrap filling for a twist.

View the recipe here

Vegan chicken and bacon style Caesar burger

Martin says: If you enjoy a regular chicken burger, then you should definitely try this! Fried Mock chicken burger with crispy vegan ‘bacon’ all served in a vegan brioche style bun with a Caesar style slaw, fresh tomato and little gem. The perfect new year pick-me-up fast food treat. If you want a lighter option, you can use the salad and chicken in a salad bowl concept.

View the recipe here

Take a look at our previously featured chef below

Damon Corey

Culinary Development Chef

After spending almost 30 years in kitchens, I joined Bidfood as a development chef for the hotels and restaurants sector in 2017. My role varies from creating development days for our hotels and restaurant customers, working with the marketing and media team on projects and social media campaigns and a whole host of everything else that is food-related. It is a fun, exciting and challenging job, and one that requires you to be very creative – which I love! The food industry is moving so fast, so staying on top of trends and being a good source of knowledge for our customers and sales team is essential.

Winter sharing board with baked cheese, mulled wine and festive favourites

Serves: 2. Prep: 5 mins. Cook: 20 mins.

Damon says: “Share boards are back on the menu as a popular way to eat, drink and be merry! It’s the perfect opportunity to boost your wet sales this winter. This selection of festive favourites are easy to prepare and look amazing when combined. Why not stud the cheese with garlic and herbs before baking, and add chunks of crispy pancetta when you add the honey. Use rosemary to garnish the board, and don’t forget the mulled wine!”

Farmstead braised blade of beef in a red wine and chocolate sauce

Serves: 10. Prep: 25 mins. Cook: 2.5 hours.

Damon says: “I love braising cuts, and everything about this dish has a warming winter feel. By melting a small amount of chocolate into the beef sauce you get a lovely rich finish. You could fire it up with a small amount of chilli if you like, which would go well with the roasted squash risotto and gnocchi. You can also add a gremolata or pistou to the gnocchi to give a vibrant, tasty finish to the dish.”

Christmas pudding baked Alaska with Yarde Farm ice cream

Serves: 10. Prep: 15 mins. Cook: 1 min.

Damon says: “Baked Alaska is a forgotten pudding but an absolutely delicious one! Normally served on a sponge base, I have used biscoff crumb instead as I prefer the textured crunch. This is a versatile pudding to use up ice cream in your freezer, which can easily travel through the seasons. Switch up for the summer with strawberry and clotted cream ice cream from Yarde Farm and a shortbread base. These can be made in advance and frozen, then glazed to order.”

Looking for more recipe inspiration?

We have a real mix of recipes to make sure that all sectors are covered, be it a starter, main, dessert or something else.

View our full range of recipes here

Back to Top