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MARCO PIERRE WHITE
Regarded as the first celebrity chef
and dubbed the “Godfather” of modern
cooking. The star of Hell’s Kitchen
became the youngest-ever chef to be
awarded three Michelin stars (in 1994)
when he was just 33. We are proud that
Marco has chosen to endorse our soups
and sauces, in our view the ultimate
quality stamp you can have in the food
industry.
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SIMON GAMBLE
Senior development chef and creator
of the Glorious! range of soups and
sauces. Grimsby-born Simon was
classically trained in London and worked
in a number of top hotels including the
Piccadilly and the Chesterfield in
Berkeley Square, Mayfair, where he
became the top sauce maker. In 2006 he
was voted Development Chef of the Year
in the Craft Guild of Chefs Awards, the
“Oscars” of the food industry. |
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MARK ALLIBONE
A graduate of Westminster College Hotel
School, Mark like Simon, is a former
professional chef and worked in some of
the top venues in his native London. He
cheffed at the Hilton on Park Lane and
the Ritz before leaving the kitchen to
concentrate on food development where he
was four time winner of the Menu Masters
Development Award. |
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RACHEL HAIR
Rachel studied Food Marketing and
Management at Newcastle University and
joined the company 8 years ago. During
that time, not only has she developed
hundreds of soups and sauces that have
successfully launched into a range of
retailers, but also become an amateur
(though very effective!) food stylist
and writer. She has worked with many
renowned chefs, and her career
highlights include visiting the
vineyards and artisan cheese producers
of Emilia-Romagna for Italian food
development inspiration (it’s a tough
job but somebody’s got to do it!) and ,
of course, winning both a Q (Quality
Food) Award and a Grocer Branded
Excellence Award for GLORIOUS! Chicken,
Courgette and Orzo Soup – a deliciously
deserved winner. |
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EMMA DAVIDSON
Emma has a food technology background
and graduated from Sheffield Hallam
University with a degree in Food &
Consumer Studies. Since then she has
been developing new recipes for some of
the UK’s best food producers in the
areas of soups, sauces, read meals,
dips, dressings, sandwiches, sushi,
salads and fresh pasta. Her food
technology background enables us to
ensure that our products can be made
consistently and always to the optimum
quality which our consumers expect. |
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PAUL LEES
Paul has been cooking for 23 years, 10
years in country house and Michelin Star
restaurants and 13 years in recipe
development working for some of the
country’s most creative food producers.
Among the highlights of Pauls career was
introducing wrap sandwiches to the UK
market as well as developing the
original finest restaurant range with
some of today’s most popular celebrity
chefs. His speciality area is developing
ethnic cuisine for the ever increasing
nation’s taste buds. |
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