To celebrate the Summer cooking season, KNORR recently hosted a Summer masterclass with Neil Thornley, head chef at Marco Pierre White’s Chequers Inn, at KNORR’s Kitchen in Leatherhead.
The event, attended by chefs and press, featured
Neil cooking Summer dishes using a combination of
KNORR’s GARDE d'Or Prepared Sauces, KNORR Sauce
Mixes and KNORR Gravy Granules with the aim of
inspiring them to create their own recipes.
Dishes cooked during the session ranged from vegetable
kebab with braised rice and curried sauce to BBQ
sausages, gratin of salmon with spinach and brown
shrimps, roast potatoes and steak with peppercorn sauce.
Attendees also had the opportunity to cook and compare
their own lunches using the selection of KNORR Sauces
which included: KNORR GARDE d'Or Hollandaise, Red
Wine, Demi-Glace, Bechamel and Mushroom Sauces and
KNORR Gravy Granules for meat.
"As a result of the masterclass, I now use KNORR sauces at least three or four times a week.
As they are so flexible and easy-to-use, I was inspired by the masterclass to create and experiment with dishes for the carers and residents in the services that I work in.
Using KNORR has created a new look for my food as well as a fun side to it."
Marco Menghetti, Chef, Solorcaregroup
