FOODMAKER BLOG

The British Army, Jordan's F1 race team and Maison Blanc...not your average Chef!

Foodmaker are always looking for new ways to add value to our customers, the latest addition to our team does just that! We're very happy to welcome on board Development Chef Andy Benn. He's been with Foodmaker for just over a month now, and what a month it has been! Andy has been very busy presenting to some of the top names in the industry; day two saw him presenting to one of the top four retailers...baptism of fire comes to mind.

A little about Andy; having spent 13 years in the British Army, within this time training as a Chef, he then left and joined the Jordan F1 team as Head Chef working alongside some big names in the race circuit (be sure to ask Andy about some of the F1 stories when you meet him). Following four years of touring the world on the F1 circuit it came a time to secure something a little closer to home, Andy joined Moto Hospitality Services to broaden his skill set in the Food Service sector. Two years of success within this role as Moto's NPD Manger led into a role working alongside Raymond Blanc, at Maison Blanc, as Food Development Manager. After learning new skills during two years with Maison Blanc, Andy worked as a freelance consultant Chef running his own Commercial Catering business for Sky Sports. Thereafter were four years with Bidvest Foodservice working with everyone from universities, pubs to high street renowned names and then joining Foodmaker.

Andy has become an asset to Foodmaker in the short time he has been with the business and is helping the whole NPD team elevate developments and presentations for our customers, also offering his knowledge in food service and trends to help steer forecasting of flavours.

Some of the concepts our NPD team have worked on are on the Foodmaker Blog. If you would like us to bring an Inspiration Session to your development kitchen, we can certainly arrange a menu for you! All Winter 2017 presentation slots are now full, please enquire about Summer 2018 flavour presentations which will begin May/June this year. Enquire here

Applications covered: Rubs and Glazes across all proteins, Sausage, Burgers and Meatballs, Pie, Pastry and Slices (Bakery), Sausage Rolls/Veggie Rolls, Flavoured Sausage Rolls, Fish – Breaders and Coaters, Vegetarian products

We can also create menus by special request, so if your application isn't listed above we may still be able to help. Get in touch here


06/02/2017    email | sms

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