Holmesterne Foods has taken on development chef Kevin Hacking to work on a range of new products for the Richmond-based company.
Hacking, who used to cook at the Old Course hotel at St Andrew’s, has been set an extensive brief, including developing new dishes for the company’s innovative retort range.
‘One of my jobs is going to be creating new recipes for this range and we’ve already got several delicious Asian and Oriental dishes in development, plus a few more traditional ones, such as a lamb tagine and a navarin of lamb.
As a chef, it’s a fascinating method of cooking. It’s suited to cuts of meat that simply become more and more tender and flavourful as you cook them, such as stewing steaks and belly pork.’