WE PREPARE YOUR CUSTOMERS’ FAVOURITES YOU SIMPLY HEAT AND SERVE
THE SUPPORT YOU NEED IN YOUR KITCHEN THE SMILES YOU SEE AT YOUR TABLES
THE FIVE-STAR RATINGS YOU WANT THE SUCCESSFUL BUSINESS YOU DESERVE
DELICIOUS. DELIVERED. DEPENDABLE.
GET MEALS FROM AMAZING CHEFS
ON TO YOUR MENU AND GET YOUR DINERS COMING BACK FOR MORE.
Our founder, Kevin Morel, trained with sous-vide pioneer Albert Roux
noun. /ˈsu ʃɛf/ The sous-chef is the professional who assists the head chef and takes his/her place when the latter cannot be present in the kitchen. Consequently, the sous-chef holds much responsibility in the kitchen.
We have been using Morel's for many years. Their slow braised lamb shank is a bestseller for us - it consistently receives high praise. Their Beef Bourguignon is another big seller for us, the quality is excellent and it's full of flavour. Their portion sizes are generous too, but most importantly our customers LOVE the dishes.
Kelly Jones, Edward Moons Restaurant, Stratford-upon-Avon
Albert Roux was the pioneer of Sous-Vide Cookery in the UK. He is a visionary and a culinary genius and luckily for me, was my mentor. Thanks to Mr Roux, we have been producing gourmet sous-vide dishes for more than 30 years.