Morel’s supplies the busy caterer with top-quality, fully-cooked, ready to eat dishes, direct from our kitchens in Gloucestershire.
The founder and MD of the company is Kevin Morel, who is passionate about food and learnt his trade working for the Roux Brothers, where in the 80’s he assisted Albert Roux in the set-up of the first UK sous-vide production kitchen ‘Home Rouxl’.
It was there that he began to develop his understanding of the ground-breaking sous-Vide cooking process. This experience, gained over the past 30 years, has enabled Morel’s to supply top quality sous-vide gourmet dishes, perfectly suited to the busy caterer.
Between 1997 and 2018, Kevin and his partners owned and managed several restaurants and gastro-pubs in the Midlands. The menu for these hugely successful food-service outlets used sous-vide dishes at it’s core. The dishes were produced specifically by the central production kitchen that Kevin had set up.
In 2003, in response to customer demand, Kevin launched a premium quality pastry business, producing chef prepared pies, quiches, tarts, tray-bakes and desserts.
All the ingredients throughout the businesses are natural with no additives. Wherever practical, local produce is used and all of our development takes place on the stove – by chefs, for chefs. If the recipe doesn’t work in the pan – it doesn’t go into production. Morel’s prides itself on quality, reliability and consistency and above all we make every effort to deliver great customer service – which we believe is fundamental to our success.
This ethos has remained central to us throughout our company growth and we believe it is the key to our success.