Best in the Business: Pubs & Restaurants
Discover recipes, support & advice from Knorr Professional Creative Director, Tom Kerridge and Ambassador, Gareth Smith.
Tom Kerridge is a chef at the top of his game. Having made history with his pub The Hand & Flowers in Marlow – the first ever gastropub to receive two Michelin stars – Chef Tom is a pioneer of the pub and restaurant chef community.
Best known for his refined British classics and modern twists on flavour, Chef Tom is thrilled to work in collaboration with Knorr Professional to bring you his vision of how you can elevate your menu and deliver the depth of flavour Knorr Professional Bouillon is known for.
Introducing Gary Maclean: Born in Glasgow, multi-award-winning chef Gary Maclean runs his own highly honoured seafood restaurant in Edinburgh, Creel Caught at Bonnie & Wild, where he challenges himself to regularly create new and exciting menus for his customers. As well as this, Chef Gary is an educator at City of Glasgow College, MasterChef Professional 2016 winner, and Scotland's first National Chef!
Gary is thrilled to be partnering with us, as one of our Knorr Professionals, to bring you delicious recipe inspiration crafted to elevate flavours and hero Scottish ingredients on menus.
Introducing Mark Aisthorpe: Having worked previously at the Cliveden House and Petrus, Mark opened the critically acclaimed The Bulls Head in Holymoorside, Derbyshire, in 2016. Using the best ingredients possible is a core focus for Mark, his food is hyper-seasonal, with menus often changing daily, and every ingredient purposefully sourced as locally as possible to the restaurant, whether foraged, from neighbouring farms or from the restaurant's own garden. Mark’s choice of bouillon is always Knorr Professional, that’s why we’re happy to be partnering with Mark as one of our Knorr Professionals, to bring you delicious recipe inspiration crafted to elevate flavour on menus.
