Why Reynolds?

Menu development

At Reynolds we are not just passionate about produce; we are also very committed to supporting our customers with menu and product development.

In 2010, we invested more than £200,000 in a state of the art development kitchen at our Waltham Cross National Distribution Centre. To match this investment, we have an award winning food development team on site with years of experience working in the foodservice arena.

Ian Nottage, Reynolds’ chef director and former ‘Development Chef of the Year’, heads up the food development team. As you’d expect, alongside our skilled chefs, we have an expert greengrocer in the team!

Food development is a very important part of what we do. Working hand in hand with our customers, we help design and deliver innovative menu solutions and bespoke food offers.

We offer our customers:

Tailored product knowledge sessions – often focused on seasonal produce.
Tasting sessions – for new and diverse produceNew menu ideas – meeting the needs of our customers with exciting innovations.
Training – for our clients’ chefs.

Our food development work brings our customers closer to our growers and producers. It is a great opportunity for our customers to get up close and personal with our farmers and growers, ensuring the passion and knowledge is captured right from the field to the fork.

Our commitment to food development continues. It demonstrates what we always say - ‘We’re more than just a greengrocer’.

Ian Nottage says: ”I get a real buzz from working with our customers’ development teams to help create menu solutions and recipes. Our diverse customer base challenges us to innovate and identify relevant and workable products and dishes, whilst remaining in budget and focusing on seasonality.”