Menu development

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

Our state of the art development kitchen is located 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 and success working in the foodservice arena.

The food development team are responsible for creating Reynolds’ vast selection of recipes.

Ian Nottage, Reynolds’ chef director and previous winner of the ‘Development Chef of the Year’ award, heads up the food development team supported by Diane Camp. Diane was a finalist in the 2014 National Chef of the Year competition where she won the Exceptional Presentation Award. Diane was also the first supplier development chef to reach the prestigious finals in the history of the event, previously won by the likes of Gordon Ramsey and Mark Sargeant. 

diane2As you would expect, alongside our skilled chefs we have a number of expert greengrocers supporting their work.

Food development is a very important part of what we do. We help design and deliver innovative menu solutions and bespoke food offers.

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 every day. 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’ own food 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.”

Please get in touch to explore how we can help you.

We offer our customers:

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