Craft Guild chefs challenge perceptions around frozen food

Ice Cafe, IFE

Leading chefs from the Craft Guild will be cooking at a pop-up café to challenge perceptions of frozen food across the foodservice and retail markets.

Chefs Lee Maycock, national chairman of the Craft Guild of Chefs, Jason Gordon and Steve Walpole will create inspired dishes using quality frozen ingredients at the forthcoming IFE 2017 exhibition.

Their creations will be on offer at the pop-up ‘Ice Café’, a collaboration with the British Frozen Food Federation (BFFF) that aims to show how tasty frozen food can be.

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Between the 19 to 22 March, they will cook-up a range of authentic bowl food recipes including stroganoff, honey and lime prawn stir fry and cod loin served on a bed of ratatouille.

The audience can sample the freshly prepared meals while the chefs encourage discussion about how caterers, chefs and retailers can create tasty, nutrient rich and sustainable cuisine from frozen.

Event Director, Soraya Gadelrab commented: “The Ice Café is very topical as the increasing pace of consumer lifestyles means convenience is more important than ever. Frozen as a category can play a key role in many areas, but above all we want to demonstrate that it tastes great.”

IFE says the purpose of IFE’s first pop-up is to help raise awareness of the advantages of cooking with frozen produce including budget, flavour and ease of use without compromising on menu quality.

Frozen ingredients also play an important role in effective management of food waste, which is a critical issue to the whole industry, it claims.

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