Brakes launched a series of live cooking events today (July 29) in conjunction with Michelin-starred chef Mark Sargeant; as well as a new range of slow-cooked meats.
The meats range includes favourites slow-cooked featherblade of beef and orange wood smoked maple pork belly, pressed beef, pork and beef ribs and lamb.
Sargeant (pictured) gave the media a demonstration of how the new range, which is vacuum-packed and/or frozen for convenience and freshness, to create high-quality dishes.
Louise Hatch, category manager at Brakes, said the inspiration behind the new range had come after increased interest in food from America, where slow-cooked products have continued to gain momentum, with the trend now dominating the UK and American markets.
She added: “The total [slow-cooked meat] UK market is worth £168m, and Mintel’s GNPD revealed that from Sept 2015 to August 2016, products that included the words ‘slow’ in the description grew by almost 214%.”
Slow-cooked also remains fifth in the top 10 most common cooking methods on menus for the second year in a row, according to the Menu & Foods Trends Report 2017.
Hatch also shared insight into what is driving the growth in slow-cooking and its benefits to caterers – we’ll have more on this in the August issue of Wholesale News.
Other live cookery events are planned for later in the year.