When Chef’s Connection moved from its original unit at Nine Elms to a four-unit facility just five years ago, thoughts that the company might outgrow its new surroundings were furthest from its management’s minds. In that short period, the firm has expanded significantly, to the point where the decision to extend its capacity once more was made out of absolute necessity.
One of the major drivers behind the move, however, was the desire to exercise greater control over one particular product in all its guises. Around four tonnes of potatoes pass through the site each day, destined for customers in a vast array of shapes and sizes. Chef’s Connection has, until now, outsourced its processing work. From this point on it will bring the work in-house.
“Predominantly this has been brought about by the desire for more consistency in the potato situation,” says Stuart Busby. “For so long, every potato could do everything - all varieties were used for mash, boiling, grilling and frying, but with varying degrees of success. The catering sector has become much more sophisticated and with that demands are more specific. People want something they can rely on to perform every time and they want the background knowledge to fall back on.”
That’s where Chef’s Connection comes in. As the name suggests, the ideals behind the company are to provide the link between the kitchen and the grower; to educate the grower in the demands of the kitchen and the chef in the variety and versatility of the offer that is available. The company works closely with MBM and, after a couple of difficult years for the UK potato harvest, the two have been analysing ways to optimise storage conditions to better regulate the performance of the crop.
One of the priorities is providing the perfect potato for chipping. Busby says: “The ideal storage temperature for Maris Piper for instance is 8-10°C, but unless potatoes generally are stored at below 4°C it is difficult to inhibit spoilage. However at that lower temperature, the natural starch turns to sugar and we begin to see soggy and over-brown chips on cooking.”
There are two elements to this, he adds. The farmer needs to sell as much of the crop as possible, so storing at lower temperatures is economically more viable. Additional spraying of the crop to inhibit sprouting is another option, but in the 21st century, this is far less justifiable. On the other hand, meeting the demands of customers and more importantly creating good eating experiences for diners in their restaurants are paramount for the long-term sustainability of the potato industry.
Therefore, Chef’s Connection’s new controlled temperature facility will maintain the optimum 8°C throughout the time potatoes are stored and prepared at NCG. “Varieties change with the seasons,” says Busby. “We’ve moved through Victoria to Accord in the last few weeks, but as long as we are consistent with our approach and the customer receives a potato that performs in the same way week in, week out, the results will come.”
Sizing has been an issue in the last eight months, but Busby says “I would sacrifice size for quality every time. If I was the client, I would be looking for a crisp, high quality chip rather than a guaranteed six-inch long product. Of course our customers have the choice and we will supply to their orders, but we would always recommend the best quality product”.
MBM guarantees the traceability through to Chef’s Connection, and the Nine Elms firm will soon have the facilities to maintain that throughout its own operation - eliminating the need for outside intervention in the preparation process. “Already, all of the potatoes that we offer in our prepared product portfolio are sourced by us. But once we have completed the next phase of our site development, we will be able to prepare everything in-house, which gives us more continuity and even greater control over our customers’ products,” says Busby. The facility will be fully operational by September.
“I think people underestimate the power of restaurants in influencing consumer purchasing patterns. The supermarket is not always the answer for new products - I believe they should start off in the restaurant arena. People see new products on the supermarket shelves, but tasting them is extremely important before they make the decision to buy. If we filter these new lines through to restaurants and give consumers a good eating experience, they will take them off the shelves.
“There are so many lines of potatoes around now that the whole category is seen as a cheap item. There is such a lot of work and time spent developing new varieties that they need the right outlet to promote them. I think there should be more respect shown to the humble potato.”
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