Tapping into the talent of schools across the country, Freshgro has established relationships with renowned UK schools such as Tante Marie School of Cookery in Surrey and The Edinburgh School of Food & Wine, both of which are accredited further education colleges offering diploma-level qualifications to students.
With hundreds of Chantenay supplied by Freshgro for use in lessons, students were able to learn how to make the most of the small, sweet root, which has regained its popularity since chefs and consumers began including produce that tastes like it used to in their cooking, said Freshgro’s Martin Evans.
“One of Chantenay’s most recognised attributes is that it is easy to use,” he added. “Simply wash a Chantenay and you’re good to go. It is a truly flavoursome carrot and it can add taste and texture to so many dishes. Working with new talent offered us a fresh eye on Chantenay usage and hopefully gave inspiration to the chefs and cooks of the future who will continue to work with home-grown produce.”
Schools have held cook offs. The winners received prizes for their culinary triumphs and their recipes are fronting local campaigns to raise awareness of the benefits of cooking with Chantenay.
Edinburgh winner Ian Pirrie is headlining the Scottish campaign with his Chantenay honey and ginger soup.
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