Foodservice company Reynolds has launched a new development kitchen at its office and warehouse facility in Waltham Cross, with the aim of connecting its customers with growers.
The £250,000 investment has been five years in the making and the company hopes that the facility will raise the profile of fresh produce and its versatility amongst chefs.
The Hertfordshire kitchen is overseen by Reynolds’ chef director Ian Nottage, who has already welcomed customers to the facility to demonstrate how different kinds of fresh produce can be used, working hand-in-hand with both UK and Dutch growers.
Reynolds’ Paul Collins said at the event: “We are second generation greengrocers, so why have a development kitchen here? The key aim is to link growers with customers. Generally chefs have a good, solid overall product knowledge and the best way to connect is over the food. We take that point really seriously.”
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