Entegra host a menu cook off to showcase new client-tailored recipes

A great couple of days spent with our clients team, alongside Menu Matters at Mercure Great Danes Maidstone for their banqueting menu cook off. 

 

Three of our Chefs were accompanied by Tony from Aloft Birmingham Eastside in the kitchen, cooking 70 dishes including canapes, starters, mains, desserts and interactive “at the table” dishes such as tomahawk steaks, Eton mess and Caesar salad.

 

 

 

 

 

Our team crafted the recipes prior to the event, tailored to our clients goals, which were tweaked on the day based on feedback. These visits give us valuable time with the Operations Director and on-site Chefs, who were impressed with the process, quality, and presentation of the dishes. 

 

We pride ourselves on having a personal, client centered approach, and look forward to see the output of this central menu bank development across the hotels in the coming weeks. 

 

 

 

 

At Entegra we offer so much more than our purchasing power. What comes with it is a host of operational expertise, our menu support aims to better streamline your food service operation by reducing labour demands and sparking culinary innovation.

We can also work side by side with your team on sustainability goals, responsible sourcing, reducing food waste, and more!

For more information reach out to us here.