and they’re

When it comes to fries, chefs and guests crave one thing above all others… crunch, crunch and more crunch. That’s why Lamb Weston has spent years perfecting the crunchiest fry on the market. And we’ve cracked it! Welcome to a new era of REALLY Crunchy Fries!

2x

REALLY crispy, REALLY crunchy

REALLY Crunchy Fries are two times crispier and crunchier than other coated fries, which makes them twice as pleasurable to eat.

REALLY long-lasting Crrruuunnnccchhhh

Sensacrunchtion

Our innovative coating keeps fries warm and crunchy for more than 30 minutes, taking the pressure off the kitchen but still delivering customer-pleasing taste and crunch.

REALLY great looking

With a trendy, artisanal appearance, these fries will satisfy diners’ desires for something unique, exciting and enticing.

Scan to discover why nothing REALLY compares to this crunch!

They’re

New White Deli Roll

New Wholemeal Deli Roll

Suitable for Vegetarians

Case Size: 6x6 Unit Weight: 100g

Born and raised in Sardinia, Matteo D’Angelo was first introduced to the wonder of food by his cherished nonna. Starting out working in high-quality restaurants in Sardinia, it was when Matteo headed to London that he took on his first Head Chef role at LHA Bowden Court in Notting Hill. LHA London is a charity that believes the cost of accommodation should never be a barrier to a young person being able to study or work.

Running 13 properties in the heart of London, the charity provides the perfect base for young people to live, work, study and discover some of the best central locations at the best all-inclusive rates.

Matteo runs the kitchen at Bowden Court with guests working alongside him in the kitchen as part of their accommodation agreement.

“I’m very proud of the varied menu we provide to our two hundred-plus guests three times a day. The menu is nutritious, changes monthly and I believe the recent challenges of COVID and rising prices have actually helped me improve as a chef. I have had to be more creative, learn how to get the maximum out of every ingredient, improve my presentation, budget better and waste less. It has been an incredible learning experience,” says Matteo.

“We currently have a lot of guests of Indian heritage, so we have plenty of vegan and vegetarian dishes such as an amazing aubergine parmigiana, but meat still plays an important role. We will always have three or four main options at dinner, and we have featured cuts like pork belly, calf liver, duck legs, pork ribs and lamb rump in recent months.”

With a passion for food and improving his skills, Matteo works on his day off for fine dining Italian restaurant Wild Tavern in Kensington. “You never stop learning so working at Wild Tavern ensures I’m always improving and experiencing new things. The work inspires me to be as creative as possible for my guests at Bowden Court and Marco Peri – the head chef - is a big inspiration.”