Cambridge Regional College and Award-Winning Pasta Chef Otello

In May, La Pastaia and NOWAH arranged for award-winning pasta chef Otello to visit student chefs at the Cambridge Regional College culinar y depar tment Otello showed the students how easy it was to make a variety of fresh pastas, using a La Pastaia machine , before letting them make their own pasta; which they quickly turned into delicious dishes using simple fresh ingredients

Otello went on to explain he normally prepares and ser ves 100+ por tions of fresh pasta on a busy evening and that these types of machines make it possible for small kitchens to cope with such volumes, if they are organised Graham Taylor Head of Culinar y Ar ts Management Team at the college , joined the young chefs in the pasta making process, while

Lamb Weston’s REALLY Crunchy Fries Achieve ‘Approved Product’ Status from The Craft Guild of Chefs

Lamb Weston s exciting, innovative REALLY Crispy Fries have received the ‘Approved Product’ accolade , winning top marks with a rare A grade across all three varieties

A panel of highly regarded industr y chefs, appointed by the Craft Guild, rigorously tested the products to determine suitability quality and product excellence

Lamb Weston created REALLY Crunchy Fries to satisfy demand for unique sensor y dining experiences and sustainably-minded quality ingredients

These ground-breaking coated fries promise unbeatable long-lasting crunch sensation staying hot in excess of 30 minutes, setting new benchmarks for takeaway and home deliver y channels

Research and sales date across 10 years show diners love the look, taste and heat-holding benefits of coated fries, perceiving a rough or uneven outer texture as more ar tisanal/hand-crafted Lamb Weston combined this insight with data from chefs and guests that revealed the most impor tant attributes in choosing a high-quality frozen fr y are real potato taste , high level of crispiness and long-lasting crunchiness *

All the chefs were extremely impressed with the quality, flavour and crunchiness scoring REALLY Crunchy Fries top marks for feeling indulgent

“They were right up there , I could not say that there was a better fr y on the market at present ”

“Savour y, rich flavour ”

“Best fr y I have had that fries and bakes the longlasting crispness is ver y unique , adds a great dimension to the fr y ”

Lamb Weston’s UK Marketing Manager Pete Evans says: “We set out to create the crunchiest fr y ever, and with REALLY Crunchy Fries we ’ ve cracked it! This is a new exciting product uniquely different in appearance and mouthfeel, offering an unbeatable fr y experience for diners and an unbeatable product solution for forward-thinking foodser vice operators ”

REALLY Crunchy Fries are available in 9x9mm skinon, and 6x6mm and 9x9mm skin-off options reiterating the impor tance for all chefs to continuously develop new skills, be up-to-date with culinar y trends, and strive for healthy and sustainable menus

*W ndsor Edge Researc h QSR and CDR operator s 2021 Visit www lambweston eu or see the adver t on the facing page .

NOWAH were delighted to suppor t the student chefs and staff at Cambridge Regional College , and will continue to do so in the future , by engaging talented professionals and providing student chefs with oppor tunities to familiarise themselves with equipment they’ll encounter in their professional careers

See the adver t on this page for fur ther information or visit https://nowah co uk/la-pastaia-products