The average price diners are prepared to pay for a steak in a hotel or restaurant is just over £15.50, while in pubs it is £12.54. Over 40% of all consumers, irrespective of the type of dining venue, said they would be willing to pay up to £17 for a great steak dish, and a further 20% were prepared to pay up to £21.
Marco believes using KNORR Bouillon is a better way of giving extra flavour to steak rather than the traditional way of seasoning with salt.
He comments: "Many people have said to me that when they've tasted a steak seasoned with KNORR Paste Bouillon, that it's the best steak they've ever had in their lives. Everyone has their own opinion, all I'm saying is 9 out of 10 chefs who have tasted my way of seasoning steak agreed KNORR gives a better taste."
At a recent event held at the amazing Roof Gardens in Kensington, Marco gave an exclusive masterclass to over
80 industry experts, including journalists and leading hotel, restaurant and pub operators, on creating a great tasting steak.
Speaking at the event, Roberto Giudici, Area Chef-Europe of Hilton Worldwide, said: "A great steak is always something people remember."
Sara Jayne Stanes, Chief Executive, Academy of Culinary Arts, added: "It (KNORR Beef Bouillon) brought out the flavours of the beef, which was fantastic."
Also commenting on Marco's technique of seasoning steak with KNORR Bouillon, Gary Hunter, Head of Culinary Arts, Westminster College, said: "Being shown something that's so readily achievable and easy to use, and yet makes so much difference is fantastic."
Why not take Marco's Steak Challenge and decide for yourself?
Video highlights from Marco's masterclass can been seen on The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
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