Hickory Smoked Eggs Benedict, using our Major Hickory & Applewood Smoke Liquid Seasoning in the Hollandaise Sauce

Hickory Smoked Eggs Benedict, using our Major Hickory & Applewood Smoke Liquid Seasoning in the Hollandaise Sauce

Major International

Premium Supplier 16th April 2019

Major International

Premium Supplier

Hickory Smoked Eggs Benedict, using our Major Hickory & Applewood Smoke Liquid Seasoning in the Hollandaise Sauce

A dose of sunshine on a plate Major launches Gravy fortified with Vitamin D A government study has estimated that more than 1 in 10 adults in the UK are deficient in Vitamin D – the sunshine vitamin – which is required to maintain healthy bones and muscles. In a bid to combat this, Major has launched a range of GlutenFree Gravy Granules with added Vitamin D. Completely unique to the industry, Major Gluten Free Gravy Granules with added Vitamin D is available in a choice of meat or poultry flavours, are free from allergens, suitable for vegetarians and vegans and meet 2024 salt standards. Proudly manufactured in the UK, the granules quickly dissolve in boiling water, creating a gravy that is thick, flavoursome and importantly, a great source of Vitamin D, providing up to 40% of adults' recommended daily allowance per 100ml of gravy. With a yield of 25L per pack and stored in resealable tubs, the new gravy is equally suited to high output foodservice operations as it is to smaller commercial kitchens serving gravy in batches. By simply adding to boiling water or roast pan juices and whisking for 30 seconds, chefs can serve a consistent, quality gravy with a rich and balanced flavour. Representing the first gravy fortified with Vitamin D on the market, Major has combined decades of experience and knowledge, as well as the result of several studies to produce a product that not only tastes good, but also supports health and wellbeing of consumers. Research suggests that although some groups are less likely to be Vitamin D deficient, there are others who are at greater risk, including those who spend less time outside, as well as those with naturally darker skin. The Government goes as far to recommend that everyone should consider topping up their Vitamin D intake, especially during the autumn and winter months. On the launch of the new Gluten Free Gravy Granules with added Vitamin D, Paul Saunders, Marketing Manager at Major adds: “We are immensely proud to announce the launch of our Major Gluten Free Gravy Granules with added Vitamin D. Featuring the much-loved flavours from our market-leading gravy range, the new products have been fortified with Vitamin D – something that’s essential to healthy bodies. For years, some products, including cereals and certain spreads have included added Vitamin D, but this is the first time a gravy has been available. Particularly suited to care caterers, where the elderly are one of the most at risk of a Vitamin D deficiency, our new gravy range is a dose of sunshine on a plate. The large 2kg resealable packs are suitable for commercial kitchens, while the choice of meat or poultry enables a choice of flavours. A recipe containing no allergens and suitable for both vegetarian and vegan diets allows a chef to serve one gravy for all.” Vitamin D is proven to be key to supporting the body’s immune system as well as keeping bones, teeth and muscles healthy. To find out more about the Major Gluten Free Gravy Granules with added Vitamin D, or for more on the other products in the Major stocks, sauces and gravies portfolio, please visit www.majorint.com or call +44 (0)1908 242424.

7th June 2022

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Winner of Major Chef’s Culinary Challenge 2022 Crowned After battling it out against hundreds of culinary students from across England, Scotland and Wales, Rishiram Chaudhary from Eastleigh College took top spot and Best in Class at this year’s Major Chef’s Culinary Challenge. Formally known as the Major Series, the Chef’s Culinary Challenge is one of the industry’s longest-standing, most prestigious young chef competitions. Run in partnership with The Craft Guild of Chefs, the competition brings together catering students from across the UK to compete. Giving students one of their first opportunities to go head-to-head with their fellow pupils, the competition allows them to showcase their skill and talent. Kick-started with regional heats in January and February at colleges in Eastleigh, Durham, Loughborough, South Devon, Llandudno and Glasgow, each regional winner and runner-up of the Major Main Course Challenge goes through to the national final in London in March. Taking place at HRC 2022, the Live National Final pitted the regional winner and runner up against one another in the 50-minute Main Course Challenge. Each competitor was tasked with preparing, cooking and presenting two portions of a plated main course dish that would be suitable for a fine dining, brasserie menu. Using at least one Major product, judges were looking for a dish that was balanced, flavoursome and well presented, with additional points being awarded for professional technique, skill, hygiene, timing, seasonality and sustainability. Taking top spot in the national competition, Rishiram Chaudhary wowed the judges with his great guinea fowl dish, taking home the top prize of a £500 voucher, while his college also received a £200 voucher. Rishiram, a level 3 Advanced Professional Catering student from Eastleigh College, initially entered the competition as a way of building his own skills for his future career. In a closely fought final, Rishiram took top spot, ahead of students from Durham, Exeter, Hartlepool, Loughborough, South Devon and Glasgow. On winning the competition, Rishiram Chaudhary commented: “I am delighted to have won the National Final of the Major Chef’s Culinary Challenge. Having won my regional heat, I knew the pressure would be on when on the national stage, so I practiced hard, creating my dish from scratch. The competition has allowed me to develop my skills for the future. My thanks go out to my lecturers at Eastleigh College for their ongoing support and guidance.” The Main Course Challenge was the flagship contest of several competitions that make up the Major Chef’s Culinary Challenge. Students from across the UK also had an opportunity to compete in the Street Food Cook-Up, the Pan-Asian Vegan Culinary Challenge, Wrap & Go Food Skills, Coffee Shop Cake Bake, Care Afternoon Snack Food, Bakery, Restaurant Skills and The Takeaway Coffee & Quick Bite rounds. On the longevity and continued success of the competition, Fergus Martin, Senior Development Chef at Major added: “Major is extremely proud to support such a prestigious student chef competition in partnership with The Craft Guild of Chefs. Given the challenges that our industry has faced over the past two years, being able to celebrate the future talent and rising stars of our industry is needed more than ever. The Major Chef’s Culinary Challenge welcomes students from across the UK to compete to showcase their talent and skill on a national stage. This year, the competition was more closely contested than ever, which makes Rishiram’s achievement extra special – our congratulations go to him and the team at Eastleigh College. We look forward to watching Rishiram’s career go from strength to strength in the future.” To find out more about the Major Chef’s Culinary Challenge, to apply for a place in next year’s competition, or to find out more about Major stocks, sauces and gravies, please visit www.majorint.com or call +44 (0)1933 356012.

8th May 2022

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