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Keeping your menu ahead of the curve by adding global inspiration doesn't have to mean starting from scratch. The Borderless Cuisine trend is all about exploring new flavours in a sustainable way for your business... and Culinary Director of The Alchemist, Seamus O'Donnell has mastered it! Adding layers of global flavours to dishes that his customers already know and love allows Seamus to create something new without losing the familiarity that keeps diners coming back for more. Low risk, high reward.

Vegetarian dishes are no longer a concession on the menu. They're an opportunity. Paul Flynn's Gnocchi with Candied Turnip, Young Buck Blue and Watercress is a prime example. Using ready-made gnocchi as the base, the dish's real work is in the candied turnip that is slow-roasted with Knorr Professional Vegetable Paste Bouillon, apple juice and Demerara sugar until sticky and intensely flavoured. It's a dish that can be partially prepped in advance, scaled easily and priced confidently. Developed as part of the Best in the Business series, this recipe demonstrates that thoughtful product use and quality ingredients can drive a vegetarian dish that customers will return for. Full recipe available here: https://lnkd.in/eUbT2jeG

Autumn and Winter menus call for dishes with warmth, depth and generosity. Paul Flynn's Roast Belly of Pork with Beetroot Tzatziki delivers all three. Braised low and slow in Knorr Professional Chicken Paste Bouillon and cider for three hours, it produces a deeply flavoured, fork-tender result that can be prepped up to two days in advance and reheated to order. For operators managing margins while maintaining quality, dishes like this are invaluable. The recipe also generates a rich braising stock that Paul recommends using as the base for a mustard and cider sauces offering no waste, full value. Full recipe available here: s://https://lnkd.in/eUbT2jeG

Taking inspiration from Street Food and turning it into something meaningful for your menu can feel like a daunting task, but it doesn't have to be. At The English Indian restaurant, Anna combines bold flavours with versatile ingredients to build a menu that is creative while retaining quality and consistency. From simple switches to suit all dietary requirements, to accounting for allergies across dish components, it's all about making your ingredients work harder.

Knorr Professional is proud to announce its partnership with Paul Flynn, chef-patron of The Tannery Restaurant and Cookery School in Dungarvan, Co. Waterford, as part of the Best in the Business series. Paul has developed four exclusive seasonal recipes, a summer roast chicken, a spring seatrout, an autumn gnocchi and a winter pork belly – each demonstrating how Knorr Professional’s bouillon range can be used to build authentic, restaurant-quality flavour in professional kitchen environments. Paul’s approach to cooking, which ingredient-led, seasonally grounded and technically precise, makes him an ideal collaborator for this series. His recipes are designed to inspire and to work: scalable, prep-ahead where appropriate, and reflective of current consumer trends around provenance and quality. All four recipes are now available on our website: https://lnkd.in/eUbT2jeG Let us know in the comment if you try them!

Street Food continues to play a big role in shaping consumer tastes and demands. The important question... is your menu keeping up? Continuing our Trend To Table series, James Brown met with Anna Riley, the co-founder of The English Indian restaurant, to hear how she has used the influence of Street Food on her menu by bringing town classics together. Creating something that feels familiar yet distinctive, The English Indian is the embodiment of the Street Food Couture Future Menus trend 🙌