On Thursday 26th February, Campbell Brothers welcomed over 50 customers from across the hospitality, healthcare, and education sectors to our Woolwich site for an exclusive event: ‘In the Kitchen with Marco Pierre White’.
Sponsored by Oliver Kay, Northern Bloc and Bidfood, the day brought together industry professionals for an immersive experience centred on quality, innovation and sustainable menu development.
Guests enjoyed a live cooking demonstration from Marco Pierre White, where he shared culinary insight, techniques and inspiration, followed by a guided tour of the Campbell Brothers factory, offering a first-hand look at our operations, craftsmanship and commitment to consistency.
Throughout the day, our team provided practical ideas on cost management, helping customers optimise menus without compromising on the quality they expect. We also explored our approach to sustainability, sourcing and seasonality, alongside a showcase of premium wine pairings matched with cuts from our range.
A key highlight was the introduction of our new mixed protein blend, designed to help operators reduce carbon emissions. Made simply from pea and faba bean protein with a touch of salt, our new reduced carbon mince is free from all top 14 allergens. With a lower climate impact than conventional proteins, it gives operators a versatile, great‑tasting and genuinely sustainable menu solution.
Neil McCole, Sales Director for Campbell Brothers, said:
“It was great to host our customers here at our depot in Woolwich with the expertise of Marco and his team to perfect dishes. We introduced our new reduced carbon protein blend and Marco himself declared it was one of the best substitute products he had tasted.”
Thank you to everyone who joined us for an inspiring and informative day.
For more information on how Campbell Brothers can support you in reducing emissions and optimising your menus, please reach out to your account manager or contact us directly.
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