Mr Crumb, a family-owned award-winning food business, has launched Invisible Chef – a new packaged food range that has been developed to support the hospitality sector during its reopening.
The artisanal range uses unique packaging developed in conjunction with a third-party supplier which allows products to be cooked in any cooking device.
Invisible Chef will cater for increased demand in products prepared with minimal handling – reducing the risk of transmission of viruses during the reopening of the sector after the COVID-19 enforced lockdown. Each individually wrapped serving is cooked in pack and given directly to the consumer to open when they are ready.
The small-batch frozen products aim to offer hotels, cafes, pubs, visitor attractions and foodservice businesses a safe, versatile and delicious ‘food to go’ option, especially in establishments where there are minimal kitchen facilities or reduced labour requirements.
The unique ‘cook in pack’ technology means each item takes approximately two minutes to cook in combi ovens, ovens and panini grills and stays hot for up to 90 minutes. This makes them suitable for buffet breakfasts in hotels, and ‘food to go’ offers in cafes, leisure attractions and workplaces.
To minimise waste, the Invisible Chef range is supplied frozen; the user tempers the product, cooks it and serves it in the packaging.
It includes a wide selection of hot food items such as burritos, breakfast muffins, croque monsieurs and filled paninis, and additional accredited vegan and vegetarian options.
It has been developed following extensive research carried out across Europe and the US by the Mr Crumb NPD team. The company is a multi award-winning supplier based in Ireland but with local operations in Birmingham and London.
In the last year, the company has won numerous taste-based awards, including Great Taste awards UK, ‘Blas na h’eireann’ (Taste of Ireland), and the FreeFrom Food awards UK.
Jason Coyle, director, Mr Crumb, said: “As someone involved in the UK hospitality sector myself for many years, I am aware of the challenges the sector is likely to face over the coming months so I know that our range of products will help alleviate some of the pressures there will be around labour, customer confidence and overall safety.
“We wanted to create a premium product and offer a delicious alternative to some of the usual ‘food to go’ items we see every day. We’re incredibly proud of the finished product.”
Notes to editors:
t: +44 (0)7960 078 935