The picnics are freshly prepared onsite and are then packaged in sealed packs that are ready to take away and eat. There is a choice of vegetarian or meat-based recipes as well as a choice of desserts.
The new recipes include five-spice chicken with pak choi and noodles, BBQ chicken with fresh guacamole, and scotch egg with waldorf salad.
Shirley Edwards, director and co-founder of Edwards & Blake, said: “We pride ourselves on our innovation. We’re always looking for ways to make food convenient, as we know our clients are busy people.
“People are accustomed to having food on the go in the high street and there’s no reason we can’t offer that in a contract catering environment. But we also want it to be healthy, nutritious and delicious at the same time and we’ve achieved all of that with this exciting new range”.
Founded by Shirley Edwards and Caroline Blake, the company employs over 600 staff, with a turnover of over £15m.