Head chef Neil Thornley hosts carvery masterclass to kick-start launch of KNORR gravy

Thornley demonstrated how the new KNORR gravy and demi glace sauce mixes are a quick and efficient way to create tasty meals. The aim of the session was also to demonstrate ways for operators to increase customer satisfaction. Using simple butchery techniques, Thornley demonstrated how operators could extract additional yield from their joints of meat. Thornley also created a selection of roast dishes using leftover cuts of meat to show how chefs can easily offer their customers more variety whilst significantly reducing waste at the same time.