Development

In our state-of-the-art Product Development Centre head chef Phil Rimmer and his team of Development Technologists work on evolving current apetito recipes and concoct mouth-watering new meals for our extensive range.

In a bid for continuous improvement we are always looking into ways to better our dishes, be that flavouring, accompaniments or recently lowering salt content, experimenting with herbs and seasonings to attain the same taste and perfect our comprehensive diet coding providing meals both nutritious and delicious.

An artist in his own right, Phil turns to various mediums for inspiration for our range. “I read a lot about food, mainly the more traditionalist chefs who are less concerned with how food looks on the plate and more about the important things like texture and tastes and eating out is also a great way to discover new combinations.

“I always look to seasonal produce for inspiration as I am a keen gardener at home and love to use the sorts of ingredients I have on my allotment. But many flavours are making a comeback, for example we’ve revisited classic recipes from the 1970s and 1980s that have become really popular again. Chicken Chasseur is beautiful with its unmistakable wine and tarragon flavour and Beef Diane, tasty sliced beef with a distinctive cream and mushroom sauce, tangy with Dijon mustard and brandy.”

The team work closely with apetito’s consultant nutritionist to ensure our products cater for a wide range of dietary requirements, as well as taking into account the customer feedback we thrive on, modifying recipes accordingly or in some cases leaving them just as they are!