“If you're building up a new business sometimes you cannot afford to pay the wages a chef is looking for, especially these days. But pubs are becoming so food-led it is essential to have a very good food offering.”

“Most Michelin-starred restaurants use sous-vide cooking now. A dish cooked sous-vide, as we chefs call it, will have more jus, a better colour, better texture and the meat will be tender. There will be more flavour, because there is no oxidation. For all slow-cooked food, it's fantastic. Boil-in-the-bag has a terrible reputation, but it's the best way to cook.”

Raymond Blanc (Radio Times '8 Ways To Spot a Great Restaurant', 24-30 October 2009)

“Having been in the hospitality industry for the past 30 years I firmly believe these products are ideally suited to complement food offerings across the industry spectrum.

From gastro to pub grub the quality and flexibility of the create great range coupled with consistency, ease of use and portion control is the perfect vehicle for cost effective catering. Used in conjunction with freshly prepared veg and other more traditionally prepared items gives you a way of offering variety without high labour and wastage costs plus the ability to produce a high volume of meals from a small kitchen. I have used these products in my own restaurant and would recommend anyone to give them a try”

Tim Schlapfer, Business Development Manager, Marstons

“We have a minute kitchen but we can cook up to 14 meals at one time and we don't have to pay anyone to cook. Customers think I've been working away in the kitchen all afternoon. Also, you can be flexible and change the menu very easily. We have already put in place our christmas menus and are taking bookings for them.”

Create Great Customer, Jane McGrath, The Morgan, Malvern