It all starts with a crazy idea
At the start of 2019 Douglas Willis partnered up Chef Manuel Monzon, dedicated to cooking up exciting new products, bringing innovative dishes to the kitchen to excite customers, and supply something a little different.
Manuel has had a working relationship with Sean and the Douglas Willis team for over 10 years, being impressed with Douglas Willis’s quality of products, customer service and willingness to do whatever is required, Manuel joined the team leading the development kitchen.
With the aim to improve the meat that Douglas Willis produce and provide innovation and help to inspire new and existing clients.
Expect big movements from the commercial side of the business to break through this year!Douglas Willis
I welcome discussions with fellow chefs with any requirements or ideas they might have in connection with these developments.Manuel
During the last three months, Manuel has been investigating a number of ideas that includes but is not limited too;
- Trimming products to ‘Chef Ready Spec’
- Developing new Beef Cuts
- Utilising off-cuts and reducing waste
- Dry Ageing Beef
- Dry Ageing in multi layers of Beef Fat with infusions of flavour such as truffle
Keeping up with James
Douglas Willis are delighted to be working in partnership with Michelin starred Welsh chef, James Sommerin. The Caerleon-raised chef has remained faithful to Wales, garnering a reputation that has helped elevate the country’s gastronomic status.
Every fortnight Douglas Willis will be teaming up with James to deliver exciting new recipes and ideas of how to use Douglas Willis products. Videos will be posted on Facebook for you to follow the hints and tips and find new ways to excite your customers!