UK retailer Waitrose has announced its plans to double the number of chefs working on food innovation at its Bracknell head office.
A team of seven chefs will work at the new facility, led by Jonathan Moore, executive chef for brand development and innovation at Waitrose.
The retailer said it will also open a new £1.5m development kitchen in the middle of 2018.
Additionally, there will also be a cookery theatre for training courses in food knowledge and development, an innovation room and a suite of five tasting rooms where the Waitrose food innovation team will be able to work together with suppliers on product development.
Food Innovation
The retailer pointed to its record in innovation, including the ‘Heston from Waitrose Hidden Orange Christmas Pudding’ from 2010, and its early introduction of products such as sushi and hummus to its stores in the 1980s.
“Innovation is in the DNA of our business and over the years we’ve pioneered everything from the first supermarket organic food through to chocolate and ginger mince pies, which are new this Christmas,” said Rupert Thomas, commercial director at Waitrose.
"This new facility is part of our commitment to being the most innovative, high quality food retailer in the supermarket sector.”
This month alone, the retailer brought two interesting twists on the humble Brussels sprout to its stores. It unveiled a Christmas wreath interwoven with the vegetable and also introduced a chocolate covered Christmas ‘Sprout’ dessert.
© 2017 European Supermarket Magazine – your source for the latest retail news. Article by Kevin Duggan. Click subscribe to sign up to ESM: The European Supermarket Magazine.
