We are delighted to share that our Sous Vide Lemon and Herb Half Chicken achieved Gold status at the Supplier Innovation LIVE Event, with a number of judges giving 10 out of 10 for likelihood of stocking the product.

Our lemon and herb spiced half chicken dish was presented showcasing the different cuts, demonstrating its flexibility with the chicken wings, legs, drumsticks and breast. Produced using the traditional water bath method to achieve quality, consistency and tenderness. Cooked on the bone for extra succulence and finished on the char-grill for the ultimate flavour.

Thank you to Chef Stuart for coming up with a creative and delicious way to make the product shine on the day.