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Dont scrimp on herbs in sandwiches

Top off a sandwich with an olive

Culinary innovation is something we really advocate here at Schwartz for Chef - and there is no reason not to extend this approach to every part of your restaurant's menu.

It would be easy to overlook starter options or light bites, by offering the same tried and tested soup and sandwich options.

However, in order to really impress your diners, it is best to ensure these dishes are as exciting as possible.

In an article for the Daily Telegraph, Stevie Parle - co-creator of the Moveable Kitchen and the owner and head chef of the Dock Kitchen in Notting Hill - suggested adding culinary herbs to a grilled chicken sandwich.

He specified that garlic, parsley and thyme would be good additions, but there is no reason that caterers cannot adapt this with flavour pairings of their own concoction.

You could also add condiments from our Noel's range of sundries - or even an olive - to top it off.

Related Products: Cracked Black Pepper, Garlic Granules, Parsley, Thyme

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