Kitchen specialist

摘要

Chef Paul Durbin set up Loxton Foods in the late 1980s and now uses sous-vide technology to supply restaurant quality food to foodservice outlets To begin with, we don't call this a factory. We call it a kitchen. That's a point I push for marketing purposes - but it also happens to be true. I spent 10 years as a chef in Michelin-starred restaurants before I set up Loxton Foods. I don't have any outside shareholders or venture capitalists telling me what to do, and when a business is controlled by a 'foodie' it has to make a difference to the culture, doesn't it?