COOKING UP A STORM

摘要

It has been less than two years since Alex Watson first went to the Riccarton Bush Farmers Market with just 45 jars of his slow-cooked bone broth. Today his commercial kitchen in Christchurch operates 24/7, with up to ten staff - bottling around 2000 jars a week and supplying more than 70 stores nationwide. He's already an A List Foodstuffs South Island supplier and in the process of achieving the same status with Foodstuffs North Island.