Sourcing fresh fish local to our kitchens reduces our food mileage and gives our chefs the freedom to plan menus that are fresh, tasty and keep our customers happy. Just like our Food EQ hake, roasted cauliflower and coconut curry.
This year, our head of chef development Rik Razza celebrates his 25 year anniversary working at BaxterStorey. We caught up with Rik to talk about his career journey and what he loves most about his job.
In case you missed our Instagram Live with head of chef development Rik Razza, here’s the recipe for his fluffy buttermilk scones.
Our chef apprentices introduced ‘Food EQ’, sparking a transformation to the way we source and cook our dishes – making vegetables and grains the stars of the plate. Watch the video to hear more about our revolution.