On this site you will find quotes from chefs who have trialled our TenderPork range. Their views show just how unique TenderPork is.
"Perfect for large function catering where I can't compromise on quality."
Tim Cooper
Head Chef, The Ramside Hotel and Golf Club
"Delivers a superior eat quality and excellent portion yield."
Joe Robb
Food Development Manager, Greene King
"Pork has a funny image in Michelin star restaurants, its seen as a second class product when compared with fillet steak. But tenderloin is brilliant. It can be trimmed up and down so much". Serving the TenderPork fillet with a pea sauce, Paul commented further, "I like it and I would use it".
Paul Kitching
Head Chef and Proprietor
"Juniper", Altrincham
“The TenderPork stays moist even when it's left under a heat lamp for a while, normally pork is watery and lacks flavour, but not this. Even when it is deep fried it comes out soft.”
Konrad Inghelram
Head Chef
"Osia", London