Classic Cuisine is a pioneering and innovative frozen food manufacturer based in Northampton who specialise in manufacturing a range of delicious ready meals. Their latest selection of meals focuses on tasty and luxurious seafood dishes. Already producing over 7 million ready meals per year and continually increasing Classic Cuisine definitely are experts when it comes to ready meals.
Mark Dean Sales Director at Classic Cuisine explains “At Classic Cuisine we are always adapting and changing the way we present our seafood and fish dishes. Feedback from clients and trend research by our NPD team results in a range of uniquely original dishes. For example we have had some great responses from clients on our smoked salmon roulade and the smoked salmon quiche is an incredibly popular dish too. Seafood options are vital for health conscious customers and having a variety of seafood dishes to choose from that are healthy, cost effective and appetizing should be a priority for the foodservice industry. Classic Cuisine always ensures they use quality ingredients to create light and delectable meals that still have a luxurious taste.”
This year Classic Cuisine’s seafood and fish range includes a tasty and fresh crab tart with fire roasted peppers encased in a crisp polenta pastry. Another innovative seafood dish is the delicious smoked salmon roulade where smoked salmon and cream cheese is wrapped within a light and zesty spinach and lemon sponge. Last but by no means is least is the flavoursome smoked salmon and asparagus quiche where flaked smoked salmon, asparagus and spinach is combined in a creamy quiche mix and encased in a light and crumbly granary and dill pastry.
According to Kantar World panel the fish industry is worth £765 million (year ending December 2013) and according to seafish.org whitefish, such as cod, haddock and pollack, is the most popular choice in the foodservice industry, making up more than 80% of the total spend. They also state that seafood and fish is also just as popular with families with four out of five households eating fish. Both The National Restaurant Association and The US National Restaurant Association have also predicted locally sourced meat and seafood as their number one culinary trend for 2014.
The NPD department at Classic Cuisine also looked at a variety of food trends within the foodservice sector before compiling together their recent seafood dishes. New Product Development Chef Paul Hunt explains “At Classic Cuisine we continuously look at a variety of trends and we have noticed the resurgence of nostalgic dishes like quiches, roulades and terrines making reappearances on menus. Experimentation with the use of flavours within sponges and pastry is a trend that is becoming incredibly popular and something we have tapped in to already and has now become our speciality.
Paul continues “At Classic Cuisine we do pride ourselves on being flexible and with the number of products we produce we have found that there is a range of core products that customers seem to choose again and again. These products we have now named as Hero products and include some classic favourites and also a range of seafood products as well. From Beef Wellington to Fish pie and many more, our range of Hero products emphasises our strength in the frozen ready meal sector.”
When it comes to eating out, customer’s expectations are changing and there is a significant increase in demand for healthier alternatives that are just as flavoursome as other indulgent menu options. Classic Cuisine have always been aware of the need for distinctive and flavourful seafood options and their mouth watering range of award winning dishes that continue to exceed expectations.