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Our Petworth frozen food shop stocks an array of ready meals made by our chefs in our kitchens. The phenomenon of ready meals has increased over the decades but there is sometimes a stigma attached to them, unfairly so in many cases. Sue who runs our new frozen shop decided to share her thoughts on what The Hungry Guest frozen ready meal range means to her…
“My experience of frozen food as a child revolved around the adventures that my mother took in ‘time saving’ methods of feeding the family. Not a cook but self-confessed ‘assembly line’ kitchen where items were opened rather than peeled and boiled in the bag rather than steamed. Anyway I remember that a monster of a chest freezer arrived and took up residence in the garage. Sundays we went sailing and were subjected to Frozen sandwiches and half thawed out cupcakes – not good on any level!! This was my history with Frozen Foods!
So … working in a Frozen Food Shop opened my eyes and especially introduced my taste buds to the array of flavours and textures of really good quality, small batch cooking for the production of frozen meals and deserts. I cook as a hobby and have always had an interest in the thing described as food. I notice always in the media this emphasis on cost and although I realise that supermarkets cater to broad spectrum of tastes and budgets I wish the focus would become a discussion of quality, of provenance of the craft of food presentation, leaving behind the BOGOF. If we aim to buy from our local shops and farms we in turn feed our farmers our local chefs and their families too.
At the Hungry Guest Frozen I have the largest food freezer to select meals from, all made from good quality ingredients and cooked, prepared under the watchful eye of David from our Temple Bar Production kitchens just this side of Chichester. Imagine a large deep sided baking tray full of Challah (a sweet light bread similar to Brioche) Bread and Butter Pudding or an extra large saucepan bubbling away with stock for the Risotto with Gorgonzola with Red wine and Walnuts. Not a stock cube, packet or E number in site!! These are the daily experiences of a chef in The Hungry Guest’s production kitchen, cooking your supper.
As I mentioned I enjoy cooking, it is the way I mark the end of my work day and the start of my time with family or friends. However sometimes I just cannot do it all, something extra happens such as painting the spare room on top of the laundry, housework, garden duties, exercise routines, reading a book etc. etc. So to have a home cooked Spinach lasagne all ready to go at the end of a busy (or a relaxing day) what could be more perfect? Pair it with a crunchy coleslaw, a fresh green salad or tomato and basil salad with heaps of olive oil. Yummy! Then pop the plates in the dishwasher, fire lit, feet up and settle in to watch some rubbish TV!”
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