Gressingham signs up Michelin chef

21 March, 2011

Specialist poultry producer Gressingham Foods are teaming up with Michelin-starred chef Galton Blackiston to encourage more people to cook and eat duck.

A spokesman for Gressingham told the Meat Trades Journal that although people were becoming more receptive to duck as a tasty home-cooked dish, they were still a little scared of how to cook it. 

Blackiston, who owns Morston Hall said: “I’m very excited about working with Gressingham Foods – duck is such a fantastic product but people often lack the confidence to cook it. My aim is to get people eating duck all year by coming up with mouth-watering recipes and showing how versatile, tasty and affordable duck can be.”

William Buchanan, commercial director of Gressingham Foods, added: “We are delighted to be working with Galton who is well-known for his nutritious, delicious and seasonal food. Having a high-profile and respected chef on board will undoubtedly be beneficial to our customers.”

Blackiston will develop recipes for Gressingham Duck and promote the range at selected food festivals. The campaign will also feature on-pack promotion and cooking tips on Gressingham’s website.





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