VISIT TO COOK IN WELLS
Members were warmly greeted by Brett who served up various treats for our delectation, starting with bubbly, non alcoholic elderflower (fewer takers for this choice!) followed by canapés of salmon and dill and goat's cheese and red onion.
Cook began in 1997 and is still a family business with nearly 70 shops. From the kitchen in Sittingbourne the development chefs produce frozen meals with no additives or preservatives which means they are as close as possible to home cooked. The core range consists of around 20 to 25 established favourites but others are introduced as seasonal or special dishes. Portions range from individual to 2, 4 or more. Though often approached by supermarkets the owners have opted to retain the high standards which are achievable with a smaller more controllable business, though they do have concessions in places like Budgens.
Chicken Alexander, chicken in a white wine cream and mushroom sauce, and a delicious vegetable and chickpea tagine was much enjoyed by our enthusiastic tasters as was the mango and passion fruit cheesecake created locally in pudding maestro Liz’s Somerset kitchen. After sampling some very special Belgian chocolate brownies we were let loose on the freezer cabinets to make difficult decisions as to what not to take home. Loaded bags showed how impressed we were by the quality of the food.
Members were warmly greeted by Brett who served up various treats for our delectation, starting with bubbly, non alcoholic elderflower (fewer takers for this choice!) followed by canapés of salmon and dill and goat's cheese and red onion.
Cook began in 1997 and is still a family business with nearly 70 shops. From the kitchen in Sittingbourne the development chefs produce frozen meals with no additives or preservatives which means they are as close as possible to home cooked. The core range consists of around 20 to 25 established favourites but others are introduced as seasonal or special dishes. Portions range from individual to 2, 4 or more. Though often approached by supermarkets the owners have opted to retain the high standards which are achievable with a smaller more controllable business, though they do have concessions in places like Budgens.
Chicken Alexander, chicken in a white wine cream and mushroom sauce, and a delicious vegetable and chickpea tagine was much enjoyed by our enthusiastic tasters as was the mango and passion fruit cheesecake created locally in pudding maestro Liz’s Somerset kitchen. After sampling some very special Belgian chocolate brownies we were let loose on the freezer cabinets to make difficult decisions as to what not to take home. Loaded bags showed how impressed we were by the quality of the food.