Chef Steve Scuffell partners with Heinz Foodservice

Vice president of the Craft Guild of Chefs Steve Scuffell has teamed up with Heinz Foodservice to develop 57 different ways to eat baked beans.

Scuffell, an executive chef at London's Crown Moran Hotel, started experimenting with the traditional snack after research revealed a fifth of Brits were now eating the baked bean in unusual ways, which he felt could be translated into profitable recipes for foodservice.

He explained that while beans were traditionally found on toast, jacket potatoes or with a full English breakfast, their versatility made them the perfect candidate for more adventurous recipes out of home.

He said: "The latest consumer research shows that 42 percent of people now use beans as additions to meat dishes such as Bolognese, 28 percent in sandwiches and 10 percent as a pizza topping, while three percent are even adding them to canapés, cakes and fibre packed shakes."

"My 57 recipes have a unique Heinz Beanz twist and have been developed paying consideration to price, nutritional content and ease of preparation, opening up a whole new opportunity for caterers to get in on the act. Recipes such as Heinz Sushi with Wasabi mayonnaise will hopefully fuel the imagination and generate welcome profit for catering operations across the UK."

Emily Frank, brand manager for Heinz Foodservice, added: "Heinz Beanz have been eaten by the nation for over 100 years and therefore, Beanz truly does mean Heinz. We are privileged that an acclaimed chef such as Stephen has taken his time to create these innovative recipes, which are designed to inspire UK caterers to look more closely at the versatility of baked beans."

Words: Maria Bracken

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