You’ll know that one of the best ways to guarantee fantastic cooking is to make sure your culinary foundations are sturdy. Stocks, marinades and sauces, for example, are the building blocks of flavour, providing nuanced, complex bases which enhance whatever they are ultimately transformed into. That might be a dish which appears simple on the surface, like a comforting broth with dumplings, but which in reality is packed with delicate flavour. Or, it might be a glossy, rich Madeira sauce, a hearty polenta recipe or a side of perfectly braised vegetables. And while we know you might like to make as much as you can from scratch, we also know that in busy restaurant kitchens, that’s not always realistic.  

That’s where chef Tom Kerridge comes in. Holding two Michelin stars at The Hand & Flowers in Marlow and another at his gastropub The Coach, also in Marlow, he’s one of the country’s best-known chefs, a regular on TV shows and cookbook covers and a champion of the restaurant industry. He’s responsible for some incredibly impressive cooking, most of which is – it goes without saying – done from scratch. But, having joined Knorr Professional Bouillon as creative director, he’s keen to show that using stock and bouillon products doesn’t mean taking the easy route; instead, it’s a way of developing and deepening the flavour of your cooking and highlighting your excellent produce. 

‘Knorr Professional Bouillons are incredible products,’ he explains. ‘They allow chefs to create really exciting food that's delicious and rich in flavour – whilst saving time and cost. Using bouillons in kitchens isn't about cutting corners. It's about bringing the best out of the ingredients in a dish, adding an extra dimension to your food and making this food accessible and achievable for chefs of all levels. My goal as creative director for Knorr Professional Bouillons is fundamentally to inspire other chefs. To get them excited about putting their own twists on classic dishes and to help them grow and develop their skills and careers.’ 

He’s been working with Knorr Professional Bouillon on its Best in the Business campaign as a brand ambassador, highlighting the potential of the bouillons – which come in powder, paste and jelly formats – and sharing his own tips and tricks with fellow chefs on The Base, a hub for chefs. Working with Knorr, he’s created a series of recipes that both show inventive ways to use the bouillons and celebrate seasonal hero ingredients. Given there are few sauces as loved as gravy, it’s no surprise he’s putting the spotlight on the cherished Sunday roast, sharing his tips and tricks, as well as recipes for black treacle-crusted beef, the richest of gravies and beefy Yorkshire puddings (which are levelled up with the addition of powdered beef bouillon in the flour). 

Elsewhere, Tom’s also created a classic chicken Kyiv, burgers for stand-out summer menus and an arancini recipe to bolster your small plates offering. If you’re in planning mode and already casting your mind ahead to cosy autumnal dishes, there’s also a beef cheeks recipe which is deliciously rich in flavour thanks to the bouillon. They’re joining Tom’s existing collection of recipes with Knorr Professional Bouillon, including a duck cassoulet, which uses chicken jelly bouillon for added depth.  

Tapping into Tom’s and Knorr expertise can not only ease some of the strain of the kitchen rush, but can also make sure you’re delivering consistently flavoursome dishes that will keep your diners happy. To see Tom’s seasonal hero recipes, watch him in action and learn some of his tips and tricks, visit Knorr Professional’s The Base here.