AN NHS CHEF’S TAKE: WHY EAT CURIOUS IS THE ULTIMATE KITCHEN INGREDIENT
An NHS Chef’s Take: Why Eat Curious is the Ultimate Kitchen Ingredient
“I immediately recognised Eat Curious as a truly game-changing ingredient. The incredible versatility of Eat Curious Dehydrated Pieces and Mince supports limitless recipe ideas, making it an invaluable addition to any kitchen.”
Eat Curious products are designed to be more than just an ingredient, they’re a foundation for creativity. For Simon, our dehydrated range acts as a foundation for flavour that can be elevated in endless ways:
“I often describe it to others as being like having a can of white paint and a colour chart, allowing you to add any flavour and aroma you desire to create diverse and exciting dishes. I have even smoked the dry pieces to create a truly different breakfast ingredient.”
When it comes to preparation, Simon emphasises thoughtful hydration and flavour layering as key to achieving depth and richness.
“One of the most important things for me when I work with Eat Curious is to only reconstitute with about two-thirds of the required amount and always add 10-20% oil of choice to match the dish. I have used beer, red wine, Asian stock, mushroom stock, dried mushroom flavoured water, and added other elements like L&P or soy sauce to boost flavour.”
“I always brown off the pieces or mince before adding to veg and sauces or other ingredients. If making a stir fry, I brown in sesame oil and reserve, adding back at the end. I have also braised for hours in a ‘beef’ chilli or ‘coq’ au vin and found the ingredients incredibly stable, even remaining unchanged through reheating.”
In today’s fast-paced food industry, making sustainable choices without compromising on taste or quality is more important than ever. That’s why forward-thinking chefs are turning to innovative plant-based solutions to meet growing consumer demand for healthier, eco-friendly options.
“We use Eat Curious products in our retail offer. Having a dry ingredient that has a really great shelf life helps us to reduce our carbon footprint and produce great menu options that are low in saturated fats, plant-based and high in fibre, making our offer to our customers healthier and more sustainable.”
Simon highlights not only the practicality of using shelf-stable ingredients but also the wider benefits of embracing plant-based innovation, from improving nutritional value to supporting environmental goals.
“This is the ultimate chef’s ingredient and one that I would include in any menu at any level.”
