A new dedicated special meals kitchen has opened in Essex in the UK fully accredited for the creation of up to 12,000 meals a day, with products to suit all dietary requirements.
The Niche Free-From Kitchen is the brain-child of chef, restauranteur and inflight caterer Marc Warde and his business partner Adrian Morgan. Featuring 5,000sqft of free-from kitchens and 20,000sqft of external frozen and ambient storage, the facility will specialise in all fresh-cooked meals prepared daily from scratch to recipes developed to support all special dietary needs, dietetic strategies, including their own flexitarian retail brand Bare Food.
The kitchen will create products for the Libero special meals range and the Bare Food retail range as well as a Niche Eat-In consumer retail range and a NOOT healthcare range already favoured by private hospitals for their nootropic health benefits.
The kitchen and high care and low care, set ups ensure no cross contamination and any special requirements and met. Vegan and plant based production is on Mondays and Tuesdays, fish recipes the focus on Wednesdays and meat meals created Thursday and Friday. No gluten, nuts or sesame products ever enter the building and a system of ozone fogging is used daily to ensure maximum hygiene. Ozone water is used for food washing to avoid any chlorine impacting flavour.
All food is removed from the site at the end of each day, with an eco-friendly transport set up which sees fruit and veg delivered and completed meals delivered and dispatched through a single transport movement.
The company was already manufacturing its products ad-hoc in the UK at a kitchen in Thailand to supply Asia, and plans a further opening in the US in October.
