Big flavour. Minimal effort

As those who read regularly will know, our Road Test series takes the latest food and drink developments and puts them in the hands of the sector’s best chefs. We find that this fusion of food and culinary artist is the ideal way to drive innovation.

On the starting grid this issue is Kepak’s new Chicken new product development range. The company says it is specifically built around the three things that chefs value most: flavour, flexibility and operational ease.

“Our The Chilli Tortilla Chicken Thigh Bites are truly unique to the UK, offering a tortilla‑flecked crumb with bold heat and standout crunch,” explains Tom Wilde, FTG assistant brand manager, foods division for Kepak. “The Salt and Pepper Thigh Bites, meanwhile, differentiate through juicy thigh meat and a layered peppery seasoning that taps into growing demand for Asian‑inspired flavours. And our Hot and Spicy Chicken Strips deliver a quick-service restaurant [QSR]‑familiar staple with premium coating performance, strong hot‑hold and consistent results. All three cook from frozen, work across multiple menu formats and deliver big flavour with minimal effort.”

These prime products were put into the more-than-capable hands of Paul Heritage. Not only is he head of culinary – London B&I for Thomas Franks, but he also placed second in the technical round at our most recent StrEATfood Awards.

Heritage is in no doubt as to the value of opportunities such as the Road Test, saying: “As chefs, it’s important that we keep using new products and stay open to trying different ideas. The industry is always moving, and if we’re not willing to adapt and test new things, it’s easy to fall behind.

“At Thomas Franks, we are a fanatical about food and are a chef-led company, so everything we do starts with products that work in real kitchens and deliver on flavour. Road testing new products helps us stay current, keep things exciting for our teams, and continue offering food that people genuinely enjoy eating, especially in a challenging climate for hospitality.”

Helpfully, these products are absolutely ideal for chefs such as Heritage, as Wilde explains: “We chose these launches because they meet contract catering needs today: craveable chicken, menu flexibility and dependable back‑of‑house ease. With beef costs rising and chicken‑led QSR momentum building, they help operators to rebalance protein mix without compromising quality.

“Our Chilli Tortilla Chicken Thigh Bites are genuinely unique in the UK, delivering a standout tortilla crumb and bold flavour you won’t find elsewhere. The Salt and Pepper Thigh Bites differentiate through juicy thigh meat, offering superior flavour and texture. And our Hot and Spicy Chicken Strips deliver a QSR staple with Big Al’s-assured quality across bowls, boxes and grab‑and‑go.”

Heritage utilised these to come up with, funnily enough, a trio of dishes. The first was a loaded nacho bowl, using the tortilla chicken bites, topped with loaded nacho sauce and finished with sharp house pickles. “I created three dishes that felt relevant, practical and reflective of how we cook day to day,” recalls Heritage. “The first was all about comfort, texture and balance.” 

The second was inspired by a current TikTok food trend – salt-n-pepa chicken fries. “I used seasoned chicken fries, keeping the flavour punchy but controlled, and finished the dish with our house pickles and our own garlic aioli,” continues Heritage. “This was a good way to test how the product holds up in trend-led food while still fitting into a professional kitchen environment. It also allowed us to tap into what people are excited about right now without overcomplicating the process.”

The third and final creation was a Louisiana chicken strip burger, paired with a Cajun-style sauce and Monterey Jack cheese. “This was probably the most classic of the three, but it really showed how the product performs in a core menu item,” adds Heritage. “It’s the kind of dish that relies heavily on consistency, seasoning and texture, so it was a solid test of quality and reliability.”

Having had not one, not two, but three runs at Kepak’s wares, what was Heritage’s overall impression of the products? “Very positive,” he says. “They were easy to work with, consistent and performed well across different styles of dishes. This is especially important in busy kitchens where time and staffing can be tight. The products allowed us to focus on building flavour and presentation rather than having to adjust or correct along the way, which is exactly what chefs need.

“I would definitely recommend that other chefs use them. They work well across different menu styles and are particularly useful for developing chefs who are learning how to balance speed, quality and creativity.

“At Thomas Franks, we’re very passionate about developing the next generation of chefs and supporting people coming through the industry, especially with fewer opportunities and being chefs available at the moment. We also work closely with charities and community initiatives, so being able to deliver good food consistently and responsibly is something we take seriously.”

The whole Road Test appears to have been a win-win, with both caterer and supplier being extremely happy with the results. “For us, it was about putting our chicken NPD into a real chef’s hands and letting the food speak for itself,” reflects Wilde. “We wanted to see how a contract catering chef naturally used the products across different builds, showcasing their versatility, flavour impact and kitchen efficiency. The filmed format gives operators authentic, third‑party validation rather than brand‑led claims, helping them picture how these products could elevate their own menus.

“Ultimately, the Road Test provides credible content for PR and digital use, reinforces product confidence and demonstrates why our range genuinely solves challenges for modern contract caterers.”

And for Heritage, hot off the back of his StrEATfood Awards success, it provided another opportunity to test himself in a different environment. “I found the whole Road Test experience to be genuinely enjoyable and helpful,” he concludes. “It was good to step back, try something new and really think about how products perform in real-life kitchen situations. Experiences like this encourage learning, conversation and development, which are all vital for chefs and the wider industry.”

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