H2O Road Test: Hey Pesto!
Here we are with a brand-new product trialled in the Road Test kitchen. In this instalment, Laurence Tottingham, development chef at The Revel Collective, puts Cooks&Co’s Green Pesto and Vegan Green Pesto through their paces
Hot on the heels of our last edition, we’ve been back and at it in the Road Test kitchen, taking another top-notch ingredient for a spin.
Created by Dine Out’s parent company H2O Publishing, the series provides a space where suppliers can place new and delicious products into the hands of professional chefs, allowing them to get to grips with the item and unleash its full potential.
Every chapter sees our hand-selected participant put a specific product (or, in this instance, products) to the test, allowing us to gather their insights for a concise and informative guide on how best to put it to use. We are more than happy to do the research so that you don’t have to, giving you more time to invest in your team and guests – where it really matters.
Our most recent stint saw Laurence Tottingham, development chef at The Revel Collective (formerly Revolution Bars), play around with RH Amar’s Cooks&Co Green Pesto and Vegan Green Pesto.
“Our Italian Cooks&Co Green Pesto is ‘alla Genovese’, made with Italian basil and cashew nuts to bring a rich, authentic flavour to pasta, meat and fish dishes. Personally, I don’t think you’ll find a better one,” says Nick Ash, foodservice channel controller at RH Amar.
“Our Cooks&Co Vegan Green Pesto meets the increasing demand in the food industry for products that cater to the growing number of consumers with dietary restrictions – particularly those following a plant-based diet or who are concerned about allergens,” adds Ash. “It’s nut-free, also making it an excellent choice for those with nut allergies.”
The products have proved popular with chefs due to their multipurpose nature. Whether used as flavour enhancers, garnishes or dressings, they can help chefs simplify their roster of ingredients while maintaining menu variety.
Following the Road Test filming, we caught up with Laurence to find out what he thought.
Dine Out (DO): How did you prepare for the Road Test?
Laurence Tottingham (LT): I prepared for the Road Test by tasting the products, having a play around with them to see how they could fit into dishes that would suit The Revel Collective. Our street food-style sandwiches and lunch trade does well, so I came up with some ideas for casual options ideal for someone out shopping or people nipping out for a bite on a break.
Pesto is great comfort food, so the dishes I chose for the Road Test worked well. Mushroom and truffle is a classic combo, and we’re seeing truffle becoming more popular with things like loaded truffle fries on the rise, so it seemed like an obvious choice.
DO: How did you find participating in the Road Test?
LT: The Road Test is a great way to deep dive into specific products. The H2O team are really professional and friendly, making it a fun experience. Coming up with lots of ideas around a specific product is always good for the development process, giving me the opportunity to try new things that may be useful for our future core menus.
DO: What were your overall impressions of the product and how did you make the most of it in your recipe?
LT: The Italian basil meant the products had great flavour – it punched through the dishes I served, which is always good. The texture wasn’t as smooth as others on the market, giving it a more rustic, homemade feel. I blitzed the pesto with a hand blender to use as a glaze on a calzone, which worked nicely too. The jars do need a good shake before use as it does separate a bit when sat.
The vegan pesto tasted great and I didn’t miss the cheese. The dried porcini mushrooms were easy to use and a great way to add wild mushrooms to dishes without waste because you can hydrate what you need.
DO: If you were to advise a restaurant chef on using this product, what would you say?
LT: I would recommend using it in pasta, pizza, dips, flatbreads, burgers and sharing plates. It’s really versatile!
The flavour is strong so a little goes a long way, meaning it’s cost-effective when designing your dishes.
DO: To what extent is it necessary for restaurant chefs to keep trying new products in the kitchen?
LT: For development chefs like me, it’s really important to test new products and keep up to speed with trends. We are always looking for a USP and searching for the next best products on the market. Finding one you know will fit the brief and style of your menu is gold, and your offering will only evolve if you try out new ingredients.
It’s also important to use the products with whatever kitchen kit you have. That way, you can see how the products can be adapted in the most efficient way to help with speed of service, storage and, importantly, the impact of taste in the dish.
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