Leading lights make up Culinary Innovation Team

Quorn Foods has strengthened its culinary team with the creation of five new roles that will sit within a new Culinary Innovation Team.

Sarah Graham has joined as culinary innovation manager, moving from Café Nero where she was responsible for the rebrand of the Café Nero Food and Beverage offer.

Stu Henshall joins as executive chef, having previously run his own food consultancy business The Alternative Kitchen, which showcased the benefits plant-based protein.

Sophie Whyman has been hired as innovation chef. Most recently she has spent time driving culinary innovation in the food-on-the-go sector at Adelie Foods.

Joining Whyman as innovation chef is Tom Bell, who joins Quorn from Marks and Spencer. Finally, Anna Hodgson arrives as innovation chef for QSR. This new role has been created specifically for QSR to demonstrate Quorn’s continuing commitment to the channel.

“This new team will be responsible for challenging the status quo in meat free and highlights Quorn’s commitment to building R&D capability, and our ongoing programme of new product development to create great tasting foods and improve choice for consumers,” says Tim Ingmire, head of research, development and quality at Quorn.

“The Culinary Innovation Team has been tasked with identifying the next big product opportunities. Everything from new trends, techniques, flavours, ingredients or recipes that will help us to drive Quorn’s ambition to make it easier for people to choose delicious and sustainable food wherever they are – whether that’s at home, on the high street or at a restaurant.”