H2O Road Test: Give it a Whirl

Here comes a brand-new edition of the H2O Road Test, in which chef Ashley Sargent takes Whirl, the plant-based liquid butter alternative from AAK Foodservice

It’s been a while since we last instigated a product test drive, so we couldn’t wait to dust off the wheels and get back in the kitchen! Developed by our parent company H2O Publishing, the aim of this series is to spotlight offerings from some of the sector’s most innovative suppliers to talented industry chefs. Each instalment asks our chosen culinary aficionado to put a key market product through its paces, their feedback helping us piece together a concise, informative summary for operators and kitchen professionals. Why? So you don’t have to, of course! We hope fellow hospitality folk will use this helpful guide to inform and inspire, empowering staff to unleash the full potential of ingredients across their menus.

The latest chapter saw Ashley Sargent, head chef at the University of Cambridge, step up to the ovens at Road Test HQ. Time for Whirl, the plant-based liquid butter alternative from AAK Foodservice, to step up to the plate.

“Our Whirl liquid butter alternatives are available in Original, Unsalted and Garlic & Herb varieties,” says Sarah Lesser-Moor, Whirl brand manager at AAK Foodservice. “They’re great products – versatile, cost-effective and convenient, and they’re also suitable for those who follow a vegan diet. We wanted to get the word out about just how great they are, not just by telling people but by putting them to the test with a real-life chef!”

Perfect for sweet and savoury dishes, shallow frying, sautéing, grilling, glazing and in sauces, Whirl is a convenient, multi-use product that will prove an asset to any pantry. Unlike ‘real’ butter, there’s no need to melt Whirl due to its liquid form – and it can be stored at an ambient temperature thanks to its 12-month shelf life.

“There is so much competition in foodservice, so you need your menu and dishes to stand out from the crowd to attract new diners and drive repeat custom,” adds Lesser-Moor. “It’s therefore important to innovate and keep your menu fresh, to ensure your dishes are high quality and ensure you’re giving diners their best experience yet. It’s also great to come up with new dishes for customers with dietary requirements, so you’re providing tasty options for everyone who comes through your door. With Whirl, you don’t need to switch between dairy and non-dairy products – and the taste is amazing, too!”

Here's how Sargent got on:

You can read the full interview in the July/August issue of Dine Out.

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