Butcombe Brewery in Somerset has taken over Weston-super-Mare’s Foodworks hub to craft 1,000 Christmas puddings for its pubs. The initiative, ahead of the traditional ‘Stir up Sunday’, involved chefs perfecting a range of festive dishes and training for the holiday season. The brewery’s head development chef, Jasper Prickett, led the team in preparing the Christmas pudding mixture at the commercial kitchen.
In addition to the Christmas puddings, the chefs created other seasonal delights like sticky figgy pudding, toffee apple, fig and chestnut crumble, mince pie ice cream, gilt head bream, and Ox Cheek Wellington. Butcombe Brewery regularly utilizes the state-of-the-art kitchens at The Food Works for menu development, training, and business meetings, making use of the center’s specialized equipment and spacious kitchens throughout the year.
Jasper Prickett expressed, “The Christmas pudding mixture we made in the commercial kitchen at The Food Works is currently steeping and will soon be shaped and steamed for the festive season, destined for all our pubs on Christmas Day.”
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The Food Works, situated at the Weston-super-Mare Enterprise Area, is the sole center of its kind in the south west. It offers cutting-edge facilities, including five product development kitchens, available for short-term contract hire by food and drink businesses to test, develop, and manufacture their products.
The center also provides technical support packages, with a team of food industry experts offering assistance in various food disciplines such as new product development, quality assurance, hygiene, food safety, and efficiency. This support ensures that food and drink businesses can develop products safely and efficiently.