This philosophy is shown to be all the more important given the events of last February when it emerged that horse meat had found its way into the supply chain. A little over a year on and it seems the food industry has struggled to learn any lessons. A study by consultancy group Achillies showed that 40% of food manufacturers had not fully mapped out their entire supply chain while more than 80% had made no further attempts to improve information regarding suppliers.
At Chop’d, Provenance is not a buzzword it is a mantra. During the horse meat scandal, Chop’d did not receive a single customer query regarding its suppliers, such is the confidence the Chop’d philosophy evokes. The suppliers themselves also benefit from their good practises. The majority of whom have been with Chop’d since Day 1, becoming an important part of the Chop’d success story.
Chop’d has been rewarded for staying true to its philosophy and MD Eddie Holmes is under no illusion as to the part that Provenance has played: “During the financial crisis we were under a lot of pressure to reduce costs. The obvious way to do that would have been to change suppliers and in the case of our chickens this would have equated to a significant cost saving exercise. As a business we decided this simply couldn’t be an option.
We need our customers to have absolute faith in us and when it comes to sourcing the most nutritious ingredients around, we are not prepared to compromise. Our customers have rewarded us with their loyalty and there can be no doubt that provenance is a notion that both Chop’d and our customers believe in.”
This week Chop’d announced the launch of its new spring menu with an event at the world famous H.Forman and Sons’ London Smokehouse; the salmon and chicken supplier of Chop’d since day one. Amongst the inspired new spring menu you will find:
Tofu Salad: Tofu, Red Onion, Courgette, Spring Onion, Mint, Coriander, Carrot, Basil, Cashews, Red Chilli, Noodles. “Our Tofo is made locally by Neil in Brick Lane only 250 meters from our Box Park store!” 213 calories, 0g salt, 1g saturated fat, 7g unsaturated fat, 27g of carbs & 11g of protein.
Sesame Salmon and Orange Salad: Sesame Salmon, Deli Leaf Mix, Orange, Marinated Cucumber, Sunflower Seeds, Beetroot, Mint “The salmon is cured with lime, lemon & sesame oil for 20 minnutes so it retains the firm texture but is lightly marinated” 258 calories, 2g salt, 1g saturated fat, 12g unsaturated fat, 19g of carbs & 4g of protein.
Pea, Gammon, Mint and Wild Garlic Salad: Forman’s Ham, House Leaf Mix, Green Beans, Broccoli, Wild Garlic, Feta, Peas & Mint. “Wild garlic naturally found in wood land and close to streams gives a beautiful mild garlic flavour” 350 calories, 2g salt, 10g saturated fat, 6g unsaturated fat, 14g of carbs & 32g of protein.
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Notes to Editors:
- With 9 shops across London, from St. Pancras to Canary Wharf, Londoners are never too far from Chop’d
- Chop’d new spring menu will be available in store from 1st May
- For spring menu recipe cards or furtherinformationor to arrange an interview with Eddie Holmes, please contact: Shelley Doyle at Present PR
- Visit Chop’d online (http://chopd.co.uk/
- Download (https://itunes.apple.com/
- Follow Chop’d on Twitter: https://twitter.com/
- Like Chop’d on Facebook: https://www.facebook.com/
- Chop’d is the trading name of Chop'd Limited
- Statistics taken from http://www.achilles.co.uk/