Behind every ingredient is a producer, a place and a story but how do we turn provenance into something customers genuinely connect with?
Through the story of one truffle – from the land and producer to kitchen and plate – we’ll show how a remarkable ingredient comes to life. Jayne Gallagher of Honey and Fox will draw on her research into provenance and storytelling to explore how that story can be carried through the menu and shared with the customer – improving customer trust, perception and engagement.
Ideal for executive chefs, GMs, sustainability leads, marketing teams, hotels.