In our view, there is a direct line from the grower in the fields to the diners in the restaurant. We buy at the source and regard our suppliers as our partners. We believe in shared supply chain responsibility.Read more >
This is where gastronomy and our R&D meet.
We and our team of product developers and culinary advisors are committed to finding the chilled solutions of tomorrow!
We are inspired by culinary professionals working in gourmet kitchens and we love to share this inspiration with you.
Here are a few ideas from fellow chefs to use in your kitchen.
Last Friday saw a party at our new, unfinished premises in Werkendam. The weatherproof stage of the build is now finished, and we celebrated this milestone with the builder, Aan de Stegge. Bresc’s staff were given a tour of all the rooms in the new premises. In fact, the construction is progressing rapidly, and the delivery is scheduled for the end of this year.Read more >
This month, Arno Dominicus joined us as our new Operations Manager, so he is now in charge of the production, logistics scheduling and technical departments. Arno originally hails from Zeeland but currently lives in Aalsmeer.Read more >
If you claim to be the chilled garlic and herb specialist of European gastronomy, it’s not enough to ensure that the flavours are top notch and consistent – you must always be able to guarantee top quality. As we have our own QESH, we can continuously check and control the processes in the chain. For the same reason, we not only set high standards for our own in-house quality processes, we also impose the very same standards on the suppliers of our raw ingredients.Read more >