Quorn Foods has strengthened its culinary team with the creation of five new roles which will sit within a new Culinary Innovation Team.

The team will be responsible for identifying the next big product opportunities, including new trends, techniques, flavours, ingredients and recipes, that will help drive the company’s ambition to make it easier for consumers to choose sustainable food wherever they are.

“Quorn’s ongoing mission is to improve the impact our diets have on the planet and our health,” says Tim Ingmire, head of research, development & quality at Quorn. “Currently there’s more than 11.9 million households already buying into meat free, and that’s a great step in the right direction, but we want Quorn to be in everyone’s home. These new roles enable us to take a big step towards that goal, whilst bringing a renewed focus on culinary innovation and emerging trends as we create delicious and innovative food for our future.”

Quorn’s new recruits are:

  • Sarah Graham (Culinary Innovation Manager) – Sarah joins Quorn from Café Nero where she was responsible for the rebrand of the Café Nero Food and Beverage offer, including the delivery of Café Nero’s plant-based growth agenda. Before that, she spent 6 years working as a Product Developer at Marks and Spencer, including on the launch of the M&S Plant Kitchen range.
  • Stu Henshall (Executive Chef) – Stu has had a unique journey into the culinary world. Before applying to go on The Great British Bake Off, he was writing music for bands such as The Prodigy. His Bake-Off experience gave him the springboard to start his own food consultancy business: The Alternative Kitchen, to showcase the benefits plant-based protein. In his own words, Stu has “dedicated his life to creating food using only plants – a truly fulfilling, ongoing experience of experimentation, innovation and discovery.”
  • Sophie Whyman (Innovation Chef) – After graduating from Leeds University, Sophie accumulated vast experience working in acclaimed restaurants across the world. Most recently Sophie spent time driving culinary innovation in the food-on-the-go sector at Adelie Foods where key achievements included the launch of the iconic vegan all day bake panini into Costa Coffee and developing a range of vegan sandwiches for the Boots food-to-go range.
  • Tom Bell (Innovation Chef) – Tom joins Quorn from Marks and Spencer where he worked in its world-class culinary innovation team. Prior to this, Tom worked as a chef in the Michelin Star restaurant, Simpsons in Birmingham, and has also worked in restaurants around the world.
  • Anna Hodgson (Innovation Chef QSR) – Anna already has a deep understanding of Quorn, having supported the NPD team for the last nine months with the development of QSR products. This new role has been created specifically for QSR to demonstrate Quorn’s continuing commitment to the channel.