In this exclusive video, they told FoodManufacture.co.uk that “good products come from a good place”, and that the kitchens – in Preston and Nottingham – were potential hotbeds of creativity.
The kitchens would soon also have audio-visual capabilities, allowing both themselves and customers the opportunity to record demonstrations.
“We are going to be able to cut video footage, and then edit it on site or send it away,” said Bingham.
“People can come and use the kitchens for themselves, or we are happy to do that work for them.”
Contract food innovators
Bingham and Jones are contract food innovators who work with businesses of all sizes on NPD and product reformulation.
Trained chefs with a long history of successful restaurants and hotels behind them, both worked for food manufacturers before setting up together in 2014.
They recently bolstered the business by hiring Aaron Givon, another chef with a wealth of culinary experience.
Givon believed the new kitchens provided a “stimulating” environment. “When you’re working with so many different companies and customers, you need to be fluid in thought and process,” he said.
‘Beautiful working environment’
“Working between two different sites with multiple customers in a beautiful working environment really helps with the flow of creativity.”
Find out why Bingham and Jones were told their business would never work, in an exclusive interview in the October edition of Food Manufacture magazine. Click here to order your copy.
Meanwhile, discover why British Nutrition Foundation director general Judy Buttriss believes following the latest food craze isn’t always the best way to provide nutritional food, in this exclusive video interview – filmed as part of Food Manufacture’s 90th Birthday celebrations.