Gressingham partners with chef to promote duck cosumption

18-03-2011 | | |

Award-winning speciality poultry producer, Gressingham Foods and Michelin-starred chef Galton Blackiston, have joined forces to encourage more people to cook and eat duck.

Galton’s role will be to develop recipes and promote Gressingham Duck as a tasty and simple home-cooked dish. The campaign will also involve attendance and demonstration at selected food festivals, on-pack promotions and cooking tips featured on Gressingham’s website.

A family business founded in 1971, Gressingham Foods is the only company in the world licensed to produce Gressingham Duck, a unique cross-breed of wild Mallard and Pekin renowned for its superior taste and higher percentage of breast meat.

Norfolk, UK-based Galton, and owner of Morston Hall says: “I’m very excited about working with Gressingham Foods – duck is such a fantastic product but people often lack the confidence to cook it. My aim is to get people eating duck all year by coming up with mouth-watering recipes and showing how versatile, tasty and affordable duck can be.”

William Buchanan, commercial director of Gressingham Foods, adds: “We are delighted to be working with Galton who is well-known for his nutritious, delicious and seasonal food. Having a high-profile and respected chef on board will undoubtedly be beneficial to our customers by increasing duck sales and the additional on-pack promotions will boost point-of-sale attractiveness of the products.”

Source: Gressingham Foods

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