Glebe Farm Foods is pleased to announce the appointment of Arnaud Kaziewicz as Head of Culinary Projects. Arnaud will be responsible for developing closer collaboration with customers, bakeries, and food manufacturers in all aspects of food development, recipe creation and menu innovation. To complement this new position, Glebe Farm will also be installing a brand new development kitchen on-site, in order that customers, chefs and baristas can trial and test gluten free oat flakes, oat flour and oat milk, just yards from where the oats are grown. Visitors can also work alongside Arnaud in understanding how gluten free oats can be an important part of everyday menus.

Arnaud brings with him 25 years of experience, after having held similar roles at Bakkavor Group, Greencore Group and Samworth Brothers, whilst more recently being Director of Food at EAT. In addition, he has been a chef at two, Michelin star restaurants, has run his own bakery and been a finalist on Masterchef: The Professionals.

For Rebecca Rayner, Director at Glebe Farm, it is an exciting next step for the family owned company: “We are absolutely delighted to welcome Arnaud to the Glebe Farm team. I think it says everything about the progress that we have made in the last few years, that we are able to entice individuals of Arnaud’s calibre to be part of our growing operation.

Arnaud will be a key part of our innovation, testing and new concepts, whilst also working closely with our customers to help them develop menus and discover how gluten free oats can be best used. I am sure that he will be a great asset to have on board.”

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