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

Top row: Sarah Graham, Stu Henshall. Bottom row: Anna Hodgson, Tom Bell and Sophie Whyman.

Quorn’s new recruits bring a wealth of experience with them:

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.

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. Bake-Off gave him the springboard to start his own food consultancy business: The Alternative Kitchen.

Sophie Whyman (Innovation Chef) – After graduating from Leeds University, Sophie accumulated vast experience working in acclaimed restaurants across the world.

Tom Bell (Innovation Chef) – Tom joins Quorn from Marks and Spencer where he worked in its world-class culinary innovation team.

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.

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