 For over 20 years we have supplied some of the world's greatest chefs. Here's what just a few of them have to say about us at John Ross.
Paul Bates, Executive Chef, Intercontinental, Park Lane, London
Adam Gray, Executive Chef
Rhodes Twenty Four
'We source the best ingredients from producers in the British Isles and the John Ross smoked salmon that we’ve used for many years is no exception. The salmon has a depth of flavour and texture that is consistently outstanding and their high levels of customer service match their high quality product.'
http://www.adamgraychef.co.uk/
Barry Tonks, Head Chef, Bond’s Restaurant
'We work to an exceptionally high level of service and we’ve tried a lot of smoked salmon. High quality ingredients are of paramount important to us. The John Ross smoked salmon is a fabulous product, with flavour thats second to none and its consistently good. The traditional brick kilns they use give it a unique and distinctive flavour and texture. They’re a really friendly company too and the service is fantastic.'
http://www.theetoncollection.com/restaurants/bonds/recipes.aspx
|
on orders over £100
