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Within six months he was sous chef and soon after was appointed head chef of the Waterside Inn at Bray. At the Inn he was free to cook the food he wanted, and during his five years there he helped the Waterside achieve two Michelin stars.\u003c\/p\u003e\n\u003cp\u003eIn 1977 Pierre opened his own restaurant, La Tante Claire, in Royal Hospital Road, Chelsea. Within six years he had been awarded the maximum three Michelin stars, making him one of only three chefs in the United Kingdom to achieve such an accolade. The number of Britain's top chefs who have trained under Pierre Koffmann is incredible: Tom Aikens, Gordon Ramsay, Marco Pierre White, Marcus Wareing, Bruno Loubet, Tom Kitchin, Jason Atherton, to name but a few.\u003c\/p\u003e\n\u003cp\u003eHis protégés have now amassed more than 20 Michelin stars between them. Pierre is the first to stress the importance of the right ingredients; subsequently Pierre is committed to his brands and recognises the importance of working closely with suppliers who can assure a crop quality that is second to none. This passionate partnership and the desire to understand the husbandry, storage, handling and cooking of crops from Field to Fork offers Chefs and ultimately the consumer, the best possible eating experience and a consistent product time after time.\u003c\/p\u003e"}

Potato Koffman's Chipping & Roasting (5Kg Bag)

Product Description
£3.50
Maximum quantity available reached.

Pierre Koffman has worked tirelessly to find the perfect Potatoes for Chipping & Roasting.  These are a favourite amongst our restaurant customers for their excellent quality, reliability & consistency.

Pierre Koffmann arrived in England in the early 1970s, taking a position at Michel and Albert Roux's Le Gavroche in London. Within six months he was sous chef and soon after was appointed head chef of the Waterside Inn at Bray. At the Inn he was free to cook the food he wanted, and during his five years there he helped the Waterside achieve two Michelin stars.

In 1977 Pierre opened his own restaurant, La Tante Claire, in Royal Hospital Road, Chelsea. Within six years he had been awarded the maximum three Michelin stars, making him one of only three chefs in the United Kingdom to achieve such an accolade. The number of Britain's top chefs who have trained under Pierre Koffmann is incredible: Tom Aikens, Gordon Ramsay, Marco Pierre White, Marcus Wareing, Bruno Loubet, Tom Kitchin, Jason Atherton, to name but a few.

His protégés have now amassed more than 20 Michelin stars between them. Pierre is the first to stress the importance of the right ingredients; subsequently Pierre is committed to his brands and recognises the importance of working closely with suppliers who can assure a crop quality that is second to none. This passionate partnership and the desire to understand the husbandry, storage, handling and cooking of crops from Field to Fork offers Chefs and ultimately the consumer, the best possible eating experience and a consistent product time after time.

SKU: POTBLUE5E
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