The move follows the one time enfant terrible of UK fine dining becoming a shareholder in Cumbria-based food manufacturing business Farmhouse Cuisine (previously Harbourside Products) that is pivoting to focus on the hospitality sector.
Pierre White also works with The Food Heroes - the same company that is behind Pierre Koffmann’s range of products - to put his name to all manner of products including Yorkshire peas, Italian spinach, tater tots and ketchup.
His move into supplying chefs follows a number of lucrative ambassadorial roles for brands including Knorr, Stella Artois, and - more recently - plant-based ‘meat’ company Redefine Meat.
In 1995, Pierre White became the youngest chef to be awarded three Michelin stars. Four years later, he famously claimed he had returned his stars to Michelin and retired from top flight cooking.
But he continues to be a major player within the UK restaurant industry thanks to his involvement with a string of F&B brands for Black & White Hospitality including Marco Pierre White Steak House Bar & Grill, Marco’s New York Italian, Bardolino and Wheeler’s of St James’s.
There are currently around 40 franchise sites trading that bear the Pierre White name with the chef handling menu design and ‘some development’.
Alongside Farmhouse Cuisine by Marco Pierre White the Maryport-based business will also be offering the wholesale sector an ‘extensive portfolio’ of chilled and frozen meats, ready-to-eat meats and stocks, as well as the production and packing of smoked and poached salmon.
Farmhouse Cuisine by Marco Pierre White says its in-house manufacturing capabilities mean that it is also able to offer customers bespoke product development to their exact specifications ‘from obtaining the raw ingredients to delivering the finished product’.
To support the launch, Pierre White will be creating a number of recipe videos featuring selected products from the range and demonstrating the ‘many ways in which they can be used to save chefs both time and money’.
“Einstein once said that the only source of knowledge is experience, and I have that in abundance,” Pierre White says. “Creative recipes are often full of complexity, but I have always been committed to helping chefs simplify that journey, so these products have been developed from the chef’s perspective in order to save them time and to help them develop their skill set in the kitchen.”