Exceptional flavours from an exceptional range, new CHEF Signature Pastes give chefs the freedom they need to experiment with taste while adding their own unique ‘signature’ touch to dishes.

See the NEW and EXISTING range and be inspired!

COVID-19 has had a huge impact on the Barcats community in particular hospitality staff who have lost confidence in the industry. Hospitality venues are feeling the impact of local staff shortages more than ever, whilst job seekers are feeling more pressure. Find out how Barcat's have felt the impact the last few months, and how you can use their platform to help with staffing.

Chefs Sam Heaven from the Park Hyatt in Auckland and Jamie Jackson who works at the Crockett Restaurant and Bar in Christchurch are busy sharpening up their knives to take on the competition after being named finalists in the Nestlé Golden Chefs Hat Award.

As food delivery services continue to increase in popularity, restaurants are looking for new ways to adapt to the growing market needs. One way they are doing this is through dark kitchens, a more cost-efficient option than the traditional dine-in service, where restaurants can sell their meals exclusively to customers through delivery.

Chefs Sam Heaven from the Park Hyatt in Auckland and Jamie Jackson who works at the Crockett Restaurant and Bar in Christchurch are busy sharpening up their knives to take on the competition after being named finalists in the Nestlé Golden Chefs Hat Award.

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