H2O Road Test: On a Roll with Speciality Breads

The H2O Road Test is back! In our latest instalment, Gareth Atwell of Big Boys Fine Burger Co. takes Speciality Breads’ new Glazed Brioche Bun (plant-based) for a spin

It’s been a while since the last edition much-loved H2O Road Test. But you best believe we’re back! While you were feasting on Christmas cheese and making new year resolutions, we were hard at work in the Road Test studios putting another great product to the test.

This project, developed by our parent company H2O Publishing, is designed to shine a light on some of hospitality’s most innovative suppliers, tasking talented industry chefs with putting the latest launches through their paces in a professional kitchen environment. We then produce a concise, informative and no-nonsense summary based on their feedback. Why? To take a load off you, of course! You’ve got more than enough on your plate. We only hope that fellow chefs and operators use this guide to educate and inspire kitchen staff, helping them make the most of these products on menus and making their culinary creations pop.

Our latest chapter saw Gareth Atwell, chef at Kent-based hamburger restaurant Big Boys Fine Burger Co., get down to business with the new Glazed Brioche Bun (plant-based) from Speciality Breads.

“We chose to put our Glazed Brioche Bun (plant-based) through the Road Test because we wanted to showcase the versatility of the brioche,” says Charlotte Morcom, marketing manager at Speciality Breads. “An initial misconception may be that we created this product to cater to vegan customers, but this is not the case. Our plant-based brioche range was created for everyone. This way all customers, vegan or not, can experience a taste of luxury, and kitchens can save precious space as they only need to buy and store one fabulous burger bun to cater to everyone.”

Brioche remains one of the top choices within the bread carrier category, but as more consumers look towards a flexitarian lifestyle, the lines between meat-eater and vegan become increasingly blurred, Morcom explains. “With ever-growing climate concerns, there’s never been a better time for a plant-based brioche that tastes fantastic and has a lower environmental impact,” she adds. “Traditionally, brioche is an enriched dough full of butter, so replicating the sweet, buttery taste was a challenge. However, through many trials, we found the perfect butter replacement which has an environmental footprint that is three times lower than that of dairy butter.”


Road Test - Speciality Breads  Big Boys Fine Burger Co from H2O on Vimeo.

Following the Road Test filming, we caught up with Atwell to find out how things went down. 

Dine Out (DO): How did you find participating in the Road Test?

Gareth Atwell (GA): I really enjoyed it. It was great fun to play around with a new product that no one else has had the pleasure of using yet. I’m quite a shy person, so it was a bit weird having the cameras on me, but the whole of the Road Test team made me feel very comfortable. It had a very relaxed feel and there was no pressure put on me to say anything I didn’t feel comfortable with or agree with.

DO: What were your overall impressions of the Glazed Brioche Bun (plant-based)?

GA: I was really very impressed with the bun. I would be very happy to use it, not just as a plant-based diet bun, but as a bun for all our burgers. I loved the size of it, the texture, smell and even the colour. For me, it’s a great bun. It gives you exactly what you need to make a great burger.

DO: If you were to advise a restaurant chef on using this product, what would you say to them?

GA: There is nothing special or different that you need to do when using this bun. Just treat it as a normal bun. I would say if you’re unsure about this plant-based bun not matching up to a normal butter brioche bun, don’t be. Give it a go, you won’t be disappointed at all.

DO: To what extent is it necessary for restaurant chefs to keep trying new products in their kitchen?

GA: I feel it’s essential for us chefs to keep trying new things as it keeps us fresh. Using the same things every day can become quite monotonous and that’s when mistakes slip in. With new, young chefs coming into kitchens, they will want to experiment and create new things. It’s important to encourage that and not be set in your old ways.


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