Duck delights from Cherry Valley’s Howard Rowell

Duck demonstrations

Cherry Valley company development chef Howard Rowell offered daily demonstrations in the live pavilion on how to add value to your sandwich and pizza range with duck, displaying new recipe ideas each day.

His demonstrations covered a selection of tempting pizza and sandwich options to increase your premium offering. Show visitors were shown how to create a Confit Duck Sandwich with roasted red peppers, sun dried tomato and peppery rocket, and a delicious Honey Roasted Duck Sandwich with blackberry mayonnaise, blackberries and rocket salad. Howard also demonstrated his Sticky Hoisin Glazed shredded duck pizza with spring onion water chestnuts and roasted red peppers – a popular way to introduce global flavours to your menu.

Experts were on hand to display the extensive Cherry Valley range of duck sandwich meats on the adjacent Cherry Valley stand, covering shredded or sliced Plain, Confit, Honey Roast and Peking flavours to cater for any sandwich or pizza requirement.

Howard’s Way

Howard Rowell has worked at Cherry Valley for over three years and developed countless duck dishes successfully launched to the market.He has worked extensively in the foodservice industry, being head chef at various quality establishments as well as working abroad, including in Australia. Applying his talents in the commercial retail arena, Howard worked as development chef for Northern Foods before joining Cherry Valley. An essential part of the team and Cherry Valley's continued success, what Howard does not know about duck and fine dining is not worth knowing!

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