To celebrate the new Kerrymaid Smooth Finish campaign, Kerrymaid is giving away £1,000 of Nisbets vouchers to one lucky winner, with 10 runners-up each receiving a box of Kerrymaid products including Creams, Custard and Culinary Sauces, and £250 of Nisbets vouchers (terms and conditions apply).

Have you got a top kitchen/culinary tip...

Do you have a real crowd pleaser recipe...

Tell us what makes your kitchen service run smooth?

Submit your entry here for your chance to win. You can also enter by tagging @kerrymaiddairy on Instagram with your images, videos and recipes.

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Kerrymaid – the foodservice favourite

Kerrymaid understands that, in the heat of a busy kitchen, it’s crucial that your ingredients don’t let you down.

The Kerrymaid range of dairy-based products are designed to withstand the pressures of professional kitchens. Each product promises consistent results, regardless of the dish, ensuring each and every service and dish, has a smooth finish.

With over 30 years of expertise, Kerrymaid really knows and loves dairy! It has put its great love for dairy to good use by creating a wide range of great-tasting products specifically for the foodservice channel. The range of luxurious dairy-based products are finely tuned so all you have to think about is getting creative with dishes for your customers, and with Kerrymaid you can be confident they will love them every time.

Kerrymaid understands that dairy isn’t always a straightforward ingredient to use in the kitchen so has developed the Kerrymaid products with unique Kerry technologies to ensure that chefs enjoy working with them just as much as customers enjoy devouring them!

Using the Kerrymaid range in your kitchen will offer consistent, high-quality food that customers will love.

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Two fantastic recipes that Kerrymaid suggests for the hospitality sector are:

Smashed Bacon Cheesy Burger

Multiple crispy-edged patties adorned with streaky bacon and onions ensure there’s plenty of texture to contrast. Quick to prepare, it offers a contemporary slant on the classic cheeseburger and packs an extra punch when topped with spicy cheese sauce.

• 2kg 10% fat fine beef mince
• Salt, to taste
• Black pepper, to taste
• 20 rashers streaky bacon
• 1kg white onion, sliced
• 1 Sleeve Kerrymaid Original Slices
• 10 burger buns, sliced
• 100g mayonnaise
• 100g pickles, sliced
• Kerrymaid Double
• Goghujang paste

1. Season the mince with salt and pepper and make 20 balls.
2. Oil a large pan, solid top or other flat cooking surface, place the mince balls on and press flat. Season.
3. Add bacon and onions to solid top.
4. Flip the patties and smash flat again. Season.
5. Place a slice on each patty and cover with a cloche.
6. Toast buns on the solid top where the bacon was cooking.
7. Add mayonnaise to the buns, then add 2 patties, bacon and onions to each bun.
8. Add sliced pickles and the bun tops.

Optional spicy cheese sauce

1. Heat 200ml Kerrymaid Double in a pan and add 16g gochujang paste.
2. Add 8 Kerrymaid Original Slices and mix well until melted.
3. Adjust consistency with more Kerrymaid Double as required.
4. Serve on the side or pour over burger and sprinkle with crispy onions.

Baked New York Cheesecake

Nothing beats the rich and creamy taste of a baked American-style cheesecake and you can recreate it with surprisingly little fuss. This is a versatile recipe that can be adjusted by mixing up the biscuits in the base or by adding chocolate, fruit or some spices.

For the crust

• 140g Digestive biscuits, crushed
• 90g Kerrymaid Buttery, melted

For the filling

• 950g soft cheese
• 250g golden caster sugar
• 3tbs plain flour
• 1 pinch of salt
• 1½tsp vanilla extract
• 2 lemons, zested and juiced
• 3 eggs
• 1 egg yolk
• 150g Kerrymaid Double

1. Grease and line a springform cheesecake tin. Mix the crushed biscuits and melted Kerrymaid Buttery and press into the base of the tin to form an even layer.
2. Preheat oven to 200°C. Beat soft cheese until creamy, then with the mixer on low, gradually add the sugar, flour and salt. Scrape down as required.
3. Add vanilla extract, lemon juice, lemon zest and continue to mix. Add eggs and yolk one at a time, scraping down as required. Add Kerrymaid Double and mix until smooth.
4. Pour filling into the tin and bake for 10 minutes, then reduce oven temperature to 110°C and bake for a further 45 minutes or until it has a ‘just set’ wobble. Turn off the oven, open the door and allow to cool for 2 hours.
5. Once the mix is in the tin, try dropping in fresh raspberries or blueberries. The moisture in the fruit could increase the cook time, so bear that in mind.