Chef Thom Bateman crafts three-course menu using Hellmann’s tomato ketchup
The Flintlock at Cheddleton patron proved that ketchup can be used as more than just a condiment
Thom Bateman, the chef patron of the Flintlock at Cheddleton in Staffordshire, has curated a three-course menu using Hellmann’s tomato ketchup in each dish.
The Unilever brand set Bateman the creative challenge to demonstrate that Hellmann’s ketchup can be used as both an ingredient and condiment.
The meal was part of Hellmann’s Supper Club event, which saw a number of hospitality leaders and pioneers including Bateman, chef Paul Foster, food waste champion Martyn Odell and Jacob and Harley Nelson of viral Spud Bros fame, sailing down the Thames in London on 9 October.
Bateman’s starter, tomato risotto with lovage pesto, toasted hazelnut and Spenwood, used ketchup within the tomato base.
The main, Korean-glazed salmon with charred baby leek, toasted nori and sesame potato cake and coriander dressing, incorporated ketchup into the glaze.
And the dessert of toasted red velvet cake with candied pistachio, whipped mascarpone, hibiscus granita and marigold flowers featured ketchup within the red velvet sponge.
Hellmann’s organised the event following the launch of a 4.8kg back of house format of its ketchup. The new size is designed to be easier to handle for chefs and make pouring better in a back of house application. The ketchup also does not contain allergenic ingredients, which require declaration under EU regulation 1169/2001, no artificial colours or preservatives and is 100% vegan.
In March 2025, Hellmann’s conducted blind taste testing of its ketchup versus UK foodservice’s best-selling ketchup. Consumers were asked to try each sauce with a chip and fill out a survey, before the ketchup brands were revealed. A total of 445 people took part in the UK-based taste study, with 62% preferring the taste of Hellmann’s Ketchup.
Feedback included Hellmann’s tomato ketchup tasting more like real tomatoes, less artificial and more premium. Once revealed which brand was which, respondents also discovered the Hellmann’s option contained 35% less sugar, yet still preferred its flavour.
More from The Caterer
Most Popular
Natural & Organic Food Show
Wed Sep 16, 2026
ExCel London
Artisan Food & Drink Show
Wed Sep 16, 2026ExCel London
Lunch!
Wed Sep 16, 2026ExCel London
The National Restaurant, Pub & Bar Show
Wed Sep 16, 2026ExCel London
The Caterer provides trusted hospitality news, analysis and trends for restaurants, hotels and catering professionals.
Jacobs Media is a company registered in England and Wales, company number 08713328. 3rd Floor, 52 Grosvenor Gardens, London SW1W 0AU.
© 2026 Jacobs Media
