This customer division/segment turns to you within In-store kitchens, Charcuterie, Delicatessen (counter) and Fish counter. Nordic Spice has more than 40 years’ experience in-house of sales to in-store kitchens and delicatessen and is today our largest market. Today Nordic Spice has over 1000 clients who continuously buy from us within the division/segment Shop and the market is processed by our three shop salesmen.
Nordic Spice has a large and wide selection (more than 35 kinds) of marinades and barbecue sauces/glaze. What is new is that we also offer marinades and barbecue sauces in smaller packages, a practical 2-litre can that is more suitable for restaurant kitchens (Foodservice). In our selection there are also high quality liquid meat extract (glace) and stocks from Essential Cuisine.
Nordic Spice has a wide selection, for instance a spice blend is a mix of different spices and herbs. For example, Barbecue spice consists of different types of spices and herbs and salt. Blends of different spices can be made in all eternity and exist in a sea of selections, every country have their own specialties.
Create art in your kitchen
Chef André Wessman is the extra spice for Nordic Spice
The spice company Nordic Spice enters cooperation with the chef André Wessman. The famous chef will provide gastronomic consultation and will also be there to bring out new flavours.
André Wessman has a substantial background within the profession with some of the best restaurants on his CV.
He has among other things run his own restaurant in London, been head-chef at Operakällaren and worked in restaurants such as Fredsgatan and Gässlingen.
André Wessman has also been with and founded the cooking sites Culiap.com and has been seen as a chef on Swedish Channel 4 (TV4).
It feels inspiring to work with Nordic Spice.
They have a unique feeling at the company where they strife for development and innovation in a business where others take safe choices.
My role will be to add knowledge about the restaurant business and find new flavourings that are current right now, tells André Wessman.