Latest news with #TheLittleParisKitchen
Scottish Sun
20-05-2025
- Entertainment
- Scottish Sun
Iconic crisps giant announces two new ‘gourmet' flavours inspired by BBC chef's travels
The new flavours are inspired by French cooking CHIPS IN Iconic crisps giant announces two new 'gourmet' flavours inspired by BBC chef's travels Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) A FAN favourite crisp brand has launched two new "gourmet" flavours in collaboration with a celebrity chef. The two brand new crisp flavours are set to hit UK shelves this summer. Sign up for Scottish Sun newsletter Sign up 3 The flavours are inspired by celeb chef Rachel Khoo's time in France Credit: Kettle Kettle Chips has announced the launch of their two newest flavours, created with help of TV chef Rachel Khoo. New and "sophisticated" the flavours include Brie and Caramelised Onion and Honey Dijon Mustard. Inspired by French flavours the new crisps are already on sale in Waitrose and Morrisons and are set to come to other stores soon. Shoppers will see the crisps on sale in Tesco from June 14 and Sainsbury's will stock them from July 20. The new crisps will retail for £2.65 and will only be available in 130g bags. Inspired by chef Rachel Khoo's time in France the new flavours are being billed as "gourmet." Celebrity chef Rachel has appeared on BBC and Netflix cooking shows. She authored 'The Little Paris Kitchen' bestselling cookbook which launched her to fame in the culinary world. Khoo, who grew up in South London, spent time in France learning to cook after studying at university. She had once worked in PR and marketing before launching her career in cooking. Rachel has since had her own cooking show on BBC, done stints as a judge on 'The Great British Menu' and 'The Great Australian Bake Off'. Now she's working alongside Kettle Chips to bring two new flavours to UK shelves in time for summer. Why are products axed or recipes changed? ANALYSIS by chief consumer reporter James Flanders. Food and drinks makers have been known to tweak their recipes or axe items altogether. They often say that this is down to the changing tastes of customers. There are several reasons why this could be done. For example, government regulation, like the "sugar tax," forces firms to change their recipes. Some manufacturers might choose to tweak ingredients to cut costs. They may opt for a cheaper alternative, especially when costs are rising to keep prices stable. For example, Tango Cherry disappeared from shelves in 2018. It has recently returned after six years away but as a sugar-free version. Fanta removed sweetener from its sugar-free alternative earlier this year. Suntory tweaked the flavour of its flagship Lucozade Original and Orange energy drinks. While the amount of sugar in every bottle remains unchanged, the supplier swapped out the sweetener aspartame for sucralose. Khoo said: "These flavours are a love letter to my time in France where my culinary career began and I learned that great food starts with simple, high-quality ingredients. "I hope these handcooked chips bring as much joy to your taste buds as they do mine." 3 The new flavours were described as "gourmet" Credit: Kettle The new French inspired flavours are made with Kettle Chips "real-food ingredient seasonings." Kettle describes the Brie and Caramelised Onion crisps as "pure indulgence, combining the creamy, nutty notes of brie with the deep, umami-rich sweetness of slow-cooked caramelised onions." While the Honey Dijon Mustard flavour is said to "deliver the perfect balance of sweet and tangy, with the warmth of authentic Dijon mustard mellowed by rich, golden honey." The crisps are made with no artificial ingredients and are even gluten free. Khoo and Kettle Chips' newest creation are already available in some stores and set to hit more in the near future. The new crisps are perfect for a summer picnic and have been described by Kettle as "perfect for any occasion."
Buzz Feed
19-05-2025
- Entertainment
- Buzz Feed
Rachel Khoo Interview On KETTLE® Chips New Flavours
You probably know Rachel Khoo from The Little Paris Kitchen, the BBC series (and best-selling cookbook!) that launched her into the culinary spotlight. Or maybe you've seen her judging cakes on The Great British Menu and The Great Australian Bake Off. But behind the TV charm and Instagram-worthy plates is a woman who's built her career through an unwavering belief that food can be a tool for connection and change. From growing up in South London to cooking in a tiny Parisian bedsit, Rachel's path has been shaped by passion, innovation, and an unshakable love for food. We sat down with Rachel to talk about her career evolution, her new flavour collab with KETTLE® Chips, and how she's paying it forward with the KETTLE® Khoo Academy, an initiative designed to give aspiring female food entrepreneurs a real shot at success. You originally studied art and worked in PR. How did food end up taking centre stage? Rachel Khoo: I went to art college at Central Saint Martins and then worked in PR and marketing. My career was progressing, but I just felt like, "If I don't leave, I'm going to stay here for the rest of my life." I wanted to get back into food – I'd always loved it – and I looked at culinary schools in London, Vienna, and Paris. London would've been the easiest option, but with Paris, I'd get the cultural experience too. I didn't speak French, didn't know anyone. It was definitely nerve-wracking, but I thought, 'I'll just give it a go.' And you didn't speak French? How did you get by? Nope, not a word. I'd saved just enough for the school fees, but I didn't have money for living expenses, so I got a job as an au pair. That came with accommodation, 80 euros a week, a mobile phone, and a travel pass – just enough to scrape by. I also did loads of other jobs: selling perfume in department stores, teaching English… I also worked in a little culinary bookstore, and that's how I started meeting people in food publishing. That opened the door to writing two cookbooks in French. Around the same time, I started doing underground pop-ups ~restaurants clandestins~ before pop-ups were really a thing in Paris. When I was writing my third cookbook for a UK publisher, I had over 100 recipes to test. I hate food waste – that's my Austrian grandma's influence – so I started inviting people to my tiny bedsit. I could fit two people at a time for lunch. They'd donate a bit towards ingredients, and I'd test the recipes on them. It was a great way to be economical and get feedback. A lot of people know you from The Little Paris Kitchen. What was it like filming that? It was all filmed in that same tiny flat! I could only fit two guests at a time around the table. It was super DIY – just me: cooking, filming, and serving. But it was such a special time because it wasn't just about recipes, it was about creating a human connection through food. Your upbringing sounds like it had a big influence on your love for food. Definitely. My dad's from Malaysia, my mum's Austrian, and I grew up in the '80s in the UK, where the culture was more about assimilating, like, 'don't stick out'. I didn't grow up speaking Cantonese or Hokkien, but at the dinner table, everything came together. We had beef rendang, schnitzel, roast on Sundays… Monday was leftovers night, so it was like the United Nations on the table! That cultural mix really shaped how I see food – it's a way to connect, no matter where you come from. Fast forward to now: how did the collaboration with KETTLE® Chips come about? They actually approached me, which was lovely because I genuinely love their chips. I grew up in the UK with chip sandwiches, that's the culture I come from. In France or Sweden, where I've lived, the chip game isn't quite the same. So when KETTLE® said they wanted to create flavours inspired by my time in France, I was all in. There are so many delicious French flavours to choose from. Tell us how you landed on the two. The flavours – Honey Dijon Mustard and Brie & Caramelised Onion – are really personal to me. They're inspired by my time in France and all the food I fell in love with there. The Honey Dijon has that beautiful sweet-tangy balance, and the Brie & Caramelised Onion is pure comfort: creamy, nutty brie paired with that deep umami of caramelised onions. How involved were you in the development? Very involved in the fun parts – the tasting, brainstorming, the creative side! I'm not the technical expert, but KETTLE® has an incredible research & development team. We'd go back and forth to get the flavours just right. Like with the Dijon, we wanted enough heat without it turning into that mustardy punch-up-your-nose feeling! With the brie, we had a whole brie versus camembert debate, it was a real team effort. These chips really are a love letter to France and all it gave me. And you've also teamed up with KETTLE® for the KETTLE® Khoo Academy, an initiative which aims to help combat the disparity between men and women in UK kitchens. The program is now heading into its second year – can you tell us a bit more about why you decided to become a mentor? When I was starting out, I had to figure everything out on my own, there wasn't a clear path or mentorship. The KETTLE® Khoo Academy is about changing that. We created a programme that gives aspiring food entrepreneurs access to everything I wish I had: mentorship, insight from KETTLE®'s team, workshops on branding, marketing, R&D – the whole behind-the-scenes of building a food business. One of the mentees wanted to start a food truck bringing food education to rural Scotland, but she couldn't drive. So she used her bursary for driving lessons. It sounds small, but it was life-changing. That's what this is about: giving people practical tools and confidence to take the next step, no matter how big or small. BBC Who do you want to apply for the next cohort? Absolutely any woman who's passionate about food and wants to share that with the world. It's not about where you are on your journey or your age, it's about passion. Whether you have a full business plan or just an idea scribbled in a notebook, we want to hear from you. What do you hope future mentees take away from it? That you don't have to do it all alone. The Academy builds a community – mentees support each other, share experiences, and stay connected even after the programme ends. That kind of network is so powerful, especially when you're just starting out. Final question: What keeps you excited about food after all these years in the industry? People. Food brings people together: that never gets old. Whether it's sharing a meal or a packet of chips, food creates connection. And if I can help someone else find their voice through food, even better. That's the real joy.
