En Place Foods specialises in the production and supply of foodservice modern gastronomy ingredients, product development and private label supply.

Formed by top chef Paul Clarke and Peter Hannan, managing director of award winning Hannan Meats, En Place Foods is applying molecular gastronomy techniques to the production of a portfolio of highly innovative products for chefs, caterers and mixologists.

The business additionally offers a full product development and production service for own label speciality retail or foodservice, and supplies a growing range of wholesale ingredients for foodservice distributors and artisan producers.