Our Product Range
Since 2019, we’ve grown from a small, passionate team into one of the UK’s most respected names in premium prepared foods, and we’ve done it by staying true to our roots: quality, consistency and care.
Led by legendary chef Pierre Koffmann, our Food Heroes family brings together decades of culinary expertise to create exceptional fresh and frozen products that chefs across the globe trust every day. With a growing portfolio of brands – including Koffmann’s, Marco Pierre White Retro, From The Farm, and The Food Heroes Presents.
Our mission has always been simple: to give chefs the best ingredients to elevate their menus.
We are proud to have the support and creativity of Marco Pierre White, whose Retro range continues to bring exciting new options to the market, with more innovations on the way in 2026.
As we look ahead, we’re excited to bring even more to the table. From our Traditional Chip Shop Chips, frozen From The Farm range, and retail launches. The future is full of flavour. You’ll find us on the road, serving great food from our branded mobile food units at events and venues nationwide.
To all the chefs, partners, and food lovers who’ve been part of our journey…
Thank you. We can’t wait to show what’s next.
The Food Heroes Family
Pierre Koffmann arrived in England in the early 1970’s, taking a position at Michel and Albert Roux’s Le Gavroche in London. Within six months, he was sous chef and soon after was appointed head chef of the Waterside Inn at Bray. At the Inn, he was free to cook the food he wanted, and during his five years there, he helped the Waterside achieve two Michelin stars.
In 1977 Pierre opened his own restaurant, La Tante Claire in Royal Hospital Road, Chelsea. Within six years he had been awarded the maximum three Michelin stars, making him one of only three chefs in the United Kingdom to achieve such an accolade. Even though now retired, Pierre still maintains these exacting standards in all he does, and this ethos runs through all the Food Heroes Koffmann’s products.
The number of Britain’s top chefs who have trained under Pierre Koffmann is incredible.
Tom Aikens, Gordon Ramsey, Marco Pierre White, Bruno Loubet, Tom Kitchin, Jason Atherton, to name but a few. His protégés have now amassed more than 20 Michelin stars between them.
Pierre is the first to stress the importance of the right ingredients. Subsequently, Pierre is committed to his brand and recognises the importance of working closely with suppliers who can assure a crop quality that is second to none. This passionate partnership and the desire to understand the husbandry, storage, handling and cooking.
From ‘Field to Fork’ offers chefs and ultimately the consumer, the best possible eating experience and a consistent product time after time.
Pierre Koffmann arrived in England in the early 1970’s, taking a position at Michel and Albert Roux’s Le Gavroche in London. Within six months, he was sous chef and soon after was appointed head chef of the Waterside Inn at Bray. At the Inn, he was free to cook the food he wanted, and during his five years there, he helped the Waterside achieve two Michelin stars.
In 1977 Pierre opened his own restaurant, La Tante Claire in Royal Hospital Road, Chelsea. Within six years he had been awarded the maximum three Michelin stars, making him one of only three chefs in the United Kingdom to achieve such an accolade. Even though now retired, Pierre still maintains these exacting standards in all he does, and this ethos runs through all the Food Heroes Koffmann’s products.
The number of Britain’s top chefs who have trained under Pierre Koffmann is incredible.
Tom Aikens, Gordon Ramsey, Marco Pierre White, Bruno Loubet, Tom Kitchin, Jason Atherton, to name but a few. His protégés have now amassed more than 20 Michelin stars between them.
Pierre is the first to stress the importance of the right ingredients. Subsequently, Pierre is committed to his brand and recognises the importance of working closely with suppliers who can assure a crop quality that is second to none. This passionate partnership and the desire to understand the husbandry, storage, handling and cooking.
From ‘Field to Fork’ offers chefs and ultimately the consumer, the best possible eating experience and a consistent product time after time.
Marco Pierre White is a British chef, restaurateur, and television personality. Marco has been dubbed the first celebrity chef and the enfant terrible of the UK restaurant scene.
After leaving Allerton High School in Leeds without any qualifications, he decided to train as a chef and began his training in the kitchen at the Hotel St George in Harrogate, North Yorkshire and later at the Box Tree in Ilkley, West Yorkshire.
Arriving in London as a 16-year-old with “£7.36, a box of books and a bag of clothes”, he began his classical training as a commis under Albert Roux and Michel Roux at Le Gavroche, a period that led Albert to describe him as “little bunny”. It was during this period that Marco was also mentored by Pierre Koffmann.
At 24, he became Head Chef and joint owner of Harveys with a kitchen staff that included the young Gordon Ramsey. At 33, he became the youngest chef to be awarded three Michelin stars.
During those years, Marco had a team including Gordon Ramsey, Eric Chavot (The Capital), Heston Blumenthal (The Fat Duck), Bryn Williams (Odette’s), Matt Tebbutt (The Foxhunter), Robert Reid, Thierry Busset, Jason Atherton, James Stocks and in front of house Max (Mark) Palmer, one of the few English maître d’ of a Michelin 3-star, Claude Douart, Philippe Messy (youngest sommelier to gain 3 Michelin stars) and Chris Jones.
A true pioneer of British food, Tom Kitchin thrived in some of the world’s most demanding kitchens before returning to Scotland and opening The Kitchin. In the years since, he has influenced an entire generation of young chefs, sparking a culinary resurgence in Scotland and beyond.
Tom demonstrates a culinary CV that extends from early training at the Gleneagles Hotel to experience garnered from some of the world’s most renowned chefs and restaurants, including Pierre Koffmann and the Three Michelin Star La Tante Claire restaurant in London, Three Michelin Star restaurant Guy Savoy in Paris, and Alain Ducasse’s Three Michelin Star Le Louis XV restaurant in Monte Carlo.
Tom became Scotland’s youngest Michelin Starred Chef-Proprietor, having achieved the accolade aged only 29. He has become a well-known face on television, having appeared on BBC’s Saturday Kitchen, UKTV Food’s Market Kitchen, in BBC2’s successful series, The Great British Menu and BBC2’s Remarkable Places to Eat. Tom has, on many occasions, joined some of the UK’s most renowned chefs on the MasterChef Final Chef’s Table panel as a judge.
In June 2012, Tom received an Honorary Doctorate of Arts degree from Edinburgh Napier University for his significant contribution to Scottish Food Culture.
At The Kitchin, he became Scotland’s youngest winner of a Michelin star, and became Scotland’s only restaurant to hold 5 AA Rosettes.
A true pioneer of British food, Tom Kitchin thrived in some of the world’s most demanding kitchens before returning to Scotland and opening The Kitchin. In the years since, he has influenced an entire generation of young chefs, sparking a culinary resurgence in Scotland and beyond.
Tom demonstrates a culinary CV that extends from early training at the Gleneagles Hotel to experience garnered from some of the world’s most renowned chefs and restaurants, including Pierre Koffmann and the Three Michelin Star La Tante Claire restaurant in London, Three Michelin Star restaurant Guy Savoy in Paris, and Alain Ducasse’s Three Michelin Star Le Louis XV restaurant in Monte Carlo.
Tom became Scotland’s youngest Michelin Starred Chef-Proprietor, having achieved the accolade aged only 29. He has become a well-known face on television, having appeared on BBC’s Saturday Kitchen, UKTV Food’s Market Kitchen, in BBC2’s successful series, The Great British Menu and BBC2’s Remarkable Places to Eat. Tom has, on many occasions, joined some of the UK’s most renowned chefs on the MasterChef Final Chef’s Table panel as a judge.
In June 2012, Tom received an Honorary Doctorate of Arts degree from Edinburgh Napier University for his significant contribution to Scottish Food Culture.
At The Kitchin, he became Scotland’s youngest winner of a Michelin star, and became Scotland’s only restaurant to hold 5 AA Rosettes.