We caught up with David Charles, General Manager of Birch & Waite to find out how, after 30 years, they are still championing superior food.
We have been batch crafting quality food products in Sydney since 1980, when we commenced making paté for First Class airline lounges and David Jones. Food is our passion, and we are a proud to continually bring a new level of innovation to our fresh chilled range of products.
We are also a champion of Australian manufacturing, and employ over 100 staff at the family-owned business. This number is also set to increase over the next year as we expand.
We specialise in highly flexible small batch manufacturing processes using fresh ingredients, to supply exceptional product to QSR, airlines, the Foodservice out of home market and retail.
Our signature products use the finest ingredients, locally sourced where possible, with no added preservatives and no artificial colours or flavours.
The Birch & Waite product range covers four core pillars: mayonnaises and dressings, desserts, sauces, and accompaniments. Birch & Waite Professional Whole Egg Mayonnaise has also claimed the title of ‘No.1 Choice of Australian Chefs’, as voted by over 300 Australian chefs in the ChefsDecision 2016 awards.
Within Australia, demand for convenience, taste and nutritional value have grown significantly from both consumer and professional chefs. This has lead to an increased desire for premium batch products, and we have some very exciting plans this year to match these expectations.
We have some very big plans for this coming year, including huge expansion and investment in Australian first technology that will revolutionise our fresh chilled sauce, and make it our best year yet. I am excited to be able to share further details with you soon.
For more information, visit www.birchandwaite.com.au