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Winner of the 2015 African Excellence award for best fine food

May 11, 2016 Comments Off 1,050 Views

2015-10-22_13.38.04[1]

Imagination in a box was awarded the 2015 African Excellence award for the best fine foods
product. We are very proud of this amazing achievement in only one year after the development of our new range. Available at Spar Newton Park, Spar Summer Breeze Summer Strand and Humerail spar
Our range are the perfect answer to small guest houses looking for a variety menu to offer guests on short notice.
The meals are ready from frozen in 45min and can be served proudly to the same standard
alongside any top restaurant meal. Our fillets are marked rare giving you the same flame grilled flavour you would get
in a restaurant and topped with a selection of 5 different sauces to be able to offer your guests a variety of choices.
The meals are cost effective and perfectly  cooked every time. In just 45 min you can enjoy a medium rare steak straight from the freezer.
Add some vegetables from our range and you have the perfect meal in less than an hour. You would not be able to prep and cook all the ingredients
from fresh in less than an hour if you tried.

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About Dean Dickinson

I am a passionate chef with high standards to food and a love for food photography. I love developing new concepts and menu ideas always looking to set new standards with a very competitive nature. I spent 7 years working in some of the best kitchens in London. My career started working in a pub kitchen at the Queens head in Marylabone st in 95 and quickly moved on to the production kitchens of Harrods where I spent 6 months learning how to prepare gourmet terrines, amazing sandwiches and my first experience of fine dinning in the Georgian restaurant. I moved on to various kitchens in London improving each time I moved and learning a variety of skills along the way. I had the opportunity to work on some of the UK landmark events including Wimbledon tennis catering for the royal box and the common wealth games in 2000. I worked my way to Executive head chef of Goldman Sachs feeding an average of 4000 staff each day. I then moved on to work for Canape's Direct as Development chef where we product up to 30 000 canapes a day for various London events. I started my own Kitchen called South African Table in London in 2001 before moving back to South Africa at the end of 2002 to start Imagination Food Design.
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