Catering for an average of 350 dinner covers a day, Andy's task is to provide his customers with a diverse menu that combines the highest quality ingredients whilst at the same time offering value for money to ensure that the restaurant remains competitive.

This is not an easy task, but Andy meets this challenge by ensuring he uses only the best local produce and combines it with suppliers and products he can trust. None more so than Tilda, which he has used throughout his career: "I have always used Tilda rice. As a chef, if you find a product that is consistent, you stick with it. When serving large numbers, I need a product that I can rely on, and Tilda does just that. It does what it says on the pack!"

Andy offers his customers a variety of rice dishes, one of the most popular being Thai Fish Cakes served with Turmeric-infused Tilda Basmati Rice and Sweet Chilli. Andy is keen to point out that his customers would notice the difference if he didn't use Tilda Easy Cook Basmati in this recipe or any other rice dishes on his menu. "Our customers expect high quality and therefore we strive to meet their expectations. If we were to use a rice other than Tilda our customers would be able to tell. You can see the individual grains when you serve Tilda and it doesn't crush or break. Tilda is consistent and as a chef, that's very important."

Andy trusts Tilda to help him ensure he delivers the highest quality dishes on a daily basis and with so many covers a day, this is no mean task. However, as Andy concludes, "I will always use Tilda. It is high quality, great value for money and most importantly, it has never let me down."

To read Andy's delicious recipes featuring Tilda Easy Cook Basmati and Tilda Easy Cook Basmati & Wild Rice, please see the panel to the right.