Veteran caterer Mandy Gray founded Moredough Kitchens in 2005. Her long history in the food industry began with holiday and weekend work in cafes as a teenager.
In 1984, Mandy gained her Certificate in Catering from the then William Angliss College. After many years with leading Melbourne caterer Peter Rowland Catering, Mandy moved to London, receiving an Advanced Certificate in Catering
from the internationally renowned Leiths School of Food and Wine in 1986. She returned to her home town to take up a sales position at the dairy company Butterfields Specialty Foods.
Six years later, Mandy left to join the prominent bread and provisions maker Phillippa’s as general sales manager. In 2005, Mandy started Moredough Kitchens, beginning with a range of full-flavoured cooking stocks made
just as you would at home. The Moredough Kitchens line has expanded to include high-quality grissini and mayonnaise, which are distributed to independent food stores throughout Australia by Raw Materials.
The Moredough Kitchens range includes:
Vegetable, Chicken, Fish, Veal and Beef
Lamb, Pearl Barley & Rosemary, Ham Hock & Red Lentil, Minestrone, Potato & Leek, Minestrone, Moroccan chickpea & kale and Chicken & Quinoa
Premium Finishing Sauces
Peppercorn, Mushroom and Beef & Red Wine.
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