Following on from the success of the Harrogate BBC Good Food Show in Spring, Gordon Rhodes (GR), the Bradford based company, will once again be packing its culinary suitcase to attend the BBC Good Food Show, this time at the NEC in Birmingham this November.  GR's award-winning blends, including Jolly Fine Stuffings, Gluten Free Gourmet Sauce Mixes and Wicked Hot Rubs have taken the UK market by storm. Many fine food retailers such as Waitrose, Booths and Lakeland stocking their products. In addition, many Delicatessen, Local Farm Shops and Butchers Shops across the UK are now also stocking the range.

GR, who have a strong reputation for producing quality products that have a cheeky edge, will be attending the show to launch some of their new lines and to allow customers to sample some of their products: 

“We are extremely excited to have the opportunity to exhibit at the BBC Good Food Show this November. It's a real privilege to be able to meet some of our customers and hear their reactions to the brand and the products - It really is heart-warming. The show is an amazing way to share Gordon's delicious recipes and allow customers to experience the GReat taste.”

GR also recently revealed an exciting new range of 3 Wicked Hot Rubs. Never the brand for being bland, the new versatile rubs are perfect not only for BBQ season, but also for spicing up the Christmas turkey, or for adding a kick to vegetables, meat or fish. In addition, GR also recently revealed the two newest additions to their popular range of Gluten Free Gourmet Sauce Mixes - Bish Bash Posh Sausage Cassoulet and Sticky Brisket of Beef without the Grief.

“We are continually expanding the range to cater for the needs of time-conscious cooks, something which Gordon himself always had at his heart. A staggering amount of the UK population is searching for more variety in their meals, including different cuisines and Gluten Free offerings, and the GR product range perfectly caters to this need and allows for dinner times to become somewhat of a worldly experience.”