BUDDING chefs can now cook with the ingredients used by a popular town restaurateur who has decades of culinary experience.
Hartlepool entrepreneur Krimo Bouabda has launched his own range of sauces for people to try in re-creating dishes from his restaurant in their own kitchens.
The well-known town personality launched the collection after diners at his Hartlepool Marina-based restaurant Krimo’s asked if they could buy some of his products to take home.
It has helped to boost business in the tough economic climate.
Algerian-born Krimo opened his first restaurant in Hartlepool in 1985, and later went on to open the Portofino’s and Casa del Mar eateries, also on the marina.
He said: “We toyed with the idea for a long time, weighing up the pros and cons.
“Finally, at the end of last year, after consulting our local environmental health officer and getting a few items tested, Colin Berry, Krimo’s head chef, and I decided to take the plunge.
“It’s just an extra thing we are trying to do to stimulate the business.”
In November, Krimo’s Food Range, a selection of the restaurant’s most popular products, was launched.
Included in the range is chicken liver pate, based on the same recipe Krimo has used for the past 28 years, red onion marmalade, harissa sauce, a fiery past of chilli and spices, Moroccan olives, which is green olives marinated in spices, lemon and chilli flakes, Algerian spice mix, a unique blend of North African spices to use in tagines and paesano sauce, the sauce that is unique to Krimo’s, invented in 1985.
Krimo said: “The response has been tremendous, especially just before Christmas with many customers buying jars to use as stocking fillers.
“I am really thrilled that we have discovered another source of income in these very trying times.
“Although it is a tiny proportion of our sales, it is a great feeling to have our jars gracing kitchen cupboards alongside famous brands.
“We are experimenting with other products and hope to introduce a few more items to our range.”