Why chefs choose Millac Gold for modern menus

In today’s foodservice kitchens, versatility is no longer a bonus – it is essential. Operators need to streamline menus, reduce complexity and protect margins, while still delivering the taste, texture and quality customers expect.

That balance is where Millac Gold comes into its own. Made with Irish dairy cream, buttermilk and vegetable oil, this professional cream alternative is designed to give chefs greater stability, control and consistency across a wide range of menu applications – from sauces and desserts to drinks, dips and whipped toppings.

Made by Tastemakers, for Tastemakers

The Millac Gold ‘Meet the Tastemakers’ campaign brings that versatility to life through three chefs, each with a distinct culinary style but the same expectation: high-quality, reliable ingredients that reduce complexity and support a smooth service.

From French regional cooking to American-inspired comfort food and innovative street food concepts, the collaboration shows how Millac Gold can support creativity without adding pressure to busy kitchens.

For chef and restaurateur Robin Gill, quality ingredients are the starting point. Drawing on more than 10 years’ experience in Michelin-starred restaurants, he believes that “starting with something mediocre will always result in a mediocre dish”. Across his restaurant portfolio, Robin uses Millac Gold to bring rich, creamy texture and structural consistency to classic dishes.

For James Sharp, chef and co-founder of Hash Hut, the value lies in maintaining quality and practicality. He uses Millac Gold to add richness, depth and flavour to menu favourites, helping indulgent dishes remain consistent throughout service.

For Elliot Hashtroudi of Camille, Millac Gold Double brings a smooth texture and glossy finish to comforting desserts such as rice pudding, while helping to maintain presentation and structure during service.

One Product, Multiple Applications

Across the three kitchens, Millac Gold demonstrates its adaptability across cuisines, service styles and daypart — from desserts and sauces to dips, drinks and whipped toppings.

At Darby’s, Robin uses Millac Gold in seasonal desserts including an elderflower custard tart with strawberries. Its rich, creamy custard base complements the artisan pastry and seasonal flavours to create a dish Robin describes as “rich, indulgent and deeply nostalgic”.

At Hash Hut, James uses Millac Gold in dishes such as Mac ’N’ Cheese, where creaminess is essential to creating an indulgent, consistent sauce. In his words, it “adds that level of richness” while helping the dish deliver the same flavour and texture time after time.

For Elliot, the product’s versatility is particularly valuable in desserts. Millac Gold Double helps create a smoother rice pudding than with regular cream, while its stability supports whipped toppings that hold their structure, reducing the need for remakes and helping the kitchen maintain speed and presentation during service.

Built for Professional Kitchens

Millac Gold is designed for the realities of professional kitchens. Its heat and acid stability help chefs deliver reliable results across demanding applications, from fruit-based desserts and curries to iced drinks, while supporting efforts to minimise wastage and protect margins.

For desserts, Millac Gold Double whips up to three times its volume and maintains its structure, allowing chefs to prepare it ahead of service with confidence. That combination of performance and versatility gives operators one dependable product that can work across multiple parts of the menu.

For Lakeland Dairies, supporting professional kitchens means creating products that work as hard as chefs do. Millac Gold is more than a cream alternative: it is a purpose-built foodservice solution that helps operators deliver quality, consistency and efficiency in every serve.

As James puts it, it is “one of those products that just covers everything”.

To discover more from Millac Gold’s expert tastemakers, follow @MillacUK on Instagram, alongside @j_sharp_chef, @robin.gill.food and @elliothashtroudi.