The 50-strong Waitrose Frozen range has been developed by chef Nigel Nugent to encourage shoppers to buy more frozen lines and is available in stores from next month. "The fish is sustainable, the chicken is British, and the pork is from UK outdoor-bred pigs," said Nugent. "All the lines can be cooked straight from frozen, so there's no messing about with defrosting times."
Slow-cook dishes, such as British ox cheek in Boddington Ale gravy and shallots, contained "forgotten cuts of meat" and would be well received, he said, because they were very tender after being cooked for up to nine hours.
The retailer is also understood to be considering revamping and expanding its in-store cafés.