Emma Blackmore, who has been taken on as food consultant, said she would add a "contemporary touch" to the menu.
"Cook has a talented development team. I'm just here to help direct their efforts. The fact the food ends up being frozen is almost incidental it may rule out certain ingredients but doesn't have any impact in terms of quality. When it comes to flavour, everyone at Cook sets the bar reassuringly high."
Cook plans to launch the world's first frozen souffle and a risotto with peas and flageolet beans in February. It is also revamping existing dishes including its award-winning coq au vin, beef bourguignon and fisherman's pie.