H2O Road Test: Bun appétit!

We’re back in the Road Test kitchen, with Wadworth Brewery’s Andrew Scott putting Schär’s Gluten-Free Brioche Burger Bun through its paces

Here we are with a brand-new chapter of the H2O Road Test series. Developed by Dine Out’s parent company H2O Publishing, the project shines a light on the suppliers that help hospitality tick, placing their products straight into the hands of savvy chefs with the knack to unleash their full potential.

In every instalment, we ask our chosen kitchen pro to put a particular foodie item to the test, using their feedback to piece together a concise yet informative summary from someone who really knows their stuff. When it comes to trialling new products, we thought we’d do the heavy lifting so you can focus on creating consistently outstanding recipes, hopefully emboldened, elevated and inspired by this informative guide.

The most recent episode saw Andrew Scott, executive development chef at Wadworth, get to grips with the Gluten-Free Brioche Burger Bun from Schär – a vegan product baked without any of the top 14 major allergens.

“It’s a perfect fit for chefs like Andrew within the hospitality sector,” says Callum Smith, brand manager at Schär. “It’s versatile across the full menu, whether it’s breakfast, lunch or evening offerings, which Andrew demonstrated brilliantly in the Road Test.”

As the demand for high-quality gluten-free options grows year on year, consumers are increasingly vocal about wanting products that don’t compromise on taste, texture or softness – and rightly so.

“That’s exactly why our Schär Brioche Bun stands out,” adds Smith. “Our slider format won Gold in the 2025 Free-From Food Awards in the foodservice category, a clear reflection of its great taste and texture. It’s a product that coeliacs love.”

The three-pack slider buns can be used on small plates, as part of sharing boards or on children’s menus.

“I’d say this bun is a no-brainer if you’re looking to offer an inclusive, high-quality, gluten-free burger without compromising your kitchen operations,” chimes Smith. “Whether it’s breakfast items, garlic breads, loaded chillis, sweet brioche puddings or French toast, the options are endless with this item. Don’t hold back on your creativity – this product can cover a wide range of needs while still delivering great flavour and satisfaction from your customers.”

Dine Out (DO): How did you prepare for the Road Test?
Andrew Scott (AS): I know Schär’s products quite well from different buyer events I’ve attended. Everything I’ve tried from them has been a next-level gluten-free product, with good textures and flavours and the potential to feature on my menus. I looked at what this brioche bun would be good for throughout my menus and came up with some recipes that show it off to its full potential.

DO: How did you find participating in the Road Test?
AS: I love participating in the Road Tests. You get your hands on brand-new ingredients, sometimes before they’ve even launched, and it’s really interesting to work with the behind-the-scenes team capturing the product to showcase to all the readers.

DO: What were your overall impressions of the product, and how did you make the most of it in your recipe?
AS: My first thoughts were how light it was, as usually gluten-free products can be heavy. I cut into it and the bread had a lovely texture with some nice aeration. Once toasted on the cut side, it serves as the perfect carrier to a breakfast/brunch dish, a lunchtime sandwich or a dirty burger. It’s slightly sweet, as you’d expect brioche to be, with a great mouthfeel when eaten.

DO: If you were to advise a restaurant chef on using this product, what would you say?
AS: This product comes frozen and individually packed, so you can be really careful on stock rotation and just getting enough out for a day at a time. It’s perfect for multiple menu items and is a great all-round bun. I’d even go as far as to say that if you served this to all guests, they wouldn’t know the difference! The big bonus is it’s allergen-free too, which helps a lot when planning menus.

DO: To what extent is it necessary for restaurant chefs to keep trying new products in the kitchen?
AS: This is one of my main priorities as head of food for Wadworth Brewery. We always want our dishes and menus to evolve, understand current trends and use the best British seasonal ingredients available to us. The end goal is to give our customers a great experience, that’s why it’s important. If you don’t get out there and try new things, your menus will stagnate and your customers will get bored.

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