KETTLE® Chips is bringing a cosy gourmet twist to the festive season with their newest flavour launch, Beef Bourguignon & Winter Herbs – a brand-new way to enjoy KETTLE®’s hand-cooked Krunch, which snack-lovers know and love.
Designed to transport consumers to the rustic warmth of a holiday getaway in a French mountain chalet, the 2026 festive limited-edition flavour offers consumers an indulgent, gourmet snacking experience. Developed in collaboration with KETTLE® chef, best-selling author, and TV presenter Rachel Khoo, the recipe marries the rich, savoury depth of slow-cooked Aberdeen Angus and Ribeye beef, earthy mushroom, tomato, and red wine with a delicate blend of winter herbs including thyme, rosemary, bay leaf, and parsley.
Available in stores nationwide from the end of September 2026, the new flavour is fully HFSS-compliant and made with natural flavourings, with the festive must-have-bag designed to stand out on shelves and maximise impulse purchases throughout the party season. Whether it’s a big holiday celebration or a small cosy get-together, it’s the perfect companion for elevated seasonal snacking and hosting.
Commenting on the new festive creation, KETTLE® Chef Rachel Khoo says: “Paris is where my love of French cooking really began, and it taught me that some of the most memorable food comes from simple, real ingredients, cooked with care and shared with the people you love. Beef Bourguignon has always been one of those wonderfully comforting dishes for me, so I loved the idea of taking those rich, classic flavours and giving them a festive, alpine twist with KETTLE® Chips. It’s a little taste of French winter magic in every Krunch!”
The launch highlights KETTLE®’s ongoing commitment to bringing people together through gourmet snacking, real flavour, and nothing artificial.
The new-to-market 130g sharing bag (RRP £2.65, promo £1.65) will be available in Sainsbury’s and Ocado from 23rd September, Morrisons from 1st October, and Co-op from 11th November, remaining on shelves until the end of December 2026.
Dining and Cooking