Chef's Fresh Tips

Customers expect to see multiple healthier options on menus, particularly at two key times of year. Lots of consumers kick off the new year with Veganuary, plus combatting Christmas indulgence is key, making January a healthier month. The Spring/Summer season – when consumers are getting

Fresh tips

Make your menu sing while reducing waste and saving on time and labour with these top tips.

Ben Arnold is one of our in-house development chefs. He’s worked as a chef for 15 years – and his experience and industry knowledge is exceptional, making him a fantastic resource for you, our customers.

Ben opened, operated and was an equity partner in Home Restaurant in Belfast which has a Michelin Bib Gourmand rating, and has an impressive list of culinary coladades including – but not limited to – 14 Gold/Best in class & silver medals from Craft Guild Chefs Culinary Salons; an esteemed Young Irish Chef of the year award; and becoming a finalist in the Great British Menu.

summer-ready and enjoying lighter meals with finer weather is typically the second period.

To make healthier dishes uber appealing to consumers, maximise flavour as much as possible. Try marinades, fermenting, pickling, salsas, bright and pungent herb-filled dressings, and fragrance and aromatics coming from spices.

Asian-inspired dishes are loaded with flavour and work especially well, while simple swaps like replacing mayonnaisesauces with nut butters, low-fat yoghurts, or puréed avocado, elevates taste while making a beneficial health difference. Dried fruits are an excellent replacement for refined sugars, adding texture and depth of flavour, while nutritional yeast adds an extra kick in vegan food replicating that cheese flavour. These swaps may increase the cost of dish production, but don’t be afraid to increase the cost of healthier menu items – consumers expect it.

Ben’s go-to fresh produce by season

Spring Autumn

Rhubarb and purple sprouting broccoli.

Summer

Pears, blackberries, pumpkin, squash, and beetroot.

Winter

Raspberries, strawberries, broad beans, peas, and new potatoes.

Winter Quince, blood oranges, root vegetables, parsnips, carrots, and celeriac.