INFUSE magazine from The Caterfood Buying Group. Summer 2024

BIG CHOICES FOR LITTLE DINERS

FUN FEASTS FOR MINI FOODIES

FIRE UP THE GRILL

SIZZLING IDEAS FOR SUMMER MENUS

BOOST YOUR BOTTOM LINE UNLOCK THE KEY TO CUSTOMER SPEND

Welcome to the vibrant Summer edition of Infuse, brought to you by The Caterfood Buying Group.

As the weather (hopefully!) heats up and diners head outdoors, we’ve turned our attention to the art of BBQ. A staple of summer cooking, whether you have an outdoor space begging for a grill, or want to bring those tantalising smokey flavours to your menu, we’ve compiled a comprehensive guide to modern grilling. Fire up the coals!

Refresh your drinks menu with all things icy this season with our round-up of the best too-cool-forschool beverages, plus check out our trio of ideas for how to up your ice cream game.

From guidance on how to cater for kids, to ideas on embracing new innovations to increase customer spend, this issue is filled with expert insight, chef tips and menu inspiration to fuel your culinary journey. Happy cooking!

Infuse Team x

Photography: Sonny Flanagan

The Hot List

Your guide to everything that’s new on the food scene…

Mastering meze

With a product range that boasts the best flavours of the Med, Odysea are experts at building the perfect meze. A range of colours, textures and flavours is key – here are the brand’s five ingredients to try:

DATTERINI

Semi-dried, sweet little tomatoes marinated with garlic and herb oil.

OLIVES

Big pitted kalamatas are considered the queen of Greek olives.

ROASTED RED PEPPERS

Slice and serve as they are, in a salad or mixed with olives.

GIGANTES BEANS

Cooked in a rich tomato sauce and delicious with warm flatbreads.

SMOKED MELITZANOSALATA

Made simply with roasted aubergines, olive oil and herbs. odysea.com

Pocket rocket

Made using rescued wonky fruit and veg that otherwise would have gone to waste (and even repurposing pulp to create biofertilizer), there’s a lot to feel good about when you gulp down one of Daily Dose’s cold pressed juices. Our favourite is the zesty Organic Hot Shot, which blasts sinuses and taste buds with ginger, agave, cayenne pepper and lemon. dailydosejuice.co.uk

Roastie revolution

When culinary legend Pierre Koffman turns his attention to the humble spud, you can expect nothing less than potato perfection. Koffmann’s entire range is overseen by the man himself and the brand’s Le Classique Roast Potatoes are guaranteed to elevate a Sunday staple into a gourmet experience. See our interview with Pierre on p50 thefoodheroes.com

Product pick

For a summer holiday treat that’s as joyful as it is tasty, let us introduce you to Doughlicious Dough Chi. Scoops of ice cream wrapped in cookie dough make up these bite-sized delights, which are gluten-free, vegan and available in an array of flavours. For more clever kids’ menu tips and ideas, see our guide on p16 doughlicious.co.uk

EAT THE SEASON

A spotlight on summer’s freshest picks

With a season stretching until September, courgettes hit their stride in the summer, offering a subtle taste that intensifies when cooked. Super versatile, they’re excellent grilled or roasted and bring a fresh flavour to salads and side dishes.

Few fruits mark the return of summer as well as strawberries. They reach their peak in July when the most flavourful are ripe for picking. Serve in a classic Eton mess or in arguably their best form: with a delicious dollop of cream.

With a season that begins with a flourish in June, fresh peas shelled straight from the pod offer a deliciously green, sweet burst that complement pasta and fish dishes no end. Or, simply serve with mint and butter for a sublime side.

A trend that continues to bloom on menus, edible flowers combine the beauty of nature with pure gastronomical delight. ways to use…

flowers

Images: Adobe Stock

2. Summer Salad

1. Floral Ice

5. Raspberry Cheesecake

4. Blueberry Donuts

4. Creamy Pea Soup

FOOD FIGHT GRAB & GO SNACKS

SNACK RATING

A hearty, trendy option for a tasty takeaway treat

Crispy breadcrumb, a sausage meat blanket and an eggy surprise – there’s a lot to love about this protein-packed bite. A snacking staple with a flavourful punch.

VThe classic pork pie is an iconic symbol of British cuisine. Offering a robust, filling mouthful with every bite, it’s the perfect choice for on-the-go snacking.

TRENDING

MAKE WAY FOR MUSHROOMS

Dubbed a 2024 ‘It’ food, mushrooms are firmly back on the menu as a meat alternative. Here are three standout varieties leading the charge.

LION’S MANE

SNACK RATING

Q&A

MATT WHITFIELD, GROUP EXECUTIVE CHEF IDEAL COLLECTION

Length of time in position

Just over a year.

A fan favourite that is just pipped to the post

in its family, king oysters are meaty and slightly chewy with a mild yet umami flavour.

COOK IT

Chunky stems can be sliced and sautéed to produce vegan scallops, pulled pork or even a bacon alternative.

Championed for their brain and mood-boosting benefits, lion’s mane have a delicate flavour and juicy texture often compared to crab or lobster.

COOK IT

Excellent served alongside seafood or as a plant-based substitute in dishes like crab cakes and fish chowder.

SHIITAKE

A staple in Asian cuisine, shiitake mushrooms are a hero of versatility, renowned for their rich, earthy and punchy flavour profile.

COOK IT

Used as the base for many recipes (both meat and veggie), shiitake’s strong, deep taste is ideal for broths and stir-fries.

Go-to comfort food Fish fingers.

Strangest food combo you love Not a combo, but I love burger cheese on its own.

Biggest kitchen fail I once filled vac pac bags with game consommé (it took two days to make), then left the bags open on top of the freezer. The head chef opened the freezer and I watched as the entire contents slid out the bags and down the back.

Most memorable meal It was at Marco Pierre White’s Yew Tree Inn – oxtail and kidney pudding, red cabbage and mashed potato. Amazing.

An ingredient you couldn’t live without Marmite.

Best advice to new chefs Stay humble, be trustworthy and reliable.

If you weren’t a chef you would be… I would have tried to be a professional squash player.

Who inspires you?

In life it’s my wife and at work, it’s my team.

KITCHEN QUICK-FIRE

EGG

PORK PIE

The ‘original’ crispy-coated

Stealth Fries

The original coated fry, developed in 1996 to stay hot and crispy for longer, our delicious Stealth Fries have been loved by chefs and guests ever since.

Speak to your Sales Manager to order a true original.

S22 LW Stealth 6x6 Skin-On

S24 LW Stealth 9x9 Skin-On

S25 LW Stealth 11x11 Skin-On

S02 LW Stealth Fries 6x6

S04 LW Stealth Fries 9x9

S18 LW Stealth Fries 13x13

4 x 2.5Kg

4 x 2.5Kg

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Your par tner in potatoes

Grilling season is upon us – here are our top tips to embrace the ultimate taste of summer

Sonny Flanagan

here’s something about the smoky smell of a sizzling barbecue that instantly transports you to lazy summer days. So, it’s no wonder this traditional cooking style is heating up across eateries year-on-year.

Offering a chance to get back to cooking basics, with a hot grill and top-notch cuts of meat, the rise in open-flame cooking has grown massively in recent years. It brings with it incredible versatility, with

Mouthwatering Marinades

Marinades are all about infusing flavour, moisture, and tenderness into meat and vegetables. Carolyn Boyd, Brand Manager at Karamix, which make a range of marinades, says: “When grilling over intense heat, the risk of meat drying out is high. But with a marinade, rub, or sauce, you create a barrier that seals in moisture and flavour, ensuring juicy and flavourful results every time.”

WHY MARINATE?

Flavour enhancement: marinades infuse meat flavour, incorporating ingredients like citrus juices, vinegar, wine, herbs, and spices, to create a rich and diverse taste.

To tenderise: Tough cuts are tenderised by marinades, thanks to acids like citrus juice or vinegar and enzymes found in herbs and spices.

FUN FACT

The word marinade originates from the Latin marinara, meaning ‘of the sea’, reflecting its historical use in preserving and flavouring foods.

a wealth of complex flavours, different cuts and plant-based options to explore, making it adaptable for any menu. Plus, it’s a genuine crowd pleaser – customers love it, and caterers would do well to consider it, whatever their kitchen setup.

So how can you make the most of this popular cooking style in a way that will have diners queuing up for more? We’ve prepared the coals and mixed our best marinades to dive into all things BBQ.

KOREAN

Serves: 2

Prep time: 2 hours

Cooking time: 20 mins

• 4 tbsp gochujang

• 3 tbsp demerara sugar

• ¼ cup rice vinegar

• ½ cup soy sauce

• 1 tbsp toasted sesame oil

• 1kg boneless skinless chicken thighs

• 1 tsp salt

• ½ tsp white pepper

• 6 x 12-inch wooden skewers

• 1 tbsp sesame seeds

• 2 spring onions, chopped

1. In a large bowl, whisk together the gochujang, demerara sugar, rice vinegar, soy sauce and toasted sesame oil until well combined and smooth. Transfer a third of the marinade to a small bowl for basting, cover and refrigerate.

2. Cut the chicken into 1-inch cubes. Add the cubed chicken, salt, and pepper to the remaining marinade and toss until well coated. Cover and refrigerate to marinate for at least 2 hours.

3. About 10-20 minutes before grilling, soak your skewers in hot water. This helps prevent them from catching fire. When the chicken has marinated and the skewers have soaked, carefully thread the chicken onto the skewers.

4. Heat the grill to a medium-high heat (350-400°F/170-200°C) and oil the grill grates.

5. When hot, place the skewers on the grill and cook on the first side for 3 to 4 minutes, or until nice grill marks have formed. Flip the skewers and then baste the grilled side generously with the marinade, continue to heat until the chicken is cooked through and the outside starts to char slightly.

6. Serve with sliced spring onions and toasted sesame seeds.

Sonny Flanagan

CUTS COOKING &

Flavours

Latin American

Bring the bold sizzle of South America to your BBQ and combine cinnamon and guajillo chilli to create a sweet and smoky depth to chicken. Season grilled beef with a flavourful blend of cumin, paprika and garlic and serve with zesty green chimichurri or salsa criolla: a mix of tomatoes, peppers, garlic, chillies and coriander.

Korean

East Asian BBQ consists of lots of thinly-sliced meat, plus side dishes of fermented and pickled vegetables (banchan), and often involves diners grilling the meat themselves. Use sauces like ssamjang (soybean paste and chilli paste) and gochujang (red chilli paste) for marinades and seasoning, plus chamgireum (toasted sesame oil) for drizzling.

Capturing customers’ attention is not only about what meats you grill, but the new and exciting world tastes you offer the chance to explore. Korean, West African and Latin American flavours are rapidlygrowing trends in the world of BBQ. Here’s how to get them on your summer menus...

West African

Whether it’s suya from Nigeria, domedo from Ghana or dibi from Senegal, flavours tend to be infused through spice rubs rather than via liquid marinades, giving a deep and delicious flavour to meat. Try kyinkyinga spice (tankora or yaji); a combination of peanut powder, cayenne pepper, coriander, ginger, garlic, cloves and allspice. Serve with jollof rice and fried plantain.

Undoubtedly the hero of any BBQ is the meat. We spoke to Clint Coates, Butchery Manager at Cimandis Foodservice, to get his advice on choosing prime cuts to help take your grilling game to the next level.

What cuts of meat do you recommend for caterers just starting out with BBQing? I like to use whole cuts of meat to make a proper meal. Pork shoulder for pulled pork rolls with BBQ sauce, rib-eye cut into cubes for espetadas, whole spatchcocked chickens, butterflied legs of lamb, whole shoulders of lamb, and briskets with a nice smoky BBQ marinade for pulled beef. One of my favourites is beef short ribs (Jacob’s Ladder).

Any new meat trends you’ve noticed this year?

French trimmed best ends, lamb cutlets, neck fillets, boned and rolled legs of lamb.

What’s the best way to prep meat for the BBQ?

Bringing meat (especially red meat) out of the fridge for 20 to 30 mins before cooking allows the fibres to warm up and relax, which improves tenderness. Salt and pepper is probably the best seasoning for all meats – it goes with everything! We use a lot of dry glazes, which then turn into a sauce as the meat juices and the glaze heat up and mix together. The cheaper the cut of meat, the more attention it will need.

What’s the best meat to BBQ?

I’m a huge fan of beef. My favourite cut is rib-eye. If you’re doing a BBQ and rib-eye is on the menu, I’m there!

Your top BBQ advice?

Marinate, use fresh ingredients, relax meat before cooking, rest it after cooking and carving, use charcoal if you can, and always send me an invite. Most importantly of all… click those tongs twice!

Meat-free Marvels

As the demand for plant-based menu options grows, here’s our pick of meat-free alternatives to throw on the grill.

FEELING FRUITY

Don’t be afraid to introduce fruit to the BBQ, for savoury and sweet dishes. Grilled pineapple, mango with lime, peaches or watermelon are delicious when smoked and will give vegan eaters something different to sample.

PLANT PERFECTION

Go beyond veggie sausages and explore plant-based options that incorporate the same flavours as your meat dishes. Korean-marinated tofu or tempeh, or Mexican pulled jackfruit are tasty options that meat-eaters will be tempted by, too.

INDIAN INSPIRATION

Between 20-40% of Indians are vegetarian – the largest population in the world – so where better to find inspiration? Paneer is a versatile fresh cheese often found in curries; coat it in a yoghurt and cumin marinade for a veggie kebab.

SENSATIONAL SIDES

ABBQ is truly lifted by the addition of delicious sides. Try something fresh and juicy, such as charred corn, vibrant crunchy salads or Italian panzanella, to balance out smoky, meaty mains. Here are three options we love:

WATERMELON & FETA SALAD

Whisk together olive oil, rice vinegar, sumac, chopped spring onions and salt and pepper. Add chopped watermelon and cucumber and marinate for 10 minutes in the fridge. Place in your serving bowl, then crumble over feta, two tablespoons of marinade and sprinkle with mint, spring onions and sea salt.

SPICY BOK CHOY SALAD

Combine chopped red onion with cider vinegar, chilli powder, fish sauce, sugar and salt. Chargrill the bok choy lightly and dress. Use sesame seeds to garnish.

THE QUICKEST RED SLAW

Shred and toss half a head of red cabbage, add grated carrots, a sliced red onion and your favourite house dressing. Serve sprinkled with fresh herbs.

SUPPLYING HIGH QUALITY & AUTHENTIC

MEDITERRANEAN FOOD SINCE 1991

MEZE & APPETISERS

With a wide selection of dips, perfect to add flavour to sandwiches, pasta or to eat as is with some pita bread. Ideal to share or to serve on a buffet. With a range of flavours and spices there will be a meze that suits everyone’s taste and dietary requirements. All our products are free from artificial flavourings and colourings.

GREEK CHEESES

With a range from the more popular cheeses such as feta and halloumi we also have a small selection of some artisan cheese from Amari in Crete. However, the best seller will always be our PDO Barrel Aged Feta made by a family-owned dairy. This award winning feta has been matured in beech wood gathering its unique flavour for up to 6 months.

GREEK PITA

Odysea are the sole importers in the UK for Elviart Greek flat bread. Available in various shapes and sizes this pita bread is soft, fluffy and perfect for sharing platters. Also traditionally used as souvlaki wraps.

REAL GREEK YOGHURT

Our traditional Greek yoghurt is famous amongst the chefs! Full fat (10%) strained and luxuriously creamy this yoghurt is simply the best!

GREEK RAW HONEY

The UK’s only certified raw honey, produced in the village of Ilias in central Greece by an artisan beekeeper. Passionate about his bees, the honey is harvested by hand and is extracted cold from the beecomb and is only very minimally filtered.

EXTRA VIRGIN OLIVE OIL

Tried & tested and of the highest quality, we have 3 varieties from Kalamata, Chania in Crete and from the Peloponnese region in mainland Greece.

MOLASSES & SPECIALITY INGREDIENTS

Our Pomegranate & Date Molasses are both made entirely from their natural fruit. Thick and rich and packed with flavour, they are the best you can buy!

New to our range we have 2 unique vinegars: Apple Balsamic vinegar and Pomegranate Balsamic vinegar. You simply must try them!

HOW TO BUILD THE PERFECT SALAD

Create a hearty, healthy, leafy dish worth shouting about with our formula. Get the perfect salad every time!

A SWEET SOMETHING

PROTEIN PUNCH

The star of the show that will turn a side salad into a hearty main event. Go for chicken, fish, bacon, steak, or for a meat-free option, hard-boiled eggs, beans and lentils.

DRESS IT UP

A small pop of sweetness goes a long way – add a sugar hit with juicy pomegranate seeds, berries, raisins, watermelon, pear slices and sweet veg such as bell peppers and sweetcorn.

A quality dressing takes a salad from good to unforgettable. Try Farringdon Oils, Stokes or Rich Sauces for dressings that balance acidic zing, quality oil, hits of herbs and spices and a touch of sweetness.

CHEESE PLEASE

Cheese adds a rich, creamy, complex punch that softens salad’s crisp texture. Try nutty parmesan, tangy halloumi, earthy blue, or crumbly feta and stilton – source a local artisan cheese to appeal to discerning diners.

CRUNCH TIME

A must for next-level texture. Top your creation with tasty shallots, croutons, roasted chickpeas, crispy bacon bits, nuts and seeds.

SAVOURY HIT

Balance the colour and flavour of your dish with roasted, raw or pickled vegetables, and bump up protein and fibre with grains like rice, farro, quinoa, couscous and pasta.

GO GREEN

The essential foundation of any great, classic salad. Swap failsafe iceberg with an alternative – spinach, kale, rocket, romaine, Swiss chard, watercress – the list is endless.

Li � le Diners

If you’re looking to attract families this summer, a sensational kids’ menu packed full of tempting dishes is key. Read on to discover how to create the ultimate fun-filled feast for little foodies...

The school holidays are just around the corner and many families are busy filling up the roof box, stocking up on sun cream and scheduling days out to build those summer memories. As soon as the schools break up, restaurants, cafés, hotels and pubs all across the country prepare for an influx of young visitors and their families, seeking refreshment on their adventures.

However, catering for children these days is not quite as straightforward as plating up some chicken nuggets and chips. Modern parents and carers are on the hunt for exciting, diverse menus to expand their mini diners’ palettes, as well as options that suit a range of dietary requirements, plus lots of added nutritional value. And, it’s not just about the food either; making young patrons feel welcome with appropriate facilities, thoughtful details and a family-friendly feel is key to keeping them coming back to you for seconds (and thirds).

FUN WITH FOOD

As every chef knows, “we eat first with our eyes” and that is especially true when it comes to children. The way a meal looks can make the difference between a child’s complete enthusiasm or total aversion towards it. Consider if there’s anything you can do to make miniature meals more appealing to young eyes. Experiment with different crockery, cut food into playful shapes, create a smiley face from veg and play with layering and textures. Sometimes a name change can make all the difference too; bye bye boring fruit salad – hello, fruit kebabs! That said, it’s advisable to skip the addition of too many fiddly bits and the usual sprinkle of herbs. Too many unfamiliar elements can be overwhelming for pint-sized diners.

TURNING TABLES

One of the major stress factors for parents when eating out is keeping their children entertained at the table while they wait

Creative and visuallyappealling plates will capture young diners’ imaginations

for their food. Offer parents and kids a real-life alternative to phones and tablets by giving them a helping hand. A paper kids’ menu with some food-related puzzles and activities, plus a pot of wax crayons is endlessly effective. Offer families the option to have their kids’ food first so they don’t get hangry, or include a small healthy starter – such as veg sticks and hummus – as standard.

THE (MILD) SPICE OF LIFE

While simple dishes like beans on toast still delight many kids, today’s parents are eager to broaden their children’s culinary horizons. Fussy eaters continue to reign supreme, but parents want to challenge and encourage little ones to try new things. To keep up with competitors and appeal to modern families, menus need to offer diverse dishes with fun flavours and a big dollop of nutrition. Take inspiration from menus around the world and mix a mini poké bowl, mild curry or taco dish with the

Adobe Stock

PexelsMochi

usual pasta and pizza favourites to develop tiny palates. Or, offer small portions of adult dishes as a simple way to expand your menu for young diners (and make them feel more grown up too).

To give your kids’ menu a nutritional boost start by subbing white starchy foods for their brown counterparts and offer a colourful variety of vegetables on the side. As the demand for plant-based dishes grows across the board, adding a selection of vegetarian and vegan menu items for little ones is essential, too.

DRINK UP!

When catering for kids, it’s easy to get carried away with the food, but drinks are an equally important part of your offering, plus they can add nutritional value to your meals and showcase your creativity.

Smoothies and blended fruit juices are a fun and colourful way to serve up fruit and veg and offer more interest than squash. Similarly, popping a babycino on the menu makes little ones feel more sophisticated and looked after. Remember that spills happen (a lot), so consider cups with lids and straws, too.

ALLERGY AWARE

Of course, clearly highlighting allergens is common practice in the hospitality

sector, but be aware that, for parents, eating out with a child who has allergies can be a major source of anxiety.

Being allergy aware and signposting dishes clearly on the menu and on the packaging of to-go food – or having a separate menu entirely – is key to reassuring customers that you take allergies seriously. Ensuring serving staff check for allergies when taking orders will also help to reinforce this message.

MORE THAN A MENU

When choosing a spot for lunch, many families, and especially those with young children, will be looking at more than just the food on offer. They will be considering if there’s space for their buggy, plenty of highchairs so they don’t have to balance a baby on their lap, kids’ cutlery, facilities to warm up baby food and changing tables (ideally, not just in the ladies’ loos). Think about how welltrained your staff are for little customers; make sure they know never to put hot drinks down in front of children, and skip the hot plates for them, too.

More than anything, these gestures signal to parents and their children that they are welcome in the space and this will instantly make everyone feel cared for and allow them to relax.

FOOD FOR THOUGHT

Jane Limage, Catering Manager at Lee Chapel Primary School in Basildon has been providing nutritious meals for children for over 20 years. Here’s how she caters to the industry's most discerning diners...

NUTRITION IS KEY

You’ve got to try and get as much nutrition into children as you can with pasta, grains, vegetables and fruits. We always have a salad cart, which gives kids a full choice of vibrant, pre-prepared vegetables, such as thinly-sliced peppers, grated carrot, homemade coleslaw, crunchy cucumber and bright sweetcorn. We always make sure there's a fish option too, like fish fingers or tuna.

HIDDEN VEG

Children don’t tend to want to eat a huge amount of veg so we’ve found some ways of incorporating it into the meals. We mash carrots into our tomato sauces as it blends in and sweetens. We add beans and pulses where we can, such as kidney beans in the chilli and chickpeas in the veggie curry.

CROWD PLEASERS

What dishes do children love?

Pasta, pasta, pasta. Even though children are more selective about what they eat now, pasta dishes always go down well and you can add a lot of variety with pasta shapes and sauces.

INVOLVED EATERS

I’m pleasantly surprised by how much children want to be involved in their food. We have a childrenled parliament where they discuss the menu and provide feedback. They take a lot of interest in their own nutrition and what they’re eating.

Dishes need to expand tiny taste buds to keep up with modern parents

GOOD

BEER-BATTERED FISH BITES WITH CHUNKY CHIPS

A quick and easy-to-make twist on classic fish and chips, using Caterfood Collection’s Steakhouse Chips as a fuss-free side. This is a perfect takeaway option and the delicious bite-sized pieces of battered fish make it a great sharing option for families.

Serves 4 Prep 10 mins Cook 20 mins

• 1kg Caterfood Select Steakhouse Chips

• 200g plain flour

• 400ml good-quality ale

• 232-272g Caterfood Select Skinless and Boneless Cod Tails

• Caterfood Select Vegetable Oil

• 1 lemon, cut into wedges

• Caterfood Select Tomato Ketchup and Tartare Sauce

1. To make the batter, sift the flour into a bowl and season with plenty

of salt and pepper. Make a well in the centre, then gradually mix in the ale until it forms a batter with a thick coating consistency.

3. Heat the oil in a large pan. Dip the fish chunks in the batter, fry in batches for 3-4 minutes until golden brown, then drain on kitchen paper. Meanwhile, cook the chips as per the instructions

4. Serve with the chips sprinkled with sea salt, along with lemon wedges, tomato ketchup and tartare sauce.

Photography: Sonny Flanagan

BETTER

COD WITH MASH AND PARSLEY SAUCE

For a light alternative to fish and chips, this cod dish is served with a creamy parsley sauce, buttery mash and carrots. Our chef’s tip is to stir the parsley into the sauce at the end, so it maintains its vibrant flavour and colour.

Serves 4 Prep 10 mins Cook 20 mins

• 4 x Caterfood Select Cod Fillets (as above)

• 425ml milk

• Handful of chopped parsley

• 1 bay leaf

• 1 white onion, sliced

• 10 whole black peppercorns

• 20g plain flour

• 40g butter

• 150g frozen mashed potato

• 4 tbsp finely chopped fresh flat leaf parsley

• 1 tbsp single cream

• 1 tsp lemon juice

• Salt and black pepper

1. Preheat the oven to 180°C. Place a knob of butter on each cod loin and wrap loosely in parchment paper. Place on a preheated baking tray and bake for 18-20 mins.

2. Meanwhile, combine the milk, parsley, bay leaf, onion and whole black peppercorns in a small pan. Bring to a simmer, then pour the mixture into a bowl to cool completely.

3. Prepare your mashed potato as per the instructions.

4. Once the fish is 5 minutes from being ready, strain the milk mixture back into the

CATERING FOR CARE HOMES

Fish and chips is one of the most popular dishes for care homes – and we’ve given it a refined, tasty makeover. Cod is packed with protein and omega-3 fatty acids, which are great for heart health, plus vitamins B and B12, which boost brain power. We’ve taken out chips and batter to cut down on saturated fat, but replaced them with a dairy-based parsley sauce and mash, which cater to residents with dysphagia. Our dish captures the essence of the much-loved classic while being accessible for care home residents.

pan, add the flour and butter and bring to a simmer, whisking continuously until the sauce has thickened and is smooth and glossy. Turn the heat down and cook gently for 5 mins, stirring from time to time. Finally, add the chopped parsley, cream and lemon juice, and season to taste.

5. To serve, spoon a portion of mash onto the plate, place a piece of cod onto the mash, then pour the sauce on top, or provide separately. Serve with carrots and Caterfood Select Choice Peas.

BEER-BATTERED FISH AND HAND CUT CHIPS

This showstopper celebrates everything we love about the iconic seaside favourite. The bubbly, light and crispy beer batter and the hand-cut chips elevate the dish, so it can proudly take its place on a dine-in menu.

Serves 2 Prep 30 mins Cook 40 mins

• 500-600g floury potatoes

• 50g plain flour

• 25g rice flour or cornflour

• Large pinch paprika

• ½ tsp salt

• ¼ tsp baking powder

• Pinch bicarbonate of soda

• 150ml ale or sparkling water

• 2 x 200g sustainable skinless white fish fillets

• 75g Caterfood Select Mayonnaise

• 1 tsp Caterfood Select English Mustard

• ½ tbsp each chopped gherkins, capers, fresh chives, parsley and lemon juice

• Caterfood Select Petit Pois

1. Cut potatoes into 1cm thick batons and blanch for at least 30 mins. Drain and dry on kitchen towel.

2. Mix the flours, paprika, salt, baking powder and bicarb. Pour in the ale or water and mix until you have a thick batter. Season the fish lightly, dust with plain flour, then dip in the batter to coat.

3. Heat oil in a deep pan. Add each fish fillet, and fry for 3-4 mins, turning halfway, until golden and cooked through. Meanwhile, cook the chips until golden brown.

4. For the tartare sauce, combine the mayo, mustard, chopped gherkins, capers, herbs and lemon juice. Serve with crushed peas, tartare sauce, chargrilled lemon and sea salt.

flakysucculentcod

Caterfood Select Cod Tails

Our frozen Cod Fillets boast a delicate texture and offer exceptional versatility in your kitchen. They can be steamed, grilled, baked or pan-seared to perfection. Whether you prefer to marinate, batter or simply dust with seasoning, these fillets provide endless culinary possibilities.

25 x 112-136g | 20 x 136-160g | 18 x 160-184g

*images are for illustrative purposes

SIX MONTHS in food

JUNE

4th

NATIONAL CHEESE DAY

Why not mark the day with a fullyloaded sharing board, including hunks of all your favourite cheeses? Include some Stokes Beetroot Relish and Miller’s Damsels Crackers to amp up your flavour, texture and colour combinations.

14 th June -14 th July

UEFA EURO 2024

15 th

THE KING’S BIRTHDAY PARADE

Time to get those flags out! Create a spread of British favourites, from gourmet sausage rolls to coronation chicken sarnies, and finish with mini Union Jack trifles, layered with blueberries, strawberry jelly and whipped cream.

16 th

FATHER’S DAY

20 th

SUMMER SOLSTICE

Celebrate the longest day of the year with fresh, seasonal vegetables – serve up early courgettes and summer squash and don’t miss the end of asparagus season.

22 nd

WINDRUSH DAY

Get together with the community and throw a street party or grill out, with jerk chicken, goat curry and tamarind balls to celebrate British Caribbean flavours.

JULY

Various

SCHOOL SPORTS DAYS

Ready, set, go! Stock up on Wall’s ice creams and lollies for cool downs and post-exercise rewards.

16 th

NATIONAL CHERRY DAY

From sticky cherry bakewell tarts to a vibrant cherry frangipane pie, celebrate this native British fruit through your bakes. Fancy something different? Try a cherry smoothie as a fun drink option.

From 22 nd

START OF SUMMER HOLIDAYS

It’s barbecue season, so stock up your spices and marinades and experiment with trending world flavours, like Korean BBQ and Ghanaian Suya (see our feature on p9 for inspiration).

26 th July -8th Sept

PARIS OLYMPICS AND PARALYMPIC GAMES

Pop open a bottle of French rosé and watch the sporting triumphs – it’s the perfect light drink for a balmy summer’s evening.

Serving up the essential culinary dates for your diary…

AUGUST

2 nd

INTERNATIONAL BEER DAY

Expand your stocks of international beers, from Peroni to Corona. Plus, don’t miss out on the popularity of zero per cent versions, so nondrinkers can get in on the fun, too.

12 th -18 th

AFTERNOON TEA WEEK

Modern twists on classics will inspire and delight. Use flavoured bread to elevate your finger sandwiches, and experiment with macaron fillings – yuzu is a trending citrus flavour, which blends beautifully with jasmine tea.

15 th

A LEVEL RESULTS DAY

A big day for families – a special deal for those celebrating their A Level results can go a long way. Expand the size of your pizzas to make a special sharing option for big groups of happy, hungry teens!

26 th

INTERNATIONAL DOG DAY

Celebrate your customers’ prized pooches with a four-legged refreshment station that includes a water bowl and biscuits, or order in dog-friendly ice cream from Barke Farm for an extra treat.

SEPTEMBER

2 nd -8 th

ZERO WASTE WEEK

Ready to reduce your waste?

Set a goal to reduce your landfill contribution over the week, and keep customers up to date on your success via social media.

10 th -11 th

SPECIALITY & FINE FOOD FAIR

Olympia London

15 th

OKTOBERFEST BEGINS

Ready your Bratwurst im Brot with mustard, steins of beer and black forest gateau! This Oktoberfest introduce a veggie version with Redefine Meat’s Frozen PlantBased Bratwurst Sausages.

17 th

THOMAS RIDLEY

TRADE SHOW, EAT 2024

Newmarket Racecourse, Suffolk

27 th

WORLD’S BIGGEST COFFEE MORNING

BY MACMILLAN CANCER SUPPORT

Get involved with one of the biggest community fundraising events of the year. Offer your venue and coffee-making equipment, or even donate cakes and bakes to your local event to help raise money for cancer research.

OCTOBER NOVEMBER

1 st

WORLD VEGETARIAN DAY

Celebrate fresh, seasonal vegetables in all their glory and make your menu vegetarian for a day –challenge yourself to create an entirely meatless spread!

1 st -2 nd

CAFFÈ CULTURE SHOW

Islington Business Design Centre, London

14 th -20 th

NATIONAL BAKING WEEK

Save the hassle of baking and opt for Caterfood Collection baps and baguettes. Or, if you’re based in Devon or Cornwall, choose Hallett’s the Bakers, offering delicious craft baked bread, cakes and pastries, available to order through Caterfood

20 th

INTERNATIONAL CHEFS DAY

Today chefs come together to celebrate the amazing culinary world. Mark the occasion with a special dish or menu in honour of your all-time favourite chef.

31 st

HALLOWEEN

Let your spooky inner child take over for a day and give your cakes and bakes a haunting makeover. Zig zag white icing over brownies for a cobweb effect, or go to town with icing eyes on cookies for a treat kids and adults will love.

1 st

WORLD VEGAN DAY

Rather than relying on plant-based meat substitutes, look to world foods to cater to vegan customers. Lentil dhal, black beans and fresh paratha make for a sumptuous thalistyle meal that’s entirely vegan.

5 th

BONFIRE NIGHT

Hot chocolate and mulled wine enjoyed under the fireworks – what could be better? Serve up hot dogs and baked potatoes to set your Guy Fawkes celebrations off with a bang.

14 th

WORLD DIABETES DAY

Now’s the time to shout about sugar-free 1883 syrups, zero sugar soft drinks and diabetic-friendly desserts – such as Hartley’s Sugar Free Jelly Crystals and Dr. Oetker Reduced Sugar Cake Mix.

21 st -24 th

BBC GOOD FOOD SHOW WINTER

NEC Birmingham

Speak to your rep to see our full range

FORK IN THE ROAD

SECRET CHEF’S

We caught up with five chefs to discover what key ingredient they rely on most in their cooking

Salt, black pepper, a splash of red wine, garlic, lemon juice – many chefs will tell you that the key to great cooking often comes down to a few simple ingredients. Of course, what sets them apart is how they’re used –truly understanding the complexities of flavour and combining them in new and exciting ways is a true culinary art.

Sometimes, there will be an influx of a popular ingredient; we all remember when burrata – mozzarella’s creamy cousin – first exploded onto menus. This year has had its fair share of trendy ingredients, too; from ginger and turmeric to fermented products, such as miso, kimchi and kefir. Customers are also becoming increasingly aware of the source of the ingredients going into their food, and their health benefits.

But when it comes to the day-to-day work of chefs – creating dishes from scratch, or trying a new spin on older recipes – we wondered: do chefs love searching around for new flavours, or do they have a reliable arsenal of favourite ingredients that they return to time and again?

We spoke to five chefs from across the UK and asked them to reveal the hardestworking ingredients in their kitchen.

JAMES PILCHER

HEAD CHEF AT THE FERRY HOUSE, HARTY, KENT

Ingredient: Sea salt

At The Ferry House we smoke flakey sea salt in our charcoal oven, over hickory or maple wood, which adds a certain depth to dishes. It’s only used to finish dishes, as cooking with it diminishes the flavour. It also has a satisfying crunch, which is lost if it dissolves during cooking. Despite having our own large kitchen garden of produce, it’s probably the one thing that features across most dishes regardless of the season or section. theferryhouse.co.uk

TOMMY RADIGUET

HEAD CHEF, SAMPHIRE

Ingredient: Brown butter

My favourite ingredient to use at the moment is brown butter – even though this answer will probably change every year. It’s such a versatile product and most recently we’ve used it in a salted brown butter ice cream. We make it with Jersey butter which is such a fantastic product in itself, made from milk from our famous Jersey cows. We brown the butter in house, lightly toasting the whey in the butter to give it that lovely nutty flavour.

It’s a super simple ingredient and takes no time at all to make, but it has a huge flavour impact on whatever it is served with. We currently have it on a delicious poached rhubarb dish, a grilled turbot, poached halibut and maitake mushroom starter. samphire.je

DOMINIQUE WOOLF

FOUNDER OF THE WOOLF’S KITCHEN AND BEST-SELLING

AUTHOR OF DOMINIQUE’S KITCHEN

Ingredient: Light soy sauce

widely available. It adds saltiness and umaminess to anything, from stirfries, noodles and ramen soups to omelettes and even chocolate desserts. thewoolfskitchen.com

LISA MARLEY

PLANT-BASED CHEF AND NUTRITION COACH

Ingredient: Tofu

As a private plantbased chef, I must say that tofu is truly the unsung hero in my kitchen. It’s a versatile ingredient that works tirelessly to elevate dishes. Tofu’s ability to adapt to various cooking methods and flavour profiles makes it the most hard-working. Whether I’m creating a creamy tofu-based dessert, a hearty tofu stir-fry, or a silky tofu sauce, it never disappoints. Its neutral taste allows it to absorb the flavours of my carefully selected seasonings and ingredients, resulting in dishes that are both delicious and fulfilling. lisamarleychef.com

ROBERTA D’ELIA

HEAD CHEF, PASTA EVANGELISTS

Ingredients: Olive oil & cheese

For me, it has to be light soy sauce. My food is Asianinspired and I use it in practically everything!

Soy sauce is one of the most versatile ingredients out there, it’s cheap and

Extra virgin olive oil (EVO) is one of the hardest-working ingredients in any Italian kitchen, and it’s no different at Pasta Evangelists. While it may seem straightforward, there are numerous varieties of extra virgin olive oil, each with their own distinct flavour profile and so suited to different recipes. For instance, a light, fruity olive oil is ideal for grilled fish or cheeses, while an intense, fruity EVO is perfect for salads or grilled vegetables. Cheese is another totally crucial and versatile ingredient that can add richness to many dishes. It can also be challenging to work with due to its various textures, flavours, and melting properties. The right cheese can transform a dish, complementing certain ingredients perfectly, others may clash or overpower. Finding the right balance of flavours and textures when combining cheese with other ingredients requires experimentation and a good understanding of flavour profiles. pastaevangelists.com

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Promising the finest cuts of beef, great flavour, succulence and taste, these burgers are prepared to a premium quality recipe and available to you at a fantastic price. We know you’ll be impressed with the savings available and the calibre of the Caterfood Collection range.

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Every issue we shine a light on the people powering the Caterfood Buying Group’s success. This time, we get to know a butcher at Cimandis who’s been in the trade since he was a teen, plus a Transport Manager who’s one of three generations at Elite Fine Foods

TASTE

MAKERS

CLINT COATES

BUTCHERY MANAGER CIMANDIS FOODSERVICE

Passionate about the traditional art of butchery, we caught up with Clint Coates, who believes every chef should know their shanks from their flanks

How did you get into butchery?

When I was 13 or 14, a family friend got me a job at a butcher’s shop in the central market, working Saturdays and school holidays. At that age I obviously wasn’t boning out sides of beefs… I washed up A LOT. With patience I became a cutter at the Co-op Grand Marché and eventually got on to carcass breakdown. From there I went to work with a local farmer, rearing livestock and processing meat in the onsite butchery ready to be sold.

What is the biggest misconception about butchers?

That butchery is a messy, smelly job – it’s only as messy as you make it and fishmongers smell a lot worse! With the way the world is at the moment – being big on veganism – I believe this is putting people off the butchery industry. A farmer won’t look at their pigs, cows, or sheep as pets. They look at them as stock, their income. It’s the same for butchers.

Why should someone consider a career in butchery?

Anyone can pick up a knife and hack into a piece of meat. But if you are as passionate with your work as I am with mine, the outcome is very rewarding.

It’s great knowing the work you’ve done goes off to a restaurant for the chef to cook, and for their customers to enjoy eating – all because you’ve done the job well. Sure, we all start at the bottom, but it doesn’t take long to be on the processing side of things, using the band saw, to then be standing at the block cutting and boning out with step-by-step training. Each day you learn something new about the trade.

Your best advice to chefs?

Without wanting to annoy any chefs, I believe a good chef should have some butchery knowledge – boning out, rolling and French trimming in particular. We always welcome chefs to come and have a look around the butchery department and even have a go at preparing some meat.

Cimandis has two premium butcheries in Jersey and Guernsey. Order via the MyCimandis app online

What’s your favourite cut?

Without a doubt, the best cut in the world is rib-eye. If you disagree then you’re wrong! It is a wellmarbled cut from the forequarter, full of flavour and very tender.

What’s an overlooked cut that’s amazing?

This is quite a tricky one. Over the years cheaper cuts of meat have become very popular, which we can thank TV chefs for. From flank to shin – if it’s done right, you’re in for a good meal.

A food trend you just can’t get behind?

Now you’ve got me going! Fake meat. I just can’t get my head around why someone would create a plant-based product, make it look like meat, taste like meat and the consumer is dead-set against eating meat. The world has gone mad!

If you weren’t a butcher, what would you be?

I imagine I’d be running my own beach café.

Can you tell us about your journey at Elite?

I started at Elite when I was 15 years old, straight out of school. I started working in the warehouse as an operative, then later moved into telesales calling customers, and then as a salesman on the road. I left in 2004 to work as an Operations Manager in finance. I was made redundant in 2021 and came back to Elite to support the transport operations. In January 2023 I passed my CPC and became Transport Manager.

How did your dad and son begin working at Elite?

My dad, Allan, has been in the business since it started almost 45 years ago! He began working parttime, sorting out the fresh produce for the vans in the mornings.

My son, Rhys, started when he was 16 years old (two years ago) working with the goods in team, checking orders in.

What’s it like working together with your family? Great! It’s nice to be around family

at work – we get on really well and help each other out when needed.

Is it ever difficult to separate work from family life?

It’s never difficult, but it is hard not to discuss work at home and we do often share each other’s stories from the day.

Are there any advantages or challenges working together?

My dad and Rhys car share most days as they live close to each other, which saves on transport costs. It can be challenging sometimes, as I’m part of the management team I’m often aware of changes coming up in the business, which I am unable to discuss with them.

What do you enjoy most about your job?

Working with people. I enjoy sharing best practice, giving advice and supporting them when I can.

What does a typical day look like for you?

I normally arrive onsite at 7am.

MATT IDE TRANSPORT MANAGER ELITE FINE FOODS

Tasked with navigating deliveries across the South East, we meet Matt Ide, who’s one of three generations keeping Elite Fine Foods on the road

Access realtime stock info and place orders anytime, anywhere with the new MyElite app

I look at the rounds for the day to see how many calls we have and see how drivers are progressing. I spend the mornings looking at the drivers’ plans for the next few days. We have daily debrief meetings to discuss any issues from the previous day and look at the ways we can rectify them. I also meet drivers on their return to the depot to discuss any problems they may have had. I also review compliance such as fleet maintenance, drivers hours and other bits.

What are some of the challenges you face?

Driver recruitment has been a challenge in the past. Working with drivers who are delivering in London can be tricky due to the commute to the city and traffic; it can mean half of their shift is over before they’ve even delivered to customers.

What’s your favourite meal?

I love a good steak at the weekend. We often meet up as a family at the weekends for food and drinks down Brighton Marina.

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Serve up a scoopful of joy this summer with our three ways to reimagine everyone’s favourite frozen treat…

hat first delicious taste of ice cream under the summer sun is tough to beat. The cold, creamy sweetness of a dripping raspberry ripple cone on a UK beach, or a perfectly-stacked pistachio creation make most taste buds do a happy dance like almost nothing else. There’s a glorious mix of nostalgia and delight with every lick. And, for many customers, both young and old, a cleverly put-together ice cream dish will very often outshine a far fancier pudding, making it an excellent addition to menus all year round. Ice cream

is also a fantastic cornerstone for many desserts when combined with other textures and flavours, and is easily elevated from simple to impressive. Chef Phil Clark, says: “Ice cream is the ultimate summer comfort food. From fabulous ice cream sundaes to the perfect creamy milkshake, it’s the treat that never gets old. And wth the huge range of flavours and toppings available – your only limit is your imagination.”

Read on for three ideas to spin this universally-loved ingredient into three dishes that will delight customers this summer.

STRAWBERRY & RASPBERRY MILKSHAKE

A nod to classic summer flavours, we’ve combined Strawberry ice cream (plantbased options available) with DaVinci’s tangy Raspberry Drizzle to create a simple yet effective treat to instantly elevate drinks menus. Topped with a swirl of squirty cream and garnished with fresh berries, it’s the perfect balance of creamy and fruity.

TREATS TO KE E P TAILS WAGGING

Ice cream for four-legged patrons has exploded in popularity in recent years and shows no signs of slowing – make sure all your furry friends are happy with Barke Farm’s dog ice cream, made with real fruit and veg.

LOTUS BISCOFF WAFFLE SANDWICH

This show-stopping dish is a dessert menu game-changer that’s all about mixing texture and temperature. A velvety cold scoop of Lotus Biscoff ice cream is sandwiched between two warm, toasty waffles. We’ve elevated it further with a squirt of cream, a healthy sprinkle of crumbly Lotus Biscoff and finally a drizzle of rich homemade caramel sauce to finish. It’s a tasty dessert that marries comfort with showmanship, which is sure to leave a lasting impression.

ICE CREAM & MARSHMALLOW SUNDAE

There’s nothing like an ice cream sundae to crank up the indulgence factor, plus it has the added bonus of tapping into the nostalgia trend that’s dominating 2024. Mixing the cool freshness of Mint Choc Chip with the sweet, novelty touch of Marshmallow

Mudslide ice cream, our super sundae is layered with homemade chocolate sauce and sprinkled with crushed meringue and flaked almonds. Easy to prepare and visually appealing for sharing online, this twist on a classic sundae will be an instant hit.

The Key TO CUSTOMER SPEND

With consumers feeling the pinch more than ever, we explore the secret to attracting and captivating guests to boost your bottom line

t’s no secret. As the cost of living continues to bite in the UK, customers are being forced to choose where they spend their well-earned money more carefully than ever, and eating habits are changing as a result.

A Statista report from last year revealed that 46% of respondents in England, Wales and Northern Ireland were eating out less due to financial reasons, while according to the 2023 Lumina Intelligence Eating Out Report, a whopping 65% of the nation’s consumers view dining out as a ‘treat’ rather than a standard activity. While this shifting landscape raises valid concerns for the restaurant and hospitality sector, flip the script and there’s an opportunity to deliver something truly

An Instagram selfie wall encourages customers to share their experiences on social media

special for those guests who are spending less frequently yet more generously.

From embracing digital trends to creating unforgettable dining experiences, read on to discover how staying ahead of the curve ensures your business is propelled forward and not left behind in today’s ever-changing market.

DRAWING CUSTOMERS IN

You can’t dangle the same carrot repeatedly and expect customers to keep biting. To entice more guests through the door, it’s important to be adaptable and continually refresh your approach.

For example, does your establishment offer delivery and takeaway options in addition to dine-in? Perhaps unsurprisingly, the preference for virtual orders was compounded by the pandemic – the UK witnessed a growth in online delivery of 110% in 2021 – and this trajectory has continued, despite restaurants reopening their doors.

According to market research by Mordor Intelligence, the intangible ‘cloud kitchen’ concept reigns supreme as the fastest-growing foodservice sector, with a predicted compound annual growth rate of 32.39% over the next five years. Introducing delivery and to-go options for those unable to stay and dine with you keeps you competitive, inclusive and ultimately pays dividends.

DIGITAL TAKEOVER

It barely needs to be said, but having a social media presence is essential. With phone scrolling replacing window shopping, social platforms are often the first place diners head to whet their appetite. The majority (87%) of consumers have visited a new restaurant based on social media research (OpenTable), and Google has reported that 40% of Gen Z prefer to use social media rather than a search engine to discover new things. The best content is the most authentic, so use the space to celebrate your people and atmosphere as well as your food.

Create snapworthy dishes to inspire people to take photos and spread the word online

DINING OUT REDEFINED

Of course, for many businesses, the sit-down meal remains key, so it’s vital to provide customers with an unforgettable experience. Today’s savvy consumers crave original, experience-focused eateries where excellent food and drink, more personalised, attentive service and a vibrant, dynamic setting with a fantastic ambience are all on the menu.

Creating a content-worthy environment is key. Picture a space that maximises its Instagram and TikTok appeal with visual elements that spark conversations, from bold decor to dedicated areas specifically tailored for selfies (which subtly include your company’s logo). By integrating live music, innovative food presentations, or hosting events like tasting sessions or cookery classes, you can create a buzz. Special promotions add another layer of appeal, encouraging patrons to spread the word. Customers should feel like they’ve stumbled upon an undiscovered gem that they just have to share with the world.

To attract modern diners, the ambience of your venue can be just as crucial as your menu

With 20% of under-25s in the UK not drinking, now’s the time to dive into the mocktail market

Unsplash

TRENDING TASTES

In a whirlwind of fleeting social trends and overnight food crazes, it’s crucial to understand what truly resonates with your customers. By keeping an ear to the ground for trends with longevity, you’ll not only take on fresh new ideas ahead of the rest but position your business for sustained profitability as a venue that listens to what customers want.

Coffee, for instance, isn’t going anywhere, and the market is developing quickly. Around 70% of consumers in the UK drink at least two cups per day and, with such a high demand, the coffee market is projected to grow by 5.34% over the next four years (Statista Market Forecast). Expand your offerings to cater to both your loyal customer base and newcomers eager to try more exciting choices (see p46 for inspiration).

GOING FOR ZERO

The alcohol-free lifestyle is also gaining momentum and is a fantastic chance to tap into a new revenue stream. A fifth of under-25s in the UK now claim to be teetotal (Drinkaware) and alcohol sales fell 9% from 2021 to 2022 (Nielsen UK). If you haven’t already, think about offering a broad selection of bespoke

“Although our menus differ across our sites, we try to use locallysourced ingredients provided by local suppliers whenever we can. This adds value itself and customers feel more inclined to pay that little bit extra knowing where the ingredients in their meal are grown or farmed. Our most effective selling tool is our team of trained serving staff, who memorise menus so they can offer personal recommendations to customers, which makes them feel valued and more likely to order additional items. Regular changes to the dishes, design and layout of our menus also captures their imagination and motivates them to come back.”

mocktails, iced teas or zero-per cent spirits to maximise the margin on your non-alcoholic drinks menu.

STAYING SUSTAINABLE

Sustainability and ethical eating are also impacting customer spending more than ever. Diners are prepared to pay more for dishes that celebrate and display each ingredient’s origins, and 76% of consumers find dishes with British provenance appealing (Bidfood Food Trends Report 2024). Stock local, ethical brands where possible to bolster that authenticity and to build your customer’s trust, loyalty and – ultimately – spending. In the fast-paced and often challenging foodservice industry, adapting to meet your clients’ rapidly evolving tastes will ultimately ensure your establishment not only survives but thrives.

Unsplash

Philip Thorley, Thorley Taverns

COOL FACTOR

Get in on the iced drink trend with our handpicked selection of the coolest beverages on the market…

Chilled drinks are stealing the show in the beverage market, and as the weather heats up, the trend is gaining momentum. Driven by wellness influencer culture, now more than ever customers are looking for innovative flavours and healthy options with ethical integrity. Shake up your drinks menu this summer with our inspiration board of excellent ice-cold concoctions.

Golden Milk Frappuccino

A frosty treat with some anti-inflammatory benefits too – what’s not to love? Pop a generous handful of ice, a pinch each of turmeric, cinnamon and ginger, some Alpro Coconut Milk Professional and a scoop of Monin Vanilla Frappé powder into a blender and whizz until thick and creamy.

Simply swap boiling water for sparkling water and ice to turn Teapigs Super Fruit Tea into a sophisticated iced soft drink – and a great alcohol alternative. Garnish with fresh mint and raspberries.

Sparkling Super Fruit Iced Tea

Oat Matcha Iced Latte

Bursting with antioxidants, this velvety tea drink works well with a range of milk alternatives. Try whisking Alchemy Matcha Syrup together with Moma Barista Oat Milk until frothy and light, and pour over crushed ice.

Salted Caramel Dalgona Coffee

This Korean-style whipped coffee went viral on TikTok last summer and this year we’re likely to see even more flavours. Combine instant coffee, sugar and DaVinci Gourmet Caramel Syrup with a splash of hot water. Whisk until thick and foamy (a hand whisk will speed things up). Spoon over milk and ice and sprinkle with flaked sea salt.

Cold Brew Coffee

Unlike iced coffee (which is brewed hot and chilled over ice) cold brew is steeped in cold water for 12 to 24 hours, developing a smoother, sweeter flavour and a higher caffeine content. Try Auresco’s dark or medium dark roasts, such as Venezia, Roma or Palermo, for a rich, chocolatey flavour profile.

HYDRATION

About 60% of our bodies are made up of water, making hydration essential, especially during the heat of the summer. It’s recommended to aim for 1.5 litres (roughly eight glasses) of water on a regular day, but to increase this to three litres during hot spells.

But remembering to rehydrate, and encouraging those around you to do so, can be challenging –especially if you’re working with care home residents or young children.

A simple trick is to make sure refreshments are always visible and attractive. Jazz up plain water with fresh fruit or ice, or freeze fruit juice into ice lollies.

For a little more sophistication, try mocktails – layer cranberry with orange juice for a sunrise sensation or combine 1883 Cane Sugar Syrup, limes, fresh mint and soda water for a cooling mock-jito.

Pexels

Next issue...

Our autumn special is packed with seasonal menu inspiration, the latest food and drink trends and expert tips. Don’t miss it!

Meet the Infuse team

Editor

Sianade Curry

Art Editor

James Croft

Deputy Editor

Sophie Jones

Production Editor

Clemmie Millbank

Feature Writers

Ellie Parsons

Rhiannon Rees

Photography Sonny Flanagan

Photography Styling

Helena Steele

Editorial Director

Cath Dean

Design Director

Emily Turner

THE CATERFOOD BUYING GROUP TEAM

Head of Brand, Design & Marketing

Morgan Apel-Leonard

Design & Marketing

Alexandra Bailey

Rachael Crook

Jody Hill

Alisha Mumby

Gavin Scott

Development Chef

Phil Clark

Advertising Sales

Len Gould

Ben Woodhouse

For advertising enquiries, please contact: leng@caterfood.co.uk

For editorial enquiries, please contact: caterfood@thecontentemporium.co.uk

Infuse is published by The Content Emporium, on behalf of The Caterfood Buying Group. Print sourced by Hampton Printing. While every care is taken in compiling the contents of this magazine, the proprietors assume no responsibility in effects rising therefrom. No part of the contents may be reproduced without prior permission.

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To order KOFFMANN’S PRODUCTS, contact your local CFBG supplier today

LAST LICK OF THE SPOON with

PIERRE KOFFMANN

The iconic culinary maestro talks Michelin success, food memories and shares his ultimate tips for aspiring chefs

What three dishes bring you the most joy?

My favourite is bouillabaisse, which is a dish from Provence in the south of France. If someone told me I was going to die tomorrow that would be my last meal. The second has to be a pig’s trotter with morel mushrooms and sweetbread. The third is a Lièvre à la Royale – a hare, deboned and stuffed with a mix of meats, including foie gras, and cooked in red wine.

I have a lot of favourite dishes, but those would be the three, because you don’t eat them every day – they need a lot of preparation and care.

You’ve earned three Michelin stars in your career. How did that feel? I was very pleased, of course. I was not really cooking for a Michelin star – I was cooking the food I wanted to eat. It was simple food, cooked properly. I was happy, without a doubt, but it didn’t change my feelings on Michelin. If I had to choose between three Michelin stars and a full restaurant, I would go for the full restaurant every time. I’m not mad about Michelin stars.

How did it change your business? We were always busy before because we had a small restaurant, just 42 seats.

FRENCH POWERHOUSE

A culinary legend renowned for holding three Michelin stars at his London restaurant La Tante Claire, Pierre Koffmann has been a pioneer of French cuisine during his long career. Training the likes of Gordon Ramsey and Marco Pierre White, he now heads up Koffmann’s, a leading chef’s brand for fresh and frozen potatoes and vegetables. thefoodheroes.com

But yes, many customers love going to places with a Michelin star, so it definitely brought lots of people with it.

Is there a food you’ve never liked? I cannot eat chillis. I don’t understand why people eat chilli; it kills the food.

Of the culinary stars you trained, who was the greatest challenge? I’d say no-one was a challenge. They had to adapt to me; I never adapted to them. I was the head chef, running a restaurant. It’s like an army in the kitchen – the head chef is the general, the sous chef is the colonel and then you have the troops.

It was a different time, as anyone who wanted experience in cooking had just a handful of restaurants at the top to pick from. Now there are great restaurants all over the country.

Favourite food memory?

My grandmother making food when I was a kid. My grandparents were farmers and it was great. If you wanted salad you went outside, cut it, and ate it. My grandfather loved fishing and shooting and he’d shoot a quail or hare and it’d be on the table the next day.

What advice would you give to aspiring chefs?

Work hard, read books, go out to see what’s happening in other restaurants and don’t look at the clock.

Taste your food many times because the difference between good food and bad food can be a pinch of salt. Don’t stay too long in the same place – before I came to England, I never stayed more than seven months in a restaurant, because you learn from moving around. And, of course, enjoy what you’re doing.

VANILLA-BISCUIT FLAVOURED ICE CREAM

BLUEBERRY SORBET

PIECES