INFUSE magazine from The Caterfood Buying Group. Autumn 2024
AUTUMN ABUNDANCE
KEY INGREDIENTS FOR COSY MENUS
TOMORROW’S KITCHEN
HOW TECH IS CHANGING CATERING
SENSATIONAL SALMON
THREE DISHES TO DELIGHT DINERS
Autumn is a feast for the senses and this issue we’re diving right in. Get inspired by our pick of five ultimate ingredients of the season; from hearty squashes to earthy mushrooms, these autumn stars will inspire your culinary creativity.
As we gear up for Christmas, don’t miss our three twists on a classic prawn cocktail and our trio of elegant salmon dishes – all of which will add a serious dose of sophistication to your festive menus. Plus, our edit of celebratory drinks will ensure you have the perfect toast for every festivity.
In the ever-evolving foodservice industry, staying ahead is crucial. In this issue we take a look at the evolution of veganism, plus find out how new tech could revolutionise your operations.
The Hot List
Your guide to everything fresh on the food scene…
Welcome Turner Price!
Big news for the Caterfood Buying Group – we have a new member!
Turner Price, based in Hull, has become our newest and eighth member, joining CFBG in July. Established in 1992, it is a well-known food and drink wholesaler, serving over 2,500 customers in the Midlands and North of England. An exciting time for the Group, the addition of Turner Price gives us considerable extra strength and geographical coverage.
John Gould, Managing Director at Turner Price says: “We are delighted to become part of the Caterfood Buying Group, which shares our passion for customer led focus, harnessing strong
supplier relationships, supporting staff development and ensuring that work is enjoyed by all. We feel this is the right time for us to be joining the Caterfood Buying Group, and are very much looking forward to continuing to build on the growth we have enjoyed and to further improve our customer offering.”
Hitting the ground running, Turner Price has already introduced its customers to the new Caterfood Collection product range.
We’d like to take this opportunity to welcome all of the Turner Price customers as new readers of Infuse!
To find out more about our newest member, head to turner-price.com
Smash hit
For a winning main meal that can be cooked in a flash, the latest Smash Burgers by Glenfields Foods are a game-changer. Ready to serve in under a minute, the HMC-certified 3oz Angus Beef burgers offer unbeatable flavour and efficiency, perfect for busy kitchens. glenfieldsfoods.co.uk
EAT THE SEASON
A spotlight on autumn’s best picks
Famed for its striking colour, this Seventies favourite has made a comeback thanks to its nutritional content and detoxifying benefits. An earthy root veg, it’s ready to pick in late summer and can be stored or pickled for winter.
ways to use…
Cranberries
So much more than just a sidekick to Christmas turkey, cranberries are a versatile festive gem than can be enjoyed throughout the season...
The ultimate all-rounder, apples can be enjoyed in everything from pies and crumbles to chutneys and pork dishes –or simply sliced in salads. Late September to October is when the trees are heaviest with fruit and ripe for harvesting.
a popular and nutrient-packed addition to many autumn soups and stews. Don’t discard the woody stalks either – they’re perfect for hearty vegetable stocks.
Images: Adobe Stock
1. Cranberry margarita 2. Cranberry-topped pork pie 3. Cranberry and orange cinnamon rolls 4. Roast chicken with cranberries 5. Cranberry cake
FOOD FIGHT COFFEE COCKTAILS
7
WHITE RUSSIAN
VA full-fat mix of kahlua, vodka and cream, the White Russian became a firm favourite after its starring role in the Coen Brothers’ classic The Big Lebowski. More dessert than drink, but delicious nonetheless.
TRENDING
WARM SALADS
Who said salads are just for summer? Here are three comforting and tasty takes on the ultimate leafy dish
PUMPKIN, FETA AND PECAN
Combine grilled pumpkin slices with crumbled feta cheese, crushed pecans and peppery rocket. Drizzle with olive oil and honey and for extra bite add chilli flakes. Serve as a light lunch or sensational side dish.
1st
ESPRESSO MARTINI
Reputedly invented in the late 80s for Naomi Campbell by London bartender Dick Bradsell, the Espresso Martini is a powerful blend of vodka and coffee that will keep you buzzing all night long.
NOW
VEGAN ROASTED CAULIFLOWER AND CHICKPEA
Roast a head of cauliflower and a tin of chickpeas together. Combine tahini with lemon juice, salt and olive oil to make a nutty dressing and pour over generously, then garnish with fresh herbs.
BRUSSEL SPROUT AND ALMOND
Don’t make the mistake of only serving sprouts at Christmas. Showcase these gorgeous little cabbages with a salad special. Shave and steam them, then serve with sliced almonds, grated parmesan and a basic vinaigrette.
Q&A
GARY MORRIS EXECUTIVE CHEF SOUTHAMPTON FOOTBALL CLUB
Go-to comfort food Cheese and crackers – not too exciting, but cheers me up.
Biggest kitchen fail Made some lovely Yorkshire puddings – and also some choux buns. I asked my commis at the time to whip up some Chantilly cream and fill the choux buns with it. When I returned, he’d filled the Yorkshire puds. (My learning curve – never assume!).
Most memorable meal Tom Kerridge cooked for myself and a small group of colleagues – the pot roast he prepared was simple, but cooked to perfection.
What one ingredient could you not live without?
Butter makes everything better.
How do you handle the pressure of the kitchen? It’s ingrained into you as a commis to work as a team and learn to spot when someone is down and help them, and it goes both ways. It guarantees the wheels don’t fall off.
Best advice to new chefs? Ask plenty of questions, work hard and listen to the boss –you don’t have to agree but they guide from experience.
COCKTAIL RATING
Wake me up before you go go
COCKTAIL RATING
Dude, this drink delivers the dairy
KITCHEN QUICK-FIRE
AUTUMN Allure
Our pick of five standout ingredients of the season. Get ready to elevate your autumn menus to new heights
There’s something about the latter months of the year that calls for comfort and indulgence, especially when it comes to food. Light, zingy salads and summer berries are banished in favour of rich, sumptuous dishes with deep flavours, hearty textures and imaginative takes on nourishing seasonal produce.
For catering professionals, the arrival of autumn presents a golden opportunity to captivate customers with a dose of cosiness in menus. And, with a rapidly approaching festive season on the horizon, it’s yet more opportunity to delight guests with soul-feeding dishes and the best ingredients of the season.
But how can you craft a menu that appeals to those seeking warmth and comfort without relying on ‘pumpkin spice’ everything? Here, we explore five ultimate autumn ingredients that will infuse your menu with indulgence and seasonal charm right through to Christmas, tempting customers out of the cold and through your doors.
VENISON MEATBALLS AND WILD MUSHROOM RAGOUT
Serves 4 Prep time: 25 mins
Cook time: 45 mins
For the meatballs
• 2 tbsp rapeseed oil
• 1 finely chopped onion
• 2 crushed garlic cloves
• 10g finely chopped thyme
• 500g venison or beef mince
• 80g fresh white breadcrumbs
• 1 egg, lightly beaten
• 70g Dijon mustard
For the sauce
• 60g unsalted butter
• 400g New Forest mixed wild mushrooms
• 1/2 tbsp sweet smoked paprika
• 1 tbsp Caterfood Collection tomato paste
• 400ml beef stock
• 80ml brandy
• 150g sour cream
• 400g rustic egg tagliatelle
• 2 tbsp chopped flat-leaf parsley
1. Heat 1 tbsp of oil in a frying pan over a medium heat. Cook the onion for 3-4 mins until soft. Add the garlic and cook for 1 min. Transfer mixture to a bowl and stir through thyme, mince, breadcrumbs, egg and 2 tbsp mustard. Season, then form into 30 small meatballs. Chill for 30 mins to firm up.
2. Heat remaining oil in a large frying pan over medium heat. Cook meatballs for 6-7 mins in batches until golden and cooked through. Transfer to a bowl.
3. Return pan to high heat with 30g butter. Cook mushrooms, stirring for 4-5 mins until golden. Add paprika and tomato paste and cook for 1 min, then add the brandy, reduce by half, then add the beef stock and reduce by half.
4. Return the meatballs to the pan. Stir in sour cream and the remaining 1 tbsp mustard. Cook until warmed through (around 5 mins).
5. Meanwhile, cook the pasta according to the packet instructions. Drain, then toss with half of the parsley and the remaining butter. Season.
6. Add pasta and meatballs to a bowl and top with the remaining parsley to serve.
GAME
Wild game is growing in popularity as an alternative to chicken, pork and beef, taking up more space on menus due to its sustainability and health benefits. In fact, sales of game went up 15.2% in the UK between April 2023 and 2024 (Kantar).
WHAT IS GAME?
Any animal or bird that has been caught in the wild, from the large – such as venison and wild boar – to the small –pheasant, partridge wood pigeon, rabbit, hare, grouse or duck.
DOE, A DEER
Some UK game, such as grouse, pheasant and partridge, are generally in season in autumn and winter. However, with two breeding seasons a year, venison is available all year round. Rabbit and pigeon are also consistently available.
INTO THE WILD
Habitat management and conservation are carried out on 7.6 million hectares of land across the UK’s 24.5 million hectares as a result of shooting. This includes controlling pests and predators to protect wildlife, monitoring and reporting on birds and other wildlife, and feeding songbirds over the winter month.
KNOW YOUR MEATS
Younger game tends to be sweeter, and brining game birds before cooking can
give the meat a succulence that more fatty meats naturally have. Venison, grouse and wildfowl should be cooked medium rare, like beef, and their rich flavours pair well with hedgerow fruits, autumn root vegetables and earthy mushrooms.
MENU
INSPIRATION
ROAST WITH THE MOST
Christmas dinners are elevated endlessly with a simple switch to wild game. For a special festive treat, serve up a whole pheasant roast, with one pheasant serving two. Pair with a tart pomegranate sauce or roasted grape jelly.
ITALIAN MAKEOVER
Many authentic Italian ‘peasant’ dishes are built around wild game. Try creamy potato gnocchi with rabbit and tarragon, a rich rabbit ragu lasagne or even a golden saffron risotto with perfectly cooked pigeon breast and fresh herbs.
INSIDER IDEA
Leon’s favourite game recipe is ‘Keeper’s Pie’. “It uses a mixture of pheasant and venison with a cheesy mashed potato topping and it is such a crowd pleaser.”
CHAI
Once confined to hot drinks alone, this spiced tea infusion has seen a recent boom in popularity, taking over dessert menus and flavouring everything from cheesecakes to macarons. The aromatic blend is uniquely comforting and warming, making it the perfect addition to any autumnal pud.
WHAT IS CHAI?
Chai, or masala chai (mixed-spice tea), is a careful balance of black tea with spices, often including cardamom, cinnamon, clove, black pepper, nutmeg, star anise, ginger and fennel.
TEA TEA
‘Chai’ is literally the Hindi word for tea, so the term “chai tea" is rather redundant (tea tea, anyone?). But marketers thought it would be helpful to tell clueless Westerners that chai is a kind of tea, and so the term was born.
GAME ON
Leon Challis-Davies, Culinary Director at Eat Wild, explains why he’s passionate about cooking with game.
WILDLY NUTRITIOUS
I find game just as versatile as pork chicken and beef, but unquestionably more nutritious. It’s higher in protein and full of vitamins and minerals, and it’s lower in calories and saturated fat than farm-reared meats – plus, it’s additive and hormone-free.
ECO CREDENTIALS
When you use wild meat, you are giving back to the UK countryside tenfold compared with intensively farmed meats. Due to its locality in the UK and natural ‘free range’ credentials, it also has a lower carbon footprint than factory farmed meats.
MENU GAME PLAN
To incorporate game into your menu, exchange beef for venison and partridge for chicken. To experiment more, try grouse or pigeon – stronger in flavour, but equally as delicious.
ANCIENT PROPERTIES
Chai was invented over 5,000 years ago and was originally blended as a medicinal concoction. Recent studies have shown chai works as a stress reliever, immunity booster and promotes overall well-being.
NUMBER ONE
Chai is the most popular drink in India, surpassing even coffee. Around 20 million cups of it are consumed every day.
MENU INSPIRATION
CHAI CUSTARD
Infuse traditional custard with the distinctive chai flavour to transform simple sponge desserts into something memorable. Pipe it into doughnuts for the ultimate indulgence, or make chai ice cream for a heavenly side to apple pie.
A LOT OF LATTE
The chai latte is a hugely popular Westernised version of the traditional masala chai. Chai lattes combine the tea with steamed milk for a creamier beverage, and often sugar, honey, or flavoured syrups are then added. Visually, chai lattes are paler than tea and they are typically topped with a layer of thick foam. They can be served hot or over ice, making them a year-round winner.
A PIECE OF CAKE
Chai makes an excellent addition to basic cake recipes too. Add some brewed tea to a classic sponge cake and top with cardamom cream cheese frosting. Or combine chai with apples and sponge to make mouth-watering morning muffins.
SQUASH
Widely available this time of year, squash is an incredibly versatile ingredient that features in a huge range of seasonal dishes, both sweet and savoury. From the nutty green acorn to the vibrant red kuri, and of course, the much-loved butternut, the diverse colours and varieties of squash on offer will inject a vibrant, autumnal boost to your repertoire.
ANCIENT FRUIT
Squashes originated in Mexico and Central America, where they were eaten over 7,500 years ago. Native American tribes refer to beans, corn and squash as the “Three Sisters” because they nurture each other when planted together.
SEASONS OF SQUASH
Winter squashes have hard, thick skins and seeds and summer squashes, such as courgettes, have thin skins, soft seeds and are consumed when immature. Despite the names, both crops are grown in warm weather, but winter squashes are cured once harvested, so they can be stored throughout the cold season.
HEALTH HERO
Squash is not only delicious but most types are packed with vitamins A and C, fibre, and antioxidants, plus minerals such as potassium, magnesium, and manganese. This nutritional profile supports overall health, from boosting immunity to improving heart health.
MENU INSPIRATION
SWITCHEROO
Try hasselback squash for a delicious alternative to potato (pictured here). Cut in half lengthways, slice into strips (but not all the way through) and roast until brown. Top with whipped goat’s cheese, thyme and crispy lardons. Or switch out mashed potato for buttery, velvety mashed squash, which pairs wonderfully with venison sausages, adding a lightness to a heavier dish.
GET STUFFED
Stuffed squashes make for perfect meat-free centrepieces, especially around Christmas. Use green acorn, orange onion or red kuri squash for individual portions, or go large with a kabocha or blue kuri. Stuff with a colourful mixture of chestnuts, mixed grains, wild rice, cranberries and fresh herbs, or experiment with Mexican flavours, including spiced quinoa, corn and avocado, or a smoky red enchilada sauce with black beans and melted cheese.
SWEET TREAT
Aside from the ubiquitous pumpkin pie, squashes can also be used in all manner of sweet dishes. Using steamed, drained and pureed squash, try a honeynut squash roulade, with maple and brown sugar cream, or whip up a batch of maple squash panna cotta topped with candied pumpkin seeds.
To many, this aromatic spice is the taste of wintertime. Whether sprinkled over hot chocolate, baked simply with apples and sugar or combined with ginger and nutmeg for festive gingerbread, cinnamon is the epitome of warmth and comfort in cooking.
BRANCH OUT
Cinnamon is made by stripping the stems of cinnamon trees. The inner bark is extracted and all the tough woody parts are removed. It is then dried which is when it forms into curls – known as cinnamon sticks or quills. These can then be ground to form cinnamon powder.
SPICE OF LIFE
Rich in antioxidants, cinnamon is thought to have a number of health benefits including anti-inflammatory properties, antimicrobial compounds, the ability to lower blood sugar levels and it can even help to reduce the risk of heart disease.
FESTIVE FLAVOUR
Cinnamon is a key ingredient in the ubiquitous Pumpkin Spice Latte and it dominates the flavour profile of many beloved festive treats including gingerbread, mulled wine, mince pies and Christmas pudding. Historically, this is because cinnamon’s preserving properties were invaluable in winter.
AS GOOD AS GOLD
MENU INSPIRATION
SWEET OR SAVOURY
Once restricted to only sweet dishes, cinnamon has branched out into many savoury menu items with much success. Inspired by Middle Eastern cuisine, try mixing cinnamon with ground beef meatballs and bake in a thick tomato sauce or combine cinnamon, rice, vermicelli noodles and parsley to create a moreish Lebanese pilaf.
VEGGIE WONDER
Use cinnamon to add sweetness and spice to simple vegetable side dishes. A sprinkle over braised red cabbage works beautifully or roast carrots and parsnips with a drizzle of honey and a dash of cinnamon.
MORNING DELIGHT
Thanks to its health and preserving properties, cinnamon was once a valuable commodity. In ancient times, it was often worth more than silver and gold and it was even traded as currency.
Add a pinch of cinnamon to yoghurt or mix it into granola for a seasonal upgrade to your breakfast offerings. For added depth, stir a pinch into coffee, or offer warm cinnamon milk, simmered with vanilla and honey for a soothing, unique addition to your morning menu.
MUSHROOMS
One of the fastest-growing meat alternatives (see p41 for more on this), fungi offer a vast variety of flavours and textures and range from a reliable staple to an expensive delicacy.
A ROOM OF THEIR OWN
Mushrooms are technically the largest organism on earth. Genetically speaking, they’re more closely related to humans than plants, as they ‘breathe in’ oxygen and give out CO2, like we do.
SUPER-FOOD
Low in calories, high in fibre, nutrients and potassium, mushrooms are the only vegan, non-fortified dietary source of vitamin D. The Lion’s Mane mushroom has also been found to improve cognitive function, boost memory, enhance creativity and improve moods.
SAFETY CAPS ON
There are more than 2,000 species of edible mushrooms. Some are incredibly
MENU INSPIRATION
DIAL UP THE UMAMI
Not only do mushrooms and miso pair beautifully together, but did you know that dried shiitake mushrooms contain an umami flavour of their own? Update your seasonal dishes with this trending flavour by making miso or dried shiitake stock to add to your mushroom risotto and enjoy the delicious depth of flavour.
HARNESS THE CRISP
When you’re frying or grilling mushrooms, be careful to choose the right kind – oyster, shiitake, or maitake mushrooms will get beautifully crispy. For a stunning starter or small plate, grill with butter, garlic and thyme and spoon over whipped ricotta, or serve up grilled oyster mushrooms in tacos with red cabbage, and a coriander, lime and jalapeno dressing.
SWEET ‘SHROOM
Ever considered mushrooms for dessert? With the rise of mushroom coffee and all the health benefits it boasts, put your own sweet twist on it – simply add a mushroom powder of your choice to espresso, pour over vanilla ice cream and you have a show-stopping mushroom affogato.
toxic to humans, so it’s important to source wild mushrooms from a reliable source, such as our cover recipe’s beautiful selection from the New Forest (newforestmushrooms.co.uk).
ONE OF A KIND
Button cap, white, chestnut and portobello mushrooms are different variants of the same species (Agaricus bisporus). They’re one of the most widely-consumed species of mushroom in the world.
Snacks done properly.
Product Size
Sea Salted PROPERCORN
Salted Caramel PROPERCORN
x 24
x 24
Kids Simply Sweet PROPERCORN 12g x 18
Barbecue Lentil PROPERCHIPS 20g x 24
Sea Salted Lentil PROPERCHIPS 20g x 24
Sweet & Salty PROPERCORN 30g x 24
Salt & Vinegar Lentil PROPERCHIPS 20g x 24
Sour Cream & Chives Lentil PROPERCHIPS 20g x 24
Sweet Sriracha Chilli Lentil PROPERCHIPS
Katsu Curry Chickpea PROPERCHIPS
x 24
x 30
Yuzu & Ghost Chilli Chickpea PROPERCHIPS 30g x 30
Auresco is dedicated to the development of superior coffee and flavour profiles. With extensive experience in roasting, coffee, brewing technology, technical maintenance and Barista training. - we are your ideal partner for luxury coffee in the foodservice sector.
the who’s who of
The ultimate pasta-pairing cheat sheet. Refer back to it, time and time again
THE KITCHEN OF THE
think FUTURE
it’s closer than you
We look at the technology that’s set to transform the catering industry
From AI software that streamlines operations to Augmented Reality menus, whether we like it or not, technology is coming for catering and some tech innovations are closer than we may imagine.
While visions of robot servers might seem straight out of a sci-fi movie, many less sensational tech innovations offer practical solutions ready to assist, not replace, culinary professionals. Some forwardthinking companies are already investing in these advancements in order to boost efficiency, reduce costs, and bridge staffing gaps.
As technology continues to evolve, the future promises kitchens that are not only more efficient, but also more creative, environmentally friendly and personal.
Here are eight things to look out for in the kitchen of the future...
AI-POWERED MENU PLANNING
Today’s diners are increasingly discerning; not only are they aware of their nutritional needs, but they’re plugged into the
environmental impact their food choices have on the world too. Crafting a menu that ticks all boxes can be a huge challenge for time-pressed chefs, which is where AI comes in. The right software can help analyse customer eating habits, spot trends in nutritional requirements and assess the environmental impact of each dish in order to create well-balanced, sustainable menus that appeal to all. Plus, link this up to your smart inventory system (more on this next), and everything you need will be right there waiting for you.
SMART INVENTORIES
We’ve already seen home cooking impacted by food-tracking smart fridges, so it’s only natural this tech moves into commercial kitchens. Picture a storeroom that automatically reorders supplies when stock is low, or a commercial fridge/freezer that tracks expiration dates, flagging when products need to be used. The result? A reduction in food waste, increased efficiency and an improvement in your kitchen’s environmental impact.
ROBOTS
It sounds like something out of The Jetsons, but robots are slowly appearing on restaurant floors running plates to amazed diners –and soon they could be in kitchens too. An ideal solution for struggles with staff shortages, robots are also a great tool for automating repetitive tasks like food prep, stirring, burger flipping and deep frying, as they’re designed to improve precision and consistency. A robot kitchen assistant can also free up chefs to focus on the more creative and skilled (and let’s face it, more fun) parts of the job.
ABOVE: Robot precision meets culinary creativity
LEFT: Will lab-grown meat soon be on menus?
ECO-KITCHENS
Takeaway that takes off: the future of food delivery is set to be airborne
In the future, waste reduction technologies in commercial kitchens are set to blossom. Smart systems will measure food waste, allowing for informed, targeted solutions to reduce a kitchen’s waste output. Meanwhile, an integrated composting system that turns bio-waste into fuel could completely transform a kitchen into a renewable, net zero operation.
FUTURISTIC FOOD
Although not currently commercially available, lab-grown meat (or cultivated meat) is the practice of growing meat from animal cells and has many potential benefits. Removing the need for livestock farming and slaughter, it cuts greenhouse gas emissions and frees up acres of land. There are massive implications for the farming industry, and questions about ethics and sustainability; nonetheless this potentially gamechanging technology is on the rise.
ORDERING
Forget QR codes, ordering of the future is done via a touchscreen on each table on which customers can order at their leisure – with some even offering live video
feeds straight from the kitchen, so diners can see their dishes shaping up before their eyes. As well as an increase in customer convenience, for businesses on tight margins, this new wave of ordering means fewer demands on waiting staff.
DRONE DELIVERIES
Amazon has been experimenting with drone deliveries for some time now, and the possibilities are flying over to the food industry. In the US, fast food chain Wendy’s announced in spring 2024 that it was piloting a scheme to deliver customer orders via drone and in the UK Just Eat and Uber Eats are beginning to make strides in the sector. Benefits of a flying delivery service include the ability to deliver food and produce to remote venues like schools and care homes, plus the potential for reduced wait times and environmental impact.
AR MENUS
In a world where diners like to know everything about their food before ordering, Augmented Reality is set to change the landscape. By using a headset or via their phones, customers can peruse an AR menu, read about the ingredients and even see a 3D model of the dish.
THE FUTURE TODAY
The caterers that are using technology to solve real-life problems now
ROBOT WAITERS
On The Quay in St Mary’s, Isles of Scilly, faces many challenges – the island’s population is small, accommodation is scarce and the restaurant’s custom is seasonal. Employing a robot, Bella, to run plates has upped the venue’s service game and kept costs down. Plus, Bella is a hit with diners, many of whom travel to see her in action.
DRONE DELIVERY
Argyll and Bute Council teamed up with drone specialists Skyports to deliver school meals to pupils in remote areas. The use of drones meant delivery was faster and disruptions were minimised compared to other modes of transport, and the scheme earned them a COSLA Excellence Award in 2023
IMMERSIVE LEARNING
Elior UK have introduced mixed reality headsets to train teams serving healthcare and the retirement living sectors. Wearing high-tech glasses trainees are put in kitchen simulations so they can practise again and again.
Images:
Difference THAT IS KNORR
PROFESSIONAL MAYONNAISE DESIGNED FOR YOUR KITCHEN
GOOD BETTER BEST
We take this classic 70s starter and rework it for three
GOOD
CLASSIC PRAWN COCKTAIL
An enduring favourite for a reason; the winning combination of sweet seafood, tangy Marie Rose sauce and crunchy lettuce is a simple starter that always delivers on deliciousness. Serve in a tall glass for instant wow-factor and a big hit of nostalgia.
Serves 4 Prep 20 mins
• 150g Caterfood Collection coldwater prawns
• 1 tbsp chopped chives
• ½ iceberg lettuce, sliced
• ½ lemon, cut into 5 wedges
• 125g Marie Rose sauce
1. When ready to serve, put all the coldwater prawns into a bowl, add half of the sauce and half of the chopped chives. Mix well.
2. Divide the sliced lettuce between four serving glasses. Squeeze one wedge of lemon over your lettuce (reserving the others to serve) then pile on your prawn mixture.
3. Top with the remaining Marie Rose sauce, sprinkle with the rest of the chives and serve with the lemon wedges.
PRAWN COCKTAIL WITH CORIANDER
MAYONNAISE VOL-AU-VENT
Take pre-made pastry cases and transform them into mouthwatering seafood bites. The addition of fresh herbs lifts the creamy sauce and a spritz of lemon and lime brings a vibrant citrus tang.
Serves 4 Prep 30 mins
• 250g Caterfood Collection coldwater prawns
• 125g coriander mayonnaise
• 1 beef tomato
• Handful of coriander leaves
• Micro herbs (optional)
• Sea salt and black pepper
• 1 lemon wedge
• 4 Pidy puff pastry cases
For the coriander mayonnaise
• 100ml olive oil
• 100ml avocado oil
• 1 tsp Dijon mustard
• 2 free range egg yolks
• 20ml lime juice
• 50g fresh coriander leaves
• Sea salt and black pepper
• 4 lemon wedges
1. Concassé your tomato by peeling, seeding and dicing it.
2. Combine all the ingredients for the coriander mayonnaise, apart from the oils, in a jug or blender. While it is still mixing, gradually add the oils, making sure the mayonnaise doesn’t split.
3. Mix the prawns with a generous dollop of coriander mayonnaise until they’re all evenly coated. Taste and season the prawns to perfection.
4. Spoon the mixture into the individual pastry cases, then top with the tomato concassé and garnish with with a coriander leaf and micro herbs if using. Serve with a lemon wedge.
BEST
KIMCHI PRAWN COCKTAIL
Take the fundamental flavours of a classic prawn cocktail and elevate them with the addition of spicy Korean kimchi and bitter endive. Served in the leaves, these tasty morsels make a crowd-pleasing amuse-bouche that’ll get guests excited for the main course.
Serves 4 Prep 15 mins
• 1 red and white Belgian endive
• 2 tbsp Caterfood Collection mayonnaise
• 1½ tbsp Caterfood Collection tomato ketchup
• ½ tsp sriracha
• ½ tsp light soy sauce
• ½ tsp lemon juice
• 30g kimchi, drained
• 150g Caterfood Collection coldwater prawns
• 1 spring onion, finely sliced
• 1 avocado
• 1 tbsp black sesame seeds
1. Slice the core end of the endive, then separate into leaves and wash.
2. Spoon the mayonnaise, ketchup, sriracha, soy sauce and lemon juice in a bowl and mix well. Finely chop the kimchi, then stir into the sauce with the prawns and spring onion. Taste and adjust the level of seasoning as needed.
3. Peel, destone and finely dice the avocado, and mix in with the prawns and sauce.
4. Place the endive leaves onto a serving plate and fill each leaf ‘bowl’ with mixture.
5. To finish, sprinkle liberally with black sesame seeds.
SEPTEMBER
SIX MONTHS in food
2 nd
WORLD COCONUT DAY
Build a menu full of coconutty treats. Use the fruit’s milk as a base to make vibrant massaman or panang curries, or take the flesh and create moist coconut cakes.
From 2 nd
BACK TO SCHOOL
Summer holidays are over and it’s back to school runs and homework. Support busy families with plenty of coffee and tasty pastry pick-me-ups.
It’s officially the first day of autumn; celebrate the season with dishes featuring apples, blackberries and (of course) plenty of pumpkins.
OCTOBER
1st -31st
NATIONAL FAIR TRADE MONTH
Highlighting the importance of choosing products that support a fairer, more transparent global trade system, show your love for Fair Trade by whipping up certified dishes and sharing information about your international producers.
3rd
NATIONAL NO SUGAR DAY
Why not challenge yourself to create sweets and treats using only naturally occurring sugars?
15th-16th
STREET FOOD
BUSINESS EXPO
ExCel London streetfoodexpo.co.uk
31 st
HALLOWEEN
Embrace spooky season with skeleton cookies, green matcha coffees and mini ghost meringues.
Serving up the essential culinary dates for your diary…
NOVEMBER
1 st -30th
WORLD VEGAN MONTH
There are approximately 2.5 million vegans in the UK and that figure continues to grow. Entice plant-based customers with a selection of promotional dishes, then make the most popular permanent fixtures.
1st
DIWALI
Mark Diwali, the Hindu festival of lights, with a selection of traditional delicacies such as samosas, gulab jamun and murukku.
1st-2nd
EL DÍA DE MUERTOS (DAY OF THE DEAD)
Be inspired by Mexican flavours and serve up plates of traditional tamales, sweet pan de muertos and spicy Mexican hot chocolate.
5 th
BONFIRE NIGHT
Warm up by the fire with steaming mugs hot chocolate and mulled cider served up with toasted marshmallows and toffee apples.
21 st -24 th
BBC GOOD FOOD SHOW WINTER
NEC Birmingham goodfoodshow.com/winter
DECEMBER
6th
NATIONAL BARTENDER DAY
On the first Friday in December, it’s time to raise a glass to hard-working mixologists and bar staff. Why not design a signature drink especially for the occasion?
24th
CHRISTMAS EVE
As we gear up for the main event, most people are looking for something light yet special. Serve a roasted red pepper soup with herby croutons and a hint of chilli for a dish that’s festive and warming.
25th
CHRISTMAS DAY
Thinking about stepping away from traditional turkey this Christmas? Slow-cooked lamb shoulder, saltbaked celeriac with hot honey or cardamom roast duck are all equally spectacular alternatives.
31st
NEW YEAR’S EVE
Ring in 2025 with celebration and sparkle. Delight guests with gourmet canapés, dazzling desserts, and a selection of premium bubbly.
JANUARY
1 st
NEW YEAR’S DAY
1 st -31st
DRY JANUARY
Time to get creative with your low and no-alcohol options. Mix soda water or tonic with fruit juices and aromatic herbs for simple, grownup, booze-free beverages.
25th
BURNS NIGHT
Neeps and tatties, baked haggis and clootie dumplings are all part of a traditional Burns Supper. Update your menu with a vegan option for plant-based diners.
29th
CHINESE NEW YEAR
The year of the snake is here. Celebrate with a feast of fortunebringing food including spring rolls, eight treasures fried rice and longevity noodles, plus an abundance of red paper lanterns.
31 st
HOT CHOCOLATE DAY
Is there anything cheerier on a cold winter’s day than a cosy cup of hot chocolate? Use syrups from 1883 to create new flavour combinations and don’t forget the obligatory marshmallows and cream.
FEBRUARY
4th-5th
THE SOURCE TRADE SHOW
Westpoint Arena & Exhibition Centre, Exeter thesourcetradeshow.co.uk
9th
NATIONAL PIZZA DAY
Whether it’s a thin and crispy sourdough or sumptuous deep dish, this Italian menu star is always a hit. Get creative with your toppings and include plenty of vegan and gluten-free options so everyone can grab a slice of the action.
14
th
VALENTINE’S DAY
Say hello to sharing platters, themed cocktails, beautiful brunches and cute cupcakes for lovers everywhere.
17th
RANDOM ACTS OF KINDNESS DAY
Pay it forward by offering people a little something extra with their usual order. Or simply write some positive affirmations where your customers can see them – a little thought can go a long way.
MAKE AN EVENT OF IT
We caught up with three venue hosts to discover how they make their catered events sizzle
Hosting events can be a game-changer for venues, offering a chance to show off your culinary prowess, boost revenue, attract a much broader clientele, and create memorable experiences for guests.
From corporate gatherings and festive celebrations to weddings and parties, the opportunities to shine in the event space are endless. Nail it, and your customers will not only remember you for their special moments but keep coming back for more.
A great event isn’t just about the food and drink – though a standout menu is essential.
The atmosphere, attention to detail and organisation are just as crucial. Whether it’s an elegant baby shower, lively birthday party, or professional conference, catering efficiently to the diverse needs and tastes of your customers can quickly make your venue a go-to spot. Behind every successful event is meticulous planning, creative flair, and a knack for creating memorable moments. Here, we chat with three seasoned venue hosts who share their insider secrets to creating events that impress and delight.
WILL SIMMONDS MANAGING DIRECTOR, GLAZIERS HALL, LONDON BRIDGE
“With seven very different event spaces to choose from, Glaziers Hall can be used for anything from a small breakfast meeting to a black-tie dinner. That said, we find that conferences, award ceremonies, charity gala dinners, press events, wine tastings and product launches are all a good fit for the venue. But we never underestimate the importance of the food. After all, it’s one of the things that people will remember, so it has to be good and reflective of the quality of the wider offering.
We work alongside our resident catering partner, Life’s Kitchen (lifeskitchen.com), to come up with dishes that meet the brief of each event. It may be that a client simply wants a selection of sandwiches and finger foods, or dishes that meet with a particular theme or dietary requirement.
My advice is to choose a space that is the right size for your event and where possible, mix it up. For example, if you are having drinks before dinner, see if it’s possible to have a change of scenery. It keeps people engaged, enthused and attentive. Also, be realistic about timings. If it looks like something will be too tight to turn around, it probably will be, and that can be the difference between success and disaster.
In addition to a PR and marketing communications agency, we also work with event listing sites to advertise ourselves, as well as attend relevant industry events. We also have a network of partners who organically promote the venue. This approach has delivered positive results in terms of sales and encouraged many of the businesses we work with to book repeatedly with us throughout the year, which is great!
Have fun with your event – when all the hard work pays off, it’s a great feeling!” glaziershall.co.uk
SAMANTHA PRINCE DEPUTY DIRECTOR, FOOD MUSEUM, STOWMARKET, SUFFOLK
“Our mission is to connect people with where their food comes from and the impact of our choices on the environment, society, health and wellbeing. Subsequently, our catering across the site and throughout our events reflects the ethos of the museum. We use as much locally-sourced produce as possible and also grow a lot here onsite.
Although we host many weddings from April to October, we have recently found a big increase in corporate event bookings. These range from onsite team meetings, networking events, product launches and away days.
We also offer corporate volunteering opportunities, meaning people can get ‘hands on’ with things such as animal care or river clearing. The potential to include a wellness offer into their day – for example, some time spent on our 84 acre estate enjoying the wildlife, on a river walk or exploring the museum’s collection of listed buildings – also appeals to corporate clients, who see the benefit of investing in staff wellbeing.
As a visitor attraction, we occasionally must make decisions about what we can host and how this will affect general visitors to the site. For example, holding a weekend-long festival may appear to be a wonderful money-making event, but we need to make sure that the offer for our standard guests visiting the museum isn’t negatively affected. So, we are often finding that fine line between income generation, whilst ensuring a superb visitor experience and delivering on the museum’s mission.
My advice for setting up a successful event is preparation! Communication, clarity and sharing of knowledge is also vital. We have a big site here, so we need to ensure that everyone is well prepared, briefed, and confident going into an event.” foodmuseum.org.uk
VICTORIA BURDEN
CO-OWNER, THE FERRY HOUSE, HARTY, ISLE OF SHEPPEY
“Our beautiful waterside location and rustic Oak Barn make us a popular venue for weddings and private events, such as birthdays and anniversary parties. However, as we’re surprisingly accessible (just 60 minutes from London), we’re also very popular for corporate retreats, for those businesses who want to reconnect, clear heads and get away from the office.
As a 2 AA Rosette restaurant, catering is naturally a highlight of our events. Sometimes delegates choose to dine from the restaurant menu, however, we can also lay on grazing tables, Kentish hog roasts and afternoon teas, as well as a Kentish breakfast for any overnight guests. Our homegrown, family-farmed and local estate produce features widely, and some attendees like to organise a gin tasting or a tour of the 1.5 acre kitchen garden.
High-demand dates in the summer do tend get booked up early, so it’s a very busy period for our team. We always put their wellness first and schedule and rota carefully to make sure everyone is rested and happy. However, the location is also beautiful out of season, with the fires going and wonderful winter wildlife, such as migratory birds and abundant birds of prey. We’re finding more and more people looking to host special events out of high season, and mid-week where there are great value off-peak rates.
Having a dedicated event planning team and not making it a side element of a separate role ensures guests are well taken care of with every need met and with the highest standard of communication and organisation.
Every event is really unique and special – it shouldn’t be a case in which the planning involved just goes through the motions to churn out events. That comes down to having a guest-focused culture throughout the business at all levels.” theferryhouse.co.uk
Caterfood Select Tuna Chunks in Brine
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*images are for illustrative purposes
Every issue we shine a light on the people powering the Caterfood Buying Group’s success. This time we meet a new Commercial Director who plans to unite members and a HGV driver who relishes a parking challenge
TASTE
LAURA GILBEY-SPRING
HGV DRIVER
THOMAS RIDLEY FOODSERVICE
After winning both Employee of the Year and Transport Colleague of the Year at this year’s Thomas Ridley Foodservice Staff Awards, we caught up with Laura Gilbey-Spring, who’s quietly breaking gender stereotypes
How long have you been a HGV driver and how did you get started?
I passed my test in January 2020. In a previous role I used to do deliveries in a long wheelbase van and even though I wasn’t that happy there, I always really liked the driving. I’ve always wanted to do it [get a HGV licence] but I never had the confidence.
Since joining Bury St Edmundsbased Thomas Ridley Foodservice, Laura has enjoyed getting behind the HGV wheel
Then one day I just thought, why not? And with my partner’s encouragement, I went and got it.
What do you enjoy most about your job?
I like driving and the challenge of pulling into places and thinking, ‘oh my god, how am I going to get in/out of here?’, although sometimes you do have to admit defeat! I didn’t want to do long distance driving, because that would just bore me to death. I like how physical the job is and that I get to do lots of drops.
You work in a very maledominated industry. How do you navigate that?
It was intimidating when I first started and I’m quite shy, so I just kept my head down, but now I’m much more comfortable. Sometimes you feel a bit of pressure if you ever do something wrong as you worry others will think ‘oh, typical female driver’, but no one has ever said anything like that to me and I think it’s probably in my head. Some customers do say
things like, “oh, you’re so brave,” and “you do that better than the men,” but the thing is we’ve all got the same licence. I do it every day!
Any other challenges?
No, just getting in and out of places and the occasional breakdown!
What achievement are you most proud of?
I was awarded Employee of the Year and Transport Colleague of the Year at the Thomas Ridley Foodservice Staff Awards this year, so that’s probably the thing I’m most proud of so far. Some of the feedback that the customers gave – saying I was helpful and polite – was really lovely. In my mind, I’m not doing anything out of the ordinary, but they seem appreciative of it, and that’s always nice to hear.
What’s your favourite meal after a busy day driving?
I tend to just bung anything in the oven and have a salad with it. If I had to choose an absolute favourite, it would be pizza. All the carbs.
Can you tell us about your career so far? What’s your background and what drew you to CFBG?
I’ve been in the FMCG world for over 12 years. I originally started off grey trading, buying products on the open market to sell to multiple grocers. Throughout my time at DCS Group, A.F. Blakemore and most recently Creed Foodservice I’ve looked after sales teams, trading teams, stock control and technical and food safety teams. Caterfood Buying Group is in a really powerful and unique position, having the backing of such a strong business while retaining the nimbleness and entrepreneurship of each individual wholesaler. Having the opportunity to join at this point in the journey and play a part in growing the group to be one of the largest buying groups in the UK is incredibly exciting.
How would you describe your role in CFBG?
I work on behalf of the members at CFBG. My sole purpose is
TOM WORKMAN COMMERCIAL DIRECTOR
CATERFOOD BUYING GROUP
Having joined the CFBG as Commercial Director in May 2024, Tom Workman tells us why he’s looking forward to uniting independent businesses and inspiring collective growth
to add value to their businesses on a daily basis through our Central Procurement, Marketing and Technical teams. We’re here to make their lives easier, complement the business and leverage the collective scale of the group to benefit all. I also provide a single point of contact for supply partners, making the group easier to do business with and improving our speed of service.
What area of the role are you most looking forward to getting stuck into?
Getting a better understanding of each member, how their business operates and identifying which levers can be used for collective growth. That includes both existing and new members.
What are the challenges you’re expecting to navigate in the coming months?
Bringing together a group of independent businesses is never going to be easy, as they are all individual; in processes, practises and state of mind. Demonstrating
A selfproclaimed carnivore, a perfectly cooked steak is Tom’s ultimate food heaven
the influence the group can have when those businesses unite will quickly show the benefits back to each individual member.
What career achievement are you most proud of?
Merging the trading and supply chain functions at Creed Foodservice was a challenge, but it was extremely beneficial once in place. Reduced stock holding, improved availability and ultimately the speed of service between those functions and the rest of the business had a very positive impact.
What do you do to relax after a really busy day?
A good drink and some good music always helps! Red wine and Thin Lizzy, or a single malt and Tom Petty always do the job.
And finally, what’s your favourite meal?
I’m very much a carnivore… so steak in any format. For me, a perfectly cooked chateaubriand is really hard to beat.
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symplicity burger.
115g patty made from fermented vegetables
symplicity smash burger. new 80g patty.
symplicity sausages.
cumberland, ‘chorizo’ or fennel flavoured sausages made from fermented vegetables.
symplicity meatballs. meatballs made from fermented vegetables with lemon and oregano.
symplicity mince. our base mince, ready to be spiced and shaped.
symplicity cumin mince.
an Asian inspired mince made from fermented vegetables with cumin, red pepper and chilli.
symplicity fennel mince.
an Italian inspired mince made from fermented vegetables with fennel seeds and chilli flakes.
symplicity ‘chorizo’ mince.
an chorizo inspired mince made from fermented vegetables with hot smoked paprika.
symplicity ragu.
A traditional ragu made with symplicity mince and fermented tomatoes.
symplicity n’duja.
a ‘nduja inspired paste made with fermated tomatoes and hot and sweet smoked paprika.
made by chefs, for chefs.
“As a chef I believe in flavour first. I believe the answer is and always has been growing all around us. We already have great tasting vegetables, packed with nutrients, so why look elsewhere? If we can’t grow it and cook it ourselves, I don’t want to eat it, so I don’t want to make it”.
Neil Rankin, Co-Founder and Creative Director.
A classic starter, a comforting main and a sumptuous centrepiece – get the celebrations rolling with this trio of takes on salmon
he peachy-fleshed salmon is consistently one of the most popular fish on UK menus. With its rich, buttery flavour and silky texture, it lends itself to a wide variety of dishes and menus – especially as the festive season approaches.
Our trio of salmon dishes starts with a simple but delicious savoury salmon and lemon mousse, with cream cheese and pickled beetroot. Circles of smoked salmon add an element of luxury, making it a perfect starter for Christmas menus.
Next is a warm and comforting roasted butternut squash risotto, crowned with pan-fried salmon –a delicious alternative to a heavier, meat-based autumnal main, while still feeling indulgent and filling. Finally, Caterfood Buying Group Development Chef Phil Clark has really pushed the boat out with a stunning salmon en croûte.
A sumptuous lemon and mustard butter glaze ensures this impressive centrepiece retains its golden appearance and satisfying crunch, but still melts in the mouth.
SALMON AND SPINACH EN CROÛTE
Serves 2 Prep 30mins Cook 40mins
• 1 tbsp unsalted butter
• 1/2 tbsp Dijon mustard
• Zest of 1 small lemon
• 3/4 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 2 tsp extra virgin olive oil
• 100g fresh baby spinach
• 2 cloves garlic, chopped
• 2 tbsp Parmesan cheese, freshly grated
• 1 large egg yolk
• 1 tsp milk
• Puff pastry
• 2 x 170g Caterfood Select salmon fillets
1. Preheat the oven to 220°C (Gas Mark 7). Melt the butter and stir in the mustard, lemon zest, ¼ tsp sea salt, and ¼ tsp pepper. Set aside.
2. Heat the oil in a non-stick pan and wilt the spinach. Stir in the garlic, thyme, 1/2 tsp salt, ¼ tsp pepper and Parmesan. Let cool.
3. In a small bowl, lightly beat the egg yolk with the milk. Set aside.
4. On a lightly floured work surface, roll out the puff pastry into a 12×14 inch rectangle.
5. Brush the salmon liberally with the butter mix and place in the centre of the pastry. Spoon the spinach mix onto the fillets, fold the pastry around the salmon and turn over, so the join is underneath. Score the top with shallow, diagonal lines and brush with the egg wash.
6. Bake for 20 mins, then glaze again with the egg wash. Lower the oven to 180°C (Gas Mark 4) and bake for another 20 mins. Leave to stand for 10 mins before serving.
SALMON AND BUTTERNUT SQUASH RISOTTO
Serves 2 Prep 10mins Cook 30mins
• 150g butternut squash
• 2 tsp olive oil
• 1 large onion, finely diced
• 1/2 cup arborio rice
• 700ml vegetable stock
• 1/4 tsp salt
• Ground black pepper
• 2 x 170g Caterfood Select salmon fillets
• 25g shaved Parmesan cheese
• 1 tbsp fresh oregano
1. Preheat the oven to 165°C or gas mark 3. Dice the squash and place in a roasting tin. Roast in the oven for 25-30 mins.
2. Heat the oil over a low heat. Add the onion and cook until translucent. Add the risotto rice and stir to coat in oil. Slowly add the vegetable stock, stirring constantly. Let simmer.
3. Season the salmon with salt and pepper, and gently pan fry.
4. Once the rice is cooked, gently fold in the roasted squash and Parmesan. Simmer for 5 to 7 mins.
5. To serve, fold in the oregano, place the rice into a bowl and top with the salmon.
SMOKED SALMON AND LEMON MOUSSE WITH PICKLED BEETROOT
• 400g fresh cooked salmon
• 175g cream cheese (keep 30g back for garnish)
Serves 4 Prep 20mins and set the slices out on a board or tray. Use a 3cm cutter to stamp out discs of beetroot.
• 1/2 tbsp dill, chopped
• 1/2 tsp lemon zest
• 200g smoked salmon slices
• 300g raw red beetroot, peeled
• 100ml white wine vinegar
• 2 sprigs tarragon
• 40g caster sugar
• 2 radishes, thinly sliced
1. In a blender, blend the fresh cooked salmon, 100g of the smoked salmon, cream cheese, dill and lemon zest into a rustic mixture.
2. Slice the beetroot very thinly
3. Mix the vinegar, tarragon and sugar together in a small pan and bring to the boil, stirring to dissolve the sugar. Pour the liquid over the beetroot. Leave to pickle for about 15 mins, then drain. Store covered in the fridge until ready to plate.
4. Arrange the pickled beetroot in a neat circle on each plate. Place the cutter in the middle, and spoon some salmon mixture into it. Top with a 3cm circle of smoked salmon. Remove the cutter.
5. To serve, top with cream cheese, dill and radish slices.
Caterfood Select Frozen Broccoli Florets
Broccoli is loaded with vitamins, minerals, fibre and other bioactive compounds making it an ideal menu choice, as each serving counts towards a person’s Five-a Day. Our frozen florets are a great solution for flexibility, reduced preparation time and less waste.
4 x 2.5kg
CLEAN A SLATE
As the demand for meat substitutes wanes, the vegan market is shifting towards cleaner, more natural ingredients. Here’s a taste of what’s to come in the world of plant-based dining…
It’s had a good run, but the faux-meat bandwagon is losing steam. Industry leader Beyond Meat reported an 18% drop in net revenue last year, Yorkshire sausage brand Heck sliced its vegan options down from 10 to two, and fan-favourite Quorn suffered a 4% decline in UK sales in early 2024. It’s clear we’re slowly losing our collective appetite for mock meat, but why – and what’s taking its place on vegan plates?
We suspect it has something to do with the nation’s increasing awareness of ultraprocessed foods (UPFs), amongst other things. With healthier bites rising to the top of menus and TikTok feeds alike, there’s a growing demand for clean vegan dishes that deliver on fun and flavour. From fermented foods to ‘mushroom mania’, we take a look at three trends dominating the plant-based food scene right now.
BOWLED OVER
In a world of scrolling food inspiration, rainbow-bright dishes are one of the best ways to stop people in their tracks. This may explain why the Buddha bowl, a vibrant superfood medley, has risen to fame online and off, thanks to its good looks and diverse contents.
While the exact origins of the Buddha bowl are a mystery (some say we have Martha Stewart to thank for the name), what we do know is this: it’s colourful, it’s plantbased, and it’s always served cold in a bowl. Usually, Buddha bowls include a harmonious blend of whole grains, pulses, leafy greens, veggies like shredded carrot and red cabbage, and finely sliced avocado. It’s a dish that’s the epitome of the ‘clean eating’ movement, offering
both visual appeal and nutrition.
A similar healthy hero is the ubiquitous poke bowl, a Hawaiian speciality with Japanese influence. While the dish traditionally contains diced raw fish (‘poke’ means ‘cut into chunks’) and veggies on rice, you may have noticed several vegan twists springing up on social media, cooking blogs and on restaurant and takeaway menus, often trading the tako (octopus) or yellowfin tuna for tofu. And then, of course, there’s the ‘acai bowl’ or açaí na tigela, a sweet Brazilian breakfast typically containing blended frozen açaí fruit, guaraná syrup, granola and banana. Between the bright colours, assorted textures and tastes, there’s no denying the appeal of these bountiful bowls.
THE MUSHROOM BOOM
It’s official: we’re fascinated by fungi. From scientific reports of magic mushrooms alleviating symptoms of depression, to the potential of mycelium (networks of thin fungal strands called hyphae) as an eco-friendly building, packaging and clothing material, the ‘shroom boom’ is real. These natural wonders are also big culinary stars and have recently been pegged as the future of vegan – and universal – dining.
It’s easy to see why. Grilled, roasted or sautéed, mushrooms are deliciously versatile. Thanks to their meaty texture and woodsy, umami flavour, they’re a shoo-in as the main star of any meal. As a zero-waste food requiring minimal resources to grow, they’re also sustainable. Plus, they’re naturally low in calories, nutritious and contain several notable health benefits, from anti-inflammatory properties to supporting heart health, the immune system and cognitive capabilities.
We’ll always carry a torch for the traditional fried button mushrooms for breakfast, and the no-nonsense portobello drizzled with garlic butter (dairy-free, of course), but as a nation, we’re beginning to develop a broader palate. Foraging has surged in popularity in recent years, partly due to the return-
Packed full of probiotics, textures and complex flavours, are fermented foods the future?
Vibrant Buddha bowls are both visually appealing and layered with goodness
CLEAN-DECK VEGAN DISHES TO TRY
DIY BUDDHA BOWL
There are few rules when it comes to this savoury staple, so get creative! How about introducing a ‘Build your own Buddha bowl’ to your brunch menu, and letting your customers’ imaginations run wild?
Make some room for the shroom. This wonder food is sustainable, nutritious and versatile
pandemic, and perhaps also swayed by the rise in online influencers promoting an idyllic ‘cottagecore’ lifestyle. With foraging courses and guide books being snapped up across the country, it’s evident that Brits are rediscovering the abundance of edible fungi growing on their doorsteps. Our tastes are extending further afield, too, as the foodservice industry continues to explore East-Asian cuisine, varieties such as enoki, shimeji and shiitake are cropping up more frequently in British dishes. Mushrooms have even been spotted in beverages, from cocktails to coffee, so our obsession shows no signs of slowing.
FERMENTATION NATION
Sometimes, it’s all in the preparation. Fermentation is booming with foods like kombucha, kefir, miso, tempeh, kimchi, and sauerkraut gaining global recognition. While not all are inherently vegan (kefir is made from milk, and traditional kimchi features fish paste), plenty of vegan alternatives are hitting the shelves. But why, as a nation, are we so fanatical about fermentation? Well, not only does the process preserve food for longer, but fermented foods often contain probiotics that
promote gut health. Plus, they taste really good… in a distinctively sharp, tangy way. So perhaps it’s no surprise that fermented foods are getting a starring role on vegan plates. Nationwide supplier, symplicity foods, is flipping the meat-free market on its head with a range of burger patties, mince, pies, sausages and ‘meat’balls made from naturally fermented mushrooms and veg. Could this reinvent faux meat as we know it?
“At symplicity, we lacto-ferment vegetables, creating complex flavours and textures that form the base of all our products,” says founder Neil Rankin. “It’s the only way to make plant-based food delicious. It’s the only way to make anything truly delicious. It’s also very, very good for us.” Turn to p50 to read our interview with Neil.
A NEW VEGAN ERA
As the vegan market evolves to embrace cleaner, more natural ingredients, there’s a world of exciting flavours and trends to explore and an opportunity for foodservice providers to get ahead of the curve. The future of plantbased dining is bright, healthfocused and full of flavour.
MEATBALL STEW
For a hearty, nutritious meal, try a stew packed with organic veg and symplicity’s meatballs! Made from fermented mushroom, onion and beetroot, they’re a scrumptious alternative to the ‘real deal’. Toss in tomatoes, garlic and thyme to taste.
MISO AUBERGINE
A sweet and savoury treat, misoglazed aubergine (‘nasu dengaku’ in Japanese) is simple to make, low in calories and surprisingly filling.
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IT UP
It’s officially celebration season!
Add sparkle to your soirées with our selection of eight delicious cocktails
Rosemary Ginger Mimosa Mocktail
For non-alcoholic menus, combine Belvoir Farm’s
Sparkling Ginger Beer with fresh lime, a dash of cranberry juice and a sprig of rosemary. Sprinkle pomegranate seeds on top to finish and you’ll have a mocktail that feels as special as the strong stuff.
Sparkling Citrus Spritz
Ring in the New Year with this refreshing cocktail that mixes Tosti Prosecco with a splash of orange liqueur and a squeeze of fresh lemon. A zingy drink that’s perfect for toasting to new beginnings.
Spiced Apple Bonfire Bliss
Get Bonfire Night started with a bang. Pour Maynard House Apple Juice into a saucepan over a mediumlow heat, add a cinnamon stick, a dash of vanilla essence, grated nutmeg and ground ginger. For an extra kick, stir in dark rum or whisky and simmer gently.
Spiced Pear Martini
Celebrate the flavours of autumn with this quick-to-make cocktail. Mix Folkington’s Cloudy Pear Juice with Smirnoff Red Vodka and a slice of pear to create a sophisticated drink with a kick.
Merry Berry Punch
Get into the festive spirit with a cup full of Christmas. This ruby red cocktail combines cranberry juice, Gobillard Brut Rosé, and a dash of triple sec for a berry-infused beverage that will make everyone want to raise a glass.
Frosty Cranberry “Margarita”
For a festive twist on a classic, add Frobishers Cranberry Juice, tequila and a large handful of ice to a blender and blitz until smooth. Tip into a chilled, sugarrimmed glass and serve.
For a Halloween special, add Devon Rum Co. Black Spiced Rum to a cocktail shaker with pumpkin purée and ice. Shake until chilled, then strain into a glass and top with fizzy ginger beer.
Autumnal Dirty Chai Delight
Warm up autumn evenings with a Dirty Chai Delight, blending rich Auresco Coffee with spicy chai and a splash of whisky. This comforting concoction is perfect for crisp autumn nights.
Pumpkin Spice Dark & Stormy
CREATING THE FINEST FROZEN VEGETARIAN, VEGAN, SEAFOOD AND GLUTEN-FREE PRODUCTS SINCE 1988.
Paramount are an award-winning manufacturer based in Devon, specialising in frozen vegetarian, vegan, seafood and gluten-free products for today’s fast-paced foodservice industry. We aim to offer the best value for money in everything we do, without compromising on quality. Our range is frozen for easy storage, zero waste, great shelf-life and perfect portion control, and offers speedy cooking options straight from the freezer.
living LIFE ON THE VEG
There’s no denying the rising interest in plant-based options. Offering a selection of vegan and vegetarian products you can mix and match across different day parts and dishes will maximise space back-of-house whilst satisfying customers looking for choice.
» Our new, award-winning vegan Massaman Curry is delicious served with basmati rice and garlic and coriander naan bread. Or add a side of tempura vegetables, crispy coriander leaves and toasted coconut.
» Serve our vibrant Spicy Sweetcorn Fritters topped with avocado and pickled red onion, plus the option to add either Feta or vegan Greek-style cheese. Perfect for lunch, brunch, a street-food style snack, or an irresistible canapé.
» Looking for an indulgent snack, sharer, starter or side? Our Mac ‘n’ Cheese Croquettes are irresistible piled high with chipotle mayo, Sriracha sauce, or sour cream. Or add two croquettes to a brioche bun with our Luxury Veggie Burger for the ultimate Mac Stack.
» For veggie burger heaven, our Aromatic Garden Burger ticks all the boxes. Add vegan sour cream, vegan smoked cheddar, avocado and gem lettuce. Alternatively, cut in half and serve on a flatbread with a spiced cabbage slaw and tahini dressing.
FISHING FOR THE FUTURE
Today’s consumers are passionate about living and dining in a more environmentally friendly way. Paramount believe that sustainable sourcing and responsible fishing has to be the focus for companies in the seafood world and we have been at the forefront of this for many years.
» Our new MSC Smoked Haddock Kedgeree Fishcake combines MSC smoked haddock, spinach and kedgeree spiced rice with a mango sauce centre. For a light lunch, serve on a bed of wilted spinach topped with a poached egg. Or, serve with Bombay potatoes and Tenderstem broccoli for a delicious main.
» The MSC Cod & Parsley Fishcake is a delicious blend of MSC Cod, potato and parsley with a twist of black pepper, coated in crispy gluten-free breadcrumbs. For a simple and quick to cook starter, serve with tartare sauce, lemon wedges and a mixed leaf salad. Or add triple-cooked skin-on fries and a side of crushed, minted peas.
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Pick up our winter issue for festive food and drink inspiration, plus expert tips and insights looking ahead to the new year. Don’t miss it!
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The award-winning fire cookery master shares his hopes and fears for the future of food
You’ve had an incredibly varied professional background –from graduating with a degree in physics to working as a sound engineer. At what point did you realise the kitchen was calling and you wanted to become a chef?
I was always nerdy about food and have always cooked for friends. It just took a career of mine collapsing to push me towards doing it full time. I didn’t realise how much I loved it until I started training in kitchens.
What was your favourite food when you were a child?
I’d try anything, but my favourite food was always Indian, which is probably the same today.
I think that’s because it was the food we ate the most as a family.
What is it about charcoal cooking that particularly appeals to you?
I love inconsistency in cooking and fire cooking is full of it. I love the various textures and burnt edges it gives, as well as the sense that it’s something you have to guide and control. That’s the key to enjoyment, I think.
Has your relationship with food changed since becoming a chef? It’s changed massively; you cook with a very different mindset. The biggest change has been how it’s highlighted a lot of problems with our food supply and how we view sustainability.
Your company, symplicity foods, uses fermented vegetables as a ‘clean’ plant-based alternative to meat. What do you make of the
FIRE STARTER
A pioneer of London’s high-end BBQ scene, Neil Rankin honed his craft in fine dining kitchens, before falling in love with charcoal cooking. Rankin opened the first branch of his wholeanimal fire pit restaurant, Temper, back in 2016. This keen interest in sustainability led him to his latest venture, symplicity foods, which creates plant-based minces using fermented vegetables, and supplies some of the country’s top restaurants and Michelin-starred chefs. symplicityfoods.com
current trends in veganism?
I think it’s unfair to judge it harshly as it’s a cuisine that’s only a few years in the making. It’s filling a necessary hole, and in my opinion, it’s being developed by the wrong sort of companies and it needs more chefs and creatives to get involved. Otherwise, the future of food could be written by the wrong people.
What’s the biggest future challenge for chefs?
Reducing meat consumption. We’re terrible at cooking without it and very soon it will be too expensive to use. Actually, it already is, if we cut the subsidies that are keeping it going.
What’s one big change you would love to see in the culinary world?
I’d like people to stop promoting the idea that we can eat what we want when we want. A bigger problem than meat consumption is waste and farming monocrops. We need to do more with less to save our soils.
Which dish brings you the most joy to create and eat?
100% pies. Pies are just such a blank slate as there’s very little that doesn’t work, so as a chef you can go bonkers.
Any advice for young chefs?
Cook as many cuisines as you possibly can and cook high volume, low volume, fine dining and casual dining. There’s so much to learn and the more you do the better chef you’ll become. And the more interesting your food will be.
