INFUSE magazine from The Caterfood Buying Group. Winter 2024
A TRIP DOWN MEMORY LANE
THE JOY OF NOSTALGIA IN CARE HOME MENUS
WHAT’S HOT IN 2025
THE TRENDS SET TO DOMINATE DESSERTS TO DAZZLE
DELICIOUS IDEAS FOR WINTER MENUS
Complements
Consistent
Dissolves
Manage
The start of a new year is about more than just setting resolutions; it’s a chance to reflect on the past and innovate for the future. Whether you’re rethinking your menu, sharpening your strategy, or streamlining operations, the Caterfood Buying Group (CFBG) and our Members are here to help you deliver.
In this issue, we reveal the hottest taste trends for 2025, share fresh ideas to satisfy every sweet craving and keep your dessert menu ahead of the curve, plus we take a look at the art of building customer loyalty to set your business up for lasting success.
We also step inside care home kitchens and discover how weaving nostalgia into dishes can be beneficial to residents, in more ways than one. And we go globetrotting to discover the tastiest beverages from around the world. Goodbye 2024, and hello 2025. Here’s to an inspiring and funfilled new year ahead!
Sonny Flanagan
The Hot List
Your guide to everything fresh on the food scene…
Decadence at the double
Want to inject your sweet menu with instant indulgence? Caterfood Select’s latest range of desserts are as glorious as they are convenient – from a luxurious Millionaire’s Dark Chocolate and Hazelnut Brownie Tart drizzled with rich caramel and topped with ganache, to a show-stopping Dark Chocolate and Orange Gateau, crowned with Jaffa cakes – the new collection of premium puddings are too good to turn down. Turn to p9 for more dessert menu inspiration.
Next big thing
Move over, celery juice – okra water is stepping into the superfood spotlight! Made by soaking okra pods in water overnight, this simple infusion is being hailed for its powers to aid digestion, lower blood sugar, make skin glowy and give drinkers an antioxidant punch. Give your drinks menu a cutting-edge boost with a nod to this buzz-worthy water.
Easy sunshine
With orange juice shortages shaking up the supply chain, a daily glass of OJ might not taste as sweet lately. Juice giant Tropicana has launched an ambient product that will help keep it on the menu. Offering the same sweet signature flavour, it has a longer shelf life, more storage flexibility and helps to reduce waste, making it a smart solution for busy kitchens. tropicana.co.uk
Images: Adobe Stock
EAT THE SEASON
A spotlight on winter’s best picks a d
the ‘Swedish turnip’ makes a delicious low-carb alternative to potato mash. It is also a key ingredient in a traditional Cornish pasty, which makes a wonderfully warming winter lunch.
The Italians are huge fans of this beautiful purple-red winter leaf. It has a unique bitter flavour that works beautifully in salads or in hearty pasta and rice dishes. Pair with salty pancetta to create a flavourful risotto.
Not just for Christmas, these mini cabbages make a delicious side throughout the winter season. For a main dish, try them shredded with bacon, spaghetti and plenty of parmesan for a crunchy take on a classic carbonara.
ways to use…
Carrots
Don’t dismiss this popular root vegetable as just an accompaniment to the main event. The versatile carrot is quite capable of being a star in its own right.
1. Carrot tarte tatin 2. Spiced carrot cake with labneh icing 3. Lentil and carrot salad with feta and dukkah 4. Carrot, ginger and coconut milk soup 5. Spicy carrot sauerkraut
FOOD FIGHT FESTIVE DESSERTS
CHRISTMAS CAKE
A densely-packed fruit cake that’s usually baked well in advance of the big day and regularly fed with booze, before being covered with marzipan and royal icing. Rich, delicious and perfect with a cup of coffee on Christmas morning.
TRENDING
SUET PUDDINGS
There’s something about this time of year that has us reaching for old favourites
STEAK & KIDNEY
PUDDING
Soft suet pastry, lean stewing steak and a deliciously rich gravy; honestly, what’s not to like about this British icon?
Serve with soft, buttery mash and blanched curly kale.
1st
KITCHEN QUICK-FIRE
Q&A
CHRISTMAS PUDDING
Dating back to mediaeval times, this spiced pudding is again packed full of fruit (and the occasional bit of toothbreaking silver) and served with a sprig of holly and flaming brandy – the perfect theatrical end to a big Christmas lunch.
FESTIVE RATING
SPOTTED DICK
This steamed dessert is the king of vintage classics. Add lemon or orange zest to your suet mixture for some much-needed freshness and you’ll need lashings of vanilla custard for serving, too.
BEEF STEW AND SUET DUMPLINGS
Just like mum used to make. Slow cook it over several hours for seriously melt-inthe-mouth beef. For extra richness, flavour your stew with bacon and red wine.
TONY PRINCE, AREA SALES MANAGER THOMAS RIDLEY
Job title I was a Development Chef, I have now moved over to an area sales role looking after Norwich and the surrounding area. I can help customers with my deep knowledge of Thomas Ridley’s offering after nearly four years of being a customer myself.
Biggest kitchen fail
When cleaning a deep fat fryer we used to fill it with water and detergent and then turn it on, to allow the fryer to help clean itself. One time I had not set the temp to below 100 degrees... it boiled over and flooded the kitchen with very dirty/bubbly water!
Any kitchen bugbears? Yes. Messy people. I have to have things uniform and clean.
Trends you’re excited about? 2025 is going to be the year of the crunch, from crispy mushroom chips and sprouted nuts to roasted chickpeas and also freeze-dried treats.
Your go-to dish for impressing Chicken and mushroom tagliatelle with shallots, garlic, rocket and parmesan.
Best advice to new chefs Carry on doing what you love to do, stay creative.
simplyperfect prawns
Caterfood Select Coldwater Prawns
Our cooked and peeled coldwater prawns are perfect for tossing into pasta dishes, salads or stir-fries. They also make for mouth-watering appetisers when served with a dipping sauce or as part of a seafood platter. The possibilities are endless.
SUPERCHARGE YOUR PLATE
Our new Superfoods range is packed with plant based superfoods, free from 14 major allergens, and doesn't compromise on taste, nutrition or sustainability.
Sweet DREAMS
When life demands dessert, make sure your menu delivers. Here’s our edit of the puddings hitting the sweet spot this winter
rom the velvety rich layers of a carefully assembled tiramisù to the creamy, decadent delights of a crème brûlée, some of the best culinary pleasures can be found on the dessert menu. Get it right, and you can almost expect guaranteed return
custom from sweet-toothed diners. Get it wrong, and your dessert will be the disappointing end to a meal and a missed opportunity to wow at the final hurdle. This issue, we escape into the decadent world of desserts to reveal the puddings poised for success.
NUTS FOR PISTACHIO
Fuelled by a growing number of high-profile product launches over the last few years, Pistachio was officially 2024’s ‘it’ flavour, with Pinterest revealing that searches for pistachio butter increased by 240% compared to the previous year. Ride that wave into the new year and use pistachio cream as a filling for croissants, danishes and pastries, or add Exploding Bakery’s sour cherry and pistachio cake to your sweet treat lineup.
TRUE ICONS
When it comes to desserts, everyone loves a classic. From an indulgent bread and butter pudding to a subtly spiced carrot cake, diners crave familiarity when they opt for something sweet. Give the iconics a 2025 twist with an injection of new flavour and texture – think sticky toffee pudding with black sesame ice cream and miso caramel, espresso martini baked cheesecake, Earl Grey lemon cake with hints of lavender, chocolate fudge cake with beetroot, and apple pie with a rosemary crust. A twist on tradition gives customers the comfort of familiarity with the excitement of something new.
BLACKBERRY, FIG, RASPBERRY AND PISTACHIO PAVLOVA
Serves 8-10 Prep 20 mins Cook 1-2 hours
For the meringue
• 250g caster sugar
• 1 tsp white wine vinegar
• 4 egg whites
• 1 tsp cornflour
• 1 tsp vanilla extract
For the cream
• 500ml double cream
• 50g icing sugar
• 1 tsp vanilla extract or paste
For the filling
• 150g blackberries
• 150g raspberries
• 3 figs, cut into quarters
• 50g shelled and crushed pistachios
• 1 orange, finely zested
• Blackberry coulis to drizzle
For the coulis
• 250g blackberries
• 50g golden caster sugar
• ½ tsp vanilla extract
1. Preheat the oven to 140°C (gas mark 1) and line a large baking tray with baking paper.
2. Put the sugar and white wine vinegar in a large bowl. Add one egg white and whisk for a minute. Add another egg white and whisk for a few minutes
before adding the remaining two whites. Whisk for a further 4-5 minutes until the meringue is stiff and shiny.
3. Dollop or pipe the mixture in a circle on baking paper, making sure the sides are higher than the centre. Bake in the bottom of the oven for 1.5-2 hours, or until the meringue is firm and crisp on the outside but soft and pillowy on the inside. Leave to cool.
4. While the meringue bakes, create the coulis. Add blackberries, sugar and 100ml of water to a pan and bring to the boil. Stir in the vanilla extract, then simmer for five minutes. Tip the contents of the pan into a blender and puree, then strain through a sieve.
5. To create the cream filling, put the double cream, sugar and vanilla into a large bowl and whip until it just starts to hold its shape.
6. To assemble the pavlova, place the meringue on a serving plate. Dollop the cream over it and spread, leaving a 4cm border around the edge. Pile the fruit, orange zest and pistachio over the cream, then drizzle with blackberry coulis. Dust with icing sugar and serve.
BELOW: Winter calls for a show-off pudding and our towering pavlova is guaranteed to wow the crowd
WINTER SHOWSTOPPER
A dish like our cover pavlova might be a classic, but it’s anything but ordinary. A crisp meringue with a cloud-like centre is filled to the brim with sumptuous cream and piled high with berries, figs, bites of pistachio and fresh orange zest, for maximum visual impact. Every bite is an irresistible play on texture and flavour, making it a triumphant finale to any celebratory winter meal.
FLAVOUR FRONTIER
The dessert menu has long been a chef’s playground for unexpected flavour combinations and right now umami, sour and salty flavours are gaining momentum, with herbs like basil, sage and fennel becoming regulars on the sweet menu. Nudge desserts into #trending territory with small tweaks, like serving rhubarb sponge pudding with wild thyme ice cream from Destiny Foods. Or introduce limited edition wild-card pudding options to keep menus fresh and customers intrigued.
Sonny Flanagan
SWEET STARS
Three more trends set to shape your dessert menu...
INCLUSIVITY IS EVERYTHING
No longer an afterthought, desserts that are vegan, glutenfree, dairy-free (or all three) are rivalling traditional puddings on every level. For a quick crowd-pleaser, serve a vegan affogato made with plant-based ice cream from Northern Bloc.
SUGAR-FREE ZONE
Desserts that offer indulgence without sugar are gaining fast. Quinoa pudding, Greek yoghurt parfait with honey, avocado chocolate mousse or classic frozen berries and whipped coconut cream offer customers all the satisfaction
EASY ON THE EYE
Cakes and bakes are getting more extra than ever. Spurred on by social media, naked cakes are out and elaborately-piped bakes with lashings of buttercream and layer upon layer of sponge are in. Vivid colours that look good on camera are key, and cakes that offer a surprise – whether it’s rainbow layers or sweets that come pouring out when you cut in – will continue to captivate customers, and their followers.
AFFORDABLE LUXURY
Value continues to be a keen driver of consumer choice, so flavours that feel a little luxurious but still have an accessible price point are an enticing combination. Salted honey tart, warm waffles topped with Devon Ice Cream Co’s Lotus Biscoff ice cream, dulce de leche cookies
Images: Adobe Stock
Art OF PLATING the
Make every dish a visual masterpiece
Presentation matters. And in the age of social media, every plate has the potential to attract attention, boost your reputation and most importantly, bring in new customers. Here are seven key tips to make your dishes pop every time.
1
LESS IS MORE…
There’s a fine line between lively and overcrowded. You want your customers to feel excited by what’s in front of them, not daunted – decide on the main components of your dish and let them shine front and centre.
BE A CHAMPION OF COLOUR
Vibrant dishes don’t just make the grade on social media, they’re also psychologically more likely to taste better, as our brains associate bright colour with pleasing flavours. Balance carby beiges with fresh greens, hot reds, tangy purples and more.
TEXTURE, YOUR SECRET WEAPON
A glossy splash of olive oil can bring a pasta dish to life and a shard of caramel offers a theatrical final flourish – and a fun crunch – to ice cream. Play with textures that pair well together, both visually and on the tongue, for the most memorable meals.
Serveware should match your venue’s theme and enhance the look of your food. Consider the shapes, sizes, colours and materials that work best with your dishes. It’s all in the small details and every choice you make, from cutlery to dip bowls, helps tell your story.
PLAY WITH SHAPES
Envision a mixed sushi platter with rolled maki, oblong nigiri and artistically-cut bamboo leaves for decoration. How about carved vegetable flowers in Thai cuisine, or the multitude of pasta shapes we all know and love? It doesn’t have to be a square meal!
WHY IT MATTERS
• Good presentation screams quality. Showcasing your high-end ingredients in lovingly arranged dishes is the perfect marriage of substance and style.
• Put simply, a nicely presented dish shows the customer you care about their enjoyment and perception of their meal, creating a special dining experience that is more likely to entice them back for more.
• Eye-catching dishes perform well on social media, making photogenic plating a key tool that’s more relevant than ever for attracting new customers and building an online presence.
6
THINK LIKE AN ARCHITECT
Picture your favourite city skyline. It’s almost sure to feature iconic landmarks and buildings of all shapes and sizes, right? A well-plated meal benefits from the same variety, so don’t be afraid to experiment with height and layers.
DRESS TO IMPRESS
Garnish, garnish, garnish. Carefullychosen trimmings lend an air of sophistication and playfulness to a dish; just make sure they’re functional, visually pleasing
INFUSE’S
2025 TOP TASTE TRENDS
As we stride into a new year, here’s our edit of the 12 food and drink trends to keep your menus fresh and your taste buds tingling… 1
PLANT-BASED PROTEINS
Plant-based food technology is developing all the time, so don’t expect the demand for meatless menus to go anywhere in 2025. However, vegan and vegetarian diners will be on the lookout for great tasting, high-protein and microbiome-boosting dishes based on more natural proteins, such as mushrooms like Lion’s Mane, seaweed or algae.
2
GET SWICY
Hot honey, habanero jam, tamarind chilli chutney – the sweet and spicy (or ‘swicy’) tribe is continuing to grow. Get on this trend by introducing new condiments and seasonings to jazz up burgers and plant-based offerings, or better yet, incorporate the flavours into your cocktail menu.
SEAFOOD SYMPHONY
Protein-rich, full of omega-3s and delicious –seafood from across the globe offers excitement and health benefits. Japanese sushi, Hawaiian poke and Mexican ceviche are firm favourites, but why not up the ante with dishes from East Asia, including Thai Pla Muek Yang (grilled squid with lime, garlic and crushed peanuts) or crispy, spicy Typhoon Shelter Shrimp from Hong Kong?
4
GLOBAL FUSION
With a growing appetite for adventurous flavours from across the globe – and a major emphasis on authenticity – now’s the time to embrace spices such as North African harissa and Korean gochujang and weave them into more well-known dishes, such as Korean BBQ tacos, kung pao chicken wings or paneer masala quesadilla.
5
SEASONAL AND LOCAL
While world flavours are inspiring creative combinations in the kitchen, at the same time, diners have a desire for sustainability and locally-sourced ingredients now more than ever. Proudly highlighting the British wild garlic in your pesto, your UK-coastal foraged samphire, or the locally-reared beef in your burgers will tempt in and retain customers who are passionate about local, fresh produce.
NEW FRUITS ON THE BLOCK
Vibrant and exotic fruits are set to take over in 2025, whether it’s a Miyazaki mango, also known as the ‘egg of the sun’, a fleshy, polka-dotted dragon fruit, or the soft pink flesh of the guava. Serve in an immune-boosting smoothie or as part of a tropical dessert – these fruits are as stunning to present as they are to sample.
7
SPECIAL DIETS
Diners with allergies, intolerances and special diets increasingly expect a variety of thoughtful menu options that are tailored to their needs. Rather than playing it safe, try different grains to liven things up – such as buckwheat flour in cakes and biscuits, gram flour as a base for sauces and stews, or coconut flour for pancakes.
8
SAY CHEESE
While the burrata craze has not completely subsided, other cheeses are waiting in the wings for their moment. Bocconcini are small, soft, round and creamy mozzarella spheres, ideally paired with fresh heritage tomatoes, olive oil and salt. In the plant-based cheese world, rubbery coconut-based counterfeits are out, and greattasting cultured dairy-free cheeses are in.
Images: Adobe Stock
*Source:
9
Beverage
BUZZ
VIRGIN MARGARITAS
Gen-Z is the generation driving the ever-expanding alcohol-free market (61% planned to cut back on alcohol in 2024*), but despite this, their taste for tequila remains. Stock up on non-alcoholic tequila and put spicy margs back on the menu.
10
THE WHITE STUFF
In the world of coffee, plant-based milk alternatives are only growing. Almond and oat milk are still leading the way, but there is a rising desire for cashew, hazelnut and rice milk. Animal-free milk, made through precision fermentation, is another gamechanger on the horizon.
11
SAVOURY COCKTAILS
Much like the cool freshness of cucumber in a Tanqueray G&T, savoury cocktails are on the rise. Experiment with twisted dirty Martinis and elaborate tomato-infused concoctions, or ride the umami wave and add miso to a Mai Tai or whiskey sour.
NATURAL SWEETNESS
Health-conscious consumers, and those with diabetes, will be keeping an eye out for more natural forms of sweetness in their desserts over the next year. Instead of sugar, chefs are experimenting with dates and prunes, honey and agave, and ingredients such as the incredibly sweet monk fruit, which is up to 250 times sweeter than sugar.
ONE & ONLY
The one & only Hellmann’s vegan mayo, now for everyone with no allergens* to declare. With all the flavour, why make everything twice?
GOOD BETTER BEST
We take the universally-adored sandwich and rework it for three different appetites
Sonny Flanagan
BLT WITH A TWIST
• Sourdough bread
• Caterfood Select Back Bacon
• Plum tomatoes
• Chilli jam
• Baby gem lettuce
A hero of the sandwich world, a classic BLT is sarnie perfection. We’ve celebrated everything that makes it great in our version –juicy plum tomatoes are layered with crispy, salty back bacon and crunchy baby gem lettuce. Mayonnaise is swapped out for chilli jam to add sweetness and spice, and toasted sourdough is the ideal unassuming base to let the filling really steal the show. Made with tasty, top-notch ingredients, this BLT proves why it’s a timeless favourite.
GOOD
FESTIVE FEAST
• Caterfood Select Baguette
• Caterfood Select Cranberry Sauce
• Caterfood Select Stuffing
• Caterfood Select Turkey
• Rocket
When it comes to sandwich fillings, more is more – and this stuffed Christmas baguette delivers a hearty festive mouthful with every bite. Stacked with tender turkey, thick herby stuffing, a good dollop of cranberry sauce for a burst of fruity richness and peppery rocket, all between a warm, crusty baguette, it’s a substantial sandwich that will step up your seasonal menus. Just the ticket for hungry lunchtime crowds seeking to satisfy Christmas cravings.
BREAD WINNERS
Every great sandwich starts with even better bread. It acts as an essential bookend to the filling – complementing and enhancing, not outshining. Incorporate a range of artisanal breads like focaccia, ciabatta and sourdough into your menu to appeal to diverse tastes.
TASTE OF THE MED
• Ciapanini roll
• Marinated feta
• Roasted Mediterranean veg
• Red pesto
• Hummus
• Rocket
A standout, hearty Mediterranean-inspired sandwich that layers texture, colour and flavour. Featuring a generous helping of colourful roasted veg, tangy marinated feta and loaded with pesto, hummus and rocket for an added bite, it’s satisfying and decadent in equal measure. Served up in a ciapanini roll, which is a delightful blend of a ciabatta and panini in one, this sunny creation is designed for peak sandwich satisfaction.
Sonny Flanagan
DECEMBER
12th
SIX MONTHS in food
CHRISTMAS JUMPER DAY
Join Save The Children’s hugely popular national fundraiser by encouraging staff and customers to wear their most fabulous festive knitwear. You could even fashion colourful jumper-shaped cookies to sell for charity on the day.
13th
NATIONAL COCOA DAY
Embrace the indulgent mood of December and get cosy with a nice cup of hot cocoa. Be creative with syrups for fun new flavour twists; try orange syrup for a classic Christmas combo or splash in some peppermint for a cocoa Chris-tingle.
24th
CHRISTMAS EVE
Revel in the decadence of the season and get everyone excited for the big day with something truly special. Why not try adding lobster to a classic mac ‘n’ cheese for a luxurious treat, or how about a warming chilli con carne with slow-cooked beef brisket?
25th
CHRISTMAS DAY
It wouldn’t be Christmas without a traditional turkey, with all the trimmings. Don’t forget honeyglazed carrots, sprouts, pigs in blankets, bread sauce, and bucketfuls of gravy.
31st
NEW YEAR’S EVE
Goodbye 2024, hello 2025. Platters of party food and plenty of fizz are NYE essentials, but don’t forget to stock up on plenty of low and no alcohol options for those who want to keep a clear head.
JANUARY
1 st -31st
VEGANUARY
Time to embrace all things plantbased. Step away from the usual falafel and take your vegan dish offerings to the next level. A creamy mushroom stroganoff made with coconut milk has plenty of umami flavour, and slabs of vegan banana bread with melty almond butter is a guaranteed crowd-pleaser.
1 st
NEW YEAR’S DAY
Start the year off right with a proper celebratory menu. A carb-packed brunch or a slow-cooked lamb shoulder and a bloody mary on the side is the perfect way to get 2025 going (and see off any headaches from the night before).
23rd
PIE DAY
A warming pie has just the right amount of comfort for bleak winter days. Offer delicious classics such as chicken, ham and leek, rich homity pie, curried paneer and spinach, or venison and ale.
27th
INTERNATIONAL CHOCOLATE CAKE DAY
January can be a challenging month, so be sure to offer little pick-me-ups when you can. International Chocolate Cake Day is a great excuse to spread some indulgent, chocolatey joy.
Serving up the essential culinary dates for your diary…
FEBRUARY
2nd
YORKSHIRE PUDDING DAY
Stop everything. The most important day of the year is finally here! Now’s the time to pay homage to the most essential part of any roast – the Yorkshire pudding. Dating back to 1737, this humble batter-based delight needs to be celebrated in every way possible.
4th -5th
THE SOURCE TRADE SHOW
Westpoint Arena & Exhibition Centre, Exeter thesourcetradeshow.co.uk
14 th
VALENTINE’S DAY
Love is in the air – from heartshaped cookies to indulgent desserts for two, create a menu that sets the mood for romance. Consider a special ‘dine and share’ option for couples to enjoy together.
15th -23rd
REAL BREAD WEEK
Celebrate the rise of additive-free bread, by whipping up a few loaves or sharing a baking masterclass.
MARCH
3rd -9th
NATIONAL BUTCHERS’ WEEK
We’re proud to work with a range of dedicated butchers – whether you’re serving up a succulent steak or a slow-cooked brisket, there’s a story behind every cut. Celebrate your suppliers to shine a spotlight on their craftsmanship.
4th
PANCAKE DAY
Flippin ‘eck, it’s only Pancake Day! Add a ‘build your own pancake’ menu option and offer toppings like fruit, syrup, cream and chocolate.
5th
CATERFOOD (SW) TRADE SHOW
Exeter Matford Centre, Exeter caterfood.co.uk
12th
SOUTH LINCS FOODSERVICE
THE FOOD SHOW
Springfields Event Centre, Spalding southlincsfoodservice.co.uk
17th
ST PATRICK’S DAY
Celebrate St Paddy with a fudgy chocolate Guinness cake, topped with cream cheese frosting.
17 th -19th
IFE INTERNATIONAL FOOD & DRINK EVENT
ExCel, London
ife.co.uk
30th
MOTHER’S DAY
Afternoon tea is the perfect way to spoil special mums and mother figures. Think finger sandwiches, mini quiches, scones and fruit tarts.
APRIL
1st
APRIL FOOL’S DAY
Inject some mischief into your menu by serving up a special ‘mystery’ dish or drink with unexpected, but harmless ingredients. Beetroots and courgettes make surprisingly delicious mystery cake ingredients (and add some health benefits too).
Take a break from all the chocolate with a traditional spring lamb roast seasoned with garlic and rosemary. A zingy mint sauce is an essential side, as well as crispy roast potatoes.
23rd-30th
GREAT BRITISH BEEF WEEK
This week is a fantastic opportunity to showcase beautiful British beef. Offer a variety of cuts for tasting, such as steaks, roasts, and minced beef. Get the word out and post beef recipes, cooking tips, and behindthe-scenes looks at how dishes are prepared on your social channels.
23rd
ST GEORGE’S DAY
Celebrate English heritage with some traditional dishes. A hearty shepherd’s pie is just the thing to eat before fighting dragons.
MAY
5th
MAY DAY BANK HOLIDAY
Celebrate the Early May Bank Holiday and the return of warmer weather (fingers crossed), with a feast of seasonal delights. Serve up fresh asparagus, vibrant spring greens and tangy rhubarb.
10th
WORLD FAIR TRADE DAY
Raise awareness about Fair Trade, support ethical practices, and celebrate World Fair Trade Day meaningfully by featuring products prominently and sharing producer stories with customers.
18th
WORLD BAKING DAY
Nothing beats a recipe that’s been passed down through generations. Share some of your staff’s favourite baking tips or family recipes to make the day a little more personal.
19th -25th
VEGETARIAN WEEK
Up your veggie offerings by challenging yourself to a meat-free menu for the week. Use plenty of pulses such as chickpeas, lentils and beans to keep protein and nutrition levels high.
21st
INTERNATIONAL TEA DAY
Whether you prefer green, Earl Grey or a classic cup of builder’s, there’s no denying the cultural importance of a good cup of tea. Challenge diners with unusual flavours (popcorn tea, anyone?) or celebrate with a special offer to mark the occasion.
•
•
FORK IN THE ROAD
BUILDING LOYALTY
Want to keep customers coming back for more? Five industry leaders share their secrets for turning first-time diners into devoted regulars
Building a loyal customer base is essential in a competitive market. From stamp cards and point systems to tech-savvy membership apps and personalised email offers, loyalty schemes are a powerful tool to connect with diners and reward your most dedicated supporters. When customers feel valued –whether it’s from a birthday treat, exclusive discounts, or early access to special deals –they’re more likely to come back for more and spread the word to others.
But choosing the right path to customer loyalty can be tricky, with so many different strategies to reward repeat custom. To help you navigate the loyalty landscape, we spoke with five industry insiders about their tactics for building not just loyalty, but a real love for their brands.
ARSLAN SHARIF CHIEF DIGITAL AND TECHNOLOGY OFFICER, PIZZAEXPRESS
“In today’s world, brands can’t afford to not integrate digital into their omnichannel customer experience – something which we at PizzaExpress recognised from the get-go. As the pioneer in this area, our PizzaExpress Club is industry-leading and allows our pizza fans to browse the menu, apply their free awards and pay the bill from the comfort of their marble table.
We are an omnichannel brand, so what was important to us was to deliver instant rewards no matter how our pizza fans enjoy our menu, whether that be in our pizzerias, through click and collect, delivery, or purchasing our many supermarket products. Pizza fans collect ‘pizza stamps’ across every channel and progress through the bronze-silver-gold tiers, amplifying the exclusive feel of the whole experience. This approach remains the industry benchmark in how to grow brand loyalty, and for any businesses at the start of their loyalty programme journey, ask yourself what makes your brand unique and what customers value when they come to you – and then look for ways to amplify that.”
DAVID HOYLAND
OPERATIONS DIRECTOR, HARVESTER
“The Flavour Fan Club loyalty scheme at Harvester is a crucial tool for driving customer engagement and business growth. By incentivising repeat visits and increased spending, it directly contributes to higher revenue per customer. The scheme’s data collection capabilities also provide valuable insights into customer preferences and behaviours, enabling personalised marketing and menu optimisation. And for guests, it offers exclusive rewards and a more tailored dining experience, reinforcing Harvester’s brand proposition as grill and flavour experts for all occasions.
For businesses looking to create their own loyalty programmes, it’s crucial to
align the rewards with brand identity and customer values – our Flavour Fan Club builds in limited-edition dishes, and guest favourites that get our guests excited! The loyalty program not only enhances customer satisfaction but also secures the brand’s future by fostering a dedicated customer base and providing actionable data for continuous improvement.
KIRSTEY ELSTON
EMEA BRAND AND UK IRELAND MARKETING DIRECTOR, SUBWAY
“Our refreshed Subway Rewards programme is all about giving back to our loyal guests and offering them their favourite menu items at a fantastic value. The programme gives Subway fans more of what they love, by rewarding them with points that can be exchanged for Subway Cash and put towards future purchases – a unique offering for the quick service restaurant industry in the region.
Early guest feedback on Subway Rewards has been extremely positive, and we’re continuing to look for ways to enhance the digital experience for guests, on the app and in Subway restaurants.”
GENEVIEVE DORRINGTON
GUEST EXPERIENCE MANAGER, THE CHESTNUT GROUP
“Chestnut wanted to create a reward programme that makes our guests feel valued and allows them to
build a pot of currency to spend across our portfolio. Our About Time Loyalty app, which launched in May, allows guests to earn one point for every £1 spent, with £10 added to their account upon reaching 500 points. When you sign up and on your birthday, we’ll add £10 to your account, plus members get first access to promotions, events, experiences and openings, plus exclusive food and drink offers. Every once in a while, we will send you a gift. This could be a drink on us via the app or a gift voucher sent to you by email. Since the app launched in May 2024 we have
seen huge engagement and we have had 14,000 sign ups! Guests are looking for ways to not only save but build a relationship with our portfolio. The app has also allowed us to find out so much more about our guests, so we can personalise communications and offers.
My advice to other business owners is to really listen to feedback and understand what drives your guests to return to your business. Create a programme that will truly benefit guests.
With the increases in costs of fresh food and drink, we are conscious that our guests should be rewarded for returning to us in a very competitive market. Guest experience is one of our top priorities and we think our About Time App will really help deliver this as we continue to develop the app and adapt to guest demand – it can only get better!”
CAZ TAYLOR
HEAD OF DIGITAL MARKETING AT HEARTWOOD COLLECTION, OVERSEEING HEARTWOOD INNS AND BRASSERIE BLANC
“We have a c250k database of guests across our Brasserie Blanc brand, who have opted in primarily as part of a strong sign up offer, which is currently 25% off food all day Monday to Friday and until 5pm on Saturdays. Before now, to drive sign ups we have offered money off meals, wine when you dine, and for our January diners our strongest sign up incentive was 50% off mains.
Our CRM collects details of a guest’s visit to help us target them with specific offers that relate to a range of behaviours, such as the times of the day they visit, their favourite dishes and other personal preferences. We are then able to segment our audiences to deliver the right message and offers, which over the last five years has proved to be incredibly successful.
In light of our new site openings for our sister pub brand, Heartwood Inns, we have encouraged new guests to sign up for a complimentary drink when they dine during the first month. In doing so, we have quickly built a strong and engaged database that we now target with invites to our soft openings, where we offer a complimentary three-course meal for up to four people – our last efforts led to our soft opening sittings being fully booked in less than an hour!”
Caterfood Select Tuna Chunks in Brine
Packed with protein, Caterfood Select Tuna is perfect on top of a jacket potato, mixed into pastas or combined with mayonnaise in a sandwich. No artificial preservatives, colours or flavours. 6 x 800g | 6 x 1.88kg Speak with
*images are for illustrative purposes
Every issue we shine a light on the people powering the Caterfood Buying Group’s success. This time we chat to a Sales and Customer Experience pro who’s spent almost two decades on the front lines of customer service, and a National Operational Support Manager tells us about his passion for problem solving
TASTE
DAWN RAWLINSON
SALES AND CUSTOMER EXPERIENCE
NICOL HUGHES
A customer service extraordinaire who’s been working the phones for almost 19 years, Dawn Rawlinson talks to us about funny customer moments and her secret to a long and happy career (spoiler: great bosses)
Tell us about your role
I have been with Nicol Hughes since January 2006. Day to day I make outbound telesales calls to regular customers and take inbound calls for things like customer orders, enquiries and complaints, and sort uplifts or credits for customers when wrong products are ordered or sent. I also set up new accounts and convert prospect accounts. I import price quotations from the field representatives (checking margins and upping them if necessary), sort out product recalls or quarantine and track drivers and deal with their queries, amongst other things.
18 years at one company is impressive. What has kept you in your job for so long?
My work colleagues, the customers (some of which I have been speaking to since I started) and my bosses are great.
What’s the best bit about your job at Nicol Hughes?
Every day is different – from the conversations I have with the
Since joining Nicol Hughes in 2006, Dawn has fielded every type of query on the telesales team
customers, to the laughs I have with my colleagues. I talk to my colleagues like they are friends and most days I probably tell them things I shouldn’t!
What’s the strangest customer query you’ve ever had on the phones?
I can’t think of that many strange customer queries, but we do get members of the public randomly ringing and asking if they can buy certain products from us because they have been to a restaurant or café and have tasted the best thing since sliced bread.
Any funny stories from your time at Nicol Hughes?
There are many, but one that stands out is the time a former colleague was doing her usual telesales calls when she heard a strange noise – it turned out the customer had fallen asleep while on the phone and he was snoring his head off! We were never sure if it was because my colleague was boring him or he was just genuinely really exhausted.
How has the company changed since you joined?
Things haven’t changed much since I started, apart from holding more varied stock lines. Also, now we’re part of the Caterfood brand we have better relationships with different suppliers and the customers have better choice and stock offerings.
How do you keep your energy up during a busy day?
Drinking plenty of water and talking all day! I have always said the busier you are the more energetic you are.
Who would you swap roles with for a day?
If I had to pick I would like to be a delivery driver to see all my customers face to face. Mind you, I don’t think I would get much done as I would be talking too much.
What’s your favourite meal after a busy day?
A simple pork chop with homemade chips and my best cauliflower cheese.
Adobe Stock
Tell us about your career journey at Caterfood
I started with South Lincs in 2018 as their night shift manager. I moved over from a competitor so it took me a bit of time to settle and not be seen as an undercover spy! It’s never easy implementing new ideas and adapting things that have worked previously, but I absolutely loved the South Lincs way, and the people. Simon Davison was brought on board a year into my tenure and he was exactly what we needed – he has such an infectious, positive attitude. He gave me an opportunity to become Warehouse Manager in 2021, where I had a successful two years, working very closely with Damon Ingamells, joining the ops departments together. A trip to the Channel Islands in February 2023 turned out to be the starting point of my new role as National Operational Support Manager.
What’s a typical day like?
My days are so varied, which is what I need to keep my brain ticking. I am part of the QNetex
project team and I’m currently at Caterfood SW collecting data when I can, but while I’m on site I help wherever needed. That may mean jumping on a forklift, getting in a van to deliver, or helping cover a department in operations while a manager is off, but I love it.
The best bit about your job?
Getting to see the businesses in the group and how they work. I am a bit of a geek and like seeing the setups and finding ways to improve things. I’ve been fortunate to work at four depots in the group so far.
And the most challenging?
The biggest worry is the amount of new people I meet. I am conscious to come across in the right way, especially when there is change implementation in my role.
What skills are important when working in operations?
Being able to do anything that you ask somebody else to do to a high standard. It is easy to bark orders, however once you have a real understanding of how to do
GEORGE BAXTER NATIONAL OPERATIONAL SUPPORT MANAGER CATERFOOD BUYING GROUP
From finding ways to make things work more efficiently to jumping on forklifts when needed, self-proclaimed geek George Baxter tells us about how, in operations, no two days are ever the same – and that’s exactly how he likes it
Variety is the spice of life for George, who loves the diversity of his ops support role
something and are able to show others that it works smoothly – it’s a great tool to have.
Who would you swap roles with for a day?
Sorry for the boring answer, but I wouldn’t swap. I really like my role within the group. However, if I was able to do another job for a day it would either be working in a zoo, helping to care for the animals, or driving trains. I love trains.
What’s your favourite meal after a busy day?
Fillet steak (medium rare), chippies, onion rings and peppercorn sauce. Followed by sticky toffee pudding and a pint of Guinness... or several.
Pineapple & Chilli
Salsa topped Gammon Steak
Scan here for recipes
Luxurious Buttermilk Pancakes with Crispy Streaky Bacon
Honey Jalapeño Bacon Belly in Bao Buns
Nutty, adaptable and a naturally delicious meat substitute; why cauliflower needs to be your new favourite brassica
auliflower, with its delicate flavour and unique texture, has become a staple on UK menus, offering endless possibilities for chefs to showcase its versatility. Its chameleon-like ability to transform and blend in with a variety of dishes means it works just as well as an accompaniment to meaty mains as a spicy roasted centrepiece.
Our trio of cauliflower creations begins with a South Indian vegan curry. Balancing a base of hot Madras curry powder with creamy
coconut milk, it’s a delicious dish that wonderfully showcases the nutty cauliflower florets at its heart.
Next, Development Chef Phil Clark serves up warm and indulgent cauliflower au gratin – its golden, bubbly crust and velvety interior make it an indulgent side for a winter meal or a delicious standalone vegetarian main.
Finally, our mouthwatering honey and cauliflower spicy bites steal the show. Crispy, sticky, sweet and hot, these moreish mouthfuls are the perfect treat for sharing with friends.
CAULIFLOWER AND CHICKPEA CURRY
Serves 4 Prep 10 mins Cook 45 mins
• 2 tbsp groundnut oil
• 1 large onion, finely sliced
• 4cm ginger piece, grated
• 2 garlic cloves, roughly chopped
• 1 tbsp madras curry powder
• 2 tsp black mustard seeds
• 2 tsp cumin seeds
• 1 tsp ground turmeric
• 400g Caterfood Select Chopped Tomatoes
• 400g coconut milk
• 100ml vegetable stock
• 1kg Caterfood Select Cauliflower
• 400g Caterfood Select Chickpeas
• Handful of chopped coriander
• Caterfood Select Basmati Rice
• Naan
1. Heat the oil in a large, wide, lidded frying pan. Add the finely sliced onion, grated ginger and chopped garlic and fry gently for a few minutes.
2. Add the madras curry powder, mustard seeds, cumin and turmeric and fry for two minutes. Add the chopped tomatoes and cook for another two minutes.
3. Stir in the coconut milk and vegetable stock, then cover and leave the pan to simmer for five minutes.
4. Stir in the cauliflower florets and drained chickpeas, and then simmer without a lid for 10-15 minutes.
5. To finish, sprinkle a handful of chopped coriander over the curry and serve with basmati rice and naan.
Sonny Flanagan
CAULIFLOWER AU GRATIN
Serves 6 Prep 15 mins Cook 55 mins
• 2 tbsp butter, plus more for pan
• 1 kg Caterfood Select Cauliflower
• 2 minced garlic cloves
• 2 tbsp plain flour
• 350g whole milk
• 70g freshly grated Parmesan
• 2 tsp freshly chopped thyme
• 100g shredded Gruyère, divided
1. Preheat the oven to 190°C (gas mark 5) and butter a medium casserole dish.
2. Lay the defrosted cauliflower on paper towels to dry it completely.
3. In a large saucepan, melt the butter over a medium heat. Add the garlic and cook for about a minute or until fragrant. Whisk in the flour and cook for a further minute, until the flour is golden and starts to bubble. Add your milk slowly to the pan, stirring continuously until the mixture comes to a simmer. Allow to boil until slightly thickened.
4. Turn off heat and add the Parmesan, thyme and half of the Gruyère cheese. Stir until the cheese has melted, then season with salt and pepper.
5. Add half the cauliflower to the prepared pan, then pour in half of the cheese sauce. Repeat with the remaining cauliflower and sauce, then top with the remaining Gruyère.
6. Bake for around 25 minutes or until bubbling and golden on top.
HONEY AND CAULIFLOWER SPICY BITES
Serves 6 Prep 10 mins Cook 25-30 mins
• 120g plain flour
• 1kg Caterfood Select Cauliflower
• 100g panko breadcrumbs
• 3 large eggs
• 115g water
• 4 tsp cornflour
• 150ml soy sauce
• 235g Caterfood Select Honey
• 4 garlic cloves, minced
• Juice of 2 limes
• 2 tbsp sriracha sauce
• 4 sliced spring onions
1. Preheat the oven to 205°C (gas mark 6) and line a large baking sheet with parchment paper
2. In a large bowl, combine the plain flour and cauliflower. Season with salt and pepper and toss until fully coated.
3. In another bowl, add the panko breadcrumbs and in a third bowl whisk the eggs and add two tablespoons of water.
4. Dip the cauliflower into the beaten eggs, then the panko breadcrumbs until fully coated. Transfer to the baking sheet and season generously with salt and pepper. Bake for 20–25 minutes until the cauliflower is crispy and golden.
5. Whisk together the cornflour and water, until the cornflour dissolves completely. Set aside.
6. Combine the soy sauce, honey, garlic, lime juice and Sriracha in a small saucepan and place over a medium heat. When the mixture reaches a boil, reduce the heat and add the cornflour mixture. Bring to simmer again and cook for about two minutes or until the sauce thickens.
7. Toss the cooked cauliflower in the sauce until evenly coated. Return the cauliflower to the baking sheet and cook for a further two minutes in the oven.
8. Garnish with sliced spring onions and serve immediately.
Sonny Flanagan
A TRIP DOWN MEMORY LANE
Discover how the perfect nostalgic menu can evoke feelings of comfort and spark meaningful connections in
care homes
Catering for care home residents comes with a unique set of challenges – dietary restrictions, medical needs, budgets and nutrition to name a few – but crafting a menu that resonates with diners should always be a top priority for chefs.
A 2024 One Poll survey* of 2,000 adults revealed that a third of people often eat foods specifically to remind them of years gone by, with 52 per cent associating particular foods with certain people and memories. “A meal using a recipe enjoyed in the past creates an opportunity to remember and reflect on the people and places which inspired the dish,” says Andrew Mussett, Hotel Services Manager at Care UK. Tapping into the past using nostalgic dishes can be an effective way for care home catering teams to revive those cherished memories and transport residents back to meaningful moments in their lives.
The good news? Many nostalgic British classics, like stews, pies, jam roly poly and trifle, are also both affordable and easy to make.
ON THE TIP OF YOUR TONGUE
There are an estimated 982,000 people with dementia in the UK, with this number expected to rise to 1.4 million by 2040**. Although there is no cure for this devastating disease, familiar foodie comforts can trigger joyful recollections and help to build a sense of familiarity. “Whether it’s the aroma of a family recipe or the first bite of a
childhood treat, nostalgic foods have the power to evoke happy memories and emotions and are a wonderful way to encourage reminiscence in older people, especially for those living with dementia,” explains Andrew.
But what are the nostalgic dishes that will resonate most? Quiche, casseroles, chicken kievs and fondue were all firm favourites in the survey, but nothing beats getting to know your diners and their own personal stories. “We
Delve deep into your residents’ backstories to discover the recipes that will resonate with them
write our menus with input from our residents and their families,” says Steven Johnson, Group Support Chef at Carebase. “Our chefs cater the menu and we always strive to meet special requests. Recently, I had a request for a vegan chickpea curry with dhal which was delivered to the resident that same day for lunch. I’ve prepared dishes and puddings that wouldn’t normally pop up in a modern chef’s ‘repertoire’, but I’m always learning so much.”
Dates
FOR YOUR DIARY
9th–15th March
MS Awareness Week
17th March
St Patrick’s Day
Go green for the day with fun activities and foods such as a Irish lamb stew and soda bread, served up with Guinness 0.0.
17th–23rd March
Nutrition & Hydration Week
Don’t forget to break out the carrot cake and mini scones for the initiative’s Global Tea Party on Wednesday 19th.
10th–16th April
Parkinson’s Awareness Week
21st September
World Alzheimer’s Day
Encourage staff and residents’ families to take part in a sponsored Memory Walk for dementia suffers and be ready with drinks and plenty of treats at the finish line.
MEMORY LANE
Of course, cooking for care home residents comes with additional demands for chefs to consider.
“We have a variety of restrictions, from religious requirements to medical needs,” explains Steven.
“Using the IDDSI (International Dysphagia Diet Standardisation Initiative) we strive to deliver tasty wholesome food in line with our daily menus for all residents.”
When preparing food for dysphagia sufferers it needs to be soft textured and served in pieces no larger than 1.5cm. Liquid foods such as soup and milkshakes are a fantastic way of providing something nutritious, delicious and safe. However, small tweaks to beloved dishes can also be a win with diners.
The Texturas products, developed by prestigious Spanish chefs, Albert and Ferran Adrià, can help to create dysphagiafriendly meals that are still creative and delicious. The Texturas Xantana thickener is perfect for creating a soft, yet firm texture
Pair nostalgic dishes with music, decor, and activities to create an immersive trip down memory lane
without distorting flavours. Try puréeing traditional comfort food – such as a bolognese or a quiche lorraine filling – and adding the thickener to create a soft take on a familiar favourite. Contact your local Caterfood Buying Group member for more information on these versatile products or visit thomasridley.co.uk/texturas
FOOD FOR THOUGHT
Creating a nostalgic dining experience for residents is about more than just the food. Immersing diners in memories by playing the right music and putting up decorations or old photos from the decade you’re trying to emulate can help set the mood.
“Our activities teams are amazing, they come up with wonderful events daily, reminiscing of times gone by,” says Steven. “The chefs work closely with the teams to deliver fun and exciting food occasions. We’ve had full afternoon teas, Saturday night takeaways, old-fashioned sweet shops with pear drops and lemon sherbets, pancakes with the chefs on Shrove Tuesday, BBQs on sunny days and Halloween cupcake decorating.” These lively events also help to build relationships throughout the care setting. “As a chef who likes a joke, our residents’ humour [at these events] has had me in tears of laughter,” says Steven.
“There’s a certain joy in rediscovering the flavours of our childhood or the meals we once shared with loved ones,” reflects Andrew. “Nostalgic foods offer a unique blend of taste and real emotion, creating a culinary journey that resonates with the essence of who we are, where we’ve come from, and all the people with whom we’ve enjoyed meals throughout our lives.”
*One Poll research for WPR Agency and Care UK April 2024
**Alzheimer’s Society alzheimers.org.uk/ about-us/policy-and-influencing/localdementia-statistics
Adobe Stock
DRINKS OF THE
WORLD
Take inspiration for your beverage menu from these global favourites
Greece OUZO
Ouzo is less of a drink and more a way of life across Greece’s shores. Served straight up or with water (and always in good company), it’s a strong anise-flavoured aperitif that’s designed to be sipped and savoured with meze. A Greek icon.
MIX IT UP
Jamaica GUINNESS PUNCH
Guinness might be one of Ireland’s most famous drinks, but since it was first exported to the Caribbean in the seventeenth century it’s been the main player in this beloved Jamaican cocktail. A rich concoction of Guinness, whole milk, condensed milk, cinnamon, nutmeg and vanilla extract.
Dubbed ‘The Bold Greek’, this coffee cocktail is not for the faint hearted. Add simple syrup, ouzo and coffee liqueur to a glass of ice and stir. Top with cold coffee and serve with sliced orange.
MIX IT UP
For a stronger alcoholic kick to your punch, add vanilla vodka and garnish with whipped cream for a drink and dessert in one.
Illustrations: James Croft
Kenya DAWA
Meaning ‘medicine’ in Swahili, a dawa is Kenya’s best-known cocktail, inspired by Brazil’s caipirinha, and is said to cure whatever ails you. A delicious sundowner, it’s a tasty mix of vodka, brown sugar, freshly-squeezed lime juice and a dawa stick dipped in honey, all served over ice.
MIX IT UP
Add a splash of ginger beer to your dawa for an extra kick of warmth – and even more medicinal prowess. Garnish with lime and an extra drizzle of honey for a sweet finish.
Japan SAKE
Also known as rice wine, sake has evolved over thousands of years to become a shining symbol of Japanese culture and hospitality. A soaring export enjoyed worldwide, it can be consumed chilled, at room temperature, or hot, and much like wine, it offers a broad spectrum of flavour profiles.
MIX IT UP
Pull in a cool crowd with a Saketini – a trending revamp of an elegant martini that swaps vermouth with sake, and combines it with gin or vodka. Serve ice cold with sliced cucumber.
Australia LEMON, LIME AND BITTERS
Popular since the 1880s, lemon, lime and bitters is Australia’s unofficial national drink. A zesty mix of lemonade, lime cordial and a few splashes of Angostura bitters, it’s an easy drinking, super low alcohol refresher that’s loved for its tangy edge.
MIX IT UP
Give this Australian icon an alcohol upgrade with a generous splash of lime-flavoured vodka – add your mix to a pitcher filled with plenty of ice and serve with lime wedges.
Peru
PISCO SOUR
A legendary South American beverage, the original Peruvian pisco sour combines pisco (a brandy made from fermented grapes), fresh lemon or lime juice, simple syrup and egg white, shaken together to create its signature velvety texture and foam top, then finished with a few dashes of Angostura bitters.
MIX IT UP
For a citrus twist on this time-honoured cocktail, swap lime juice for grapefruit juice and add a dash of orange bitters.
velvety mousse minty
Caterfood Select Dark Belgian
Chocolate Peppermint Gateau
Experience pure indulgence, with silky dark and white chocolate and peppermint mousses, layered perfectly over a rich chocolate sponge. This elegant gateau is topped with a mirror glaze and a crisp shard of chocolate for a sophisticated finish. Crafted with care for those moments to mark something truly special.
Pre-cut 1 x 14 Portions (1.4kg) | Frozen
Speak with your Area Sales Manager or Telesales Representative for more information.
Next issue...
Shake up spring menus with our next edition.
Loaded with bold ideas, insider tips and hot trends, it’s the ultimate guide to what’s cooking.
Meet the Infuse team
Editor Sianade Curry
Art Editor
James Croft
Production Editor
Clemmie Millbank
Feature Writers
Hayley Hawes
Sophie Jones
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
Hollie Collingwood
Rachael Crook
Jody Hill
Kat Lawson-Phillips
Gavin Scott
Development Chef
Phil Clark
Advertising Sales
Len Gould
Ben Woodhouse
For advertising enquiries, please contact: hello@caterfoodbg.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.
Head Chef at Holkham Hall in Norfolk, Michael talks to us about his passion for local cooking and the art of keeping things simple
What’s the biggest challenge in your role at Holkham Hall?
Being a Head Chef isn’t just a job – it’s part of your DNA. So perhaps the biggest challenge is taking my mind off food. I tend to do this by walking with my wife, girls, and our dogs. We have five (dogs that is!), including a new puppy, Boo.
Your favourite dish for impressing?
It completely depends on the season. In spring, a noisette of local lamb with garden vegetable fricassee, because lamb is the best it can be in the spring. In summer, scorched fresh mackerel with a heritage tomato garlic and pepper salad, as it’s fresh and easy to put in the middle of a table and share while cooking a barbecue. The harvest of autumn often brings with it a cascade of seasonal
produce, so there are many dishes I could opt for. If pressed, it would probably involve plums – perhaps a tarte tatin. Come winter and the desire for cosy feasting, a slow-cooked pork belly with mixed bean and chorizo cassoulet.
Tell us about your favourite food memory from childhood
My love of food began at the kitchen table with my nan. My grandad would go out and forage locally, then my nan and I would create dishes with whatever he brought home. From pheasant and rabbit to apples and rhubarb, she would cook up delicious, hearty food. She was a great baker and I helped her to bake a lot. Whenever I smell a cake baking, I think of her. I carry on this tradition, making fresh shortbread to welcome guests.
LOCAL TASTE
As Head Chef at The Victoria for over seven years, Michael crafts menus rooted in fresh, locally sourced ingredients, with dishes that emphasise taste, sustainability and a connection to the local landscape. In 2023, the kitchen was awarded two AA rosettes. holkham.co.uk
Biggest kitchen fail?
Many years ago, the glass door on a convection oven imploded, covering everything inside in glass. This happened amid a very busy service, which meant we had to start the orders all over again. Thankfully, this hasn’t happened since, and I hope it never does!
Are there any food/drink trends you’re excited about for 2025?
I think the desire for simple, seasonal produce that hasn’t travelled far will continue. You just can’t beat eating something fresh and that tastes of the season. This trend is also influenced by our ever-increasing awareness of sustainability and how we all need to minimise our negative impact on the planet we depend upon.
How do you handle the stress of a busy service?
I tend to be the antithesis of the stereotypical chef who is fiery and bad tempered! My way of handling the heat in the kitchen (pardon the pun) is to keep calm and lead from the front. That way, everyone enjoys the atmosphere and their work. Being a chef requires skill, passion, and discipline, but not a temper!
What would you be if not a chef?
Maybe I would have been a gamekeeper. The work they do is often misunderstood. It is so integral in keeping nature’s balance and the food chain in check. I rather like the idea of being out before the sun comes up and long after it sets, no matter the weather.
Advice for aspiring chefs?
Keep it simple and cook from the heart. Also, to work the hours required of a Head Chef, it is essential that you love your job. If that passion deludes you, then be brave enough to change career path. I believe you can tell how much a chef loves his craft by the taste of the dishes they prepare for you.
