Issue 19, Summer 2025
Commodity updates
Key market information on what you’re buying to help you plan your menus
Development and experience days
From field to fork - a farm visit focused on food waste
Food insights at your fingertips
Links to all of our recent blogs in one, handy place
Summertime, the season of barbecue and social gatherings (outside in the sunshine, hopefully!).
To mark this, we’ve made our new concept Brighter Burger patties 50% off until 31 July.
For more plant-based alternatives and carbonreducing inspiration, why not take a look at this blog or try one of our blended recipe ideas?
On page 15 of this edition of Foodsight, one of our team showcases a nostalgic family dish, brought up to date with a 50:50 blending of meat and lentils.
Small changes can make a big difference, that is a key theme... one that was running through the recent Waste Knot ‘field to fork’ farm experience we provided some of our client partners. (There are plenty more of these ‘Respect the Ingredient’ events to come - watch this space)!
Around 7% of fruit and vegetables grown in the UK never makes it to a plate, meaning £1 billion is going to waste every year. As food procurement experts, allmanhall are on a mission to ensure good food shouldn’t cost the Earth, and addressing waste – of produce and of your food spend – is a key part of this.
When it comes to food spend, some of the really valuable insight you’ll find in this edition is the commodity reports.
- Food inflation rose to 4.4% in May, up from 3.4% in April.
- It’s been well documented that beef prices have increased considerably over the short term.
- Poultry and egg prices are rising owing to a number of factors. Eggs are up 20% year on year.
- Salmon prices are volatile and cod prices are up 30% year on year.
- Coffee prices are high but falling.
- Wheat and rice prices are down year on year and remain on a downward trend.
- There is some volatility in oil prices in general and US tariffs are impacting olive oil in particular.
- Milk and butter prices have risen but are now stabilising.
For more inspiration and the latest updates, visit our blog page. A key one, not to miss, looks at ABLs and their potential risks and limitations when it comes to allergen management.
On the topic of supporting tools to aid allergen management, you can also read about the training provided by allmanhall’s Registered Dietitian.
We trust you’ll find this edition informative and useful. As always, our team are on hand if you have any queries or need support.
I hope you have a wonderful summer,
- Jo Hall, Co-owner, Development & Marketing Director
Commodity updates & heatmap
A field to fork experience with Waste Knot
Cooking up great memories - a blended recipe
Blogs summary - for anything you might have missed
Foody dates
Allergen management training
Charity challenge - your food spend goes further!
The Brighter Burger - 50% off!
Another recipe - a cost-effective alternative to eggs
Egg prices and poultry welfare - have your say
"Food inflation has recently leapt to 4.4% in May from 3.4% in April and is forecast to continue rising in the short term. Commodity volatility is demonstrated for you in this table. There is turbulence but allmanhall are here to help you navigate the increases and ensure your food spend continues to go further. Click here or read on for more details."
Hayden Hibbert Client Relations Director
”No real surprises in the commodity heat map for this quarter - it has been well documented that beef prices have risen considerably over the short-term. This is reflected on global FAO World Meat indices and the UK R4L deadweight prices. Chicken is also another category to see significant inflation. Combined with butter these are pushing the overall UK food CPI to the highest inflation levels since February 2024.”
Oliver Hall Managing Director, Co-founder
Cod prices have been steadily increasing since 2021 and are currently around 30% higher than this time last year. Several factors are contributing to this rise, including:
• A 25% reduction in catch quotas in the Barents Sea for 2025
• Tariffs on Russianorigin products due to the ongoing conflict in Ukraine
• Sustained high demand from UK consumers.
Haddock, a common alternative to cod, is also under similar market pressures. Prices are currently up 20% year on year, partly due to a 7.8% reduction in catch quotas in the Barents Sea for 2025less severe than cod but still significant.
China remains a major global hub for white fish processing.
Should the United States increase tariffs on Chinese exports once again, more processed products could be redirected to the European market. While this has the potential to ease prices slightly, the ongoing uncertainty and raw material shortages make any forecasts difficult.
Salmon
Salmon prices have experienced significant volatility over the past three years, with raw material costs fluctuating by more than 100%.
The primary driver of this instability has been cost pressures faced by salmon farmers, including energy, feed and labour. As approximately 70% of the salmon consumed globally is farmed, these pressures have had a major impact on market prices.
In addition to rising farming costs, disease management has been a challenge, with Winter ulcer disease recently a serious challenge for Atlantic salmon farming. However, the introduction of a new vaccine in 2025 is helping to improve stock health and reduce mortalities.
Salmon tends to grow more quickly during the warmer summer months, leading to increased harvest volumes and, typically, a drop in prices due to the greater availability of raw
Raw material volumes from Norway have risen by 20% since January 2025 which has caused prices to decrease by 13.6%, compared to last quarter.
Wheat prices have been on a downward trend in the first half of 2025, currently sitting 16.5% lower than the same period last year.
This decline is largely attributed to improved growing conditions compared to 2024, which saw one of the poorest harvests in decadesparticularly in France, a country that typically contributes around 25% of the EU’s wheat exports.
Favourable weather this year has supported a 4.6% increase in the planted area across Europe, and yields are also expected to improve. These factors are contributing to a more stable supply outlook and easing market prices.
India is on track to achieve record-high rice production this year, resulting in a significant oversupply.
To manage the surplus, India has ramped up exports to international markets, intensifying competition with other major exporting countries.
As a result, the price of Indian rice has dropped by 11.8% this quarter and is down 30% compared to the same time last year.
Similarly, prices from other key producers have also declined, down 33.7% from Thailand and 33% from Vietnam, reflecting the broader impact of increased global supply.
Coffee prices surged in 2024, primarily due to severe drought conditions in key growing regions including Brazil, Colombia, and Central America. Some areas received as little as 24% of their expected rainfall, significantly impacting
Looking ahead, forecasts for the 2025/2026 crop are more optimistic, with increased rainfall expected to support better harvests. However, there is growing concern that frost could pose a risk as these regions enter their colder winter months.
As of now, raw material prices for Brazilian Arabica are 56% higher than this time last year, although they have declined by 10% over the past quarter. Despite this recent drop, consumers are unlikely to see immediate price relief due to existing supply contracts.
The UK is nearly selfsufficient in potato production. The annual harvest typically takes place in July and August, with crops stored in cold facilities to supply the market throughout the year.
When the new season’s harvest begins, prices usually decline, depending on the volume and quality of the crop compared to the previous year. Prices then gradually rise over the year as stored supplies diminish.
Planting for the 2025/2026 season is now complete and was supported by dry weather earlier in the year. However, the crop is currently in the critical tuberisation phase, which relies heavily on adequate water availability. While the dry conditions have so far benefited growers, concerns are growing about a potential drought.
Crops without access to irrigation are particularly at risk, which could impact both the size and quality of the upcoming harvest.
This may influence prices later in the season, though the extent of the impact remains uncertain at this stage.
Sunflower/Olive
Olive oil prices reached record highs in early 2024, driven by extreme drought and high temperatures during the 2022/23 season, which severely limited carryover stocks.
Since then, prices have declined and stabilised, currently sitting 52% lower than the same time last year due to improved growing and harvesting conditions.
Despite this recovery, the market faces ongoing uncertainty related to the higher potential 50% tariffs on EU exports to the United States. The tariff is currently 20% and will increase on 9 July if no agreement is reached before then.
If implemented, these tariffs could make the US a less viable market, leading to a surplus of stock within Europe. This could push prices down further in the short term. However, a sustained drop in prices may discourage future planting, increasing the risk of supply shortages if adverse weather affects future harvests in key production regions.
Rapeseed oil prices have increased by 6% year over year, primarily due to extended dry periods in major producing regions such as Poland, France, and Germany.
However, recent rainfall has provided some relief, with hopes that it will reduce crop stress and support better yields and quality.
Sunflower oil prices remain volatile and are currently 7.8% higher than this time last year. The main drivers of this instability are ongoing political tensions in key producing countries, particularly Ukraine and Russia.
Additionally, poor profit margins are prompting some oilseed crushers to shift focus to more lucrative crop alternatives, adding further uncertainty to supply and pricing.
Beef prices, which have been steadily rising over the past five years, have surged in 2025, reaching a record-high deadweight price of £7.13 per kilogram, an increase of 39% compared to the same time last year. Notably, prior to May 2023, deadweight prices had never surpassed £5 per kilogram.
The primary driver of this price increase is a tightening of cattle supply. According to Defra, total cattle and calf slaughter between January and April 2025 was 4% lower year-onyear, with prime cattle down 3% and cow slaughter down 5%.
This reduction is linked to multiple factors, including declining farm profitability and sustained high prices that have influenced herd management decisions.
Despite elevated prices, an increase in domestic supply is unlikely. Cattle typically take around 18 months to reach slaughter weight, limiting the speed at which herds can be expanded. Furthermore, many farmers remain cautious about growing herd sizes amid concerns that consumer demand could decrease due to high prices.
Lamb prices have increased by 2.4% year on year, driven primarily by a reduction in flock sizes.
As of December 2024, the UK’s female breeding flock was down by 5%, resulting in a 1% decline in lamb numbers.
Higher domestic prices are expected to shift buyer interest toward imported lamb to meet consumer price expectations. This has led to increased demand for New Zealand lamb, pushing deadweight prices there up by 31%.
UK pig deadweight prices have declined by 2% year on year, primarily due to increased production volumes.
Output is forecast to rise by 3.3% compared to last year, driven by: larger herd sizes; female breeding stock grew by 2.6% in the second half of 2025; heavier carcass weights.
However, prices have edged up by 1.8% over the past quarter. This recent increase is largely attributed to a rise in demand for British pork following the declaration of foot and mouth disease in parts of Europe, prompting European buyers to seek alternative supply sources.
Chicken continues to be a staple for UK consumers, with prices up 7.3% compared to this time last year. The industry has faced significant challenges from avian influenza, particularly during the high-risk period from October to March, when migratory birds contributed to the spread of the disease.
Recent outbreaks led to a 5% reduction in the UK flock, as strict biosecurity measures and zoning restrictions were imposed to control the spread.
These restrictions, which limited flock expansion and required poultry to be kept indoors, have now been lifted, allowing birds to be kept outside again. While this may support a modest recovery in flock numbers, continued cost pressures on farmers mean that a full rebound is not guaranteed.
GB milk volumes have risen due to the seasonal spring flush, further supported by favourable weather conditions.
This increase in supply has helped keep milk prices stable, despite rising operational costs for farms and processors.
However, high beef prices continue to put pressure on dairy herd numbers.
… and an experience for some of our client partners!
Around 7% of fruit and vegetables grown in the UK never makes it to a plate – that means more than £1 billion worth of goodness going to waste.
Waste Knot was created to tackle the root of the issue - getting surplus vegetables out of farmers’ fields and into chefs’ kitchens. Partnering with Waste Knot is helping farmers to ensure that tonnes of delicious fresh produce are used, even when labelled as imperfect or deemed surplus to requirement.
With strong returns from beef, some farmers may choose to sell cattle early to improve cash flow, particularly considering elevated energy, feed, and labour expenses.
Butter prices remain elevated, and are currently 6% higher than this time last year, but have begun to stabilise as increased milk supply supports production.
Some of the allmanhall team and their clients recently spent a day with Metcalfe Catering Equipment, Nisbets and Waste Knot at a busy working farm in Worcestershire, discovering the challenges faced by farmers around fruit and vegetable supply, and learning how to best ‘respect the ingredient’ and minimise food waste.
For the full story, read our blog here.
allmanhall’s Rachael Venditti recently spent a day cooking up a storm with Juliana Martins, Head Chef at The Chase, Huntingdon, one of award-winning Connaught Care’s luxury care homes.
Juliana is spearheading a project to create a unique cookbook filled with the favourite family recipes of its residents to rekindle memories and become a legacy for future generations.
As part of the project, Juliana invited Rachael, as the South West NACC Regional Chair, to share a treasured family recipe which will be included in the cookbook.
Rachael chose to recreate her Nanna Jessie’s slow-cooked beef and lentil pie. She explained that “My Nanna, Jessie Masidlover, used to make this dish and it was a real favourite. She was an extremely good cook, and she had a way of making even the simplest things utterly delicious.
Money was tight so using a cheaper cut of meat like beef shin, and 50% lentils, kept the cost of this dish down. We now understand that as well as reducing cost, this approach is better for the planet.”
The recipes gathered are not just for the cookbook - they are being incorporated into the care home’s menus. This personalised touch ensures that residents feel more at home and comfortable.
Here’s Rachael’s Nanna Jessie’s delicious and nostalgic, blended recipe…
Stew filling
500g of diced beef (my Nanna used shin, but you can use any cut suitable for slow cooking)
500g lentils
3 tablespoons seasoned plain flour
2 tablespoons sunflower oil
2 large onions roughly chopped
3 cloves garlic
600ml stock of your choice
200g mushrooms
4 large carrots chopped into large chunks
2 potatoes chopped into large chunks
½ swede chopped into large chunks
3 tablespoons of tomato puree
2 bay leaves
Pastry
650g plain flour
250g of cold butter, diced
Pinch of salt
200ml cold water
1 egg yolk
Blending 50% meat with 50% alternative protein such as lentils is a great way to reduce cost and carbon impact.
For more information, click here.
1. If possible, make the stew a day before you prepare the pie.
2. Coat the beef in the seasoned flour (use plenty of freshly ground black pepper).
3. Heat the oil in a pan and brown the beef until it is caramelised – do in batches. Put the beef to one side.
4. Add the onions and cook until they start to caramelise. Add the vegetables and cook for 5 minutes. Add the garlic and cook for 2 minutes.
5. Return beef to the pan, mix and add the stock, lentils, tomato puree & bay leaves.
6. Cover and reduce the heat so the stew simmers gently. Season to taste.
7. Cook for at least 5 hours – the meat should fall apart.
8. Once cooked, leave to cool and then transfer to a large bowl.
9. Use a potato masher or a stick blender so that the stew is thoroughly mixed and the meat and vegetables are in very small pieces.
1. Sift the flour into a large bowl or food processor. Add the diced butter and rub in with your fingertips or pulse until the mix is like fine breadcrumbs.
2. Add the salt and mix.
3. Add the cold water to make a soft dough.
4. Bring together and wrap in clingfilm, then refrigerate for at least 20 minutes.
1. Heat oven to 220C/220C fan/gas 7. Heavily grease a 24-28cm pie dish and dust with flour.
2. Cut a third off the pastry and set aside. Roll the remaining pastry to line the pie dish with an overhang. Add the stew mix.
3. Roll out the remaining pastry to cover the dish. Brush the edges of the pastry in the dish with the beaten egg yolk. Cover with the pastry lid, trim the edges and crimp.
4. Brush the top heavily with egg and make a few slits in the centre of the pie.
5. Bake for 30 minutes until golden.
6. Leave to rest for 10 minutes, then serve with buttery mash and green vegetables.
If you missed any of our recent blogs, you can find them all here – they’re grouped by category for easy reference...
The British food industry has been beset by rising meat and egg prices since the start of the year – our recent blogs explain why.
Local food supply challenges have been exacerbated by changes to global trade – allmanhall unpicks the potential ramifications of a recent trade deal with Europe, US tariffs and trade negotiations.
Farmers are struggling to meet the challenges of supply and allmanhall visited a farm where they are changing the narrative on food waste at source.
Reducing food waste in your catering operation is explored in more detail by allmanhall but this isn’t the only issue we cover – reducing your water footprint is also crucial.
As we hit the summer months, and British-grown fruit and vegetables are at their best, allmanhall digs into tomatoes – the pick of the crop – and strawberries, the ultimate symbol of a British summer.
Another favourite ingredient in our menus is chocolate, which is marked on World Chocolate Day in July. But just how responsible is the chocolate industry? allmanhall investigates how producers are facing up to their challenges.
With the challenges facing the food sector, and inflation forecast to remain at around 4% for the rest of 2025. you need to ensure your food budget is spent wisely and responsibly – allmanhall explores how.
There are considerations and limitations as well as appropriate times to put in place an Authorised Buying List – we explain it all.
allmanhall’s hugely experienced Registered Dietitian, Tess Warnes, gives the lowdown on the hot topics in nutrition currently: the wholegrain revolution that can improve your gut health; the importance of hydration, particularly for children and the elderly; catering for gluten-free diets; and Healthy Eating Week.
Changes to Government standards now mean that preschool & nursery settings should follow new nutritional guidelines - our Registered Dietitian, Tess Warnes, explores what this means for catering teams. Tess also explains the importance of sustainable nutrition for girls and young women as their needs are very different from their male counterparts.
If you are part of a care catering team, then you will know how important it is to provide healthy and enticing meals for your residents. As the Best for Catering & Nutrition award-winning food procurement partner, allmanhall explores the requirements of catering for those with dementia, as well as offering advice on preventing strokes with a healthy diet and supporting heart health in older adults.
1 July: Plastic Free July
7 July: World Chocolate Day
20 July: National Ice Cream Day
11-17 August: Afternoon Tea Week
22 August: National Burger Day
If you have a LinkedIn account, be sure to follow @allmanhall for the latest market updates, industry news, foodie insights, sustainability guidance, recipe inspiration, and much more!
As well as sharing insights and updates, we regularly collaborate with partners including Foodsteps, UN Global Compact and Jamie’s Farm.
You will also get to see behind-the-scenes photos of our team and what we get up to!
Thirty-five years ago, William Watkins, a fifth-generation farmer, founded Radnor Hills after deciding that the exceptionally pure Welsh spring water on the family’s farm deserved a wider audience.
We’re Radnor Hills, and we produce a range of award winning soft drinks all made with the exceptionally pure spring water sourced from our farm in the heart of mid-Wales, proudly hydrating the nation with our product ranges!
Independent and family-owned, we’ve been making our delicious soft drinks for 35 years. Sustainability is in our nature and, thanks to our new solar farm, our drinks are made with the power of the sun.
We’ve been a proud zero to landfill site since 2018 and recycle absolutely everything we possibly can.
All of our bottles and shrink wrap are 100% recyclable and our cans are infinitely recyclable and sourced locally.
We support a circular economy, sending any waste, including our plastic, back to the source to be reused.
We’re also the only production facility in the UK that can produce all four formats for customers and consumers – glass, PET, carton and cans.
Radnor Hills Mineral Water Company Ltd, Heartsease, Knighton, Powys, LD7 1LU 01547 530 220 | sales@radnorhills.co.uk www.radnorhills.co.uk
and thank
Warwick Schools Foundation save both money and time with a review of their catering operation.
St Mary’s Calne benefit from tools and training to help with their allergen management approach.
Forest Green Rovers are saving money without costing the Earth.
Deafway Charity trust allmanhall’s consultancy expertise for a full catering review.
Royal Russell School achieve sustainability and value for money through their partnership with allmanhall.
Taylor & Taylor enjoy savings and scalable solutions with allmanhall’s support.
26 new client partners this year already!
Moor House School & college
With allergies now affecting 2% of all children, the catering team at St Mary’s Calne wanted to enhance the team’s knowledge of allergen management by having face-to-face training.
allmanhall’s Registered Dietitian, Tess Warnes, supported the School with a full programme of onsite training and allergen audits, webinars, and useful resources for staff and pupils.
“allmanhall’s training was incredibly helpful, interactive and engaging. We have made a number of changes since Tess’s visit,including implementing an allergen checklist matrix...
Whilst we already had a good system in place, this adds an additional level of safety and traceability to each dish.”
Linda Thomas, Catering and Functions Manager
St Mary's Calne is a leading girls' boarding and day school in the UK, for girls aged 11 to 18. In 2023, the school's A-Level results ranked third in the UK and joint second in the SouthWest of England.
Allergen management is now a key part of any school caterer’s day and a responsibility that comes with their job.
Assuring an up-to-date understanding and how best to manage allergens was of the utmost importance to St Mary’s Calne, and whilst they regularly undertook online training, the School’s Catering and Functions Manager, Linda Thomas, wanted to enhance the team’s knowledge with face-to-face training.
Thirty members of the School’s catering team attended an allergen management training session, delivered onsite by allmanhall’s Registered Dietitian, Tess Warnes, to fit in around food service.
The training covered:
- an overview of allergies, intolerance and coeliac disease
- what to do if someone is having an anaphylaxis reaction
- regulatory compliance
- operational processes for managing allergies.
As a result of the training, a number of St Mary’s allergen processes were reviewed and discussed by the School. The team have introduced an allergen check list matrix to be completed by the chefs for each dish they make.
“allmanhall’s training was incredibly helpful, interactive and engaging. The next day I heard several members of staff checking things such as the purple boards for glutenfree and if we had a separate margarine tub for gluten-free sandwiches, which we do. We have made a number of changes since Tess’s visit, including implementing an allergen checklist matrix. Whilst we already had a good system in place, this adds an additional level of safety and traceability to each dish.”
Linda Thomas, Catering and Functions Manager
allmanhall are continuing to support the School on its allergen management journey, providing tools and access to processes and resources, to help them manage allergens. As Premium Business Members of Anaphylaxis UK, allmanhall is best placed to provide such support.
Additional accredited training for St Mary’s Calne can also be provided in the future, through the completion of the Royal Society of Public Health’s Level 2 Award in Identifying and Controlling Food Allergy Risk.
Our Polar refrigeration ranges are designed using the latest energy efficient components, which will help reduce energy costs and lower your carbon footprint. Leading the way with the latest green refrigerants, 2 years before government legislation.
UA047 - 2 Door Fridge
UA048 - 3 Door Fridge
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PC001 - Under Counter White | 150Ltr
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LED digital temperature display
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Heavy duty castors with brakes for easy cleaning
CZ785 - Under Counter Display | 150Ltr
CZ786 - Upright Display | 400Ltr
CZ787 - Upright Display | 600Ltr
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Polar Refrigeration take pride in offering the right product for your needs with the ‘C’, ‘G’, & ‘U’ series. See our website for more details.
Whether you’re a seasoned chef or just starting out in the industry, Nisbets is here to support you every step of the way.
Our commitment to quality service and customer satisfaction sets us apart from the rest.
With a wide range of products to suit every need, trust us to provide you with the tools and equipment to create unforgettable dining experiences for your customers. Let us be your trusted partner in culinary excellence.
Over £14M of food expenditure was discussed at the ISBA’s Annual Conference in Manchester in May - and with allmanhall's help to make food budgets go further, that spend could be closer to £10-12M, giving the schools essential savings or money back to invest in the children, in facilities, in the school community and their wider school teams.
Because allmanhall promised at Conference that, for every £10,000 of food spend discussed with schools, we would undertake 1 mile for charity by 2 September.
Equipping young people to thrive!
Blending Farming, Family, Therapy and Legacy into a transformative 5-day residential programme with follow-up support.
We always do what we say we'll do - it’s in our company DNA – and we are passionate about real results, when it comes to saving money for our clients and when it comes to taking on a charity challenge.
When it comes to community, allmanhall wanted to do something special for local charity, Jamie’s Farm, who we have been supporting for over a decade, so the allmanhall team originally committed to our goal of undertaking 1400 miles to raise as much money as we can for them. However, we have covered so many miles already that we’re raising the target to 2025 miles!
So what does that actually mean for allmanhall?
• 2025 miles to cover as a team between 01 June and 02 September – so we’ve only got two months left!
• Walking, running, cycling, skating, wheelchairing, swimming ... every mile will count
• We are getting sponsorship for our individual challenges and we’re tracking our progress on My Virtual Mission – more details on that below!
• In September, we will then total up our fundraising and share with you all how much we have donated to Jamie’s Farm!
In previous years, we have run the Bath Half for Jamie’s Farm, and with 50 people now working here, there are going to be even more of us rising to the challenge of completing those 2025 miles!
Here’s what a few of the team have committed to do:
allmanhall is owner-managed by Oliver Hall & Jo Hall, who are both walking, running, playing tennis and chasing after their two children on their bikes to put in the miles!
Tracey-Ann Walpole is walking her dog around Wiltshire and training for, and running, a 10k every month.
Rachel Upton is conquering the hills, as is Tess Warnes, who is also running and playing football regularly, like other members of the allmanhall team – the mileage all counts, even on the pitch!
Harry Jeffery is hiking his way around the country, although the Lake District is one of his favourite locations.
This is tableware that’s as strong in looks as it is in build. Tableware you can count on, service after service. Tableware to suit all styles, and all budgets. This is Olympia.
Be bold. Make a statement. Choose Olympia Designs and truly take your presentation to the next level. From nature-inspired colourways to contemporary finishes, these patterns will help to bring out the very best in your food and create dining experiences that guests won’t forget in a hurry.
A classic for good reason, the pure white finish of this range provides a blank canvas for your dishes – ensuring each of your culinary creations burst with colour and vibrancy. Fully vitrified porcelain constructions and rolled edges combine to give each piece excellent scratch, stain, chip, shock and heat-resistance too.
Classic or contemporary. Casual or fine dining. Olympia has cutlery for every style, and every occasion. For day-to-day, affordable flatware suitable for magnetic saver systems, choose 18/0 cutlery. Or 18/10 flatware for a lavish shine and premium feel in the hand. You’ll even find unbreakable polycarbonate cutlery in this range.
The right glassware can make a good drink great. Unleash the flavours in your spirits and wines. Even add those finishing touches to your tables. So picking glasses that match the quality of your tipples is essential! Beers to wines. Juices to smoothies. Olympia’s glassware collection has all you need to bring out the very best in your drinks menu.
The Brighter Burger patty is now 50% OFF!
This offer is only available while stocks last, with delivery from Bidfood up until 31 July.
Order the burger patty (product code 22781
Redefined patty 48 x 100g) now via Bidfood Direct!
• Incredible taste
• Low carbon footprint
• Reduced emissions
• Tackles food waste
• Regenerative farming
• High in protein
• Source of fibre
Emits 0.34kg CO2e compared to 5.77kg CO2e in a standard beef burger.
Order your burger boxes now! Available via Bidfood Direct or Telesales Product codes and pack sizes:
22781 Redefined burger 48 x 100g 23907 Wildfarmed vegan glazed bun 1 x 60 22482 Applewood vegan cheese slice 12 x 200g 15283 Rubies tomato ketchup 3 x 5LTR
Min. order quantity: 1 full case for each item. Unit prices: Basic burger & bun under £1.70 Day 1 for day 3
6% emissions of a standard beef burger and comparable cost! This has also been reviewed by our registered dietitian, who was impressed with the protein and fibre content. You can see more here. Ask us about a demo or trialhello@allmanhall.co.uk
Primary School: 10 portions | Secondary School / Adult: 7 portions
Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 15 mins
• 50g aquafaba water (liquid from tin of chickpeas)
• 75g caster sugar
• 130g vegan Sheese spread
• 600g strawberries
This dessert contains over 50% fruit.
This is one of our delicious Hero Recipes - for more inspiration, click here and here.
1. Preheat the oven to 120°C and line a baking tray with baking paper.
2. Drain the chickpeas in a sieve over a measuring jug. Weigh out 50ml of the liquid.
3. Keep the remaining chickpea water and chickpeas covered in the fridge for up to 3 days to use in other recipes.
4. Pour the liquid into a stand mixer. Mix on a high setting for 2-5 minutes or until white, light and standing in firm peaks when the whisk is lifted. Slowly add the sugar to the aquafaba a tablespoon at a time with the mixer on a high speed until all the sugar is incorporated. The sugar must be fully dissolved.
5. Drop 10 large spoons of meringue onto the prepared tray, or pipe onto the tray using a large piping bag and star nozzle. Bake for 2 hours.
6. Place the Sheese spread in a mixing bowl and whisk until smooth. Wash and slice the strawberries. Crush the meringues.
7. Layer the pot with strawberries, sheese spread & meringue.
UK egg prices have increased by nearly 20% since the start of the year, impacting both supply and purchasing decisions for all. Whether you currently opt for higher welfare eggs or not, allmanhall and our supplier partners are really keen to understand your perspective.
What drives your choices when it comes to buying eggs, and how might further price rises influence them?
At allmanhall, we continue to support the transition to higher welfare sourcing, providing transparency in the supply chain, while actively working to mitigate rising costs on your behalf.
Please take a moment to complete our 3-question survey here.
Your feedback is important!
The Planetary Health Diet, created by the EAT-Lancet Commission on Food, Planet and Health, emphasises that a plant-forward diet with more wholegrains, fruits, vegetables, nuts and legumes, and fewer animal source foods, is healthy, sustainable, and good for both people and planet.
It is not a question of all or nothing, but rather small changes for a large and positive impact. Their science-based recommendations are that no more than 98g of red meat and 203g of poultry should be consumed weekly.
Mike Meek, allmanhall’s Procurement & Sustainability Director, explains that “Adopting a balanced diet with diverse ingredients which align sustainability and nutrition, is vital. Dietary diversity can improve overall health outcomes, reduce our reliance on a narrow range of crops, and help make our food systems more resilient.”
By sticking to the recommended amounts of animal protein in your menus, and by halving the amount of beef or chicken in your dishes, you can stretch your budget and significantly reduce your catering operations’ carbon footprint.
Why not check out our blended pie recipe on page 15 of this edition of Foodsight for an example of how it can be done!
Irresistibly rich & creamy taste like no other
#1 Mayo in the world*
Cage-free eggs & sustainably sourced oils
100% recycled & recyclable plastic jars & bottles
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Preferred by chefs all over the world
For recipes and more information SCAN HERE
