Taste - July / August 2025 Dunns Food and Drinks Foodservice Promotions by Joseph Dunn

JULY/AUGUST

faásco Deals! faásco Deals!

BBQ Chicn Wgs

£38.23 £30.99 for 5 x 1kg

Product Code: 41680

i-Eag Scha

Chii Sauce

£43.50 £34.99 for 12 x 740ml

Product Code: 15959

o Buffalo Wg Sauce

£9.26

£7.49 for 2.2L

Product Code: 28209

Gce Jerk BBQ Sauce

£13.47

£11.25 for 2.5kg

Product Code: 16939

o Chipot BBQ Gze

£16.50 £13.49 for 2.2L

Product Code: 48154

July &August Foodie Dates

Summer is in full swing, and with it comes a host of food celebrations, national days, and seasonal events. Whether you’re planning menus, promotions, or simply looking for inspiration, we’ve compiled a list of notable dates for July and August. And don’t worry, we’ve got you covered with inspirational product suggestions to make the most of each occasion!

July Highlights

National Ice Cream Month

Celebrate the nation’s favourite frozen treat the whole month of July. Explore our Signature by Country Range Dairy ice cream options, from classic vanilla to a more adventurous salted caramel - perfect for sundaes, cones, or creative desserts.

Plastic Free – All month

Embrace sustainability with Dunns’ range of eco-friendly disposable solutions, including paper straws, compostable cups and wooden cutlery.

National Fried Chicken Day – 6th

Serve up crispy delights with Funny Bones’ wings and sauces, ensuring a finger-licking experience your customers will love.

Great British Pea Week – 7th to 13th

Highlight the humble pea in your dishes. Pair with Leathams’ SunBlush tomatoes for a vibrant, summery salad or side.

World Chocolate Day – 7th

Indulge in chocolatey creations using Cadbury or Oreo from Mondelez Foodservice. Think rich chocolate cheesecakes or decadent desserts that satisfy any sweet tooth.

National French Fries Day – 11th

Celebrate the beloved fry with the versatile Lamb Weston range, offering everything from crisscut fries to perfectly seasoned wedges.

Bastille Day – 14th

Bring a touch of France to your menu with Délifrance’s artisan breads, perfect for crafting classic French sandwiches like the Jambon-Beurre.

National Macaroni Day – 20th

Elevate comfort food with Signature by Country Range Extra Mature Cheddar, creating gourmet mac and cheese dishes that ooze flavour.

August Highlights

Edinburgh Festival Fringe – All month

With the city buzzing, consider street food specials that cater to the festival crowdthink portable and quick to serve, while still packing a punch!

Scottish Summer Bank Holiday – 4th

A perfect opportunity to showcase seasonal dishes that celebrate Scottish produce and flavours.

National Afternoon

Tea Week – 12th to 18th

Offer a selection of signature cakes and pastries, ideal for a refined afternoon indulgence.

hearty Scottish fare. Consider dishes that pay homage to local flavours and traditions, all washed down with a glass of Currie’s Red Kola, of course!

National BLT Day – 22nd

Give the classic BLT a twist by adding Leathams’ candied jalapeños, introducing a sweet and spicy kick.

National Cheesecake Day – 30th

Craft unique cheesecakes using Philadelphia’s cream cheese, experimenting with flavours and toppings to delight dessert lovers.

National Potato Day – 19th

Highlight the versatility of the potato with McCain’s products, from crispy fries to comforting mash, suitable for various dishes.

World Plant Milk Day – 22nd

Cater to dairy-free preferences by incorporating a range of plant-based milks into your teas, coffees, milkshakes and desserts.

Eat Outside Day – 31 August

Encourage alfresco dining with picnic-friendly options such as our Dinky Pork Pies and Mediterranean Vegetable Quiche - making the most of those last summer days!

DONNIE’S DISHES

Mexican BBQ corn cobs

INGREDIENTS

Chipotle Butter:

• 125g (4 ½ oz) of unsalted butter (softened)

• 1 x teaspoon Santa Maria Chipotle Paste

BBQ Corn:

• 5 corn on the cobs (with leaves) or Frozen

• Olive oil (for brushing)

• Salt and pepper (to taste)

METHOD

1. Begin by preparing your chipotle butter. In a bowl, add the soft butter with the Chipotle Paste. Mix everything together with the help of a spatula until it’s completely integrated.

2. Prepare a sheet of parchment paper or cling film, add the chipotle butter in the middle and spread lightly. Form a sausage-like shape and tuck in the ends. Place it in the fridge until it gets solid again.

3. Now for your corn- if using Fresh- pull the leaves or husks down and discard the silks. (You could pre-blanche your corn to reduce cooing time-If using Frozen pre-cook in boiling salted Water & refresh in Ice cold water

4. Brush olive oil over your corn, and season with a pinch of salt and freshly ground black pepper.

5. Once your BBQ is nice and hot, place your corn over the grill and let it cook nicely all around. Do this until the kernels get blackened and tasty.

To Serve: Once ready, remove the corn from the heat and place them on a nice platter. Add a good amount of chipotle butter on top and let it melt. Then add lime juice, the coriander on top

Got a food trade question? Spill the Sauce has the answers straight from the Dunns team.

QAs a restaurant in Scotland, we’re struggling with rising costs on local produce and seafood. How can we keep our menu locally focused without making prices unmanageable for our customers?

AYou're not alone, as many Scottish venues are facing this issue. One approach is to shift to lesser-known but still local ingredients that offer better value, such as mackerel instead of salmon or root vegetables over premium greens. Consider building flexibility into your menu based on the seasons, which allows you to buy what's freshest and most cost-effective. You can also explore bundled deals or directfrom-producer sourcing through your wholesaler. At Dunns, we can help arrange these kinds of options to support your commitment to local sourcing while protecting your margins.

Donnie Munro, Executive Chef, Dunns Food and Drinks

Email us, DM us, or speak to your sales rep, we’ll take it from there.

dunnsfoodanddrinks marketing@dunnsfoodanddrinks.co.uk

On the Pass

CONGRATULATIONS

to our winner, Dimi – Head chef at the Howlin’ Wolf! David’s wine pairing for your dish is the 770 Miles Zinfandel from California, USA. The grapes are sourced from some of the finest Zinfandel vineyards across the state. With its ripe, jammy fruit and moderate tannins, this wine is a perfect match for ribs – especially those with a dry rub. A bottle of this delicious Zinfandel is on its way to you!

We know our customers are cooking up some impressive plates and we want to celebrate them. On the Pass is your space to show off what’s coming out of your kitchen. The winning entry receives a bottle specially selected by David Prow at Alexander Wines. Send us a photo, a quick description, and your details, and you could be featured in the next issue!

dunnsfoodanddrinks

Smokey BBQ pork ribs –

in the KITCHEN Dunns Culinary Calendar

Each month, the Dunns kitchen hosts hands-on sessions and masterclasses that inspire and build skills. From butchery to Christmas in July, every event celebrates craft, flavour, and community. Book your place today!

Knife Skills Masterclass

June 16th & October 20th

Sharpen your skills – and your blades – in this hands-on Knife Skills Masterclass with Executive Developmental Chef Donnie. Perfect for beginners or those looking to refine their technique, the one-day course covers knife handling, sharpening, and essential cuts like slicing, dicing, and chopping. You'll put your skills into practice with dishes like Coq-au-Vin and chargrilled trout with salsa verde, learning how great knife work enhances flavour and presentation.

New Product Showcase

August 18th

Join us anytime between 10am and 3pm to get an exclusive first look at our latest arrivals and fresh ideas. Whether you’re updating seasonal offerings to look to enhance your menu, this is the perfect opportunity to stay ahead of the curve.

Christmas in July

July 28th

Join us anytime between 10am and 3pm for an open day designed to help you get a head start on the festive season. Discover our handpicked selection of must-have Christmas essentials, along with exciting new products just in time for the upcoming festivities.

Don't miss the chance to get inspired and prepared for the most wonderful time of the year!

Butchery & Meat

Masterclass

September 15th

Join Executive Developmental Chef Donnie for a one-day, hands-on butchery workshop. Learn to break down and cook meats like chicken, lamb, and beef, while preparing dishes such as Chicken Ballotine and Herb-Crusted Cannon of Lamb. You'll also explore cost-effective cuts to enhance flavour and maximise profit.

We are celebrating National Ice Cream Month

It’s July, and that means one thing, it’s time to celebrate the UK’s most beloved dessert in all its frozen glory.

From nostalgic sundaes to inventive scoops inspired by global flavours, ice cream continues to delight customers and create high-margin opportunities across menus. Whether you’re running a café, pub, street food stall or dessert bar, there’s plenty of scope to get creative and capitalise on National Ice Cream Month.

While vanilla may still reign supreme, customer tastes are shifting. Plantbased ice creams are now mainstream, with brands like Food Heaven Vegan Vanilla offering creamy, dairy-free indulgence that satisfies a growing customer base. Flavours like miso caramel, matcha and yuzu are also making their way from artisan freezers into broader menus, giving operators the chance to stand out with something a little different.

This Summer, ice cream flights are appearing on dessert menus - three mini scoops with unique toppings for

no longer just espresso-over-vanilla - customers love to mix and match a range of flavours to create something more unique and Instagrammable.

In trusting Dunns as your supplier, you have access to an impressive range of frozen favourites. The Signature by Country Range premium collection is on promotion this month and features real dairy ice cream in classic flavours such as vanilla, chocolate and salted caramel – delicious to enjoy as they are, or ideal for milkshakes and dessert pairings. Looking for more unique flavours? Mackie’s ice cream, that we all know and love, is now available in butterscotch and honeycomb – guaranteed sell outs on those sunny days. For the finishing touch, JoyGelato’s raspberry topping sauce adds vibrant colour and a fruity flavour, while Belcolade’s dark chocolate shavings complete every dessert with a sophisticated touch.

Sundae Best Creative Menu Ideas

Looking for a few ideas to elevate your dessert menu this Summer? We’ve got you covered!

The Ice Cream Flight

Indulge in a tasting journey! Choose three scoops of your favourite flavours and three toppings – all at one price.

Boozy Sundae

Elevate your sundae with a sophisticated twist. Select your ice cream, a luxurious liqueur and a rich sauce – a grown-up treat!

The Custom Affogato

Create your own coffee-ice cream masterpiece! Think trending pistachio or salted caramel for a truly indulgent experience.

National Ice Cream Month isn’t just a nod to nostalgia, it’s a chance to innovate, upsell and connect with customers. This summer's scoops are all about standing out from the crowd, and a little bit of indulgent fun!

NOT ONLY DOES IT TASTE GOOD, BUT IT DOES GOOD TOO!

Signature by Country Range Dairy Ice Cream is made on a regenerative farm and contains at least 50% real dairy.

1p from every tub sold is donated to the Natasha Allergy Research Foundation.

WORD ON THE STREET... FOOD SCENE

When summer arrives in Scotland, street food concepts can finally take centre stage.

Take the Edinburgh Festival for example, a high-energy month bringing thousands of people to the streets, all hungry for fast, flavour-packed food that can match the spirit of celebration.

When summer arrives in Scotland, street food concepts can finally take centre stage.

The Fringe transforms the city into a global stage. Alongside the comedy, theatre and music, food trucks and stalls line the streets, feeding crowds on the go. Vendors need speed, creativity and the ability to stand out and that is where bold, memorable menus can make the difference, especially those built on easy-to-execute formats like loaded fries, handheld wraps or mini tasting portions

This year, one of the trending global flavours is sure to be Caribbean food which has finally touched down in Scotland through independent operators like Tropical Cafe in Glasgow’s Merchant City, alongside the Turtle Bay chain across town.

Take the Edinburgh Festival for example, a high-energy month bringing thousands of people to the streets, all hungry for fast, flavour-packed food that can match the spirit of celebration.

It’s a happy coincidence then that August also happens to mark Caribbean Food Week, and hopefully it will bring the sunshine with it! Running in late August, it’s the perfect excuse to lean into jerk seasoning, citrusy marinades and vibrant toppings. Colour, spice and smoky depth are the signature notes of a cuisine that always delivers.

Here at Dunns, we have plenty of ways to help operators tap into the energy of both events. Caribbean-inspired sauces and rubs, skin-on fries that hold their crunch, quality vegan proteins and colourful finishing touches all help meet demand for food that is both exciting and efficient. These aren’t just trend-friendly; they’re also margin-friendly.

» Here are a few proven winners that suit both the Edinburgh Festival and Caribbean Food Week:

» Jerk Chicken Wraps using Grace Jamaican Style Jerk BBQ Sauce - 16939

» Plant-Based Jackfruit Sliders with Central Foods' Vegan Bao Buns – 60348

» Tofu Skewers with Mango Salsa using Del Monte Mango Slices – 1056

The Fringe transforms the city into a global stage. Alongside the comedy, theatre and music, food trucks and stalls line the streets, feeding crowds on the go. Vendors need speed, creativity and the ability to stand out and that is where bold, memorable menus can make the difference, especially those built on easy-toexecute formats like loaded fries, handheld wraps or mini tasting portions

» Loaded Fries with Signature Double Crunch Fries (7mm – 23930, 14mm – 27435) topped with pulled BBQ meat or chickpea curry

» Mini Doughnuts (Ready-to-Eat mini Sugar Doughnuts 13549) with Rum Caramel Drizzle, perfect for sweet carts or late-night snacking.

Street food is still one of the best ways for businesses to experiment, build visibility and connect directly with customers. Festivals amplify that. Whether you’re on the Royal Mile or at a food park in Glasgow, what sells is food that is bold, satisfying and ready in under five minutes. Good for the crowd and good for the bottom line.

Here are a few proven winners that suit both the Edinburgh Festival and Caribbean Food Week:

» Jerk Chicken Wraps using Grace Jamaican Style Jerk BBQ Sauce – 16939

» Plant-Based Jackfruit Sliders with Central Foods' Vegan Bao Buns – 60348

» Loaded Fries with Signature Double Crunch Fries (7mm – 23930, 14mm – 27435) topped with pulled BBQ meat or chickpea curry

» Tofu Skewers with Mango Salsa using Del Monte Mango Slices – 1056

» Mini Doughnuts (Ready-toEat mini Sugar Doughnuts 13549) with Rum Caramel Drizzle, perfect for sweet carts or late-night snacking.

Scotland’s sandwich scene is having a quiet revolution. No longer just a grab-and-go lunchbox filler, the modern sandwich is being reimagined with bold flavours, creative builds, and premium ingredients.

Across Glasgow, Edinburgh and beyond, independent sandwich shops are elevating classics and reinventing global favourites with local character. It’s fast, flavourful food that doesn’t cut corners. Here are a few of Scotland’s Sandwich Spots to Watch.

Alby’s, Edinburgh

Known for their signature “big sandwiches,” Alby’s focuses on generous portions and bold pairings like crispy chicken, smoked cheddar and hot honey on ciabatta-style rolls.

Toscano, Edinburgh

Inspired by Florence’s All’Antico Vinaio, Toscano delivers bold schiacciata sandwiches packed with Italian meats, cheeses, and spreads. Standouts include the San Gimignano with mortadella and pistachio cream; all served on perfectly crisped Tuscan flatbread.

Mount, Aberdeen

A coffee shop and lifestyle store in the heart of Aberdeen, Mount offers a cozy atmosphere with a menu featuring sandwiches, poke bowls, and local pies. Their offerings showcase a diverse array of dishes, making it a popular spot for both breakfast and lunch.

Sister Midnight, Glasgow

A stylish newcomer from the team behind Café Strange Brew, Sister Midnight serves up hearty sandwiches on house-baked bread. Favourites like the chicken Caesar are paired with great coffee and a rotating deli selection in a bright, welcoming space.

Rico’s Focaccia, Glasgow

Located on Great Western Road, Rico’s specializes in generously filled focaccia sandwiches. With a focus on fresh, homemade bread and quality ingredients, it’s quickly become a go-to spot for sandwich enthusiasts in the West End.

Boca, Glasgow

Tucked inside The Cooperage on Pollokshaws Road, Boca offers inventive sandwiches on fresh focaccia, with options like aubergine and sesame aioli. Their rotating menu caters to both meat lovers and vegans, making it a standout in the Southside sandwich scene.

Sandwiches are a high-margin, lowwaste menu staple. With the right bread, fillings and finish, they can also be a creative showcase. Here are a few recipe-style ideas using products from Dunns and featured supplier lines.

Summer Caprese Sandwich (Serves 4)

Ingredients

» 1 hand-stretched focaccia

» 100g grated mozzarella

» 800g grilled peppers (Ristoris)

» 2 plum tomatoes, sliced

» 4 balls buffalo mozzarella or fior di latte

» 4 tbsp basil pesto

» Fresh rocket leaves

» Fresh basil leaves

» Olive oil

Method

1. Preheat the grill.

2. Split the focaccia and drizzle with olive oil. Toast under the grill until golden.

Spread the pesto onto the bottom half, layer with grilled peppers and sliced tomatoes.

Season, then add grated mozzarella. Grill again until the cheese is melted.

Top with fresh mozzarella, basil and rocket. Drizzle with more pesto, close the sandwich, slice and serve.

Brie, Turkey & Quince Toasties

(Serves 4)

Ingredients

» 8 slices brioche bread

» 100g quince paste

» 400g sliced turkey

» 180g triple cream brie, sliced

» Softened butter, for spreading

» Cracked black pepper, to serve

Method

1. Spread 4 slices of brioche with quince paste. Top with turkey and brie, then sandwich with the remaining bread. Butter the outside of each sandwich.

2. Heat a large non-stick frying pan over medium heat. Cook the sandwiches for 2–3 minutes on each side, or until the bread is golden and the cheese has melted. Cut in half and sprinkle with black pepper to serve.

Flatbread Breakfast Fold

(Serves 4)

Ingredients

» 8 slices thick-cut unsmoked streaky bacon

» 4 flatbreads

» 170g grated cheddar cheese

» 4 eggs

» 1 avocado, quartered and sliced

» 2 tbsp olive oil

» 4 tsp onion chutney

» Salt

Method

1. Preheat oven to 200°C (fan 180°C)/ Gas Mark 6.

2. Cook the bacon in a pan for 12–15 minutes until firm but not crispy. Drain on kitchen paper.

3. Place flatbreads on parchment paper and brush with olive oil. Sprinkle lightly with salt.

4. Top with grated cheese and 2 slices of bacon per flatbread.

5. Add avocado slices and gently crack an egg onto each flatbread. Season with salt.

6. Bake for 8–10 minutes, checking the eggs at 8 minutes.

7. Remove from oven, fold, wrap in paper or foil, and serve.

A great sandwich is more than the sum of its parts. With premium ingredients, customisable builds and easy execution, sandwiches continue to deliver strong margins and customer satisfaction. Whether served hot,

cold or pressed, the opportunities for creativity and efficiency make sandwiches an essential part of any menu and is a key opportunity for upselling sides, dips or seasonal twists.

RIDING for CHANGE

MARKING 150 years with MILES of MEANING

As a family business rooted in South Lanarkshire, we’re proud to be celebrating our 150th anniversary this year by giving back to our communities!

In support of our local charity partners, AWARE Scotland and The Haven, our Chairman, Jim Rowan, has signed himself up to complete the Tanzania Cycle Challenge 2025 in July.

Starting from the foothills of Mount Kilimanjaro, the journey stretches almost 500km to the majestic Ngorongoro Crater. Cycling up to nine hours a day through the rough trails, this year’s team will tackle hundreds of hot and hilly kilometres under the Tanzanian sun.

Donate to Haven Donate to AWARE

To give Jim a little extra training, our team took on a mini challenge of our own, cycling 150 miles for 150 years on an exercise bike right here at our office. But now, Jim’s real adventure begins!

If you would like to support Jim and our local charity partners on this remarkable journey, you can do so by scanning theese QR codes to access the AWARE Scotland and The Haven donation links.

Let’s make this anniversary one to remember, together!

AWARE Scotland

AWARE Scotland supports young people facing adversity by offering activity-based respite breaks that boost mental wellbeing and build confidence. Run by volunteers, this Glasgow-based charity believes every child deserves happiness, support, and opportunities to thrive. Since 2022, it has helped young people realise their potential through care and community. www.awarescotland.co.uk

The Haven The Haven provides free emotional and practical support to individuals and families across Lanarkshire affected by lifelimiting illness or bereavement. With services tailored to all ages, their expert team offers one-toone care, group sessions, and wellbeing support, helping people cope with illness, caregiving, and loss in a compassionate environment. www.thehavencentre.com

Bikes Against Bombs / MAG

Bikes Against Bombs raises vital funds for MAG, a global charity clearing landmines and unexploded bombs in war-affected regions. Their efforts restore safety, allowing communities to rebuild and thrive. In 2025, the team will cycle across Tanzania, marking their 10th challenge to support MAG’s mission of a minefree world. www.bikesagainstbombs.co.uk

Off Full Range

Diggers Breaded Popcorn Chicken 1kg

Diggers 10 Roasted Chicken Skewers 100g

Diggers Steam Cooked Wings 1kg

Diggers Breaded Chicken Goujons 1kg

Diggers Southern Fried Chicken Goujons 1kg

Diggers Buttermilk Chicken Fillet (125g) 1kg

HOT TAKES from ONE LEISURE

One Leisure is a Glasgow-based hospitality group known for its vibrant, music-led venues including Slouch, Howlin’ Wolf and Bag O’ Nails.

Founded by Mark Lappin, Gerry Tartaglia and Paul Bright, the group has built a strong reputation for distinctive interiors, creative menus and a commitment to live entertainment. We caught up with their head chef John Evans for a candid take on the pressures facing hospitality today, from rising costs to staffing struggles, and how they’re staying adaptable in a fast-changing industry.

QHow are other Glasgow kitchens coping with rising food costs, are there any smart swaps or supply tips that don’t compromise on quality?

Spiralling food costs are a worry, and we are noticing a decrease in spend per head and the frequency of visits. We are trying to hold menu pricing and trying a few different options from portion control, shopping about for products, swapping out products and changing our menus.

QAre you finding it harder to get and keep good staff, are there any successful staff retention strategies working in Glasgow restaurants just now?

Walkers

AStaff retention has been an issue for a number of years and is now worse than ever, alongside this there has been a drop in skill level. As a business, we have put measures in place to retain our valuable team, provide better rates of pay, training and development program and company discounts.”

QHow are local spots navigating the new rules around single-use plastics in takeaway packaging?

New legalisation around single-use plastic and takeaway packaging are a huge cost to the company. We try to avoid using these at all costs and don’t plan to do so in anytime soon. To faze it out completely entails a higher cost to the business in purchasing environmental products.”

making everything in-house, thus eliminating waste. This entails training needs, which is a cost, but in the long run is beneficial to the business.

Q Are Glasgow diners becoming more healthconscious, or is comfort food still king?

Q Is there really a future for zero-waste cooking in a high-volume kitchen, or is it just not realistic?

A Zero-waste cooking is a practice of bygone days and needs to be put back into our kitchens by reverting to using everything and

A Glasgow is diverse in its dining options, and people can choose where to go and how healthy to be. There is still a very strong demographic of comfort food outlets which are strong in the marketplace, and will continue to be in the future!

Same great taste Even

£5.75

New to Dunn's

new to DUNNS

Discover the latest arrivals shaking up the food scene. From innovative ingredients to must-try menu additions, our new product picks are here to inspire your kitchen and keep your offering fresh, exciting, and ahead of the curve.

Tajin Clasico Chilli & Lime Seasoning

DrinkMeChai Matcha Latte

Garlic Chicken Kiev

Lanchester Dairies Fresh Whipping Cream

Ajumma Republic Gochujang Korean Hot Red Pepper Paste

Middleton Foods Premium+ Gluten Free Vegan Batter Mix £11.99

Classic Pinsa

£29.99 for 16 x 230g 75505

Breaded Brie Triangle

£8.99 for 40 x 25g 79970

Brioche Loaf Unsliced

£62.36 for 10 x 550g 62868

Lamb Weston Seasoned Crisscut

£7.29 for 2.5kg 8036

Lamb Weston Seasoned Wedges

£4 BOGOF for 2.5kg 8159

Signature Triple Cooked Fries

£18.75 for 4 x 2.27kg 80550

a TASTE of WHAT'S to

COME

We are working on something a little different here at Dunns...

Epicure is our upcoming fine food brochure, a handpicked collection of standout products that celebrate craft, seasonality and exceptional flavour. From refined staples to unexpected delights, this new range is designed to elevate menus and captivate diners.

Stay tuned. Good things are nearly ready to plate.

To be among the first to explore what's inside, ask your account manager to keep you updated!