INFUSE magazine from The Caterfood Buying Group. Spring 2024

YOUR

NEW QUARTERLY CATERING MAGAZINE

IT’S A SPRING THING

WASTE NOT, WANT NOT

BURGERS, REINVENTED

THIS SEASON’S HOTTEST TRENDS

ECO TACTICS FOR BUSY KITCHENS

THREE RECIPES FOR EVERY APPETITE

4 2 0 2 s ’ l New froM waL

Npd is a big catEgorY Driver, accOuntIng For Over 13% of TotaL imPulsE saLes*

WHEREVER PLE A SURE TAKES YOU MAGNUM

MAGNUM

Cookies & Chocolate

NEW FROM THE NO.1 FILLED CONE BRAND! **

NEW

NEW

CHOCOLATE & COOKIE ICE CREAM, WITH A SAUCE CORE & COOKIE PIECES

MAGNUM HAD THE

#1 & #2 NPDS IN 2023*

R A SPBERRY SORBET LEMON ICE CRE AM POPPING CANDY

No artificial colours or flavours Made with fruit* Fully NHFSS compliant

BLUEBERRY SORBET VANILL A BISCUIT FL AVOUR ICE CRE AM, CO OKIE PIECES

responsibLy

*Nielsen Total Coverage, Including Discounters/GB, Sales Value % Chg YA, 52 w/e 25/11/23. **Nielsen GB Total Cover, 52 wks to 30/09/23

*Nielsen GB Total Impulse, 52 wks to 30/09/23

core range

THE UK’s No. 1 ICE CREAM BRAND 1

1: Nielsen GB Total Cover, 52 wks to 30/09/23.

2: Nielsen GB Total Impulse, 52 wks to 30/09/23

the No.1 Ice Cream Manufacturer1 walls is 72% of the impulse ice cream market!

thE #1 FILLED CONE BRAND 1

#1 Kids ooh sku

1

*From purees and fruit juice from concentrate

2

#2 Kids ooh sku

1

the #1 Adult refresh brand*

A great value British classic

CONTENTS THE HOT LIST......................................................6 The latest news and trends

W

e’re so pleased to welcome you to the exciting first issue of Infuse magazine, brought to you

by The Caterfood Buying Group.

Available quarterly, we’re a vibrant source of news, inspiration and advice for caterers and foodservice professionals.

As spring ushers in a fresh start for kitchens and customers everywhere, this issue is packed with real ideas on how to fill menus with the season’s biggest food and drink trends. Plus, we’ve carefully curated expert tips, interviews and tantalising recipes to inspire and delight.

Driven by a true passion and love for food and hospitality, we’re here to celebrate the amazing, messy, creative world of catering and the fantastic people who work in the sector.

Here’s to a season - and year brimming with flavour, innovation and shared adventures.

am The Infuse Te

10 Photography: Sonny Flanagan

SPRING TRENDS Breathe life into seasonal menus with our forecast of what’s hot on the food scene

FREEZER FACTS.............................................. 15 Explore the frozen vs fresh debate FOCUS ON FOOD WASTE.................. 16 How to love your leftovers CATERERS’ CALENDAR.........................25 Important dates for your diary GLUTEN-FREE ADVICE.........................28 Catering tips from five experts TASTEMAKERS.................................................. 31 Meet the people behind Caterfood SOCIAL MEDIA SAVVY........................ 40 Boost your brand online NO-ALCOHOL DRINKS EDIT........44 Six tipples that won’t get you tipsy

34

ONE INGREDIENT, THREE WAYS Put a new spin on an old favourite with our chicken goujon menu makeovers

LAST LICK OF THE SPOON........... 50 Mitch Tonks reveals his top desserts

x

20

GOOD, BETTER, BEST Say hello to burger heaven!

Three reinventions of the ultimate comfort food

INFUSEMAGAZINE.CO.UK 3

IN THE BUSINESS Tom Kerridge Knorr Professional Creative Director

DISCOVER THE POWER OF CHEFS’ MOST TRUSTED BOUILLON 1 Get Tom’s recipes at ufs.com/bitb

CREATE DELICIOUS AND VERSATILE SAUCES AND GRAVY WITH EASE AND CONSISTENCY

Knorr Gravy Cater for all with the UK’s No.1 Gluten Free Gravy 2

Knorr Ready to Use Sauces Create sauces with ease and consistency

Knorr Garde D’or Complements meat, poultry, fish, and vegetable dishes.

1. Aggregated UK Wholesalers Value Sales, 52 W/E 14th January 2024. 2. Aggregated UK wholesaler value sales 52 WE 28/03/2023.

3. UK Nielson and Kantar Retail Grocery Value sales MAT 16/10/2022

MAYO FOR ALL for every kitchen The Nation’s FAVOURITE Mayonnaise Brand 3

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

Consumers are more health-conscious than ever, which can be challenging in the soft drink and mixer market where sweetness reigns supreme. Good news then that Luscombe’s four awardwinning tonics are now available with 37% less sugar, making them a mindful choice for a guilt-free cocktail. Pair the brand’s cucumber tonic with premium vodka, English apple juice and a sprig of mint for a tasty drink bursting with fresh spring flavours. luscombe.co.uk

Pasty Perfection

Luscombe

Redefine Meat

A Tonic Transformation

Looking to elevate your pasty game?

A two-time winner of Britain’s Best Pasty and recipient of an impressive 12 Great Taste Awards, Chunk of Devon’s succulent Steak Pasty will be a surefire hit with even the most discerning of pasty-loving customers. chunkofdevon.co.uk 6

Adobe Stock

As plant-based cuisine surges in popularity, it’s driving rapid technological progress, with many hailing 3D-printed food as the next big thing. Redefine Meat, described

by Marco Pierre White as a ‘game changer,’ is at the forefront. The company blends vegan ingredients with advanced 3D printing to create alt meats like beef flank and pulled pork (think plant-based cuts that even carnivores will look twice at), with some professing that the company’s products are almost indistinguishable from the real deal. If you’re looking to create a menu that’s environmentally aware and ahead of the culinary curve, Redefine Meat may be the answer. redefinemeat.com/uk

For cakes with wow factor, pistachio is one of this year’s hottest ingredients, according to our expert bakers. “With a vibrant colour and premium flavour, I’m expecting to see much more pistachio this spring,” says Adam Emberson, MD at wholesale bakery, Truly Treats. “That and miso – it has that irresistible umami flavour that works brilliantly in sweet products. I tried a miso caramel recently that tasted extraordinary.” trulytreats.com

Chunk of Devon

From Printer to Plate

Flavour forecast

THE HOT LIST

EAT THE SEASON

5

B

S AR

PO

NEW

A hero ingredient in this month’s cover dish (see p10 to read the recipe in full), asparagus bursts onto the growing scene in late April. Bringing a satisfying snap to a myriad of spring dishes, it has a brief but glorious season until June.

E TO A T

RHUB

RA

US

A SPA

G

A spotlight on spring’s freshest picks

A true culinary chameleon and classic comfort ingredient, new potatoes flourish in late spring. They’re delicious thrown in seasonal salads or simply roasted with sea salt and rosemary for a wonderfully pared-back side dish.

Rhubarb’s vivid pink stalks appear in April, ready to add tart zing to pies, crumbles and compotes everywhere.

A hardy perennial that hits its peak in May, rhubarb’s sharpness lends itself well to both sweet and savoury dishes.

ways to use…

Peaches

Colour experts, Pantone, have crowned Peach Fuzz the colour of 2024. When it comes to the food scene, we predict big things…

2

4

5

Images: Adobe Stock

3

1

1. Grilled peach salad with rocket, prosciutto and mozzarella 2. Peach Bellini 3. Grilled peaches and ice cream 4. Peach cobbler 5. Peach turnover INFUSEMAGAZINE.CO.UK 7

FOOD FIGHT

1st

V

8

RETRO RATING

DID IT EVER REALLY LEAVE US?

DID YOU KNOW

Still a firm favourite in nostalgic circles, a classic trifle delightfully layers up sponge, custard, jelly, a cloud of whipped cream and occasionally sherry.

A pudding heavyweight that continues to captivate.

?

26 %

Pineapple rings have never looked more tantalising than on this syrupy dessert, which features a light, buttery sponge base and intensely sweet maraschino cherries. A show-stopper with knockout flavour.

of people are most likely to eat healthily on a Monday*

59 %

Adobe Stock

CL

LE P IN E A P P KE N OW C A -D E ID S P U

R IF L E A S S IC T

10

RETRO RATING

WHEN DID YOU LAST EAT ONE – 1982?

8

Tailormade

This award-winning product by Tailormade (and personal favourite of the company’s MD), marries robust curry flavours with flaked almond pastry for a uniquely Indian twist on a British classic. tailormadekitchen.co.uk

Adobe Stock

Soup is on the up according to industry insiders and Korea’s best-loved stew-like version of it, made with pork belly, tofu and kimchi, is a delicious masterclass of bold, complex flavours and spices.

PHIL CLARK BUSINESS DEVELOPMENT CHEF, HARVEST

Length of time in position Around two years but I’ve been involved with product development at Harvest for around 10 years.

The ingredient you couldn’t live without Potatoes.

Best advice to new chefs Enjoy what you do and keep the passion.

PIEROGI RUSKIE

TRENDING NOW

GLOBAL FLAVOURS

CHICKEN MADRAS PIE

Adobe Stock

Culinary greatness is just a plane ride away…

Q&A

Biggest kitchen fail When I worked in London, I missed the times on a very important private function…

I had a saddle of lamb that was very, very rare; so rare it could have “baaed”.

The diners had to wait for an hour for the main course.

*Waitrose Food and Drink Report 2023-2024; CGA and Bidfood 2024 Food and Drink Trends Consumer Survey

KIMCHI JJIGAE

KITCHEN QUICK-FIRE

Your go-to comfort food Sausage and mash, all day long.

of diners say cost is the key driver when choosing where to eat and drink out*

Eastern European food in all its varied glory is having a serious moment and these pillowy Polish dumplings stuffed with potato, cheese and caramelised onions are a warm hug in food form.

Sonny Flanagan

RETRO PUDDINGS

A food trend you just can’t get behind It has to be sushi. I keep on trying; still can’t eat it.

If you weren’t a chef, you would be...

Most probably a copper.

Biggest inspiration The late Michelin-starred chef, Chris Oakes. A very dear friend and mentor to me in my London days.

WIN

FACE-TO-FACE ADVICE FROM DEBORAH*

APPLY TODAY

MAKE YOUR BUSINESS THRIVE WITH DEBORAH MEADEN AND NESCAFÉ Purchase necessary. Registration opens from 22.01.24. Closing date for applications 31.03.24. Eligibility restrictions apply. For full terms visit https://www.nestleprofessional.co.uk/nescafe-discussions-deborah-terms-conditions-2024

SPRING is in the air GOAT’S CHEESE AND ASPARAGUS TART Serves 6 Prep 15 mins Cook 15 mins

• 350g fresh ricotta • 120g Rosary Goat’s Cheese • 20g fresh chopped basil • 1 tbsp grated lemon rind (extra to serve) • 200g red onion marmalade • 2 bunches of asparagus, (peeled and trimmed) • Egg wash • Puff pastry sheet • 100g Isle of Wight Tomatoes, halved • 1 tbsp coldpressed rapeseed oil (plus extra to serve)

Sonny Flanagan

1. Preheat oven to 220°C. Line two baking trays with baking paper.

2. Cut puff pastry into 25cm diameter circles and score a 1cm border around the edge of both.

Egg wash the edges.

3. Place the pastry circles onto lined baking trays.

4. Combine ricotta, goat’s cheese, basil and lemon rind in a bowl and season.

5. Spread red onion marmalade evenly across the base of both pastry circles.

6. Divide the cheese mixture and place on top of the onion marmalade. Top with the peeled asparagus and halved tomatoes and drizzle with rapeseed oil.

7. Bake in the oven for 15 mins or until puffed and golden.

Once cooked, leave to cool.

8. To serve, top with rocket and lemon rind and drizzle with rapeseed oil.

10

TO ORDER THESE INGREDIENTS, CONTACT YOUR LOCAL CFBG SUPPLIER

SPRING IS IN THE AIR

The freshest food and drink trends to awaken this season’s menus

A

s the winter chill melts away, the culinary world embraces the vibrant resurgence of spring, when plates are flooded with colourful ingredients such as asparagus, peas, and strawberries.

Emerging trends for the year ahead are just as vivid; think zesty citrus infusions, tangy floral notes, and the revival of Mediterranean flavours.

With customers continuing to chase Instagrammable moments (see p40), visually appealing food is more in the spotlight than ever. This means not just taste-focused dishes, but picture-perfect plating – think presentation that plays with height, texture and colour.

As we dive into spring, we explore the biggest trends set to define the culinary landscape this season and the year ahead.

In the realm of fresh produce, there’s an increased demand for locally sourced fruits, vegetables and salads.

Consumers are placing greater emphasis on health-conscious and sustainable options.

Unique options like tomato heirloom varieties and unusual fruits such as dragon fruit and jackfruit are aslo gaining popularity.

Perfect produce with George Thomas, South Lincs Foodservice TIMELESS EATS

Sonny Flanagan

Spring is a time of transition and this year hails a return to the beauty of simple, in-season ingredients

After the excess of winter and the holiday season, a return to basics is a major culinary force this spring – focusing on the beauty of in-season ingredients for their simplicity and pure flavours. Our delicious cover tart – loaded with roasted asparagus, tangy goat’s cheese, a zing of lemon and fragrant basil – is a celebration of seasonal goodness and nature’s flavours.

INFUSEMAGAZINE.CO.UK 11

RUSTIC AND RURAL

In a quest for genuine dining experiences, this year, customers are seeking dishes with compelling stories. Menus celebrating craftsmanship, like freshly-baked breads, hand-crafted pastries and homemade pasta, are set to soar.

It’s a culinary journey about more than just food; it’s a connection to the art of growing and making, with each dish carrying its unique narrative from soil to table.

SWEET MEMORIES

In the world of desserts, nostalgia rules 2024. Treats that trigger an emotional resonance are key, Iconic and universally-adored – a well-crafted Victoria sponge is anything but ordinary

12

Consumers like to remember the ‘olden days’ when purchasing a sweet treat, because it reminds them of the things that their parents or grandparents used to bake during their childhood. The theory is that consumers are more likely to part with their cash if they get a sentimental feeling about a buying decision.

Adam Emberson, Managing Director, Truly Treats

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A colourful addition to new-season menus, the fresh ingredients are offset with sweet red onion marmalade and served on a flaky pastry base. Get ready for a return to fuss-free, timeless eating that truly lets spring’s ingredients shine.

For a premium upgrade to fresh pasta, try LaTua Pasta

SPRING IS IN THE AIR

with each purchase becoming a sentimental journey. Timehonoured bakes such as Victoria sponge, coffee and walnut cake and spiced carrot cake are as relevant now as ever. But that doesn’t mean you can’t get creative – a modern twist on a beloved classic gives customers the best of both worlds in a single sweet bite.

SNAP-WORTHY SIPS

When it comes to beverages, natural, uncaffeinated drinks that are miles more vibrant than their caffeine-filled counterparts are key this spring. Infused with the likes of turmeric, matcha or beetroot, these colourful lattes aren’t just beverages; they’re visually pleasing spectacles that prompt customers to reach for their phones and share with their friends. From the rich golden hues of turmeric to the

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With the explosion in plant-based milks, the demand for noncaffeinated, dairyfree drinks has never been greater. This category is set to see strong growth for the future – Alchemy’s range of Superfood Elixirs and Single Origin Iced Tea concentrates have transformed the market.

Darrill Ling, Managing Director, Finest Drinks

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A new wave of mocktails, more complex and creative than ever, are set for a takeover

deep red of beetroot and the lush green of matcha, drinks that are a feast for the eyes – as well as the taste buds – are a fail-safe crowdpleaser every time.

CRAFTED MOCKTAILS

The boom in no and low-alcohol drinks shows no signs of slowing (see p44 for our edit of some of the best on the market). With the rise in alcohol-free options available, mocktails are set for a muchneeded creative overhaul.

Expect impressive drinks that boast complexity and depth that can rival the boozy mixes on the menu. Unique flavour fusions, botanical ingredients and innovative presentations redefine the mocktail experience. Far from alternatives; this new wave of mocktails are standalone sensations designed to offer a sophisticated, guilt-free indulgence.

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TEMPTING TREATS To brighten up your cake display

Taste The Rainbow Add some wow-factor to your offering with a delicious range of eye-catching cakes and traybakes from Truly Treats.

Quality & Delicious Handmade in small batches On-trend flavours Pre-cut cakes and traybakes Proper Devon scones

01803 416160 www.trulytreats.com

Truly Treats

FROZEN FACTS

SAY FREEZE

TO MAINTAIN QUALITY

4.

TRANSPORT & DELIVERY

HALTED WHEN FROZEN

2.

BLANCHED AND FROZEN

5.

MANY FRUIT & VEG CAN BE KEPT FROZEN FOR AT LEAST A YEAR WITHOUT LOSING QUALITY

O

pting for frozen food over fresh often translates to better value, quicker preparation, reduced waste and consistent quality, so it’s easy to see why more and more foodservice providers are considering the freezer aisle. Yet, the debate continues over the nutritional quality of frozen versus fresh, especially when it comes to vegetables. We dive into the production process of both and reveal some interesting frosty facts...

1.

PICKED AT PEAK RIPENESS

WITHIN 2 HOURS

Are you an ice enthusiast, or does frozen food just leave you cold?

FROZEN BACTERIAL GROWTH IS 3.

COMPLETELY PACKAGED

6.

CAN MAINTAIN HIGH LEVELS OF MANY NUTRIENTS

1.

4.

PICKED BEFORE THEY ARE RIPE

SOME FRESH FRUIT & VEG CAN LAST UP TO 14 DAYS AFTER HARVESTING

2.

1929

when Clarence Birdseye learnt flash-freezing from the Inuit ice fishers

50%

-18 to -23oC

3.

SORTING & PACKAGING

COLOUR AND FLAVOUR CHANGES

5.6%

annual growth expected in UK’s frozen vegetable market 2024-2028*

TRANSPORT & DELIVERY

F R ES H

of vitamin C is lost in peas in the first 24-48 hours after harvesting**

is the ideal temperature range for a commercial freezer

Sources: frozenfoodrevolution.co.uk. *Statista Market Insights, Processd & Frozen Vegetables – United Kingdom, statista.com **Journal of the Science of Food and Agriculture 87, p934 (2007), doi.org/10.1002/jsfa.2825

5.

OFTEN FEWER NUTRIENTS THAN WHEN PICKED

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Watch Your Waste From rising overhead costs to environmental impact, food waste is no longer a throwaway issue in the catering industry…

16

than we consume in almost every sense, while at the same time, millions struggle to eat.

How can we address this imbalance and, as an industry, effectively tackle the growing issue of food waste?

THE PRICE OF WASTE

According to the climate change NGO WRAP, the UK hospitality and foodservice

sector throws away a million tonnes of food every year. This is a massive 18% of all food purchased and costs the sector an estimated £3.2bn a year.

Environmentally, the impact is enormous. Waste decomposing in landfill releases methane gas, which is 25 times more damaging to the environment than CO2 and a major contributor to

climate change. With nearly a third of global greenhouse gas emissions coming from the food system, the potential damage is catastrophic.

With growing overhead costs to contend with and a climate crisis that’s worsening all the time, food waste is a critical issue at the heart of the foodservice sector – and it’s time we took notice.

Photography: Adobe Stock

T

he world’s population is growing and mass consumerism has spread so far and wide that we’re now faced with a significant consequence: an escalating wave of waste.

From giant plastic islands floating in the ocean to landfills overflowing with textiles, we’re producing more

FOOD WASTE

TOP TIPS FROM OUR NETWORK

1.

Sign up to FareShare Harvest Group donates to FareShare, a charity that redistributes unused food throughout the UK.

2.

Recycle cooking oil Thomas Ridley and Harvest work with Arrow Oils, who turn leftover cooking oil into biofuel.

3.

Link up with local food banks South Lincs Food Service work with Restore Church and Thomas Ridley works with Still Good Food.

THE GOOD NEWS

Despite the lack of mandatory food waste reporting in the UK, awareness of the issue within the catering industry and among consumers is growing all the time, thanks to national, regional and local campaigns like Love Food Hate Waste. Many foodservice businesses are also voluntarily putting policies and workflows in place to tackle food waste head on – which, as well as helping the planet, cuts wastage costs in the long term, which can only be a positive.

Over 300 businesses have committed to the Courtauld 2030 voluntary agreement (including all major grocery retailers), which aims to reduce food waste and the greenhouse gas footprint associated with UK food and drink consumption.

Since 2007, results show a significant impact, with food waste dropping 26% in retail and 34% in manufacturing.

However, data from the hospitality and foodservice sector shows that the majority of food waste produced – 800,000 tonnes annually – could have been eaten. So clearly there’s plenty more that can be done.

WEIGHING UP YOUR BUSINESS

The first step in tackling food waste is to understand how you’re already performing. Do you know how much of the food you purchase ends up in the bin? Are your kitchens stringent on sorting food waste from other general waste?

How do you dispose of your used cooking oil? And do you make any distinction between food loss and food waste?

The more detailed you can be in your assessment, the easier it is to see the impact of any measures you introduce.

An estimated 800 thousand tonnes of food thrown away every year by the foodservice industry could have been eaten

WHAT CAN WE DO?

Food waste reduction can come into play at all points of your production: purchasing, preparation, plate and postservice. Here’s how:

Much of what we label ‘waste’ is perfectly edible.

Challenge your team to creatively repurpose leftovers

Purchasing • Avoid over-ordering by having thorough records of what you have in stock, how much is perishable versus frozen, and how much freezer space you have.

• Work with your suppliers.

Your foodservice supplier is there to support you, suggest menu developments and help efficiencies – they may be able to suggest waste-saving products or services for you.

Pickles & preserves Use leftover cabbage and spices to make kimchi, preserve red onions in lime juice, make pickled gherkins for burgers with leftover cucumbers and turn overripe fruit into jams and chutneys.

Preparation • From vegetable peelings to chicken bones, food waste is inevitably created during cooking – but can you change the way you prep to reduce this? Leave skins on vegetables, use cauliflower leaves, and challenge chefs to use as much of a cut of meat as possible.

• Do you have a compost bin in the kitchen? Having very clear instructions can help with scrap sorting – ‘anything grown’ can be composted, whereas meat,

LOVE YOUR LEFTOVERS

Soda bread A no-yeast, noknead way to use up milk and yoghurt, soda bread can be whipped up in half an hour. Flavour it with bacon and tomato, olive and rosemary or walnut and red onion.

Perfect with soup!

Hummus Whiz up leftover beetroot, red pepper, carrot, sweet potato, peas or any chargrilled veg (such as butternut squash) with chickpeas, garlic, olive oil and lemon juice for creamy, colourful hummus.

eggs and dairy go into industrial composting.

Plate • Reconsider portion sizes.

Are customers routinely leaving leftovers, or are buffets left half uneaten?

Adjusting the serving size is one of the best ways to reduce plate waste.

• Help customers. Highlight on menus what is a ‘small plate’ or ‘snack’ versus a ‘main meal’ and ensure serving staff are confident explaining portion sizes.

Post-service • Regularly record excess and leftovers and you’ll soon have a clear idea of where the waste is coming from.

• Unleash your catering creativity with leftovers.

Made too much tomato sauce? Homemade pizza could be your next special.

A glut of apples? We can already smell the apple pie.

• Use food reselling apps like Too Good To Go to sell meals, pastries or fruit and veg left over, cutting waste and recouping a bit of cash.

• Recycle used cooking oil.

As well as making sure it doesn’t end up in landfill, it can be used to create sustainable biodiesel.

INFUSEMAGAZINE.CO.UK 17

• Donate what you can’t compost or reuse to local food banks or charities.

FareShare is the largest charity operating in this area, redistributing to nearly 8,500 frontline charities and community groups.

START LOSING TO START WINNING

The sooner we make a dent in the food industry’s waste, the better off everyone will be.

Here are a few places to start: • Visit The Guardians of Grub for free resources guardiansofgrub.com • Sign up to FareShare fareshare.org.uk • Speak to your CFBG supplier about waste oil recycling services in your area e.g. arrowoils.co.uk • Sign up for To Good To Go toogoodtogo.com • Visit Love Food Hate Waste lovefoodhatewaste.com

There are around 2,500 food banks in the UK – more than the number of McDonald’s

allergen free and tastes great

(hoof! there’s a blow for dairy)

violifeprofessional.com/en-gb

18 violifepro_uk

violife-professional-uk

violifeprofessionaluk

skip the cow

ETHIC AL LY S O URCE D, EXCEPTION A L LY P RE PA RE D A N D DELICIO US LY COAT E D

Finest Cod Fillet in a light and bubbly batter

Succulent Cod Fillet Goujons in a crispy golden batter

For well over three decades we have set ourselves the highest possible standards in frozen fish.

Ethical and sustainable sourcing of only the finest fish, followed by meticulous and innovative processing, enable us to deliver the very best quality products to client partners like Caterfood.

The end result is delicious, battered and breaded fish recipes that our customers (and their customers) love.

THE MARQUE OF THE FINEST FISH F I N D O U T M O R E A B O U T O U R PA S S I O N F O R F I S H AT 3 O C E A N S . C O . U K

GOOD, BETTER, BEST

BURGERS We take the ultimate comfort food and revitalise it for every menu, using Caterfood Collection’s exclusive new range of burgers

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GOOD, BETTER, BEST

Photography: Sonny Flanagan

INFUSEMAGAZINE.CO.UK 21

GOOD INGREDIENTS

• Caterfood Select American Style 80% beef burger, 48x113g • Little gem lettuce • Beef tomato • Cheddar cheese • Sourdough roll The iconic cheeseburger is tough to beat when it comes to a classic comfort dish. Done right – with a succulent beef patty, layered up with fresh, crisp lettuce, juicy tomato and melted cheese – you have a dish that deserves its cult status across the globe.

Crowd-pleasing culinary simplicity at its absolute finest.

SMART SWAPS FOR SCHOOLS

For burgers kids will love, but also comply with school nutritional guidelines, go for lean beef, pork or turkey for less saturated fat. Cut the salt and amp up flavour with garlic powder, paprika or cumin, and use wholemeal buns to boost fibre content. Swap chips for corn on the cob for a wellrounded school meal.

BETTER INGREDIENTS

• Caterfood Select Gourmet 90% beef burger, 30x170g • Red onion marmalade • Red coleslaw • Brioche bun Stepping up your burger game undoubtedly relates to the key ingredient – the patty. This 90% beef burger has a rich, satisfying bite to it, which balances beautifully with sweet and tangy red onion marmalade and crunchy coleslaw. The result is a burger full of flavour and texture that’s elevated from the everyday.

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GOOD, BETTER, BEST

“For true burger indulgence, nothing beats the decadence of a double-stack with fiery chipotle mayo”

CHIPS:

AN ICONIC SIDEKICK Classic combos don’t get more iconic than burgers and chips. The potato pairing you serve up can redefine the entire feel of your dish, not to mention its perceived value.

Chunky chips, with a hearty potato content and satisfying bite, add a gourmet touch, while crisp French fries keep things casual. Skin-on wedges give a grounded, rustic feel, while sweet potato chips pair well with vegetarian burgers, adding an earthy balance.

BEST INGREDIENTS

• Two Caterfood Select 100% beef burgers, 30x170g • Beef tomato • Little gem lettuce • Homemade guacamole • Chipotle mayonnaise • Tennessee Grillhouse bun We’ve doubled down on meat perfection with two 100% beef burgers, setting the stage for a juicy, flavour-packed experience.

Chunky guacamole offers an extra layer of luxury, not to mention height and colour, while the addition of chipotle mayonnaise is the final kick needed to really crank the flavour up to 11.

INFUSEMAGAZINE.CO.UK 23

new on the menu

EXCLUSIVE TO THE CATERFOOD BUYING GROUP, THERE IS A CATERFOOD SELECT BURGER FOR EVERY BUDGET & OUTLET.

Speak with your Area Sales Manager or Telesales Representative for more information.

CATERFOOD SELECT PREMIUM GOURMET BEEF BURGERS 30 x 6oz CATERFOOD SELECT 100% BEEF BURGERS 30 x 6oz CATERFOOD SELECT 97% BEEF BURGERS 48 x 4oz CATERFOOD SELECT 80% BEEF BURGERS 48 x 4oz

*images are for ilustrative purposes only

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

SIX MONTHS IN FOOD

SIX MONTHS

d oo f in

National days to celebrate and culinary dates for your diary

4th-10th 4 -10 th

th

NATIONAL BUTCHERS WEEK Support British farmers and get your orders in. Check with your supplier for fresh local meats, Red Tractor approved products and a wide selection of cuts.

10th

MOTHER’S DAY Mums will love being treated to a sumptuous afternoon tea with bite-sized canapés, colourful macarons and French pastries.

17 th

ST PATRICK’S DAY Celebrate St Patrick’s Day with modern twists on Irish dishes (anyone for a delicious chocolate Guinness cake?).

25th-27 th 31

st

EASTER SUNDAY For a succulent Easter spread, and a Sunday roast they won’t forget, you can’t go wrong with a leg of lamb and red wine gravy.

EASTER MONDAY From hot cross buns and spiced biscuits to Easter eggs and decorated cakes – take advantage of an early Easter to roll out the treats.

1st-31st

14th–15th

MENTAL HEALTH AWARENESS WEEK Create a special dish with ingredients to boost wellbeing, like a curry packed full of vitaminloaded veggies with turmeric.

NATURAL FOOD SHOW ExCel London naturalproducts.co.uk

21st

NATIONAL TEA DAY Everyday favourites make the teatime ritual what it is. Serve up a proper cuppa with tasty loaf cake and classic biscuit selections.

COELIAC AWARENESS MONTH

13th-19th

20th-22nd

LONDON WINE FAIR Olympia London londonwinefair.com

27th-2nd June

29th-1st May

NATIONAL BBQ WEEK Fire up the coals! Become a BBQ master and serve up a spread of perfectly-grilled dishes, like this mouthwatering chimichurri steak, for a serious thumbs-up all round.

Caterfood

THE INTERNATIONAL FOOD AND DRINK EVENT (IFE) ExCel London ife.co.uk

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BRITISH PIE WEEK Impress pie aficionados with a tasting menu of miniature pie bites that showcase new and classic flavour combinations.

THE UK FOOD & DRINKS SHOWS Including Food & Drink Expo and The Restaurant Show NEC Birmingham foodanddrinkexpo.co.uk

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JULY

JUNE

1st-2nd

NATIONAL FISH AND CHIPS DAY For a different spin on the classic dish, why not try out a Scottish version of fish and chips, with battered haggis as a side?

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BBC GOOD FOOD SHOW SUMMER NEC Birmingham bbcgoodfoodshow.com

14th-14th July

UEFA EURO 2024 Football events are always a way to draw in the masses. Hosted by Germany this year – swap hotdogs for bockwurst and onions for sauerkraut. Wunderbar!

15th

BRITISH BEER DAY Celebrate the best of British beer and ale with local pints, like a bottle of award-winning Doom Bar by Cornish brewer Sharp’s, or a crisp Camden Hells lager from Camden Town Brewery.

16th

FATHER’S DAY For a tipple dads will love this Father’s Day, stock up on Devon Rum Co.’s artisan, spiced and flavoured rums.

IMBIBE LIVE Olympia London live.imbibe.com

1st-14th

AUGUST

WIMBLEDON Celebrate the sporting event by leaning into tennis culinary icons; strawberries and cream, Eton mess and crisp G&Ts. Game, set, match.

13th

NATIONAL PROSECCO DAY Stock up on new flute glasses and pop open the bubbly. Offering single-serve bottles of Tosti Prosecco and Prosecco Rosé is a delicious way to toast summer.

4th

US INDEPENDENCE DAY For a USA-themed event, what could be better than American pancakes for breakfast, loaded with bacon and maple syrup?

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6th

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WORLD CHOCOLATE DAY From comforting Chocolate Chunk Muffins by Oh So Scrummy, to the fancy gluten-free, vegan Gazillionaire from The Exploding Bakery, today is the day to celebrate chocolate in all its glorious forms.

21st

22nd

NATIONAL ICE CREAM DAY Go for fresh, juicy flavours like Kelly’s Lemon Crunch or Yarde Farm’s Prosecco and Mandarin Sorbet to add some spring zing to your ice cream offerings.

NATIONAL BURGER DAY American cheeseburger, British gourmet burger, breakfast burger, chilli burger, lobster burger… the humble burger is a great way to introduce new ideas and flavours to your menu.

26th

SUMMER BANK HOLIDAY MONDAY Summer is for seafood, so make sure to ask your suppliers for their best fresh Fish of the Day in time for the bank holiday rush.

PRIDE If you want to introduce a large dose of joy and colour into your menus, your local Pride event season is the time to do it. Pride runs from late June to early August in the UK, so there’s plenty of time to infuse some rainbow vibrancy into your menus and decor.

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Various dates

Coming up…

Keep an eye out for the Thomas Ridley trade show.

Quality at the right price approved by Craft Guild of Chefs

heat resistant Prevents Oil From Splitting Under High Heat

CARRY FLAVOUR Mixes Well to Create Unique Flavours of Your Choice

GREAT HOLD Retains Extra Liquid and Maintains Thick Consistency

NOW on promotion

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FORK IN THE ROAD

HOLD the GLUTEN We spoke to five key voices about the art of gluten-free catering

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Find out more at coeliac.org.uk

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CO EL

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he gluten-free market is growing.

And for customers with coeliac disease or a gluten intolerance – conditions that go way beyond a dietary choice – the stakes of eating the wrong thing can be incredibly high.

Impacting one in 100 in the UK, coeliac disease is described by the NHS as ‘a condition where your immune system attacks your own tissues when you eat gluten. This damages your gut (small intestine) so your body cannot properly take in nutrients.’ A range of symptoms are caused when someone with coeliac disease eats gluten and, once diagnosed, the medical advice to treat it is unequivocal: a lifelong gluten-free diet.

Non-coeliac gluten sensitivity, while less severe, still causes considerable discomfort and it’s estimated by charity Coeliac UK that around 10% of UK consumers now follow a gluten-free diet.

“I tend to do a lot of research before I eat somewhere,” says Kelly Meacham, who was diagnosed with coeliac disease around 12 years ago. “I used to get sad about people’s lack of knowledge, but now it fuels my fire. After all, if the chef gets things wrong, I will be extremely ill.”

While catering safely for this significant audience presents a practical challenge for caterers, it’s also an opportunity to showcase menus that are as much about inclusivity as they are about taste. “Just having a choice means so much,” says Kelly. “When there are several options, nothing makes a coeliac happier!”

We turn to five experts to find out how they are navigating the UK’s increasingly insatiable gluten-free appetite.

FORK IN THE ROAD

NICK AND TEO

TOM LITTEN

“In a gluten-free kitchen, there are strict procedures around crosscontamination and labelling. We’re a dedicated gluten-free bakery, so not only do we have to be very strict with what goes in and out of our site, but also incredibly diligent with our suppliers and the processes they use to keep incoming ingredients as risk-free as possible.

To anyone looking to expand their menu, don’t underestimate the power of having high-quality gluten-free options.

You aren’t only losing the person avoiding gluten if you don’t, but the family and friends they eat out with. Don’t just fill a hole with a compromised solution; take time to find a product that won’t damage your brand or do a disservice to the quality of everything else on your menu.

Gluten-free isn’t going anywhere – we only see it getting more sophisticated, with higher-quality ingredients and more bespoke processes leading to better and better food.” whiterabbitpizza.co.uk

“All our best-selling cakes cater for at least one dietary requirement. The key thing for us is to make a greattasting cake first, rather than setting out to make something vegan or gluten-free.

Our brownies are made with ground almonds rather than flour, which makes them gluten-free, but it’s primarily because it just tastes so much better!

The main challenge is achieving the same texture. In a gluten-free cake, you’re working without the proteins you’d usually have in flour. Be open-minded, as the ingredients list might look quite different. Vegetables are a great way to introduce extra moisture and flavour. Our Sour Cherry Polenta & Pistachio Cake is a really good example of using fruits and nuts for texture in a gluten-free cake.

Dietary cakes have come such a long way – and as the quality improves, customers that don’t have a dietary need are now happy to buy a gluten-free or vegan cake.” explodingbakery.com

SESH REDDY

BECKY EXCELL

“We need to strive to be more inclusive, especially in school catering.

We do a glutenfree offer and for coeliac disease we create a separate meal plan. We work with dieticians to provide all the necessary nutritional data and composite ingredient make-up required.

To ensure kitchen safety, staff are trained in Food Safety Level 2 and Allergen Awareness and the gluten-free dishes are delegated to one kitchen staff member to mitigate cross-contamination.

Also, we ensure separate storage of ingredients with clearly marked labelling.

I think that there is a pendulum shift towards foods that are kinder to the environment. These products are mostly plant-based, which may also contain fewer allergenic ingredients. As special diets become more mainstream it may also reduce the need to have separate menus.”

“If you really want to do gluten-free well, the options shouldn’t just be ‘the regular menu minus all dishes that contain gluten’ – that’s the most common mistake I see. It eliminates one of the most exciting parts of dining out: choice. The second really common mistake is just removing the glutencontaining elements of a dish instead of creating a gluten-free equivalent – think fish and chips without any batter, or eggs Benedict without a muffin.

Since I started my blog back in 2013, the demand for gluten-free information and recipes has snowballed every year. In my opinion, it’s not to do with a glutenfree diet being ‘popular’ or not; it’s to do with improvements in diagnosing coeliac disease and non-coeliac gluten sensitivity, as well as a more general awareness that the conditions exist.

My most popular recipe has been the same for years – it’s for Yorkshire

FOUNDERS, WHITE RABBIT PIZZA

EXECUTIVE TRAINING & DEVELOPMENT CHEF, LONDON BOROUGH OF HAVERING EDUCATION SERVICES

HEAD OF SALES, THE EXPLODING BAKERY

BEST-SELLING AUTHOR AND GLUTEN-FREE FOOD WRITER

puddings – it’s so simple and doesn’t require any specialist gluten-free products, just cornflour, eggs and milk.

I’ve been served so many roast dinners without Yorkshire puddings that I’ve completely lost count... and I know I’m not alone in experiencing that!

In the future, I believe that restaurants will either make all the dishes on their menu gluten-free, or greatly minimise gluten-containing ingredients – something I’m already starting to see more of. Finding that happy medium where food can be made gluten-free at little to no extra cost, where ‘normal’ people don’t even notice and gluten-free eaters can be conveniently catered for, is most definitely the future of gluten-free cooking.” glutenfreecuppatea.co.uk

SARAH HOWELLS

AUTHOR OF DELICIOUS GLUTEN FREE MEALS AND WRITER AT THE GLUTEN FREE BLOGGER “As someone with coeliac disease, I don’t just have to avoid eating glutencontaining foods; I have to also be very careful of cross-contamination. Just a crumb of bread can leave me feeling unwell for days – some people even end up in A&E with their symptoms. And the long-term complications of repeatedly ingesting gluten can lead to osteoporosis, infertility and even bowel cancer.

My biggest frustration is when caterers don’t understand the risk of cross-contamination. I’ve lost count of how many times I’ve been told false things like ‘heat kills gluten’ by chefs. A gluten-free menu is not truly gluten-free if the food is not prepared in a way to avoid cross-contamination. For example, frying gluten-free chips in the same oil as gluten-containing foods is not safe for someone with coeliac disease.

I really hope that as awareness grows, more and more caterers will see that catering for people with dietary needs is not as daunting as they think. I’ve had some incredible experiences dining out – we adore those who make the effort to cater for us. To someone with coeliac disease or specific dietary requirements, being able to eat a worry-free meal out just means the absolute world. And we will not only return, we’ll be telling every single other gluten-free person we know about it too!” theglutenfreeblogger.com INFUSEMAGAZINE.CO.UK 29

TASTE

TASTEMAKERS

MAKERS

Every issue we shine a light on the people powering the Caterfood Buying Group’s success.

This time, we meet an MD with a penchant for paddle boarding and a HGV lorry driver who is proud to follow in her family’s footsteps...

INFUSEMAGAZINE.CO.UK 31

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MICAELA CLARK HGV DRIVER, SOUTH LINCS

From discovering beautiful seaside towns to battling frozen roads, we talk to Micaela Clark about the highs and lows of life on the road as a HGV lorry driver How long have you been a HGV lorry driver and how did you get started?

I passed my Class One test on New Year’s Eve two years ago. I always wanted to be a lorry driver. My dad and grandad were both lorry drivers and I always wanted to do it too.

It’s honestly the best thing I’ve ever done and I love every minute of it.

What does a typical day look like for you?

Usually, I wake up at about 4.15am and I clock in at about 5.45am. I get my paperwork, keys and my route, then I head out to the lorry to do a general walk around and safety checks. Normally I’m on the road by 6.15am. For me, the earlier start the better because there’s no traffic on the roads. The number of deliveries can vary between seven and 40 drops in a day. On the busier days, the drops are just back-to-back, one after the other.

But you just crack on.

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What do you enjoy most about your job?

I love my team at South Lincs – I’ve driven lorries all over the place, but this is by far the best. I’ve also discovered all kinds of new places.

I get to see such beautiful parts of the country that I never usually would, like Ely Cathedral. I’d also never been to Wells-next-the-Sea in Norfolk before. It’s now my favourite place to go by the seaside.

What are some of the challenges you face?

For me, it’s the weather. When it’s icy or frozen outside, it can be difficult. It’s a challenge but you’ve just got to be extra careful.

What achievement are you most proud of?

I will have been at South Lincs for two years in March, and I’d say I’m now a much more confident driver.

My wife says my driving has gotten better since I started this job!

South Lincs delivers more than 5,000 products to customers in a 90-mile radius

What do you do to entertain yourself on long drives?

I’m really into podcasts. I’m a big conspiracy theorist and I listen to a podcast called Theories of the Third Kind. Longer drives are a good chance to really get into it.

What’s it like to drive a lorry?

To me now it’s just like driving a car – it can be daunting at first, but you soon get used to it. It can be a bit of a dirty job, but it’s definitely not just a ‘man’s job’! There are still not that many female lorry drivers, but the stigma is definitely going away, and there are a lot more these days than there used to be.

What’s your favourite meal after a long drive?

I love a roast dinner. When we have a beef roast dinner on a Sunday, I take the leftovers in my lunch box the next day. I don’t put the Yorkshire puddings in though, because they go a bit soggy.

Sam Hatton

TASTEMAKERS

NIGEL HOLLIDAY MD, CIMANDIS

Trading planes for potatoes, we catch up with Nigel Holliday, who heads up the largest food service provider in the Channel Islands

What’s unique about running a foodservice business on the Channel Islands?

I think the two key differences are the high-quality expectancy and the logistics. The standard of food, quality and array of local ingredients, such as fresh seafood, vegetables and dairy products, means locals really do have a high standard when it comes to produce. Logistics is an obvious difference as everything relies on the daily ferry service.

Unfortunately, if the ferry doesn’t sail, products do not arrive and it’s totally out of your control.

What are the biggest challenges you’ve faced since joining?

Storm Ciaran back in November 2023 has to have been the biggest challenge I’ve faced so far. The storm ripped through the Channel Islands – with a tornado cutting through Jersey – and we had to really plan ahead, closing business and making sure the team were safe and sound. This obviously affected trade, but everyone’s safety was our main priority.

team’s challenges, and working out how best to overcome them.

Cimandis caters to over 1,000 businesses across the Channel Islands

And the triumphs?

Launching our online shopping platform has been a huge step forward for the company.

Customers can now order for next-day delivery up until 11.55pm and the ease of use, live stocks and audit traceability for customers have given them a new and easy way to place orders. We have had some fantastic feedback so far.

What do you enjoy most about your job?

I love quality ingredients and cooking, so learning about the products we have in the range is a pleasure. However, my favourite part of the role is listening to the

What do you do to relax?

Spending time with my family – my wife and two children, Lily, 11, and Harry, 8, keep me busy in my spare time. Plus, my favourite pastime is paddle boarding. Other than that, I love sports, mainly football and rugby, and I am also a very keen poker player.

What’s your favourite meal?

I really like Japanese and Thai food in terms of style; however, my alltime favourite dish is a tender and rare beef wellington.

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Can you tell us about your career so far? What’s your background?

Growing up, my family owned hotels, so the hospitality industry was my first work experience and I quickly learnt customer service was absolutely key. Following a degree in business management I worked in the aerospace industry.

I then traded ejection seats and missiles for potatoes when I moved to Jersey! For the last 15 years, I worked for The Jersey Royal Company, and I joined Cimandis as MD in October 2023.

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Sonny Flanagan

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ONE INGREDIENT, THREE WAYS

Think chicken goujons only belong on a plate with chips and peas? Here are three ways to reimagine this crisp and tender teatime staple

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eloved by children and adults alike and enjoyed just about everywhere, from pub tables to school dining halls, the chicken goujon has long been a contender for top dinnertime hero product.

Sold fresh or frozen, they’re a delightful, comforting, good-value staple, with an attractive golden coating and juicy bite. Remarkably flexible as an ingredient, it’s no wonder then that they’re such a popular item amongst catering professionals. With a taste and texture that feels familiar, they’re a reliable choice when catering for children or larger groups, yet they still offer the potential to be dressed up for more sophisticated dishes.

Chicken goujons often contain lean meat, and their wide availability, affordability and the

ever-expanding variants in flavour coatings that are available – think jerk spices, Piri Piri or simple black pepper – means they are the ideal base to create diverse menus without breaking the bank.

“The chicken goujon is such a versatile product,” says Harvest Business Development Chef, Phil Clark. “A quick, easy-to-use goujon like this has the capacity to be greatly enhanced with other flavourings like BBQ or Cajun.

It’s also a fantastic ingredient for portion control. If you’re looking to get more mileage from the recipes, they would work well as part of a sharing board.”

Feast your eyes on chef Phil’s three ideas to serve up this one ingredient, and join us in celebrating the humble chicken goujon in all its glory.

INFUSEMAGAZINE.CO.UK 35

TOP TIP

To give all dishes a vegetarian overhaul, swap in plant-based goujons.

For a vegan version, sub in vegan mayo and take out the eggs

CHICKEN TACOS WITH SATAY SAUCE Serves 2 Prep 10 mins Cook 8 mins

• 6 breaded chicken goujons • 25g satay sauce • 200g mayonnaise • Juice of 1 lime • A few drops of Thai fish sauce (optional) • 5 small flour tortillas or soft taco wraps • 50g crisp lettuce, shredded (cos, little gem or iceberg) • ½ red pepper, sliced • 8 cherry tomatoes, sliced • 2 spring onions, sliced • 1 radish, sliced 1. Place the chicken goujons into the fryer and cook until ready (6-8 mins). When cooked, place on a wire rack to cool. Slice into even, thin strips once cooled.

2. For the sauce, mix the satay sauce, mayonnaise and lime juice together, and season to taste with fish sauce or salt.

Thin with water if needed.

3. Warm the wraps following pack instructions. Spread most of the sauce over the wraps, leaving a 2cm border, then divide lettuce, tomato, one spring onion, red pepper and coriander between them.

4. Place the sliced chicken goujons on top of the salad and drizzle over the remaining sauce 5. Fold as tacos and garnish with sliced radishes and the remaining spring onion.

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Catering for a nutfree crowd?

Trade satay sauce for a tangy tzatziki

ONE INGREDIENT, THREE WAYS

KATSU CURRY Serves 2 Prep 10 mins Cook 15-20 mins

• 6 breaded chicken goujons • 130g white long grain rice • 100ml mango curry sauce or katsu curry sauce • 400ml coconut milk • 20g toasted flaked almonds • 1 tbsp chopped coriander 1. Add rice to a pot with a lid with 225ml cold water. Bring to a boil over a high heat.

2. Once boiling, reduce the heat and cook, covered, for 12-15mins or until all the water has absorbed.

3. While the rice is cooking, on a medium heat, add the curry sauce to a pan and bring to the boil. Add coconut milk and reduce heat to a simmer.

4. Cook goujons until ready, then place on a wire rack under hot plate lights.

5. Spoon the rice onto the plate and add goujons on top.

6. Generously spoon over the curry sauce. Add almonds and coriander to finish.

CHICKEN CAESAR SALAD

Photography: Sonny Flanagan

WITH PARMESAN & CROUTONS Serves 2 Prep 10 mins Cook 15 mins

• 6 breaded chicken goujons • 40g ciabatta • 1 tbsp olive oil • Salt, garlic powder and black pepper • ½ head of romaine lettuce, chopped • 20g fresh shaved parmesan • Caesar dressing • 2 boiled eggs, peeled and quartered 1. Finely slice the ciabatta bread, drizzle with 1 tbsp olive oil, 2 pinches of garlic powder and black pepper, and a pinch

of salt. Chargrill until golden brown (5-7 mins).

2. Place the chicken goujons into the fryer and cook until ready (6-8 mins). Place on a wire rack to cool and slice into strips once cooled.

3. In a mixing bowl, toss the lettuce with your preferred Caesar dressing. Add half the shaved parmesan and croutons, then place into your preferred serving dishes.

4. Top with the sliced chicken goujons, the remaining parmesan and a sliced boiled egg each.

5. Drizzle over more dressing if desired.

INFUSEMAGAZINE.CO.UK 37

A taste of Italy

The Romana Flatbread The ultimate Italian sandwich carrier

Pre-sliced for convenience

A type of traditional foccacia, baked on stone.

A new kind of premium Let senses be reawakened with a smooth buttery taste that comes from the highest quality ingredients. A soft crumb and thin yet noncracking crust build up the tension towards a dreamy short bite. All three varieties of the gourmet brioche buns are covered in a glaze that gives a distinct golden shine.

Gourmet Brioche Buns Available in three flavours, gourmet brioche pre-sliced, black sesame pre-sliced and mixed-sesame pre-sliced.

Looking for more inspiration? Scan the code with your smartphone or got to www.panesco.com

FEED YOUR SOCIAL FEED How to boost your brand by harnessing the power of social media

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nless you’ve been hiding in a WiFi-free cave for the last 25 years, you’ll know the impact that social media can have on any business. It’s a hugely powerful tool to boost brand recognition, create new relationships, build on existing ones and act as a direct line from you to your customers.

For the catering industry, it’s a fantastic opportunity to connect to your biggest fans, keep them updated with changes, services and events and build your own targeted online community. It can also provide new opportunities for business collaborations and offer some insight into the people behind the brand.

However, building a social media presence isn’t always easy and finding an engaged community in such a crowded environment can often feel overwhelming. You may be racked with questions like: what should you be posting, how often, and how do you build an audience who will keep coming back for seconds (and hopefully even thirds)?

We spoke to three companies in the foodservice sector who have used social media to their advantage. Check out

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their success stories and read on for our ultimate content and strategy tips…

CONTENT CREATION

Need some ideas to get you started? Try serving up some of these social morsels: GET INVOLVED

The best way to create an engaging, interesting online experience is to immerse yourself in it. Be an active participant in your community – respond quickly to comments, seek out key influencers and trending topics, and connect with other accounts.

BE AWARE

“Keeping an eye on upcoming awareness days and topical events that you can get involved with is a great way of adding variety to your content,” explains Yvonne Hollyoak at Proper Cornish. “For example, we always post about National Pastry Day to celebrate our unique and delicious pastries.”

BE USEFUL

If you’re not sure where to start, offer your audience something helpful.

Josie’s To make their Instagram page shine, Josie’s – a group of five independent coffee shops in South England – have focused in on what their customers love about them. “They say ‘food is the best way to people’s hearts’, and we love to showcase our tasty dishes across the platform,” explains Ozzi Sanderson from Seen Agency – who manages @josiesuk. “We post an array of content; from high-quality photography to playful staff clips, to customer pics.”

CONTENT PILLARS

However, the selection of images, videos and stories is not as ad hoc as it seems, but comes from a close relationship with the audience and knowledge of algorithm changes. “We’re always adapting to trends and new methods of creating an engaging social media page,” says Sanderson. “2023 was the year for UGC (User Generated Content). Our feed is now made up of around 30% professional pictures, 30% customer photos of the menu, 25% reels and 15% content from the staff. Since establishing those pillars earlier in 2023, we’ve grown our following to over 26k, had some fantastic feedback from customers, and seen our engagement stay high and consistent.”

BUILDING COMMUNITY

As a result, Josie’s Instagram helps to bolster the feeling of community in both the digital and the real world.

“Our Instagram community is super engaged,” confirms Sanderson. “We’re very lucky to have so many locals on board who just love Josie’s.

And the fact our shops remain busy is a testament to the social media activity that takes place.” josieswinecoffee.com

FEED YOUR SOCIAL FEED

Little Moons Mochi Ice Cream brand, Little Moons, enjoyed viral success back in 2021 as their TikTok videos on @littlemoonsmochi caused sales to rocket by 700% at Tesco. They continue to work hard to appeal to their audience.

“We showcase our lightheartedness, which makes us fun to watch,” says Solène Fisher, Assistant Community Manager.

“We get everyone in the office involved to show off that we’re a playful, young brand. We’re always participating in the latest trends and commenting on the pop culture that resonates with our followers.”

STRATEGIC SHIFT Josie’s

After achieving such a large following and reach, the brand has tweaked their output to be more strategic, while still remaining fun. “After our TikTok virality, we slightly revamped our plan to ensure our content remained engaging and relevant to users,” explains Fisher. “This involved a slight pivot towards more authentic content, such as featuring the faces behind the brand or showing how the product is made. We became more consistent with posting, trying to post multiple times a week but at a minimum weekly.

We also found that weekends are the most effective for the success of our content.”

Little Moons

FUTURE TRENDS

So what will TikTok users be engaging with in months to come? “Going forward, we think 2024 will emphasise authenticity, vulnerability, and honest, raw content creation, while still being imaginative. The platform is oversaturated with content, so being unique is key to standing out. We’re excited to see what 2024 brings!” littlemoons.com

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Proper Cornish When developing a strategy for their Facebook page, pasty company Proper Cornish focused hard on what their customers wanted and worked diligently to build a welcoming community. “We focus more on our ethos, values and key messages, rather than pushing sales constantly,” reveals Head of Marketing, Yvonne Hollyoak.

“We want Proper Cornish to feel approachable and friendly, as well as convey our passion for Cornwall, pasties and the people we have working for us.

CAPTURING CORNWALL

“The Proper Cornish Facebook account is focused on three things: the products, the place and the people. It is a community for fans of our products and Cornwall, and we aim to communicate this with our content.” As a result of this, the page (facebook.com/ ProperCornishLimited) features a mix of product information, behind-the-scenes activities, colleague celebrations and lighthearted shareable content all about pasties and Cornwall.

CUSTOMER FRONT LINE

Alongside the friendly outwardfacing posts, the page also acts as the company’s help centre – quick reactions are key to its usefulness. “It is the first point of contact for many customer questions,” says Hollyoak, “and we pride ourselves on our prompt responses and customer service.” propercornish.co.uk

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Proper Cornish

Start simple: share opening times, delivery details, recipes, hints, tips, tricks or even a cheeky discount code.

Online audiences appreciate getting something for their loyalty.

ASK YOUR AUDIENCE

Whether it’s a website survey, a focus group or simply a question on your existing social channels, talk to your audience directly and find out what they want to see more of – you may be surprised by their answers. “We asked Josie’s followers what content they want to see more of, and so many people responded with wanting to see more of the team,” reveals Ozzi Sanderson at Seen Agency. “As a result, we’re planning to increase the ‘behind the scenes’ content we’re posting to help showcase our personality more.”

Which brings us to our next point…

DON’T WAIT FOR PERFECTION

Not sure if what you’re posting is polished enough? A social post doesn’t necessarily need to be super slick to spark with your audience – in fact, users like to see the human face behind the brand. If you think your customers might like it, then post away!

WEIGHTS & MEASURES

So, how do you know when you’ve hit upon the recipe for success? It’s all about big follower numbers, right?

Well…not necessarily.

“Engagement and reach are more important than the number of followers,”

says Hollyoak. “This shows how many people are actually seeing our posts and interacting with us.”

It’s also important to remember that trends and algorithms are constantly evolving and what might be engaging your audience today may not be a futureproof method for social success.

“We look at the performance of our Facebook page monthly and quarterly, to see what’s working well, and what isn't,” says Hollyoak. A regular look at follower numbers and comparing stats on individual posts will tell you what your customers are hungry for.

FUTURE TRENDS

Looking ahead has always been key to running a good business, but arguably it is even more imperative with social media. Within a few hours, you can be faced with new trends, new owners (hey, Elon), new channels and industry-wide shake-ups. Brands need to keep abreast of new developments by staying continually engaged in their social sphere.

All this may seem overwhelming, but be wary of getting bogged down in technology. In a world of ChatGPT and AI-generated images, audiences are becoming more savvy at seeing through sales tactics and inauthentic voices.

The loudest message coming from our contributors is that increasingly social media is less about the brand itself and more about the people behind it. One of the biggest trends for the future continues to be authenticity; showcasing your brand’s individuality and true voice.

scampi without scrimping

CATERFOOD SELECT IS THE HOME OF YOUR ESSENTIAL INGREDIENTS; READY-TO-USE SAUCES, FROZEN FOODS & MORE.

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“A British pub grub staple. Succulent whole scampi tails rolled in a delicious golden crispy crumb.

Perfect served with peas, salad, chips and more.”

CATERFOOD SELECT BREADED WHOLETAIL SCAMPI 10 x 450g

*images are for ilustrative purposes only

Our products are sourced from leading names in the foodservice industry, offering you brand name quality at a fraction of the price. We know you’ll be impressed with the savings available and the calibre of the Caterfood Collection range.

Zero to

Hero We crown six of the best tipples that won’t get you tipsy

D

rinking habits are changing in the UK. With a rising trend of teetotallers and healthconscious consumers, the dawn of an alcohol-free era is upon us – and manufacturers are proving that our favourite beverages can still pack a punch without the units. We’ve cherrypicked six of the tastiest drinks that promise to elevate the zero-alcohol experience for customers and add a sweet, sober twist to drinks menus.

BELVOIR FARM GINGER BEER

44

Illustrations: James Croft

British brand Belvoir Farm is all about keeping things natural, and its selection of sparkling drinks is no different. The label’s Ginger Beer (a Great Taste Award winner) is brewed with fresh root ginger and pressed ginger juice to deliver a fiery kick, while sugar, lemon juice and capsicum extract perfectly balance out the spice. This ginger gem can be enjoyed straight or as a mixer in a Moscow Mule or Dark ‘n’ Stormy mocktail.

ZERO TO HERO

KOPPARBERG ALCOHOLFREE STRAWBERRY & LIME

Swedish cider giant Kopparberg is renowned for its super-fruity flavours.

This alcohol-free version of the company’s classic Strawberry & Lime cider retains the fresh, balanced taste customers know and love but with only 0.05% ABV, making it accessible to all sweet-cider fans.

Thanks to its easy-drinking, fresh and fruity flavour, it’s primed to become a champion of relaxed soirées this summer.

FOLKINGTON’S PRESSED TOMATO JUICE

We sometimes like to throw in a curveball, and this is a particularly juicy one. Made from ripe tomatoes picked late in the season in Navarra, Spain, this bottle is packed full of natural flavour with no added sugar or preservatives.

It’s simply honest-to-goodness tomato juice, best served on the rocks. Still not convinced? Try it in a Virgin Mary (the vodka-free sister of a Bloody Mary).

RIVIERA PEACH ICED TEA

Peach on the beach, anyone? Transport yourself to the coast with Riviera’s flavourful Peach Iced Tea. Inspired by Mediterranean summers, this juicy little number tastes like a holiday and gives your body a break, too, with its vegan, gluten-free and low-calorie credentials.

Plus, with colour experts Pantone crowning Peach Fuzz the colour of 2024, this beverage is right on trend.

BONNE NOUVELLE MERLOT Spearheading the alcohol-free wine market in France, Bonne Nouvelle is a fantastic go-to for fruity and full-bodied vinos that are sans alcool. For a red without the morning-after dread, we recommend the brand’s alcohol-free Merlot. It’s light, medium-tannin and medium-dry, with notes of raspberry, cherry and cranberry, and it pairs beautifully with red meat and cheese.

PERONI LIBERA

Cheers to non-boozy beer! This newcomer to the Peroni family is brewed with the same Nostrano dell’Isola maize as Peroni Nastro Azzurro, while a dedicated yeast strain produces all of the hoppy goodness with none of the alcohol. With a citrusy aroma, the same refreshingly crisp mouthfeel and malty, light-bitter taste as the original, plus a fast, clean finish, Peroni Libera is a shoo-in for summer socials without compromise.

INFUSEMAGAZINE.CO.UK 45

Introducing the

NON-ALCOHOLIC

COCKTAILS

IN AN ON-THE-GO CAN! Delicious on their own and crafted with natural ingredients with absolutely nothing artificial.

Simply pour these into a cocktail glass and garnish for a perfect alternative to the classics.

Discover more belvoirfarm.co.uk

CRISPS AS THEY

Contact: 07795 857474 Joseph.Lunn@pepsico.com

Winners of 63 Great Taste Awards since 2007

Premium Coffee for Cafés & Foodservice Auresco is dedicated to the development of superior coffee and flavour profiles.

With extensive experience in roasting, coffee, brewing technology, technical maintenance and Barista training.

- we are your ideal partner for luxury coffee in the foodservice sector.

Available exclusively through The Caterfood Buying Group

ROASTED IN CAMBRIDGESHIRE

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INTERVIEW

Next issue...

Published in

JUNE

Adobe Stock

Get set for a summer of flavour. Our next issue is brimming with delicious ideas, essential tips and the latest food and drink trends.

Meet the Infuse team Editor Sianade Curry Art Editor James Croft Deputy Editor Sophie Jones Feature Writers Colette Earley Clemmie Millbank Ellie Parsons Rhiannon Rees Photography Sonny Flanagan Photography Styling Helena Steele

THE CATERFOOD BUYING GROUP TEAM Head of Brand, Design & Marketing Morgan Apel-Leonard

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

Design & Marketing Alexandra Bailey Rachael Crook Mia Gardner Jody Hill Alisha Mumby

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.

Development Chef Phil Clark Advertising Sales Len Gould

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

infusemagazine.co.uk caterfoodbg.co.uk thecontentemporium.co.uk hampton-printing.co.uk

Editorial Director Cath Dean Design Director Emily Turner INFUSEMAGAZINE.CO.UK 49

LAST LICK OF THE SPOON

with

MITCH TONKS The award-winning restaurateur, cookery writer and Caterfood customer reveals his ultimate sweet dishes Tell us a bit about yourself

I’m a fishmonger and self-taught chef who’s passionate about quality, sustainability and small details. Along with a group of other talented people, I’ve built the Rockfish group into a 10site strong restaurant business – and we have a fish supply business, fishing boat and canning business, too! I’ve also written six books and opened a total of 27 restaurants throughout my career.

Name five desserts you just couldn’t live without SCROPPINO

It’s the perfect digestif! It’s an Italian dessert with vodka, prosecco and lemon sorbet blended together, with black sambuca dropped in at the end.

CRÈME CARAMEL

My friend, chef and restaurateur Henry 50

Harris makes the best one in the world – one taste and you’re hooked.

ICE CREAM

The team at The Seahorse restaurant in Dartmouth make a wicked salted honey ice cream, served with Pedro Ximénez and sultanas.

TIRAMISU

Coffee, Kahlúa and creamy stuff?

Delicious!

APPLE PIE

I love apples, spices and melting vanilla ice cream. It’s a classic.

If you were stranded on a desert island, what would your three foodie essentials be?

1. Olive oil 2. Anchovies 3. A big plate for all the above!

ROCKFISH RESTAURANTS

Mitch Tonks is the founder and CEO of Rockfish, a thriving British seafood business dedicated to fresh, sustainable food. Every fish on the menu is either MSC-certified or caught and managed responsibly in the southwest of England, while a firm zerowaste policy ensures nothing is squandered. Having first opened its doors in Dartmouth 14 years ago, Rockfish has expanded to several prime locations along the south coast, including Plymouth, Weymouth and Torquay. therockfish.co.uk

NEW

Head over to ‘our patch’ to find out more about the exciting range of Strong Roots products launching into foodservice bringing colour, flavour and excitement to operator menus. strongroots.com/foodservice