INFUSE magazine from The Caterfood Buying Group. Summer 2025
PRO TIPS FOR AN EFFICIENT KITCHEN
EASY SUNSHINE
SUMMER DRINKS THAT WOW LIKE CLOCKWORK
FILL MENUS WITH FEEL-GOOD FOOD
INSTA-READY COCKTAILS
While the British summer is undeniably unpredictable, one thing is true – food-loving customers know how to squeeze the most out of every moment, rain or shine. Make your summer the best yet with our dive into the joy and opportunity of the season.
From gut-friendly ferments to brain-boosting beverages, the demand for healthy eating is growing. But how can your business put wellness front and centre in a way that works for you? This issue we take a look at the latest trends and ingredients to hit the scene, plus smart, simple ways to put health at the fore.
Looking for inspiration? We give trifle a fresh twist with three tasty options for different menus, champion Caterfood Collection Cheddar Cheese in all its indulgent glory and take a deep dive into the wonderful world of condiments to discover how the right dash, blob and dollop can truly transform your cooking.
For drinks that bring the magic, don’t miss our how-to for serving up camera-ready cocktails.
The Hot List
Sea change
With the seaweed market set for continued growth, it’s no surprise that plant-based innovation has turned to the ocean for its next wave of inspiration. Aquatic plants like duckweed, sea moss and agar-agar are set to be the next big thing. Packed with a host of nutrients and more sustainable than land-grown crops, add them to drinks, snacks and meat-free main dishes.
Too hot to handle
Bring some serious heat to summer menus with Kara’s brand new Gourmet Hot Bun. Infused with fiery habanero chilli and topped with a glossy dairy-free glaze to give it a shiny finish, it delivers spice with every bite! Serve it stacked with jalapeños and chilli sauce for the ultimate hot burger challenge, or mellow it with cheese and sour cream for a balanced bite that offers the perfect level of heat. karafs.co.uk
Gut feeling
Kombucha has officially gone mainstream and Holos is a brand to watch. Handcrafted in West Sussex and fermented in small batches, its four organic flavours (three of them award-winners) are packed with gut-friendly probiotics. A smart addition to modern drinks menus, see p9 for more health-led ideas. holoskombucha.com
EAT THE SEASON
A spotlight on summer’s ripest picks
Kitchens often end up with a glut of these summer-loving beans and the young pods are sweet and delicious when served simply with salt and butter. Alternatively, add them to curries or pasta dishes for just-picked-from-the-garden freshness.
Time to give your menu a ‘Cherry Coded’ makeover. The trending fruit is finally in season and at its best between mid-June and mid-July. Put this sweet little superstar centre stage with sticky bakewell tarts or vibrant smoothies.
green sea vegetable is the perfect partner to fresh fish and seafood. Pair it with crab, chilli flakes, linguine and a big squeeze of lemon.
5
ways to use…
Pineapple
Juicy and full of sunshine, this tropical delight is the crowning glory on any fruit platter and its bold sweetness adds an unexpected punch to savoury dishes, too.
Images: Adobe Stock
1. Jamaican jerk spicy chicken, grilled pineapple and red cabbage salad 2. Pineapple and chicken curry 3. Pineapple and jalapeño salsa 4. Pineapple and passionfruit sorbet 5. Grilled pineapple with honey and mint glaze
FOOD FIGHT TAPAS PLATES
PATATAS BRAVAS
Meaning ‘fierce potatoes’, this dish of crispy, golden spuds topped with a smoky tomato-based sauce is often served with a swirl of creamy aioli. The result? A perfectly balanced mouthful of crunch, heat and silky richness.
GAMBAS AL AJILLO
A sizzling dish featuring juicy prawns sautéed in olive oil, garlic and a touch of chilli. Once the shrimp have been devoured, the vampirerepellant sauce is the perfect vehicle for crusty bread.
TRENDING
VEGGIE BBQ DUPES
Veggies, vegans and plant-based eaters are no longer excluded from the barbecue fun. Get experimental with vegetables to create tasty summer dishes that rival their meaty counterparts.
CORN RIBS
Chop corn-on-the-cob down into eighths and you’ll be left with a delectable plate full of veggie riblets, which can be baked, deep-fried or chucked on the grill for smoky, charred edges. Add flavour with different rubs and acids, such as paprika and lime, or garlic, lemon and oregano.
NOW
CAULIFLOWER STEAKS
Its firm texture and adaptable flavour profile make cauliflower a natural meat substitute that can easily rival burger patties. Cover your cauliflower in oil, lemon, salt and sumac, then grill until golden before serving with a drizzle of tahini.
PULLED JACKFRUIT
The mild, neutral taste of jackfruit allows it to take on the flavour profile it’s cooked with, and the stringy texture mimics shredded meat perfectly. Try simmering it with barbecue sauce, cumin, paprika and cinnamon, then stuffing it into soft bread rolls loaded with fresh, creamy coleslaw.
KITCHEN QUICK-FIRE
NEIL MOORE-MCCARTHY DEVELOPMENT CHEF TURNER PRICE
The most rewarding part of leading a kitchen? Interacting with our fantastic customers and seeing the concepts I’ve presented to them come to life on their menus.
The ingredient you could not live without?
It has to be hot honey. It’s so versatile and even goes with Weetabix!
Are food and drink trends you’re excited about? Naked flame cooking – these days, people want a bit of theatre when they’re eating out, it’s not just about the food anymore. Open kitchens really draw people in because they can see, hear and smell everything as it’s happening.
The key to kitchen efficiency? Preparation, preparation, preparation.
Biggest kitchen fail? In my younger days I miscounted the starters by 180 covers, but we managed to improvise and get away with it!
Best advice to new chefs? Make an effort to continuously learn, complacency is the enemy of progress!
TAPAS RATING
Shrimply the best
TAPAS RATING
Hot potatoes
of chefs said that Heinz Beanz flavour is recognisable and customers can tell when an alternative is used.1 67%
GET INTENSE WITH FLAVOUR
Dial up your menu and streamline your process like never before with three new ready-to-use liquid seasonings. Each highly concentrated drop delivers rich, complex flavours helping you save valuable prep time and reduce labour costs. Add to any dish, any stage, and make extraordinary taste simple with Knorr Professional Intense Flavours.
FOOD FEEL-GOOD
Health-conscious dining is booming. Here’s how to put wellness firmly on your menu…
From TikTok-fuelled trends like bone broth and pickle juice to the huge surge in demand for all things gut-friendly, consumers today are after more than just great flavour – they want food that nourishes, enriches and powers their health.
According to Mintel’s 2025 Global Food and Drink Trends Report, the concept of ‘food as medicine’ is gaining traction, with people actively seeking out nutrient-dense ingredients. Whether it’s for balancing blood sugar, easing perimenopause symptoms, or sharpening cognitive function, diners increasingly want menus that work for their wellbeing. But with ‘healthy eating’ meaning different things to different people, how can foodservice businesses keep up? We explore the key ways to put wellness at the heart of your menu.
Embracing wellness
We dive into four of the biggest health food trends of the year...
GUT HEALTH HITS THE BIG TIME
A thriving gut is the foundation of our overall health and wellbeing. Diners are increasingly looking for dishes that deliver probiotics (good bacteria) and prebiotics (the fibres that feed them) to aid with things like digestion, immunity and even mood. Probiotic-rich foods like live yogurt, kimchi, kefir, miso, sourdough and kombucha are booming, while prebiotic powerhouses such as whole grains, legumes and fibrous vegetables are also key to a balanced diet.
Menu idea: Serve a gutfriendly breakfast smoothie with kefir, mixed berries, banana, almonds and honey.
DRINK YOUR WAY TO WELLNESS
With Gen-Z’s shift away from alcohol (61% planned to cut back in 2024*), the demand for booze-free beverages with health benefits – also known as functional drinks – is growing. From sparkling waters infused with hemp, amino acids and electrolytes to teas packed with adaptogens like ashwagandha and ginseng to help with stress relief and improving focus, the aim is for the next generation of drinks to refresh while also supporting everything from mood and energy to mental clarity.
Menu idea: Offer a turmeric latte for its anti-inflammatory power or a matcha lemonade for a natural energy boost.
30 PLANTS A WEEK
Thought you knew your five-a-day? The new gold standard is variety rather than volume, with 30 different plants a week now considered the benchmark for a healthy diet. Hitting this target helps ensure a broader spectrum of nutrients and foods that count are generally categorised into six groups: wholegrains (brown rice, oats, barley, and quinoa), vegetables, fruit, legumes (lentils, chickpeas, and beans), nuts and seeds, and herbs and spices. Even extra virgin olive oil, dark chocolate (70% cocoa solids or higher) and tofu make the cut.
Menu idea: Build a plantbased ‘power bowl’ crammed with roasted veg, nuts, seeds and wholegrains.
BRAIN BOOST
Cognitive health remains centre stage and brainboosting ingredients like oily fish, whole grains, blueberries, tomatoes, eggs, broccoli, seeds and nuts all support focus, memory and overall health. Rachel Chatterton, Director of Product Global at Holland & Barrett, agrees that customers are increasingly making the link between diet and mental performance: “We globally recognise the demand for products that support brain health and are seeing a high increase in supplements in this category.”
Menu idea: Serve up an omega-3 rich salmon and avocado salad with a sprinkling of flax seeds.
QUICK
HEALTH WINS
Simple swaps for summer menus
BOOST YOUR BREKKIE
Add a scoop of protein powder to smoothies, yoghurt bowls and pancakes.
SEEDS OF LIFE
Toast a mix of seeds (pumpkin, sunflower, sesame and linseed are all good options) for easy toppings on soups, salads, sandwiches and buddha bowls.
DO THE SALSA
Prep colourful salsas, zingy gremolatas and nutty pestos to finish savoury dishes.
CULTURE CLUB
Stock up on gut-friendly ingredients such as kimchi, miso paste and sauerkraut to enrich Asian-style dishes, broths and even toasties
Bring the sunshine in with this gloriously colourful salad. A balance of tart grapefruit, sweet honey mustard dressing and bitter leaves, plus a heap of zingy citrus gives it an irresistible summery vibe.
WHY WE LOVE IT
Adding citrus fruit to this protein-rich salad helps to balance blood sugar and keep energy levels stable, avoiding the typical post-meal energy crash.
SIMPLE SWAPS
For a more filling version, add wholegrain rice, quinoa, or bulgur wheat. For a plantbased alternative, swap chicken for beans to boost protein and fibre.
1. Combine the olive oil, smoked paprika, garlic powder, oregano and orange juice in a bowl. Add the chicken breasts to the bowl, coat with the marinade, and set aside to marinate for at least half an hour.
2. Heat a griddle pan over a medium-high heat. Grill the chicken for 5–6 minutes until cooked through and slightly charred. Set aside to rest before slicing.
3. For the dressing, whisk extra virgin olive oil, vinegar, honey and mustard in a bowl and season to taste with salt and pepper.
4. Place the salad leaves, red onion, cucumber and chicken in a large serving bowl and toss with the dressing. Top with the citrus slices and serve.
Give your menus a health kick with these flavour-rich, wellnessdriven ideas
Five key ingredients HEALTH HEROES
GUT HEALTH HERO GREEK YOGHURT
BRAIN-BOOSTING BEVVY GREEN TEA
Touted as one of the healthiest beverages on the planet, green tea is full of antioxidants and supports brain health, lowers cholesterol and keeps bones healthy. Steep overnight, then mix with lime juice, fresh mint, and ice cubes for a refreshing iced green tea.
Greek yoghurt fuels good gut bacteria. For a healthy breakfast that feels indulgent, try Turkish eggs – poached eggs over yoghurt, drizzled with spiced butter using Aleppo pepper and fresh garlic. Sprinkle with fresh dill or mint, and serve with hot toast.
LOW GI GUY OATS
PLANT PROTEIN POWERHOUSE
TEMPEH
For a nutritious addition to a veggie dish, tempeh surpasses tofu in protein, vitamin and fibre content. Marinate it in teriyaki, fry until golden and serve with rice, broccoli, avocado, blood orange and microgreens.
Fibre-packed oats offer numerous health benefits, including lowering cholesterol and managing blood sugar. Stir rolled oats into your usual pancake batter, cook as normal then top with Greek yoghurt, berry compote, fresh banana and toasted nuts.
PROBIOTIC KING KIMCHI
Fermented and full of flavour, Korean side dish kimchi is a gut-health superstar. It also boosts the immune system and aids in weight management and heart health. Add kimchi to the base of fried rice or noodle dishes for an extra punch of nutrition.
POKESDOWN COMMUNITY PRIMARY SCHOOL
Bournemouth
Winner of a Jamie Oliver Good Food School Award, Chef Russ and his team split their time between preparing 330 nutritious school dinners daily and teaching the children about whole foods versus ultraprocessed foods, healthy eating and preserving.
SCULLY ST. JAMES’S London
Innovative food, explosive flavours and sustainable practices are the core pillars of Scully St James’s. They make the most of every ingredient, using fermentation to create bold and unique dishes. scullyrestaurant.com
HEALTH NUTS
Stroud
A juice bar and health café empowering customers with meditation and wellness classes and holistic workshops. healthnuts.co.uk
Sumac
A deep red spice made from dried sumac berries, this Middle Eastern champion delivers a tart, lemony kick. Ideal for seasoning meats, sprinkling over salads or stirring into dips. Use it as an exotic alternative to lemon or lime.
FLAVOUR PROFILE: Tangy, citrusy, fruity
TRY IT IN: Grilled lamb
Smoked Paprika
Made from oak-smoked Spanish peppers, this punchy powdered spice brings a rich depth to meats and seafood and has a warm, spicy flavour with a hint of sweetness. Best paired with garlic and lemon.
FLAVOUR PROFILE: Smoky, spicy, sweet
TRY IT IN: Jambalaya
Spice is right
Punch up everyday dishes with our guide to the essential flavours every chef should have on hand…
Madras Curry Powder
A golden-hued spice blend that includes turmeric, coriander, cumin and fenugreek, Madras curry powder brings a complex tang to dishes and is spicier than regular curry powder. It’s best mixed with a liquid (like broth, coconut milk or yoghurt) to help flavours bloom.
FLAVOUR PROFILE: Aromatic, sour
TRY IT IN:
FLAVOUR PROFILE: Woody, sweet, warm
TRY IT IN: Moroccan spiced couscous
Cajun
While there are many variations around the world, Cajun seasoning is a bold mix of dried herbs
One of the world’s most popular spices, cumin’s warm, earthy, slightly nutty notes add depth to everything from curries and barbecue marinades to slow-cooked dishes, soups and chilli. Lightly toast cumin seeds before use to intensify the flavour.
FLAVOUR PROFILE: TRY IT IN: Curried cauliflower
HERE'S TO A Summer
OF FOOD!
A celebration of sunshine, flavour and the vibrant opportunities that summer brings to your menu…
Longer days, warmer weather, a growing desire for al fresco dining and a jampacked calendar of events – summer is the season to dial things up in your business. Whether it’s offering Wimbledon-inspired specials, more to-go options for outdoor eating or serving up cocktails that scream ‘sunshine in a glass’, the summer season serves up an opportunity for foodservice providers that’s too good to miss.
MOMENTS TO MAXIMISE Summer’s biggest events –whether they’re national or local – bring crowds eager to celebrate and the potential to boost sales. From Wimbledon and Pride to music festivals and the Women’s Euros, go beyond simply serving up lighter dishes and create an
deals to celebrate nearby festivals. Extending summer hours on important dates can also help capture post-event crowds.
As well as maximising calendar dates, make summer itself an event. Host weekend barbecues, happy hour specials for post-work drinkers or a seasonal tasting menu. Live music or summer playlists, the right colourful décor and a well-dressed outdoor space all add to the sense of occasion and will quickly turn your venue into a summer hotspot.
TRENDS TO WATCH
This summer, bold, global flavours are stealing the show. Rainbow-bright spreads of Mediterranean small plates, fruit salads like our incredible cover dish ( p12 ) and spicy street foodstyle dishes are all in demand.
Simple, tasty menus and slick service are a winning combo for summer success
Plant-based options, particularly seafood alternatives, continue to shine, with dishes like vegan ‘prawn’ tostadas, plant-based scallops and sushi, barbecue jackfruit tacos and crispy rice salads leading the way.
HOT SUMMER SIDES
Strong accompaniments are just as crucial as mains. Light, vibrant side dishes like barbecued sweetcorn with chilli butter, burrata with roasted tomatoes and watermelon and feta salad will bring freshness and flavour. For heartier shareable options, loaded potato skins, and sticky wings are perfect for laid-back dining.
DRINKS THAT SHINE
This year’s beverages are all about the fun with a hint of nostalgia thrown in for good measure. Alcoholic slushies remain a smash
hit – go for frozen Aperol spritzes, icy piña coladas and Hawaiian punch slushies. Non-alcoholic options are just as vibrant and retro lemonade, herb-infused mocktails and fruity iced teas will keep customers coming back for more.
GRAB AND GO
With more people opting to dine outside or on the move during summer, it’s worth thinking about how your menu translates to takeaway. Streamline your offerings for speed and simplicity with pre-prepped grazing boards, picnic boxes and pre-batched cocktails. Consider meal deals and grab-and-go options that cater to impromptu park gatherings. If you have an outdoor space, make it as inviting as your indoor setup with shaded seating, lighting, heaters and a seamless ordering system to keep service flowing.
STAR INGREDIENTS
Turn up the heat this summer with these fresh, seasonal favourites that embody the taste of the season
COURGETTES
Peak summer produce that works beautifully barbecued with olive oil and salt, in fritters, or charred and thrown into spaghetti with garlic and chilli.
STRAWBERRIES & ELDERFLOWER
The taste of Wimbledon! Go classic with a pudding like our trifle on p23, or get creative with elderflower cocktails and panna cottas.
PEACHES
A trending summer favourite, add juicy peaches to pavlovas and tarts, grill them for a sweet addition to a salad or serve up with grilled salmon.
MINT
Add cooling mint to a pea and feta salad, blend it to make a yoghurt dip or go for a mint-heavy Pimm’s spritz for a classic British summer touch.
TOMATOES
A summer menu standout. Blend into a smoky salsa, add to bruschetta for a sunny side dish or create a rich Bloody Mary to pair with brunch menus.
beautifully baked brownie
Caterfood Select
Ultimate Chocolate Brownie
Everything you would want in a chocolate brownie, this product has been specially selected to feature in the Caterfood Select range. Rich and gooey while not too heavy, this brownie boasts good quality ingredients, such as fine dark Belgian chocolate, and great value.
Pre-cut 1 x 18 Portions | Frozen
SPICY BEEF TACOS AND LOADED FRIES
Street food meets its match
STEALTH FRIES
Turn global flavour trends into big local wins
The street food revolution is here — and it shows no signs of slowing down. With half of UK consumers grabbing street food at least once a week, and Gen Z driving the growing demand for bold, global flavours, contract caterers have a golden opportunity to get in on the action.
WHAT’S THE EASIEST WAY TO SERVE UP STREET-STYLE EXCITEMENT?
Loaded fries. Dirty fries. Fries with a twist. And not just any fry — we’re talking about Lamb Weston’s legendary Stealth Fries®.
With their patented invisible coating, Stealth Fries stay hotter and crispier for longer, making them the ultimate base for topping, loading and layering.
WHY STEALTH FRIES?
• Longer hold time – perfect for prep and service.
• Crispy every time – thanks to that signature coating.
• Available skin-on/off in five cut sizes –flexible for any concept.
• Gluten-free and oven-ready – easy for all kitchens.
TRIFLE GOOD, BETTER, BEST
We dig deep into this many-layered dessert and refine it into three standout summer puds guaranteed to bring out the sunshine and smiles
GOOD STRAWBERRY AND ELDERFLOWER TRIFLE
Serves 8-10 Prep 20 mins Chill 2 hrs 15mins
Packing the flavours of summer into one delectable little serving, this classic trifle is the perfect crowd-pleaser.
• 4 gelatine leaves
• 300g strawberries, hulled and halved
• 2 tbsp caster sugar
• 200ml elderflower cordial
• 200g sponge fingers or Madeira cake, cut into slices
• 500ml ready-made custard
• 300ml double cream
• 2 tbsp icing sugar
• 1 tsp vanilla extract
1. Start by soaking the gelatine leaves in cold water for five
minutes. Then put the prepared strawberries, caster sugar and half of the elderflower cordial into a blender and whizz until smooth.
2. Heat the mixture gently in a saucepan, then remove from heat and stir in the soaked gelatine until dissolved. Pour it into your serving glasses and chill until set.
3. Dilute the remaining 100ml of elderflower cordial with an equal amount of water.
4. Arrange the sponge fingers or cake slices on top of the set jelly in
your trifle glasses and drizzle with the diluted elderflower cordial.
5. Pour custard over the sponge layer, leaving room at the top of your glasses for the cream layer.
6. Chill your mini trifles in the fridge for 15 minutes.
7. Whip the double cream with icing sugar and vanilla extract until soft peaks form, then add the cream on top of the custard. Chill the trifles for at least two hours.
8. Before serving, top each trifle pot with a halved strawberry.
BETTER
BLACK FOREST TRIFLE
Serves 6-8 Prep 20 mins Chill 2 hrs
Add another layer of indulgence to your trifle by incorporating delicious cherry and rich dark chocolate flavours.
• 1 chocolate sponge cake, cubed
• 3 tbsp cherry brandy (Kirsch) or cherry juice for a nonalcoholic version
• 2 tbsp cherry jam
• 250g cherries, pitted and halved (fresh or tinned)
• 100g dark chocolate
• 500ml ready-made custard
• 300ml double cream, whipped
• 1 tbsp icing sugar
• Dark chocolate shavings
1. Divide the cubes of chocolate cake evenly between your serving glasses and pile up in the bottom of each glass. Drizzle the cake with the cherry brandy or cherry juice if preferred.
2. Add a thin layer of cherry jam over the sponge, then top with the almost all of the pitted cherries.
3. Melt the dark chocolate either in the microwave or in a bainmarie. Once melted, stir it into your ready-made custard.
4. Pour the chocolate custard over the cherries and then place your trifles into the fridge for 15 minutes to allow the layers to cool properly and set.
5. Beat the double cream with icing sugar until soft peaks form. Dollop the cream over the set custard and chill in the fridge for at least two hours.
6. Before serving, garnish the trifles with the last of the cherries and dark chocolate shavings.
PEACH & AMARETTI TRIFLE
WITH TOASTED ALMONDS
Serves 6 Prep 30 mins
Chill 2 hrs
Be instantly transported to a sunsoaked orchard in Tuscany, with juicy peaches, smooth custard, billowy cream and the moreish, chewy crunch of amaretti biscuits.
• 4 ripe peaches (fresh or tinned)
• 150g amaretti biscuits, crushed
• 2 tbsp amaretto liqueur or peach juice for a nonalcoholic version
• 500ml whole milk
• 1 vanilla pod, split and seeds scraped
• 4 large egg yolks
• 2 tbsp cornflour
• 100g caster sugar
• 250ml double cream
• 1 tbsp icing sugar
• ½ tsp almond extract
• 30g Caterfood Select flaked almonds, toasted
• Extra biscuits, for serving
1. If using fresh peaches, blanch them in boiling water for 30 seconds, then plunge into ice water to remove the skins easily. Peel, pit, slice and set aside.
2. In individual glasses, add in the crushed amaretti biscuits and drizzle over amaretto liqueur (or peach juice) to soften them slightly.
3. Arrange the fruit over the biscuits.
4. Heat the milk and vanilla pod in a saucepan until just boiling, then remove from heat.
5. Whisk the egg yolks, cornflour, and caster sugar together in a bowl.
6. Gradually pour the hot milk into the egg mixture, whisking constantly to avoid lumps.
7. Return the mixture to the saucepan and cook over a low heat, while continually stirring, until thickened. Remove your custard from the heat and allow it to cool.
8. Pour the custard over the peach and biscuit layers.
9. Whisk together the double cream, icing sugar and almond extract until soft peaks form.
10. Pipe the whipped cream over the custard layer and chill in the fridge for at least two hours.
11. Sprinkle with flaked almonds and extra amaretti crumbs.
BOLDLY REIMAGINE THE CLASSIC FRY
Perfectly imperfect
A variety of cuts & sizes with skin-on creating authenticity inevery serve
Unique three sided shape
Invented with concave & convex sides and a 20-min holding
Novel fry texture
Extra crispy exterior contrasted by soft, flavourful inside fora unique sensory experience
Make your menu stand out and attract guests with a experience and return for again and again!
Request a sample
RICH IN FLAVOUR
Rich Sauces produces premium mayonnaise, sauces, dressings, and bouillons for chefs and foodservice providers. We serve the industry with bold flavours, consistent quality, and trusted performance—helping kitchens deliver great taste, every time.
Great Taste Made Simple 1L Chipotle Mayo
Great Taste Made Simple 1L Garlic Mayo
Great Taste Made Simple 1L Mayo
Great Taste Made Simple 1L Ranch Dressing
Great Taste Made Simple 1L Sour Cream
Great Taste Made Simple 1L Sriracha Mayo
Great Taste Made Simple 1L Taco Mayo
Great Taste Made Simple 1L Burger Sauce
Alfee’s Chic 1L Sauce
Alfee’s BBQ 1L Sauce
Alfee’s Sweet Chilli 1L Sauce
Three months in food
Serving up essential culinary dates for your diary
JUNE
5th
SAUSAGE ROLL DAY
Easy snack, picnic essential and national pastry treasure. It’s time to roll out the red carpet for sausage rolls. Pair them with unique dipping sauces – turn to p45 for ideas.
12th
TURNER PRICE CATER EXPO
Pride Park Stadium, Derby caterexpo.co.uk
14th
WORLD GIN DAY
Celebrate the nation’s favourite spirit by matching them with a variety of herbs, fruit and tonics to highlight their different flavour profiles and nuances.
14th-21st
NATIONAL PICNIC WEEK
Create pre-prepared picnic hampers stuffed full of summer favourites such as pork pies, scotch eggs and slices of quiche. Turn to p40 for our summer veg quiche recipe.
15th
FATHER’S DAY
JULY AUGUST
30thJun -13th Jul
WIMBLEDON FORTNIGHT
Embrace the summery flavours of the UK’s famous tennis tournament with strawberry tarts topped with cream or a Pimm’s-infused trifle. For more sunshine-inspired trifle recipes, turn to p22.
2nd-27th
UEFA WOMEN’S EURO 2025
7th
WORLD CHOCOLATE DAY
Ask your team to share their best chocolate recipes on social media, or why not weave it into your entire menu? Did you know a few squares of cocoa-rich dark chocolate add an incredible velvety depth to a humble chilli con carne?
7th-13th
GREAT BRITISH PEA WEEK
Sublimely sweet and bursting with freshness, the often-overlooked garden pea is a wonderfully versatile vegetable. Whizz it into hummus or add it to risotto or pasta dishes for instant summer vibrance.
20th
NATIONAL ICE CREAM DAY
A dessert icon that deserves a day all to itself. Unlock childhood memories by setting up a makeyour-own ice cream bar bedecked with wafers, fruits, sweets and colourful sprinkles.
23rd
START OF SCHOOL SUMMER HOLIDAYS
1st
INTERNATIONAL BEER DAY
Support local breweries by hosting an evening tasting session of some of the best homegrown hops. Or add the fizzy stuff to your usual fish and chips recipe for the crispiest batter you’ve ever tasted.
11th-17th
AFTERNOON TEA WEEK
Use this week to get inventive with your afternoon tea. Try out unique themes and adventurous flavours and see what gets people talking.
13th
PROSECCO DAY
Make a toast to Italy’s finest fizzy wines by creating a menu of signature cocktails or – for the brave – host your own bottomless Prosecco brunch. Corks will fly!
14th
A-LEVEL RESULTS DAY
21st
NATIONAL BURGER DAY
Elevate your burger offering and introduce international flavours like Korean BBQ chicken with kimchi or Indian-spiced lamb patties. Don’t forget to offer up plenty of exciting meat-free options, too.
22nd
WORLD PLANT MILK DAY
Almond, oat, coconut, rice, hemp, cashew, pea and hazelnut – there’s a whole world of plant milk out there to experiment with.
25th
SUMMER BANK HOLIDAY
FORK IN THE ROAD LIKE CLO CKWORK
Six chefs reveal their secrets for maximising efficiency in the kitchen
Efficiency is the backbone of any successful kitchen. Whether it’s a bustling buffet restaurant, a high-end wedding venue or a small neighbourhood bistro, the key to smooth service lies in organisation, precision and teamwork. When every second counts, chefs need to balance speed with quality, ensuring that each dish that leaves the pass is both perfectly executed and –crucially – right on time.
From streamlining prep work to staff training, the best chefs know that a well-run kitchen isn’t just about skill,
it’s about strategy. Clear station setups, orchestrated delivery times and seamless collaboration can make the difference between chaos and control. Plus, with rising food costs and increasing customer expectations, optimising efficiency isn’t just a bonus – it’s an absolute necessity.
But what are the tricks of the trade that keep top kitchens running smoothly? We spoke to six chefs who revealed their go-to methods for maximising productivity without sacrificing creativity. From timesaving tips to the golden rules of service, they share the insider secrets that keep their teams ahead of the game.
ADAM SIMMONDS
CHEF PATRON VOYAGE WITH ADAM SIMMONDS
“The layout of a kitchen is fundamental to ensuring smooth and efficient service. Poor design creates unnecessary obstacles, making it difficult for the team to work effectively and ultimately impacting the quality of service delivered to customers.
To optimise a kitchen’s functionality, focus on a layout that allows for a natural workflow. A well-structured kitchen should be ‘mise en place’ (everything in its place) heavy and service light, meaning most of the preparation is done in a controlled manner before service begins. This ensures consistency, as ingredients are prepped, tasted and checked by the chef or sous-chef in advance. By minimising last-minute tasks during service, the kitchen can operate more efficiently, allowing for a seamless dining experience.” voyage-adamsimmonds.com
CHEF KO
EXECUTIVE CHEF CHAOPHRAYA
“A well-designed and organised kitchen allows for a smoother and more enjoyable cooking experience. It’s key to arrange the space so that essentials like knives, cutting boards, and spices are always within close proximity. Also, investing in quality utensils and reliable equipment can significantly reduce the prep time, while prepping ingredients in advance keeps the process efficient.
In terms of planning menus, opt for dishes that have versatile ingredients to minimise waste and allow for a streamlined process.
When considering tools, a digital kitchen scale is invaluable for precise measurements when setting up the space and, most importantly, following the golden rule: clean as you go! A tidy kitchen will lead to a less chaotic environment, which will ultimately help chefs to maximise kitchen efficiency and boost productivity.” chaophraya.co.uk
SHAMA RAHMAN HEAD CHEF MY NAWAAB, MANCHESTER
“At My Nawaab, I’ve found that meticulous planning and preparation are the cornerstones of our kitchen efficiency. We maintain rigorous schedules for equipment testing and maintenance to help us prevent unexpected breakdowns during our peak service times. Our delivery schedule is also carefully coordinated to guarantee our fresh ingredients arrive precisely when needed, reducing storage requirements while maintaining quality and ensuring the highest standards.
I believe staff competency is perhaps our most valuable asset. Every team member is trained across multiple stations and we’ve been able to create a flexible workforce that can adapt to the changing demands of the kitchen.
By planning and preparing, we ensure our 400-seating buffet runs smoothly each day and it has completely transformed our external catering capabilities too, allowing us to execute our offerings on a much larger scale.” mynawaab.com
STEPHEN ANDREWS
CHEF-OWNER FISH & FOREST, YORK
“Due to the size of our small kitchen, we have a philosophy of maximising what we do with every ingredient, as we don’t have the space for lots of stock. It makes us think outside the box. For example, we have a venison and carrot dish with carrots done in four different ways: roasted smoked carrot; a carrot top chimichurri; raw carrot ribbons soaked in orange juice; and a carrot purée – which features the tops and the bottoms of carrots. This all helps in terms of streamlining prep, minimising waste and maximising our stock efficiency, too. We cook everything fresh, so we can’t cut corners – a little secret is when we warm up a sauce, we add it to a flask, so we don’t have to heat it in a pan every time. This helps speed up service.” fishandforestrestaurant.com
TOM HEYWOOD CHEF-OWNER PIGNUT, HELMSLEY
“‘Mise en place’ really is the key to speeding up efficiency. Everything works better when things like trays, spoons, and bowls are all where they need to be as it requires less thinking time and quicker actions. It becomes a sort of muscle memory and you spend less time searching for something that should already be in its place.
Also, working in a tidy way speeds up efficiency a lot. I was always told if you work on a bench with lots of things on it, then you waste time looking at everything you don’t need rather than what you do need.” restaurantpignut.co.uk
“Working in a tidy and clean way speeds up efficiency a lot”
JAKE MANN HEAD CHEF DAVENPORT HOUSE, SHROPSHIRE
“Time is critical in a professional kitchen, and over time I’ve developed strategies to boost efficiency. The key is creating a kitchen layout that supports smooth workflow. In my kitchen, workbenches are centrally located, with combi ovens on one side and cooking equipment like induction hobs, planchas and fryers on the opposite side.
Using sharp knives and the appropriate tools for each task is vital for effective prep work. I ensure my team has the right equipment for both safety and efficiency. I also prioritise the ‘clean as you go’ method, which keeps me prepared for the next task. An organised kitchen reduces stress and allows the team to stay focused. By emphasising organisation, providing the right tools, managing time and keeping clean, I help my team perform at their best.” davenporthouse.co.uk
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TASTE MAKERS
Every issue, we shine a light on the people powering the Caterfood Buying Group’s success. In this edition, we’re celebrating our fantastic suppliers – from a boundarypushing ice cream brand with big ambitions to a familyrun bakery making seriously good bakes
JOSH LEE CO-FOUNDER
NORTHERN BL°C
Tell us about your role and what a typical day looks like
As a co-founder, no two days are the same. One day I might be at a National Trust property supporting their growth in NORTHERN BL°C (NB), the next I could be in the lab working on new product development. It’s a mix of strategic planning and hands-on work.
From serving handmade ice cream from a truck in Leeds to selling his products at 35,000 feet on board Virgin Atlantic, Josh Lee has always had big dreams of shaking up the ice cream industry Quality and innovation are the driving force behind NORTHERN BL ° C’S bold flavours
artificial ingredients. We also loved the challenge of reinventing a classic product in a way that’s both nostalgic and forward-thinking.
What’s been your proudest moment so far?
What’s the origin story behind NORTHERN BL°C?
We started in Leeds with an ice cream van, big dreams and a mission to shake up the industry. In the early days, we were making ice cream by hand and serving it at food festivals and pop-ups. From the beginning, we wanted to challenge the way people think about ice cream.
Why ice cream?
Ice cream is more than just an add-on to a dessert. It’s an experience, a memory, a treat that brings people together. We saw a gap in the market for high-quality ice cream that wasn’t packed with
One of the standout moments was getting NB stocked on board Virgin Atlantic. Seeing our ice cream served at 35,000ft is something we’re incredibly proud of.
What makes NORTHERN
BL°C ice cream special?
It’s all about quality and innovation. At NB it all comes down to flavour, quality, and texture. Our awardwinning new product development team is constantly pushing the boundaries to create bold flavours that stand out. We make ice cream that makes people rethink what great ice cream can be.
What ice cream trends have you seen coming through?
One of the biggest trends right now is a shift towards clean-label products. People are paying more
attention to what’s in their food and are seeking out products with shorter, more natural ingredient lists. It’s something we’ve always believed in at NB – using only the best ingredients without artificial flavours or preservatives.
How do you stay innovative in such a competitive industry? We never stop experimenting. We’re still a fairly small team so we can be pretty reactive. Whether it’s developing new flavours, testing different ingredients, or looking at ways to make our packaging more sustainable, we always keep pushing forward. We also listen closely to our customers. What they want, what excites them and how their tastes are evolving.
And finally, what’s the best ice cream flavour?
That’s like asking me to pick a favourite child! But if I had to choose, I’d say our new Caramelised Biscuit. It’s totally indulgent and has just the right balance of sweetness and spice.
Tell us about your role and what a typical day looks like. My official job title is Managing Director, but in a small business, you end up wearing many hats! I look after sales, marketing, product development and anything tech related. A typical day could see me attending a trade show, heading to a sales meeting, testing new equipment, or taste-testing new recipes! Most days, though, I’m in the office managing promotions, growing our customer base, and developing systems to make the business run more efficiently.
Tell us the origin story behind Truly Treats – how and where did it all begin?
Truly Treats began back in 2010 after my wife, Ellie, and I returned from working as chalet hosts in the French Alps. We took a chance on some of the cake recipes we’d picked up in France and started selling at local farmers’ markets. We took just £50 on our first day, but we stuck at it! After several years of supplying local cafés and
trading at food festivals, music events and county shows, we got our first big break with Caterfood SW. We moved into a small industrial unit in Teignmouth, installed our first freezer and gradually transitioned to focus fully on wholesale.
How has the company evolved since you began?
We’ve moved premises twice to keep up with demand, each time upgrading the size and capability of our bakery. Today, we have two fantastic teams of talented bakers working around the clock – freeing up Ellie, myself and the management team to focus on growing the business.
What’s your proudest achievement?
Honestly, it’s building something from nothing with Ellie and still going strong after 15 years. Running a business isn’t easy –there have been plenty of times when we’ve felt like giving up. But we kept going, driven by our vision
ADAM EMBERSON MANAGING DIRECTOR, TRULY TREATS
Fifteen years after launching Truly Treats, Adam Emberson reflects on the brand’s journey from local market stalls to wholesale success –and the collaboration behind every sweet idea
Adam’s ultimate sweet treat is the brand’s Toffee Apple Crumble
for the future and determination. Winning awards has been a proud moment too – it’s great to celebrate those wins and show customers what we’re capable of.
How do you keep your creations fresh and exciting?
We run open brainstorming sessions with the whole team – no idea is off-limits! Our younger bakers, who are much more in tune with social media trends, often bring fresh, exciting ideas to the table. Our vegan range has had a great reception at trade shows, so we’re pushing boundaries with plant-based baking to carve out a strong USP in that space.
What’s your dream treat after a tough day?
I wish I only indulged after a tough day! If I had to choose, it would be our Toffee Apple Crumble served warm with vanilla ice cream, or if it’s a hot summer’s day, I’d go for one of our Fruit Scones, served with clotted cream and jam (cream first, of course!).
Game changer
Rediscover the joy of food with
TWISTERS
Bring nostalgia, flavour and fun back to the plate.
Operators looking to spark fresh menu inspiration and stand out from the crowd are turning to a familiar favourite with a twist — Lamb Weston’s iconic Twisters.
First introduced in 1983 when Lamb Weston developed a patented knife to create the curly shape, Twisters have become a standout option for those seeking to tap into the growing trend of comfort food with a nostalgic feel. As consumers lean into affordable, feel-good dishes that remind them of simpler times, products like Twisters are hitting the sweet spot between fun and flavour.
But Twisters are more than just a good-looking side. Cut from whole potatoes — never reformed — they deliver a natural, fuller flavour, while offering real kitchen benefits:
• 15% more portions per kg* –that’s up to 10 portions more per case.
• Skin on – better for the planet and better for you.
• Versatile and eye-catching –perfect for wraps, sharers, loaded sides and more.
KITCHEN CHAMPIONS
CHEESE
Indulge in the rich, melting magic of Caterfood Collection cheddar with our three irresistibly cheesy recipes
Serve warm with a fresh green salad, a drizzle of balsamic glaze and a handful of pine nuts for added crunch
Phil Clark: Business Development Chef, Harvest
For the pastry (or use pre-made shortcrust sheets)
• 200g plain flour
• 100g cold unsalted butter, cubed
• Pinch of salt
• 2-3 tbsp cold water
For the filling
• 1 tbsp olive oil
• 1 small leek, sliced
• 1 courgette, diced
• 100g tenderstem broccoli, chopped
• 50g spinach
• 3 large eggs
• 200ml double cream (or half milk, half cream for a lighter version)
• 100g Caterfood Select Mature Cheddar, grated
• 1 tsp Dijon mustard
SUMMER VEGETABLE QUICHE
Serves 6 Prep 25 mins Cook 45-50 mins
This flavour-packed quiche balances rich cheddar with seasonal greens and it’s a fantastic recipe for using up surplus veg. Swap in whatever you have to hand – asparagus, peas or roasted peppers are all great alternatives. Served up warm or cold, it’s also a great takeaway option.
1. To make the pastry, mix the flour and butter in a bowl. Rub the butter into the flour with your fingertips until it resembles breadcrumbs. Add a pinch of salt and mix again.
2. Add cold water, 1 tbsp at a time, and mix until it binds. On a clean work surface, knead the pastry until it comes together as a dough. Wrap in cling film and chill for 30 minutes.
3. To blind bake, roll out the dough on a floured surface and line a 23cm tart tin. Prick the base with a fork, line with baking paper and baking beans (or dried rice). Bake at 180°C (Gas Mark 4) for 15 minutes, then remove the paper and
bake for another 5 minutes until golden.
4. Heat the oil in a pan and sauté the leek and courgette for 5 minutes.
5. Blanch the broccoli in boiling water for 2 minutes, then drain.
6. Stir in the spinach until wilted.
7. In a bowl, whisk the eggs, cream and mustard. Add salt and pepper. Stir in half the cheddar cheese.
8. Spread the cooked vegetables over the pastry case and sprinkle over the remaining cheese.
9. Pour the egg mixture over the top.
10. Bake at 180°C (Gas Mark 4) for 25-30 minutes, until the filling is just set and slightly golden.
The secret to fluffy, light scones? Aim to handle the dough as little as possible
CHEESE, HERB AND CARAMELISED ONION SCONES
Serves makes 8-10 scones Prep 25 mins Cook 12-15 mins
For a moreish summer menu addition, these savoury scones pack a flavour punch. Mixing tangy cheese with sweet onion and aromatic herbs, they work beautifully as part of a sharing afternoon tea spread, alongside soup for a hearty lunch or as a standalone dish.
For the caramelised onions
• 1 tbsp butter
• 1 small red onion, finely sliced
• 1 tsp brown sugar
• 1 tsp balsamic vinegar
For the scones
• 225g self-raising flour
• ½ tsp salt
• ½ tsp mustard powder
• 50g unsalted butter, cubed
• 100g Caterfood Select Mature Cheddar, grated
• 1 tbsp fresh chives, thyme or rosemary
• 1 egg
• 120ml milk
• 1 tsp Worcestershire sauce
• Extra cheese for topping
1. Melt the butter in a pan over a low heat.
2. Add the sliced onion and cook for 8–10 minutes until soft.
3. Stir in the sugar and balsamic vinegar, cooking for another 5 minutes until sticky and golden. Set aside to cool.
4. Preheat the oven – set to 200°C (Gas Mark 6). Line a baking tray with parchment paper.
5. Sift the flour, salt and mustard powder into a mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs.
6. In another bowl, whisk the egg, milk, and Worcestershire sauce together.
7. Add the caramelised onions into the flour mixture and mix together.
8. Gradually add the wet mixture, stirring until a soft dough forms.
9. Roll out the dough to 2cm thick and cut out rounds using a 5–6cm cutter.
10. Brush with milk, sprinkle with cheese and bake for 12-15 minutes until golden.
11. Serve warm with butter.
CHEESY PEPPER POPPERS
Serves 6 Prep 15 mins
Cook 25 mins (baked)
2-3 minuted per batch (fried)
A bold side dish or starter, these pepper poppers are exactly what you want from a cheese dish – gooey, delicious, with a gentle kick of heat. Made with mild green Poblano chilli peppers from Mexico, bake them in the oven until golden, or go allout and fry for added crunch! Add crispy bacon for even more indulgence.
• 6 large fresh Poblano peppers, sliced in half lengthways
• 100g cream cheese
• 50g Caterfood Select Mature Cheddar, grated
• 50g mozzarella, grated
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 50g plain flour
• 1 large egg, beaten
• 75g panko breadcrumbs
• 1 tbsp grated parmesan
• Vegetable oil
1. Take your pepper halves and scoop out the seeds – leave a handful in for extra heat, if wanted.
2. Mix the cream cheese, cheddar, mozzarella, garlic powder, paprika and some salt and pepper in a bowl.
3. Spoon the mixture into each pepper half, pressing down slightly.
4. Coat each stuffed pepper half in flour, then dip in beaten egg. Roll in panko breadcrumbs mixed with parmesan.
Option one: bake – healthier
1. Preheat oven to 200°C (Gas Mark 6).
2. Place the peppers on a baking tray and spray lightly with oil. Bake for 15-20 minutes until golden.
Option two: fry – for extra crunch
1. Heat oil in a pan to 180°C.
2. Fry each pepper half for 2-3 minutes per side until crispy and golden brown. Drain on kitchen paper.
This issue, Kitchen Champions is sponsored by
Sonny Flanagan
SAUCE
From sidekick to superstar – here’s how a clever use of condiments can spice up your menu
Acrusty bottle of ketchup no longer cuts the mustard when it comes to condiments. Instead, the spotlight is on bold new flavours – think ‘swicy’ hot honeys, TikTok’s viral #pinksauce, and even hot sauce-fuelled talk shows (if you’ve yet to watch Hot Ones on YouTube, now’s the time). Condiments are having a major moment, and proving they’re more than just an afterthought. “The beauty of the UK food market is consumers are willing to try new flavours,” says Adam Garnett, National Key Account Manager at Stokes Sauces (stokessauces.co.uk). “Whilst tomato ketchup and mayonnaise remain old favourites, we have seen an increase in popularity of BBQ sauce and hot sauces.”
“Shoppers are now craving bolder, more adventurous flavours,” agrees Simona Deifta, founder of NOJO sauces (nojolondon. co.uk). “Especially with the growing demand for healthier and globally-inspired options.”
In fact, a dollop of the right sauce is an affordable and easy way to add a trendy twist to classic dishes that need a refresh. Plus, offering a variety of exciting options gives ever-more discerning diners the power to personalise their meals. “The market is premiumising,” confirms Adam. “Consumers are demanding great taste and quality ingredients. Outlets are realising that a good condiment adds value to their offering.”
So, get ready to sprinkle, drizzle and dip –our round up of flavour-packed condiments is here to transform your plates.
HOT RIGHT NOW…
KEWPIE MAYO
Japan’s favourite mayo is a yolk-only recipe, resulting in a richer texture with a more pronounced egg flavour. The recipe also includes a touch of MSG for added umami.
LAO GAN MA SPICY CHILLI CRISP
Perfectly infused chilli oil with just the right amount of crunch. Try it on a fried egg for an easy brunch glow-up.
HOT HONEY
This sweet-meets-heat condiment has gone mainstream with many big names welcoming it onto their menus. Try it drizzled on top of meaty pizzas or add it to your cheese board.
TAJÍN
A unique blend of ground dried chillis, dehydrated lime and salt. Get adventurous and sprinkle over watermelon or add it to the rim of a margarita glass.
SPAGHETTI DUST
A blend of garlic, olive and chilli pepper that’s designed for pasta dishes, but also goes great on fish, grilled veg and steak.
FLAVOURS GLOBAL
1. SRIRACHA THAILAND
Named after the city of Si Racha, this is a paste of chilli peppers, distilled vinegar, pickled garlic, sugar and salt.
2. PONZU JAPAN
Dubbed the ‘Japanese vinaigrette’, ponzu uses rice vinegar and citrus juice as its base. “Our Yuzu Ponzu Dressing is currently our most popular,” says NOJO founder, Simona. “Its refreshing citrus notes and versatility in various dishes have made it a favourite.”
3. AJVAR
SERBIA
Ajvar has a consistency a little like tomato paste, and generally contains four main ingredients: red peppers, aubergine, garlic and chilli, although heat levels can vary.
4. CHIMICHURRI ARGENTINA
An uncooked condiment that can be found on tables across Latin America, this tangy green fiesta contains parsley, garlic, oregano, crushed red peppers, olive oil and red wine vinegar.
5. BANANA KETCHUP
THE PHILIPPINES
A sweet, tangy and slightly spiced ketchup alternative made from mashed bananas, vinegar and sugar.
6. HARISSA NORTH AFRICA
Made from roasted red peppers, garlic, olive oil and a variety of spices. Harissa has a smoky, peppery flavour with a strong garlic taste and a hint of citrus.
7. XO SAUCE HONG KONG
Dried shrimps and scallops create the unique umami flavour of this luxurious sauce. Try it with satay noodles.
8. TAHINI MIDDLE EAST
A sauce made from hulled and ground sesame seeds, it’s best known for its role in hummus, but with its distinctive creamy and nutty flavour, it’s more than capable of stepping into the spotlight.
9. GOCHUJANG KOREA
A fermented chilli paste known for its sweet, spicy and umami flavor.
BEYOND Dipping
Add flavour complexity to a fish dish with a simple miso glaze
Try smothering cod or salmon in miso paste, vinegar and soy sauce for instant deliciousness.
SPECIAL SAUCE
Soy sauce, a staple in Asian cuisine, originated in China over 2,500 years ago. It was initially used as a way to stretch salt, which was expensive.
Try smothering chicken wings with sriracha sauce and oil to add a sweet and sticky heat. Or for the veggies, mix it with butter and slather over corn-on-the-cob before grilling.
Typically paired with sushi, wasabi can be used in lots of ways to add a punch of sinus-clearing heat. Stir it into mashed potatoes for a spicy, slightly earthy twist that pairs well with grilled meats.
Fish sauce is used by an estimated 95% of homes in Vietnam alone.
In the 18th century, diverse recipes for ketchups appeared in many cookbooks. Flavours included: lemons, celery, plums, peaches, oysters and anchovies.
Hot sauce has been around for over
6,000 years
Ketchup started as a fermented fish sauce in Southeast Asia. It evolved into the tomato-based condiment we know today after British sailors brought it back to Europe. In fact, the word 'ketchup' is an Anglicised version of the Chinese word 'ke-tsiap', which means fish sauce.
According to a 2021 poll, tomato ketchup is the UK’s favourite condiment, with 12% of respondents saying they enjoy it with their Sunday roast!*
*Source:
YOURBUBBLE TEAPARTNER
Introducing our NEW range of ingredients to serve delicious fruity & milk bubble teas. Our Mixology Kit creates 20 bubble teas and features step by step instructions for perfect bubble teas.
Or try our bulk range with fruity popping boba, syrups and more.
Next issue...
Cosy season is coming! Get ready for an autumn of abundance with our next edition, full of expert advice, inspiring menu ideas and the latest industry trends.
Meet the Infuse team
Editor
Sianade Curry
Art Editor
James Croft
Production Editor
Clemmie Millbank
Feature Writers
Georgina Mackenzie
Rhiannon Rees
Photography Sonny Flanagan
Photography Styling
Helena Steele
Editorial Director
Cath Dean
Creative Director
Will Slater
THE CATERFOOD BUYING GROUP TEAM
Head of Brand, Design & Marketing
Morgan Apel-Leonard
Design & Marketing
Hollie Collingwood
Rachael Crook
Jody Hill
Alisha Mumby
Kat Lawson-Phillips
Gavin Scott
Harriet Thursby
Development Chef
Phil Clark
Advertising Sales
Jordan Kent
Ben Woodhouse
For advertising enquiries, please contact: hello@caterfoodbg.co.uk
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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.
Your feedback could win you one of four £250 credit vouchers to use with your preferred Caterfood Buying Group member. Credit vouchers could be used on any fresh, frozen or ambient foods and drink for your kitchen. Enter by July 31st 2025 for your chance to win.
1.
Scan for these recipes, plus more tips and ideas
4.
Enhance your dishes and experiment with new techniques
Now an exclusive brand to the Caterfood Buying Group in the UK – and all customers of our Members – Texturas has a fantastic range of tried and tested products to help you create standout dishes. Enhance the visual experience of your food and experiment with texture and flavour.
Created to bring extraordinary culinary experiences to life, Texturas is the original presentation-enhancing brand for professional chefs.
CREATE DISHES THAT WOW
Take your plating to the next level with Lecite – a natural soy lecithinbased emulsifier that can be used to make edible foam or ‘air’. Our three inspiring dishes show how versatile this technique can be. Lime foam with lemon pannacotta (1) is a fresh, zesty addition to dessert menus. Fillet of cod with lobster foam and champagne butter sauce (2) is a showstopper – rich, refined and perfect for impressing. While pork tenderloin with
5.
mustard air (3) offers a modern twist on a classic.
And if your drinks menu is in need of a shake up, we’ve got you covered. Berry Fizz (4) – made with Xantana (xantham gum) –provides a thicker, silkier texture to emphasise the appearance of the bubbles in the drink. Or our playful popping melon ‘caviar’ with cantaloupe melon juice (5), created using Align (sodium alginate) and Calcic (calcium chloride), will add a touch of theatre to drinks menus. Whether it’s starters, desserts or drinks, Texturas helps you serve something extraordinary.
3.
2.
See p54
for our interview with Texturas specialist,Natalie Jewell
NATALIE JEWELL LAST LICK OF THE SPOON with
Export Manager and Executive Chef Natalie Jewell talks to Infuse about the value of hard work, how to stay inspired and why we should all be paying more attention to what we put on our plates…
Tell us about your career journey
My journey has been a combination of very hard work and long hours. I studied publicity and marketing in São Paulo, Brazil, and then came to study gastronomy in Barcelona. It was here I really found myself professionally and began to understand the responsibility chefs have when nourishing people... it’s so much more than just cooking. It led to where I am now, because I was curious about how things worked, the market inputs and the evolution of cooking, more than just inside a kitchen.
How do you stay inspired?
Being curious, eating out, travelling, listening to other chefs’ life stories.
Your advice for aspiring chefs?
Remember that our profession is not easy. Accept it and fight for your space. Read and cook a lot. Listen to others and put together your own gastronomical library, so you can always create.
What’s one thing about the industry you would change?
Massification. Poor quality ingredients for lower costs. Foie gras – how come chefs still cook with that?
An ingredient you absolutely love?
Right now I’m into high-nutrition plants and seaweed. Different herbs, spices. I’m super into studying the power of natural ingredients from the rainforest.
GLOBAL FUSION
Having studied under the renowned Adria brothers in Barcelona and worked with Brazilian great Alex Atala, Natalie blends her technical skill and international experience with a respect for nature and sustainability. Natalie now leads culinary innovation at Bidfood Spain.
Do you see any big trends coming?
Not now. The last big trend was, in my opinion, plant-based meat substitutes, but people are realising that they are not a healthy option on a daily basis. I’m not a vegan, but I think we should focus more on the power of plants. There is a whole world to discover yet.
“I think we should focus more on the power of plants. There is a whole world to discover yet”
What are your aspirations for the future of foodservice?
For operators to choose their ingredients well, to be sustainable and to think about food waste. I think we must cook thinking about what our customers will ingest, not only for our ego.
You are a Texturas specialist (see p53 for more info). What do you love about Texturas products?
Molecular cuisine is super fun because you can play with the sensorial experience of clients, while always respecting the taste. The brand Texturas is the best one in the market – there are others, but they are not the original, developed by chefs Albert and Ferran Adria. It’s also the only one using 100% pure raw material. It allows chefs to be more creative and to upgrade their creations, as well as making mise en place more effective.
