INFUSE magazine from The Caterfood Buying Group. Summer 2026

Summer’s here, and with it comes a shift in how we eat. Lighter evenings call for lighter, more sociable dishes, packed with vibrant flavour. This issue, we’re asking whether small plates are primed for a comeback. With diners craving global tastes and a more relaxed, shareable experience, now might be the perfect time to try a little tapas.

Looking to keep things fresh? We dive into what’s brewing in the coffee sector, from evolving tastes to tips on building customer loyalty. Plus, we crunch, munch, slurp and chew our way through food textures and explore how contrast on the plate can elevate even the simplest of dishes.

Elsewhere, we’re rooting for the humble potato with three moreish recipes that you’ll want to try right away. Plus, we catch up with Manchester chef Cameron Tetlow, and learn all about his unique approach to communal dining. Here’s to bold flavours and a summer of sharing!

The Hot List

Your guide to everything fresh on the food scene…

Small but mighty sachets

For a green twist on traditional sauces, look no further than Stokes Sauces zero-waste sachets. Fully recyclable, properly portioned and easy to open, they’re essential for any ecoconscious pub and chippie worth its salt (and vinegar). Plus, you can choose from all five famous flavours: tomato ketchup, real mayonnaise, tartare sauce, brown sauce and original BBQ. Easy squeezy. stokessauces.co.uk

Dairy that cares

Preserving culinary traditions and supporting small-scale producers has never been so important, which is why we champion Protected Designation of Origin (PDO) products like YAMAS! by Futura Foods. Bringing authentic Greek and Cypriot flavours to the table, including feta, halloumi and labneh, YAMAS! is the real deal, boasting a traditionallymade, award-winning range. yamasdairy.uk

Pubs for pups

Canine catering is no longer a cutesy gimmick, but a profitable side hustle. According to a survey by Pet Business, venues offering dog-friendly treats and menus can increase regular customer spending by a respectable 20%. To really set tails wagging, check out The Canine Menu’s chew-tastic starter pack, containing a selection of tasty treats in mixed flavours, plus a dog-friendly window sticker. thecaninemenu.co.uk

EAT THE SEASON

With its royal purple exterior, the aubergine demands respect on the plate. No afterthoughts here – this regal veg needs careful attention to coax out its juicy, melt-in-your-mouth texture. Roast, grill, pan fry or slow cook in a stew for ultimate sauce absorption.

5Courgette

ways to use…

The essential ABC of summer

It’s an oft-overlooked legume, but the broad bean is a mini powerhouse. Not only is it a good source of vitamins, iron and fibre (more about that on the next page), it’s also fairly easy to grow with a high yield to boot. Simply steam and pop into a stir-fry or summer salad.

Sown in winter or early spring, summerharvested cauliflowers are among the most popular varieties. This nutrientdense veggie holds up well on its own when roasted and spiced – or famously baked with cheese – but also blends nicely into curries and soups.

FOOD FIGHT BBQ BRAWL

satisfying about a barbecue skewer – all those speared meats and veggies just waiting to be pulled off one by one. Not only does this method allow easy rotation and even cooking, it’s also an interactive treat.

Vs BURGERS

1st

Q&A

Diners are clamouring for customisable dishes, and therein lies the joy of the barbecue burger: it can be fully personalised, from bun to patty and everything in between. Make it meaty, veggie, dairy or gluten free and enjoy layers of flavours.

TRENDING

FIBREMAXXING

A recent social media trend with some staying power, ‘fibremaxxing’ is a push to boost our dietary fibre intake. Here are three fibre-forward dish ideas…

RIBOLLITA

Hailing from Tuscany, this hearty stew is packed full of beans, veggies and stale bread. Some sources date it back to the Middle Ages, when the rural working class had to cobble together leftovers (‘ribollita’ literally means reboiled). Today, it’s a shining example of nutritious, delicious zero-waste cooking.

CHICKPEA BROWNIES

In the constant pursuit of healthier puds, chickpea brownies are causing a stir online thanks to their fibrous secret ingredient and tasty flavour. Plus, they’re often vegan, making them a true all-rounder. For similar star power, don’t miss our nutty chickpea and chocolate bar recipe in Infuse Spring 2025.

DID YOU KNOW?

AN ASTONISHING 96%* OF BRITS DON’T GET ENOUGH FIBRE!

BUDDHA BOWL

You can’t go wrong with a nourish bowl. They’re a shortcut to getting your five a day, visually marketable and easy to customise, making them a versatile lunch menu item fit for all appetites. Make yours extra dense in fibre by combining brown rice, legumes, cruciferous veg and mixed sesame seeds.

MICHAEL HALES CHIEF EXECUTIVE OFFICER JUNIPER VENTURES LTD

What’s the most rewarding part of your job?

Seeing children actually enjoy what they’re eating – and knowing it’s doing them good. When you’ve got a dining hall full of empty plates and happy faces, that’s the win.

What do today’s students look for in school meals? They want flavour, variety, and choice. Street-food influences, global dishes and meals that feel ‘grown up’.

Any exciting trends? Plant-forward menus done properly – not just token vegetarian options.

What support does your sector need?

Education catering has been underfunded for far too long. The government’s current allocation of just £2.61 to cover the full cost of producing a KS1 school meal is inadequate and concerning. You cannot expect to raise a healthier generation while failing to invest in the foundation of their wellbeing.

What’s your comfort meal?

A proper roast dinner: goodquality meat, crispy potatoes, plenty of veg and gravy. In summer, though, a spaghetti vongole is my go to.

The cheese we grade, not once…but twice!

Introducing our Spinneyfields range, delivering premium quality cheddars and mozzarella blends. The ideal choice for operators seeking versatility, dependable performance, and exceptional value

Consistent flavour and texture for reliable results across hot and cold dishes.

Perfect for customised prep where operators want control over thickness, size, and portioning.

Strong customer recognition cheddar is familiar, trusted, and in high demand.

Order Here

& Great

Could a small plate revival be around the corner? With diners craving global flavours and sociable dining experiences, it might be time to rethink sharing plates…

Small

Small plates have had a bit of a reputation wobble in recent years. Poorly executed, they can feel awkward to share, disjointed in flavour, underwhelming in portion and high on price. But when they’re done well, they can be one of the most exciting and versatile formats on the menu, offering diners a world of choice.

We know today’s diners want more variety in their food, with 54%* of UK diners frequently exploring new and unique cuisines and dishes when dining out. Customers want to graze, share and talk about what’s on the table and are looking for a more sociable dining set-up, too.

“We are seeing strong interest in Mediterranean-style dishes that encourage sharing and variety at the table,” says Ben Drury, Marketing Executive, Odysea (odysea.com). “Rather than a single main dish, restaurants are increasingly drawn to a spread of vibrant plates, mixing flavours and textures.”

“Choice is a huge thing for consumers,” agrees Alice Jarrett-Kerr, Partnerships Manager at Belazu (belazu.com). “The opportunity to dive into a menu with a few friends and try everything is both enticing and exciting.”

For chefs and caterers, that presents a real opportunity. By refreshing the small plate concept with bold flavours and clever ingredient choices, operators can turn what was once seen as a tired format into something genuinely compelling.

The key lies in updating the approach. Less ‘tiny portions of a main course’ and more a curated spread of flavour-packed dishes designed to be enjoyed together.

SMALL AND MIGHTY

The beauty of the small plate format is that diners are far more willing to take a risk. Ordering a full main course of something unfamiliar can feel like a gamble, but a single small plate feels less intimidating. For chefs, that means more freedom to introduce unusual ingredients, fusion flavours and seasonal experimentation.

It also allows operators to rotate menus more frequently. Limited-edition small plates or rotating chef’s specials can create a sense of excitement on the menu and encourage repeat visits from curious customers.

Bowl

THEM OVER

Four tiny tips for small plate presentation

1.

Oversized plates can make portions look sparse, while thoughtfully-chosen bowls, boards and dishes can elevate the entire table.

2.

Mixing materials such as ceramics, wood and stone can add visual interest while helping to distinguish different dishes on the table. Varying plate sizes also creates a more dynamic presentation.

3.

Supporting local artisans can add an extra layer of character. Handmade pottery or wooden serving boards can reinforce a venue’s brand identity while giving the table a sense of craftsmanship.

4.

Balance is key. Beautiful serveware should enhance the food, never overshadow it. When it’s done right, the table becomes a feast for the eyes as well as the stomach.

“The opportunity to dive into a menu with a few friends and try everything is both enticing and exciting”

ALICE JARRETT-KERR PARTNERSHIPS MANAGER, BELAZU

BUILT FOR SOCIAL DINING

Communal dining is also having a resurgence.

In a recent study by Resy, a huge 90%** of Gen Z diners said they enjoy the experience.

Small plates fit perfectly into this environment. Dishes arrive gradually throughout the meal, which creates a sense of rhythm and anticipation. Instead of a traditional starter–main–dessert structure, the table becomes a constantly evolving spread of flavours, and encourages conversation between diners.

Adding a little theatre can also elevate the format and create a talking point. Sizzling platters arriving fresh from the kitchen, or chefs assembling a dish in front of diners, all add a little flair. DIY elements are another way to bring an interactive twist to the table. Build-your-own dishes allow customers to join in on the fun, too.

“We’ve seen an emerging trend for ‘carriers’ such as tacos and flatbreads,” says Jarrett-Kerr. “I’m hoping to see more of this and would love to see chefs looking at other formats.”

BIG VALUE

One of the biggest challenges with small plate menus has always been their perceived value.

Diners want variety, but they also want to feel like they’re getting a satisfying experience, covering everything from flavour to affordability. Fortunately, some of the most successful small plates start with simple, cost-effective ingredients. Eggs and potatoes are the foundation of many traditional Spanish tapas dishes such as patatas bravas and tortilla, and are a welcome value item on any small plates menu.

High-margin additions such as a few spoons of smoked caviar or a drizzle of hot honey can really elevate a dish, too. “Ingredients like our sun-dried peppers from Puglia and apple vinegar from Spain are perfect for this format,” says JarrettKerr. “Flavour bombs like these are essential strings to a chef’s bow when developing smaller dishes that need to impact hard on flavour and appearance when they hit the table.”

UPSELL OPPORTUNITIES

When considering a small plates menu, it’s vital to include front-of-house staff in menu conversations, so they can recommend dishes and drinks that pair well together and help alleviate any value concerns.

Small plates also present plenty of opportunities to boost spend without it feeling forced. Because the format is designed around variety, diners are often happy to add ‘just one more dish’. Encouraging a minimum number of plates per table can help guide customers towards the intended experience. Clear menu prompts such as ‘three to four dishes per person recommended’ remove uncertainty and help diners feel confident when ordering.

Small plates might be little, but when they’re done well they can deliver a big impact. For operators willing to refine the small plate format, they offer a powerful way to deliver flavour, flexibility and a memorable dining experience for your customers.

Tapas into Tap

CRISPY CALAMARI

(10 PORTIONS)

• 2kg squid tubes

• 400g plain flour

• 200g cornflour

• 2 tsp smoked paprika

• Zest from two lemons and the juice from one

Lemon aioli

• 4 cloves garlic

• 3 egg yolks

• Juice of 1 lemon

1. For the aioli, mash the garlic into a paste and add a pinch of salt.

2. Whisk in your egg yolks and 2 tbsp of lemon juice.

3. Slowly drizzle in 300ml olive oil, whisking continuously, until the aioli is thick. Keep tasting, and add more lemon juice until it has a balanced, zesty flavour.

4. For the calamari, dry the squid tubes thoroughly before slicing into rings.

5. Mix the flour, cornflour, paprika and some salt together in a bowl.

6. Toss the squid rings lightly in the batter coating.

7. Fry the rings in 180°C oil for 60-90 seconds only.

8. Drain, season and serve with the lemon aioli.

GAMBAS AL AJILLO

(10 PORTIONS)

• 1.5kg Caterfood Select Large Cold Water Prawns

• 12 cloves garlic

• 3 tsp dried chilli flakes

• 2 tsp smoked paprika

• 150ml white wine

• 1 bunch flat parsley

• Juice of two lemons

1. Defrost the prawns thoroughly. Chop the garlic into thin slices.

2. Gently heat 250ml olive oil and add the garlic. Do not allow it to colour.

3. Add the prawns and cook for 1-2 mins on each side.

4. Add the chilli flakes, paprika and wine. Reduce the sauce briefly.

5. Roughly chop your parsley and finish the prawns with a sprinkle of herbs, sea salt and a squeeze of lemon.

CHORIZO AL VINO (10 PORTIONS)

• 1.5kg cooking chorizo

• 6 cloves garlic

• 3 bay leaves

• 750ml Caterfood Select Red Cooking Wine Blend

• 2 tbsp Caterfood Select Pure Honey

• 1 bunch parsley

• 100g feta

1. Chop the chorizo into thick slices and brown it in a pan until the oils start to release.

2. Slice the garlic and add to the pan with the bay leaves.

3. Pour in wine and simmer for 15-20 mins until glossy.

4. Add honey and reduce to a sticky glaze.

5. Sprinkle chopped parsley, then finish with feta.

simplyperfect prawns

Caterfood Select Coldwater Prawns

Our cooked and peeled coldwater prawns are perfect for tossing into pasta dishes, salads or stir-fries. They also make for mouth-watering appetisers when served with a dipping sauce or as part of a seafood platter. The possibilities are endless.

DISHES Premium

Elevating a plate can be as simple as adding one ingredient. Level up with these handy flavour equations…

Fish and chips

Panko breadcrumbs

The steakhouse special Layer extra flavour onto this gastropub classic by topping your ribeye steak with caramelised onion, truffle butter and rosemary.

Try TruffleHound Truffle butter

Extra-crispy classic

Give the nation’s favourite Friday takeaway an upgrade and heighten the texture with a panko breadcrumb and Parmesan topping.

Try Osprio Gluten-free Panko-style Breadcrumbs

A moreish mocktail

Swap the liquor (and liqueur!) for flavoured syrups, and use premium coffee to transform your classic mudslide into a dreamy caffeinated choctail.

Try Monin Caramel and Vanilla syrups

A caffeine-rich combo

Invest in high-grade matcha powder and dust the surface of your tiramisu for a mossy look. For extra colour and taste, soak the ladyfingers in matcha too.

Try Matcha Vista Ceremonial Grade Matcha Powder

Back to basics

Bone marrow is back in vogue, thanks to its high nutritional appeal and the rise of nose-totail cooking. Add to gravy and serve in a pouring jug.

Try Turner Price Beef marrow bones

We ask the experts what’s brewing — and how to stand out in a crowded coffee market

It’s official: coffee has overtaken tea as Britain’s preferred hot beverage. Today’s fast-paced working world places caffeine and convenience top of the agenda, and global trends have spurred on the rapid expansion of café culture across the UK – and the world. Collectively, we now knock back around 98 million cups of the good stuff daily, and an astonishing 80%* of us visit coffee shops every single week.

This makes the UK coffee market as competitive as it is lucrative. Whether you run an independent coffee shop, manage a café or serve coffee in another setting, the challenge is staying relevant and exciting in a saturated market – so pull up a stool and pour a cup as we examine the daily grind in 2026.

C IS FOR COMMUNITY

The coffee boom may feel like a relatively new phenomenon, but our love of the bitter brew stretches back to the 1600s, when the first coffee houses opened in Oxford and London. Nicknamed ‘penny universities’, they were a place to gather, intellectualise and caffeinate for the humble admission fee of just one pence.

A lot has changed but, at their core, coffee shops remain key communal spaces –perhaps now more than ever. With pubs closing at a rate of one per day** and cinemas, libraries and youth centres in sharp decline, coffee shops are filling the gap, making them a growth opportunity and a cornerstone of modern society.

Whether you run a café or simply serve coffee as part of your everyday offering, fostering that sense of community is a great way to boost customer loyalty and brand reputation. Running weekly specials, hosting local events, and creating an inviting atmosphere all encourage repeat orders and return visits.

At Harbwr Deli, a family-owned café in Porthcawl, Wales, a sense of community underpins everything they do. “Being on the seafront, we lean into quick, friendly service and a place that people want to keep coming back to,” explains owner Paul Domachowski.

As well as their warm service, the crew pitch in with local events, embrace a family- and dog-friendly ethos, and post regular updates on their social channels, ensuring guests remain a constant part of the day-to-day conversation.

IN THE SPOTLIGHT

Auresco is a premium coffee brand built for foodservice, blending Italian inspiration with British roasting expertise. Backed by over 20 years of industry experience, its carefully developed range delivers consistent quality and wellbalanced flavour – from morning coffees through to after-dinner blends – making it a reliable choice for venues looking to strengthen their coffee offer.

MODERN TASTES

Do you know the UK’s most popular coffee order? According to a recent survey by Blue Coffee Box, 22.3% of us opt for a flat white, followed closely by the black Americano and then a latte.

“Flat whites are our bread and butter,” confirms Paul of Harbwr Deli, “and we treat every flat white like it’s for a regular (it often is). Then as soon as the weather turns, iced lattes take over.”

Sometimes familiarity is best. But as much as we need reliable comfort orders, there’s a growing appetite for fresh experiences. ‘Newstalgia’ – blending familiar favourites with modern twists – is the watchword for 2026. Some of this year’s boldest brews pair trending

“Bold colours and playful names are how cafés fill seats”

BEN CHARALAMBOUS FOUNDER, RISE COFFEE BOX

HOT RIGHT NOW

Coffee tastes are evolving, with demand for bold blends, clean processes and distinctive flavour profiles leading the way...

#1 BLACK

The 'nothing added' coffee is becoming a flex in itself. Try the Auresco Roma blend for a smooth black coffee with a rich, velvety mouthfeel.

#2 PISTACHIO

The pistachio trend isn’t going anywhere, with green foams and sprinkle toppings adding colour and content appeal.

#3 CLEAN DECAF

The demand for high-quality, chemical-free decaf coffee is set to soar. Grumpy Mule Easy Does It Decaf uses a clean swiss water decaffeination process to serve up smooth flavours of sourdough and milk chocolate.

Coffees that double up as desserts are set to soar this summer

ingredients with old classics, such as the black sesame latte and miso-spiked morning coffee. Dessert-ified drinks have also gone mainstream and continue the ‘old meets new’ trend, from a tiramisu latte to pistachio affogato. Even the country’s favourite order has been elevated with a fruity twist, à la the strawberry flat white.

FUNCTION, PLUS FUN

It’s no longer enough for coffee to simply look and taste good, either. Today’s consumer wants more from their cup, with functional beverages firmly on the rise. A fifth of UK adults (and 39% of Gen Z*) are now swapping out their standard morning brew for alternatives like matcha, herbal teas and mushroombased drinks, meaning operators need to evolve to stay competitive.

“Customers want their coffee to do something more,” explains Ben Charalambous, founder of RISE Coffee Box. “Adaptogens, nootropics and mushroom blends are becoming

mainstream, for now – and protein coffee is the next big upsell.”

Wellness is now a huge driver in the drinks market, spearheaded by younger consumers. Almost two thirds of this demographic buy functional drinks several times a month, seeking benefits such as improved focus, gut health and hydration. Ingredients like lion’s mane, reishi and cordyceps are gaining traction as lower-caffeine alternatives with added cognitive and immune benefits.

Protein coffee – or ‘proffee’ – has also moved into the spotlight, boosted by social media and a growing appetite for post-workout drinks. With more than 20 million TikTok posts and a wave of brands embracing the trend, it’s quickly becoming a credible menu addition rather than a niche novelty.

And there’s a clear commercial upside: 38%* of consumers are willing to pay more for drinks with health benefits, making functional options a smart way to drive both interest and margin.

COFFEE MEETS CULTURE

In the same way your drinks need to be multifunctional, your space should sell an experience. Lumina Intelligence reports that 59% of coffee buyers are now highly experience-driven, prompting increased on-site consumption. It all comes back to shared occasions: think community events, kitchen collabs, brewing demos and aesthetically pleasing backdrops that feed social media content. “The viral moment is almost as important as taste,” observes Ben. “Bold colours and playful names are how cafés fill seats.”

TOMATO KETCHUP

4.8KG

The smarter way to serve ketchup

Hellmann’s Ketchup is the perfect back-of-house solution for chefs who demand more from their condiments. With a deep, rich, and balanced flavour, 35% less sugar than competitors, and packaging designed for ease and efficiency, this is ketchup that works as hard as you do.

“ ”

Rich Tomato Flavour

Made with 100% Greek tomatoes – no artificial colours

Big brand taste

Without compromising on value

Versatile

Performs brilliantly as a condiment and an ingredient

No Allergens to Declare*

Kitchen-safe and flexible

Suitable for Vegans

Fully plant-based

Healthier Option

Contains 35% less sugar than leading competitors

Designed for Kitchens

Easy pouring from a Jerrycan built for speed and stability

Recycle Ready Packaging

Designed to work with existing or emerging recycling systems - helping prepare for a more sustainable future

I want a quality Ketchup with deep, rich tomatoes & balance that compliments my dishes. Hellmann’s Tomato Ketchup delivers it all as an accompaniment and an ingredient.

PIZZA

From a classic favourite to a premium crowd-pleaser, this trio of easy-to-make pizzas are built for speedy service, strong margins and minimal kitchen space

MARGHERITA

Makes 4 pizzas

You don’t need to reinvent the (pizza) wheel to impress – these all-star ingredients transform a classic Margherita into a tearable, shareable delight. Drizzle with extra-virgin olive oil for a glossy finish and a deeper flavour.

• Caterfood Select Dough Balls

• 320g Caterfood Select Tomato and Basil Sauce

• 500g Buffalo mozzarella

• Large bunch of fresh basil

• 60g finely grated Parmigiano Reggiano

BETTER

MAKE AN EASY VEGAN SWITCH by using Violife’s meltable mozzarellaflavour cheese!

VIBRANT GARDEN PIZZA

Makes 4 pizzas

Chargrilled vegetables, creamy goat’s cheese and a spiced tomato sauce balance this delicious plant-powered pizza. Take it even further with herb oil and artichoke hearts.

• Caterfood Select Thin & Crispy Pizza Base

• Spiced tomato sauce

• 120g mixed olives

• 240g artichoke hearts

• 300g cherry tomatoes

• 2 medium red onions

• 2 large roasted red peppers

• 1 large aubergine, sliced and charred

• 2 medium courgettes, ribboned

• Caterfood Select Grated Mozzarella

• 240g goat’s cheese

• 60g rocket

• 40ml herb oil

ARTISAN BUTCHER’S BOARD

Makes 4 pizzas

This meat feast is a cut above the rest, thanks to a mouthwatering combination of beef brisket, spicy ‘nduja and delicate cured coppa, finished with rich truffle oil and a handful of chillies.

• Passione Pizza Pinsa Base

• 320g San Marzano tomato base

• 400g slow-cooked brisket (100g per pizza)

• 120g ‘nduja

• 160g coppa (added after bake)

• 320g smoked mozzarella, sliced

• 6-8 medium green chillies

• 20-25ml truffle oil

• 60g parmesan shavings

With a wide range of premium bases including Pinsa (pictured), Passione Pizza helps take the pressure off busy kitchens, delivering consistent quality, quick prep and a reliable finish every time. Contact your local CFBG Member Sales Manager to find out more.

ADRIAN BRITTAIN-LIMB, MARK ENGLAND, NEIL BAGUELY

GENERAL MANAGER, GROUP BUYER & HEAD CHEF

THE HAYES, CHRISTIAN CONFERENCE TRUST

“Creating a memorable dining experience for families starts with striking the right balance between what parents value and what children enjoy. Adults are increasingly looking for healthy, well-balanced meals for their children, while kids are drawn to food that feels fun and exciting. Dishes inspired by street food trends like BBQ and wraps tick both boxes, offering bold flavours alongside fresh, balanced ingredients. Presentation also plays a big part. Vibrant colours and build-your-own elements can make meals more engaging for younger diners without compromising on quality. At the same time, familiarity matters. Traditional options like a Sunday roast remain reliable because they bring everyone together around the same meal. Avoid separating children’s menus from the main offering. Serving the same dishes to all guests encourages a shared experience and helps create a sense of inclusion and community at the table. Ultimately, it’s about combining visual appeal, nutritional balance and togetherness to create something that works for everyone.” cct.org.uk

MICHAEL HALES CEO JUNIPER VENTURES

“Across the UK, the conversation around children’s nutrition is rightly shifting. Schools, families and policymakers are increasingly questioning the role of ultra-processed foods (UPFs) in children’s diets and the long-term impact these products may have on health, concentration and wellbeing. At Juniper, we have been working with schools to respond to this challenge.

Our starting point was simple: understand where UPFs appeared in school menus and create a plan to reduce them. Through audits we identified the

areas of highest reliance – often processed meats, packaged snacks and ready-made sauces – and began a transition toward fresh ingredients and scratch cooking.

Crucially, this was not about removing popular dishes or reducing choice. Instead, we focused on reformulating favourites, building capability through training and working with suppliers to improve ingredient transparency and availability of minimally-processed alternatives.

The result has been a genuine shift toward whole-food menus that pupils recognise and enjoy, while supporting higher nutritional standards and greater trust with school communities.” juniperventures.co.uk

MICHELLE LOVELL TRUST CATERING MANAGER

BRIGANTIA LEARNING TRUST

“We work closely with the head cooks at educational sites to develop menus that reflect students’ preferences and maximise uptake of meals they enjoy. We also introduce fun and engaging theme day menus, such as World Book Day which are supported with posters, decorations, and staff dressing up to create a festive atmosphere. We also encourage students to try new flavours by celebrating cultural events like Lunar New Year. These themed menus often prove more popular than expected and help younger pupils explore new dishes. With older students, we incorporate vibrant, high-protein street food options with bold colours and punchy flavours.” brigantiatrust.net

CATHERINE MILLAR INNOVATION MANAGER MAGIC BREAKFAST

“Most people know that if your day gets off to a poor start, it’s hard to get back on track. The same reasoning applies in schools across the country – a poor start makes it harder to focus and engage with lessons and classmates. Headteachers tell us the huge impact such a simple intervention makes on learning, attainment, attendance and punctuality.

Starting the school day hungry is a big barrier for too many children and young people, and our work is about making their days begin better, delivering better starts to pupils’ lives.

A bowl of porridge or beans on toast, alongside five minutes catching up with a friend before lessons. This is nourishing futures in every sense. Magic Breakfast has been campaigning for and offering school breakfast for over 20 years, making a difference in communities and schools across Scotland and England. To reach more pupils we have learnt that our breakfast offer must be flexible in model and choice, that not one size fits all; but but supporting and feeding more students benefits us all.” magicbreakfast.com

Last year 20 members of the CFBG team completed the Three Peaks Challenge in support of Magic Breakfast and rasied over £13,000 to help fight hunger in schools.

FABIO JESUS HEAD OF FOOD BD GROUP

Many pupils rely on school for the only substantial meal they receive each day. This places a significant responsibility on schools to ensure that every child has access to nutritious food that supports their health and learning. A well-designed school meal supports concentration, behaviour, emotional regulation, and academic engagement.

School meals are not only about feeding children, but are also a vital opportunity to educate. Teachers in the dining hall, modelling healthy eating and demonstrating enthusiasm, creates a supportive environment that encourages children to explore new flavours.

Caterers are equally essential, transforming nutritional standards into meals that children genuinely want to eat. Their work goes beyond meeting guidelines; it includes preserving cultural identity through diverse menus, introducing pupils to new ingredients, and making healthy food appealing.

A school meal is never just a meal. It is an act of care, a moment of learning, and for many children, the difference between struggling and thriving. bdtp.co.uk

Three months in food

JUNE

11thJun -19thJul

MEN’S FIFA WORLD CUP

Score big with match-day menus built for sharing. Try loaded platters and quick-serve bar snacks. Pair with pitchers, beer bundles or even teamthemed cocktails to boost spend.

15th-21st

NATIONAL PICNIC WEEK

Think vibrant salads that travel well, crusty baguettes and sweet treats that won’t melt at the first hint of sun. Package in grab-and-go boxes and make al fresco feel effortless.

18th

WORLD TAPAS DAY

Offer a taste of Spain by adding a delicious selection of small plates to the menu. Turn to p9 for recipes and plating inspiration.

18th-21st

GOOD FOOD SHOW

SUMMER

NEC, Birmingham goodfoodshow.com

21st

FATHER’S DAY

26th

NATIONAL CREAM TEA DAY

Cream or jam first? It doesn’t matter, they’re both delicious! Don’t forget some gluten-free options too.

Serving up essential culinary dates for your diary

JULY

29thJun -12thJul

WIMBLEDON TENNIS CHAMPIONSHIP

Upgrade the flavours of strawberries and cream with a strawberry and basil shortcake. Oh, and don’t forget drinks; summer spritzes are a must for the season. Turn to p44 for ideas.

6th-12th

GREAT BRITISH PEA WEEK

Combine peas with fresh mint for a classic summer risotto flavour, or try them blitzed into a vibrant dip with lemon, olive oil and sea salt flakes.

7th

WORLD CHOCOLATE DAY

Nothing delivers the rich cocoadeliciousness of chocolate better than a brownie. Serve up small squares as a free treat with hot drinks or try out unusual flavour pairings, such as miso caramel sauce or matcha white chocolate.

19th

NATIONAL ICE CREAM DAY

Try introducing an ice cream flight, featuring three mini scoops – a classic, a seasonal hero and a surprise special is a good mix.

20th

SCHOOL SUMMER HOLIDAYS BEGIN

(Date varies by council)

23rdJul -2ndAug

COMMONWEALTH GAMES

Create nutrient-dense dishes designed to fuel budding and practising athletes. Include smoothie specials, protein bowls and supercharged salads.

AUGUST

10th-16th

AFTERNOON TEA WEEK

Consider a themed twist to get people talking on social media. Whether that’s a garden-inspired spread with edible flowers and herbal infusions, or a global-fusion menu that nods to flavours beyond the usual egg and cress.

13th

A-LEVEL RESULTS DAY

Tying in nicely with National Prosecco Day, welcome in families with a celebratory set menu, and plenty of the fizzy stuff.

22nd

WORLD PLANT MILK DAY

This is your cue to give your menu a plant-based shake-up. Swap it into coffees, fold it through sauces and churn it into desserts.

27th

NATIONAL BURGER DAY

The ultimate end-of-summer feast! Create a multitude of options for diners by setting up a build-your-own burger bar with an assortment of toppings, sauces and sides.

31st

SUMMER BANK HOLIDAY

TASTE MAKERS

Every issue, we shine a light on the people powering the Caterfood Buying Group’s success. In this edition, we talk bacon business with the Field Sales Manager at Becketts and ask Yarde Farm’s MD for the scoop on ice cream ingenuity

BRIAN MITCHELL

UK FIELD SALES MANAGER BECKETTS FOODS

Whether hitting the road and delivering to restaurants, exhibiting at food expos or taking home awards, Brian’s 30-year career at Becketts has taken him places. He shares his story – and stresses the merit of a good bacon sandwich

What’s a typical day for you?

I manage Becketts Foods UK and Export Free Trade sales and our business support team. A typical day for me includes managing weekly pricing updates and monthly contract pricing, conducting market research, processing customer orders, overseeing export sales operations and taking part in team sales meetings. My job regularly takes me out of the office, too. I accompany our regional account managers on customer visits to help them identify growth opportunities, exhibit at customer food expos, and meet with buyers at events throughout the year.

What’s your Becketts backstory?

I began my career with Becketts Foods in August 1996 as part of the Hygiene and Maintenance Team. In 2000, following the company’s relocation to the new Oak House facility, I progressed from Dispatch Manager to Van Sales Manager, during which time I was responsible for managing accounts and

Brian’s gone from strength to strength at Becketts Foods, culminating in some big wins

sometimes delivering to cafés, restaurants and bars across the West and East Midlands. Over the years, I’ve been promoted through various management roles, including Key Account Manager, North Sales Manager, and ultimately leading the Becketts Foods free trade field sales and office-based telesales team. Since 2019, I’ve taken on responsibility for managing the combined free trade business across Becketts Foods, Damika Ltd, Henry Hirst Foods, Direct Table Foods and Cheale Meats, in addition to managing our export sales.

What’s been your proudest achievement so far?

I have had many proud moments working for Becketts Foods over the last 30 years – things like winning new business and gaining new customers – but I think my proudest achievement to date was winning the Supplier of the Year Award in December 2025 for Caterfood Buying Group. This was then followed by their fantastic own-label bacon (also supplied by

Becketts Foods) being voted ‘Best Brand’ in Bacon!

Which (if any) 2026 trends have influenced your products?

The one trend that does not change is that we all love a bacon sandwich! We’re always talking to customers about what’s trending and what we should be reviewing. Premiumisation is a big one we’re seeing at the moment – consumers are asking for better-quality bacon, such as thicker slices or dry-cured. We’re also seeing health-led reformulation, such as nitrite-free formulations, and a continued demand for high-protein, slow-cook products like gammon.

What’s your favourite bacon dish to make right now?

It has to be a good all-round bacon sandwich – consisting of a minimum of four rashers of Becketts Smoked Dry Cure Rindless Back Bacon, with Applewood smoked cheese and chilli jam. It’s amazing on a hot cross bun!

Tell us about your day-to-day. No two days are ever the same! When I’m on site at the factory, the place is always alive with activity –production in full swing, machines humming, and the team working hard to keep everything running smoothly. I love checking in with everyone and, of course, sampling the freshly made ice cream straight off the line. There’s nothing better! When I’m out on the road, I could be visiting customers, exploring new opportunities, or attending trade shows – one day standing beside a Yarde Farm freezer at Chelsea Football Stadium, the next meeting a customer in North Devon with views stretching out over the Atlantic Ocean.

How has Yarde Farm evolved? Yarde Farm began in 1995 on a small farm just outside Exeter, where a sole trader crafted ice cream using fresh milk and cream from the farm’s own herd. Early success came quickly, helped by strong local partnerships (including Caterfood SW) and

TONY HACKLEY MANAGING DIRECTOR

YARDE FARM ICE CREAM

From humble beginnings to an award-winning national brand, Tony talks to us about Yarde Farm Ice Cream’s journey of growth and innovation — and how the brand’s Devon Ice Cream range is helping to drive its next chapter

demand soon outgrew the original site. The business moved to Plympton, where we still proudly operate today. In 2008, Yarde Farm was acquired by Caterfood, marking the start of an exciting new chapter. Production rose to almost one million litres annually, and we developed several unique creations, including favourites such as Jaffa Cake and White Chocolate Malteser ice cream. More recently, we launched an exclusive brand for the Caterfood Buying Group (Devon Ice Cream), featuring over 40 delicious flavours.

What’s your best-seller?

Clotted Cream Vanilla is always top, but our Chunky Chocolate with melted Belgian chocolate is a very close second!

What makes Yarde Farm ice cream special?

It’s made with West Country fresh double cream and clotted cream, melted chocolate (not powder) and the best inclusions and Italian pastes. And we don’t

Visiting customers, attending trade shows and sampling the ice cream – it’s all part of Tony’s role

forget our four-legged friends with a wonderful ice cream for dogs, Barke Farm. Yarde Farm also has the largest selection of flavours, with over 40 available!

The ice cream market is constantly evolving. How do you remain competitive? Linking with great brands such as Jimmy’s, Biscoff and Reese’s peanut butter, and of course a constant creation of new recipes and flavours brought to life in our on-site Development Kitchen.

Any consumer trends you’ve noticed gaining momentum? This summer has definitely brought fruit flavours back to life! Our new Blueberry and Mascarpone Cheesecake ice cream is a great example.

You only get two scoops. Which flavour combination are you picking?

It’s got to be Chunky Chocolate and Unicorn (now available in the brand new and industrialcompostable mini tubs)!

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. richsauces.com

KITCHEN CHAMPIONS

POTATOES

Arguably the most versatile and beloved root vegetable there is – as well as a costeffective pantry staple – the humble spud is an everyday hero. Breathe new life into your summer menu with these playful dishes

HASSELBACK POTATOES

Makes 10 side portions

Prep 20-25 minutes

Cook 50 minutes

Despite the name, this popular side dish is as hassle-free as you can get! Crispy, buttery and bite-sized, these crowd-pleasing potatoes are the perfect accompaniment to summer salads, barbecues and Sunday roasts. Renew seasonally with different herbs and cheeses to keep it fresh.

• 210g Caterfood Select Baking Potatoes 60s (each)

• 150g unsalted butter, melted

• 6 cloves garlic, finely grated

• 10 sprigs fresh thyme

• 80g Parmesan, finely grated

• 20g chopped parsley

1. Heat oven to 190°C.

2. Slice potatoes thinly (3-4mm intervals) without cutting all the way through.

3. Mix butter, 80ml olive oil, garlic, thyme, sea salt and black pepper.

4. Brush potatoes generously, working the fat between the slices.

5. Roast for about 50 mins, basting every 15 minutes for the perfect texture.

6. Once crisp and fanned, finish with parmesan in the last five minutes.

7. Rest for a further five minutes, then garnish with parsley.

The Hasselback potato delivers crisp edges with a beautifully fluffy centre. That contrast is far more interesting than a roastie or mash.

Phil Clark, Business Development Chef, Harvest

POTATO GNOCCHI

Makes 10 portions Prep 50 mins Cook 60 mins

Is there anything more satisfying than sinking your teeth into a forkful of steaming, pillowy gnocchi? This lighter twist, finished with a hint of nutmeg, turns a comforting classic into a standout summer dish. Simple to prep and easy to scale, it’s a versatile addition to any menu.

• 2.5kg floury potatoes

• 4 egg yolks

• ½ tsp nutmeg (optional)

• 600g plain flour, plus extra for dusting

1. Bake potatoes whole at 200°C until dry and fluffy (around 60 mins).

2. Scoop flesh out while hot and pass

through a ricer or drum sieve.

3. Spread on a tray to steam dry – this is very important.

4. Add yolks, nutmeg and fine salt.

5. Fold in the flour. Don’t over knead.

6. Roll the dough into sausages (2cm thick). Then, cut into pillows and roll on a fork or gnocchi board.

7. Dust lightly with flour.

To cook

1. Boil salted water.

2. Cook the gnocchi briefly for 1-2 minutes until it floats to the surface.

3. Toss immediately in sauce or butter and serve in a delicious golden heap.

THE DOUGH SHOULD FEEL SOFT BUT NOT STICKY – ADD FLOUR GRADUALLY CHEF TIP

MINI RÖSTI STACK

Makes 10 portions

Prep 30 minutes

Cook 30 minutes (in batches)

Potato cakes crop up in many cultures. What makes the Swiss rösti special is that it doesn’t feature any binding ingredients, resulting in a crisp exterior and soft, compressed centre. Serve stacked and seasoned for an irresistible appetiser.

• 2.5kg Caterfood Select Baking Potatoes 60s, peeled

• 2 small onions, finely grated

• 200ml clarified butter or oil

Optional stack toppings

• 300g crème fraîche

• 400g smoked salmon or 600g sautéed mushrooms

• 1 bunch chives, chopped

1. Coarsely grate potatoes.

2. Rinse briefly and squeeze dry in a cloth.

3. Mix with onion, salt and white pepper.

4. Heat a non-stick pan with oil.

5. Form small discs around 6-7cm in diameter and about 1cm thick.

6. Fry for 4-5 minutes on each side until the discs are a deep golden colour.

7. Drain on a rack to keep crisp.

8 . Stack and top with your choice of toppings, to finish.

ROOTED IN QUALITY

Grown in Essex using regenerative farming methods, Caterfood Select Baking Potatoes are carbon-neutral with a light, fluffy finish – ideal for loaded jackets, crisp roasties and standout sides. Contact your local CFBG Member Sales Manager to find out more.

Texture

REVOLUTION

It’s crunch time! Sensory foods are setting tongues wagging, so we explore what’s hot on the scene, and how you can boost every single bite…

Make no mistake: texture has always played a role in how we experience food, but now it’s taking centre stage. From viral TikTok trends to a growing demand for more engaging, multi-sensory dining, texture is fast becoming one of the biggest ways to bring excitement, variety and a dash of fun to dining.

These days, nearly half of consumers consider texture just as important as flavour*, while a staggering 80% of Millennials and 75% of Gen Z say it defines their cravings. With the demand for sensory dishes clearly on the rise, we’ve rounded up five textures to help you create dishes customers will keeping coming back for.

CRUNCHY

Crunch was named ‘texture of the moment’ by Whole Foods last year, and those snackable, crackable bites are still big news. So much so that #CrunchTok has accrued a mind-boggling 1.5bn views and counting. Translation: anything that delivers a satisfying ASMR snap or full-bodied munch is a guaranteed winner when it comes to online marketing.

TRENDING: Chamoy pickle, tanghulu (fruit coated in hardened sugar syrup), pork belly, roasted seaweed.

BREAK THE MOULD: Subvert expectations by basing full meals on crunch. Experiment with crisp lettucewrapped pork adobo, pickled-veg spring rolls or sushi tacos in battered nori shells.

FLUFFY

Eliciting feelings of decadence and escapism, fluffy foods put our heads in the clouds and add a muchneeded lightness to a dish. Many of our homegrown heroes have an air of fluff about them – think Yorkshire puds, crumpets and Victoria sponge – but we’re also witnessing a surge of globally-influenced fluffy dishes, from soufflé pancakes to West African puff puff.

TRENDING: Cloud bread, Fluffy Coke (a viral beverage that adds marshmallow cream to Coke to create a cloudlike experience), bao buns, cottage cheese flatbread.

FLUFF YOUR STUFF: Take inspo from chef Ferran Adrià, who developed frozen parmesan air – turning everyone’s favourite grated cheese into a flavoursome, foamy garnish. Or, update a fluffy fave like mashed potato with cashew cream and a dash of red miso for umami points.

JAMMY

Sticky. Tacky. Lip-smacky. Jammy foods are all about depth and indulgence. Think slow-cooked, caramelised and gently set – from jammy eggs and roast figs to onion marmalade and high-pectin preserves. It’s a texture that adds both flavour and experience, bringing a luxurious, moreish quality to even the simplest dishes.

TRENDING: Seven-minute eggs, jammy figs, jam biscuits (à la Jammie Dodgers), caramelised onion gravy.

JAM-TASTIC IDEAS: For the ultimate indulgence, spread chilli jam thinly on toasted sourdough and top with caramelised onion, avocado and halved jammy eggs – with a honey-roasted fig side salad, of course. Best. Brunch. Ever.

CHEWY

Some of us took “chew your food” so seriously it became our favourite thing to do. From the continued success of Asian imports like mochi and tapioca pearls to the steady rise of pão de queijo (Brazilian cheese balls), the appetite for all things soft and elastic is big. It’s another social media favourite, most recently in ‘Dubai chewy cookie’ videos – a South Korean invention wrapping pistachio and kataifi in chocolate marshmallow dough. And, as the public shifts towards smaller portions, we predict a major uptick in chewy foods that make us feel fuller for longer.

TRENDING: Dubai chewy cookie, stretchy yoghurt, mochi, boba.

STRETCH IT FURTHER: Mochi is more versatile than you might think. Treat it like mozzarella – grill with a soy sauce glaze and serve wrapped in nori for a savoury side dish called isobeyaki that’s equal parts crispy, sticky and chewy.

in the SPOTLIGHT…

SIMPLY FOOD SOLUTIONS

Texture is never more important than when catering for people with dysphagia. Simply Food Solutions specialises in texture-modified foods for the health and hospitality sectors and their Simply Puree range includes everything from stews and curries to casseroles, pies and puds. simplyfoodsolutions.co.uk

SMOOTH

Silky, creamy and indulgently smooth, this is the texture of comfort and luxury. Whether it’s a rich dessert, nutritious soup or protein dish smothered in creamy sauce, smooth foods promise instant gratification. Because it works across every course, it’s also one of the most versatile textures – offering endless opportunities to add a touch of luxe.

TRENDING: Marry me chicken, whipped feta with hot honey, kefir yoghurt, pistachio tiramisu.

MIX IT UP: Dairy-free alternatives can pay dividends. With the protein trend still going strong, ingredients like cashew cream and blended silken tofu offer a simple way to create rich, velvety bases for soups, sauces and dips. For dessert, avocado mousse is a vegan option that’s satisfyingly velvety.

TEXTURAS

Developed by prestigious chef and brother duo Albert and Ferran Adrià, Texturas products are designed to bring texture, form and flavour to your dishes through complex gastronomic techniques. Need a plant-based gelatine? Try Kappa, the carrageenan gelling agent that creates a firm yet brittle coating. Whipping up a culinary foam? Your answer is Lecite, a natural soy lecithin-based emulsifier. Bulking up liquids? Xantana is perfect for thickening soups, sauces and alcohol. thomasridley.co.uk/texturas

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.

Spritz

The Classic

Aperol Spritz

Italy’s famous orange cocktail is typically served as an aperitivo, making it a shoo-in for balmy summer get-togethers. Citrusy, tangy and full of fizz.

Winning formula:

Remember the 3:2:1 rule – three parts Prosecco, two parts Aperol and one part soda water.

Juicing up your summer drinks menu? Improve your golden-hour game with these six standout spritzes with a twist

TheStartStrong

Cup of Sunshine

Limoncello Spritz

Aperol’s lemony cousin, Limoncello Spritz brings a tart, syrupy sweetness to the drink. Garnish with lemon slices and a sprig of mint or rosemary.

Stir things up: Swap the Limoncello with Japanese Yuzushu for an on-trend citrus flavour.

Campari Spritz

Less sweet than the original, this punchy refresher trades Aperol for Campari, introducing bitter citrus notes, a dry finish and an enticing ruby-red glow.

Winning formula: For a slightly milder flavour, try a 3:1:1 ratio.

Small-plate pairings

You’ll want some ‘cicchetti’ to go with your spritz! Inspired by the Venetian bar scene, these three side dishes deliver the full aperitivo experience…

Neon Dream

P31 Green Spritz

P31 Green Aperitivo is the star of the show in this flavour-packed spritz twist. Infused with notes of absinthe, rhubarb, ginger, chamomile and cloves, it’s as bold on the tongue as it is on the eyes.

Did you know?

The P31 Green Spritz was invented at Caffè Pedrocchi in Padua.

TheOptionLight

Hugo Spritz

This popular low-alcohol alternative takes out the Aperol and replaces it with elderflower (via syrup, cordial or liqueur). Best enjoyed with a refreshing splash of apple juice.

How to upgrade: Drop in some crushed mint and basil for an extra-herbaceous taste.

FOR MORE SMALL-PLATE INSPO TURN TO P9

Small but mighty arancini are so named for resembling tiny oranges –the ideal partner for Aperol Spritz!

Smooth as Silk

Blackcurrant Spritz

We adore this grown-up take on the spritz. Blackcurrant liqueur – like Crème de Cassis – creates a rich, tart taste and deep hue, making for a sophisticated summer tipple.

Make mine a mocktail: Trade the liqueur for blackcurrant cordial and Prosecco for sparkling lemonade. Serve over ice with frozen berries and mint.

Quality Baked-In...

Setting the standard for Buns & Rolls.

Next issue...

Maximise autumn’s potential! With seasonal trends, expert tips and comforting recipes, our next issue is packed with ideas for the months ahead.

Meet the Infuse team

Editor Sianade Curry

Art Editor James Croft

Production Editor Clemmie Millbank

Feature Writer 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

Maisie Palmer

Gavin Scott

Harriet Thursby

Development Chef

Phil Clark

Advertising Sales

Jordan Kent

Ben Woodhouse

For advertising enquiries, please contact: hello@caterfoodbg.co.uk

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

Infuse is published by The Content Emporium, on behalf of The Caterfood Buying Group. Print sourced by Hampton Printing. While every care is taken in compiling the contents of this magazine, the proprietors assume no responsibility in effects rising therefrom. No part of the contents may be reproduced without prior permission.

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

For more information about your nearest Caterfood Buying Group member, or to become a customer, visit caterfoodbg.co.uk

Our range includes premium airlaid napkins, classic tissue options, cocktail sizes and practical napkin pockets - all combining style with everyday functionality. Add table covers, placemats, banquet rolls and finishing touches like LED lights and candles to create a polished, memorable guest experience with ease.

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LAST LICK OF THE SPOON with

CAMERON TETLOW

THE VENUE

Living up to its name, Refuge’s motto is ‘Come as you are’. Located in Manchester’s iconic Kimpton Clocktower Hotel, this inclusive restaurant embraces convivial dining and specialises in high-quality British fare with global twists. From hearty Sunday roasts to eclectic small plates and much more, there’s something here to suit every appetite – with seasonal refreshes aplenty. refugemcr.co.uk @therefugemcr

single plate of food in front of everyone. Sleeves up, dig in!

How would you describe the food scene in Manchester?

The food scene in Manchester is the best it’s been for years. We have amazing restaurants like Skof, Stow, Higher Ground and Kaji, just to name a few.

What sets Refuge apart?

When did your love of cooking begin?

I was raised on a farm, so I have always had a fondness for all things that grow. I used to love sitting in my late grandparents’ kitchen and eating rabbit stew; the rabbits were shot on the farm, which really makes you appreciate where food comes from. My mother was a great cook as well – she opened a pub 13 years ago and I was always trying to sneak a shift in the kitchen.

What would you say is your signature style as a chef?

I love cooking relatable flavours that people know and love, but doing them to a high standard. A great example of this is the Yorkshire rhubarb and custard

cheesecake (with rhubarb sorbet) on our new summer dessert menu.

Where do you draw inspiration for the dishes on your menu?

I try my best to work with what’s in season at the current time. I always try to make a particular ingredient the star of the show and not mask it with 10 different elements on the plate.

Any current trends you’re particularly excited about?

Just the general standard of places to eat in Manchester and the laid-back approach to dining now. I’ve always hated white-tablecloth service. I love sharing meals in the middle of the table – it’s what dining out is all about – not just a

I think Refuge was one of the first in Manchester to go down the sharing approach to food and we’ve kept that ethos over 10 years. For me, it’s one of the most stunning local dining rooms – while many grand dining rooms feel stuffy, it’s relaxed and fun to eat here.

What’s one thing you would change about the industry?

I’m pretty sure it’s an obvious issue now, but it is suffering. The tax and VAT on pubs, bars and restaurants is becoming a joke. Lots of great places are shutting every week. I just really hope something changes soon. The world will be a better place with more great bars and restaurants being able to survive.

Do you have any advice for aspiring chefs?

If it gets tough, just keep your head down and keep going. Eventually, you will get to a place in your career where you’ll realise it was all worth it.

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The original invisible-coated fry icon.

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