AUTUMN 2026
INDULGENT COCKTAILS
MAKE THE MOST OF YOUR ROAST
UNDER PRESSURE
GIVE DESSERT A SHAKE UP
SUNDAY LUNCH GETS AN UPGRADE
BEAT BUSY SEASON BURN OUT
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PREPARATION FRYER
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28/07/2026 21:22
CONTENTS
W
e're tumbling head-first towards the best (and busiest) time of the year, where kitchens crank up the pace and diners reach for their familiar festive favourites. No matter how hectic it gets, it pays to be prepared, and this issue is filled with innovative ways to rise to the Christmas challenge. Keen to perfect your roast dinner offering all year round? We explore how to elevate this versatile British classic and unlock its commercial potential, from quality ingredients and creative twists to easy tweaks for any sector. Looking ahead to early 2027, we explore the wellbeing trend shaping menus, with three flavour-filled warm salad recipes proving that nutritious can still be delicious. Plus, we take a closer look at the evolving world of care sector catering, where choice and variety are just as important as familiar, comforting favourites. Here’s to great food, happy customers and a season of success.
The Infuse Team x
9
SUNDAY BEST
22. GOOD, BETTER, BEST
Strategies for serving a winning roast dinner week after week
Tap into demand for nutritious comfort food with three warm salads
THE HOT LIST...........................................................4 The latest news and trends
CHRISTMAS FOOD FACTS...............................15 Festive flavours by numbers
TOO HOT TO HANDLE?......................................16 Helping your team thrive through busy season
35. KITCHEN CHAMPIONS Fruity, fuss-free and full of flavour, solid pack apples shine in these recipes
CREATIVE CHRISTMAS....................................28
Six chefs on their strategies for the season
CATERERS’ CALENDAR....................................30 Important dates for your diary
TASTEMAKERS.......................................................31 The people behind our business
PLATED WITH CARE...........................................40 Making menus residents love
NOT JUST DESSERTS.........................................44
Cocktails that double as pudding
LAST LICK OF THE SPOON.............................50 Meet Paul Nicholls, Head Chef at Woburn Golf Club
INFUSEMAGAZINE.CO.UK 3
The Hot List Your guide to everything fresh on the food scene…
This season’s big cheese As autumn rolls in and invites gooey comfort meals, tasty platter pairings and crumbly bites, we’re shining a spotlight on the award-winning Carron Lodge and their delicious range of dairy products. Whether you’re looking for quick solutions, like their grated mixed cheese or gouda slices, or a satisfying hunk of northern Brie, Edam, Wensleydale or cheddar with port, their locally made cheeses cater to all tastes. carronlodge.com
An update on Erudus We’re pleased to announce that all members of Caterfood Buying Group are now integrated with Erudus, bringing customers the most up-to-date and accurate allergy, nutritional and technical product information. To find out more, contact your local CFBG member or visit Erudus online: erudus.com
Flour power Get ready for alterations to the UK’s Bread and Flour Regulations, which are coming into force in December. Changes include the mandatory addition of folic acid to non-wholemeal wheat flour, alongside updated labelling requirements. Find out more: gov.uk/guidance/bread-and-flour-labelling-and-composition
4 #YOUR INFUSE
School food standards set for change School food standards are being updated following the Government’s recent consultation, with a renewed focus on healthier, more balanced meals for pupils. Caterers will see a greater emphasis on fresh ingredients and limiting foods high in fat, salt and sugar. For the latest information, visit the Government’s website: gov.uk/school-meals-food-standards
THE HOT LIST
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T R E N D 4 Feta I N G oa yr
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BOWL BREAD
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What’s better than a warming bowl of soup and a side of crusty bread to dip? We’ll tell you: a La Lorraine bread bowl, filled to the brim with liquid deliciousness. Incredible with baked camembert, hot honey, chives and bacon bits.
DO NU T WO R RY BE HAPPY These conveniently frozen delights come in all sorts of flavours for you to try, including caramel and hazelnut, crushed candy, sweet raspberry, vanilla custard cream, strawberry jelly and more.
WAYS TO USE
try
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Wh
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PA S T E L D E N ATA This Portuguese pastry has been all over the British baking scene lately, and with the rise of ‘snackification’ (smaller portions more frequently), it’s no wonder the little egg custard tart has soared in popularity.
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Flavour Focus
Images: Adobe Stock
Move over pistachio. Pecans are emerging as this autumn’s standout nut, bringing buttery richness to everything from cakes and cookies to pralines and seasonal desserts. Pecan pie, anyone?
INFUSEMAGAZINE.CO.UK 5
LEAVE N0 CRUMBS Zero-waste cooking needn’t be a chore. Make the most of this humble veg, turning every scrap into something delicious
SKIN
The gift that keeps on giving, turnip leaves can be harvested when small and will regrow. Young greens bring a peppery kick to salads, whilst mature leaves can be steamed or panfried with garlic butter. Plus, they’re packed with vitamins A and C.
Turnip skin is thin and easy to eat when young, but toughens with age. Don’t reach for the peeler straight away, though! Only remove the skin if it’s leathery and bitter; the peelings (unless waxed) can be frozen, simmered into a flavourful broth, or used for composting.
ROOT
STORAGE
The entire ‘body’ of a turnip is in fact its bulbous taproot, which is a great source of fibre, vitamin C and potassium. We love our turnips roasted or mashed with potato (clapshot, anyone?), but they can also be boiled, fried and blended into soups.
Keep your turnips in the fridge where they’ll stay firm for a week or two. Be sure to remove the leaves before storing or they will pull away moisture from the veg. If you have a surplus, chop and blanch the turnips before freezing and use as needed.
Foodboard
They say you eat with your eyes, so let autumn colours take centre stage in dishes that look as good as they taste MISO CARAMEL
FIBROUS VEGGIES
GREEN TEA
PUMPKIN HUMMUS
KITCHEN QUICK-FIRE
Q&A KAY DERBYSHIRE NATIONAL ACCOUNT MANAGER CENTRAL FOODS
What’s the most rewarding part of your job? I work with so many talented people, from chefs to buyers. I’ve built an amazing network and it’s very humbling that they trust your ideas. Are there any foodie trends that you’re excited about? I love doing a food tour when I get the chance, and there are always innovations and reinvented dishes. I’ve seen a lot of recipe-inspired jacket potatoes recently, and small plates are still a winner. I also like to see more fricy (fruity spicy) dishes appearing. What’s your favourite autumn dish? You can’t go wrong with a really tasty meat and potato pie with pickled red cabbage or beetroot! Or pumpkin soup served with hot, crusty bread. What one thing do you wish more people knew? That it’s a skill to be a chef and not just an easy option. What advice would you give to new chefs? Every day is a lesson, so never stop learning to broaden your mind and skills. Always listen to those who have the experience, and work hard.
6 #YOUR INFUSE
Denis Peters
GREENS
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ROAST DINNERS
Combining comfort, theatre and strong commercial potential in a single plate, the roast dinner is one of hospitality’s most reliable crowd pleasers. But in 2026, how are operators elevating the nation’s favourite meal?
INFUSEMAGAZINE.CO.UK 9
T
Images: Adobe Stock
he correct hue of a cuppa remains hotly contested, and the great ‘jam or cream first’ scone debate rages on, but there’s one thing most sensible Brits can agree upon: the optimal roast. Yorkshire puds are a must, beef is best, crisp roasties are non-negotiable and plenty of good gravy – don’t skimp on the sauce! The ‘Sunday roast’ is steeped in our island’s long history, starting in the Tudor period with King Henry VII’s ‘beefeater’ guards and steadily trickling down into regular households, when families would pop a cut of meat in the oven (or borrow their local bakery’s) and collect it, juicy and aromatic, after church service. Today, the roast dinner remains one of the UK’s most popular meals and a reliable revenue driver for pubs, restaurants and hotels. Its customisable format, premium spend potential and enduring place in consumers’ hearts have helped it stand the test of time. But as operators navigate rising costs and changing dining habits, how are they keeping this classic profitable and relevant? We find out.
10
FOOD FOR ALL THE FAMILY “In my opinion, what defines the perfect roast is quality meat, good gravy and friends and family to share it with,” says Richard Allen, Head Chef at Headlam Hall Hotel & Rural Retreat (headlamhall.co.uk). After nearly 50 years, their Sunday roast remains the meal that consistently brings people together, whether to celebrate a special occasion or to simply enjoy each other’s company. With its broad appeal, the roast dinner remains one of the few dishes capable of attracting customers across generations, regions and social groups. Its flexible, mix-and-match format also lends itself well to a variety of dietary requirements, helping operators cater to diverse groups of diners. A mixed party of diners is more likely to choose a venue where everyone’s needs can be accommodated, so when considering your roast menu, make sure vegetarians, vegans and gluten-free customers are all catered for. The good news is that many elements
of a roast dinner already tick these boxes, making it relatively simple to adapt. Incorporate a nut roast, lentil Wellington or stuffed squash into your menu, cook roast potatoes in vegetable oil instead of animal fat, and prioritise perfecting a really flavourful veggie gravy to tap into growing demand for plant-based dining – while also pleasing carnivores. A roast that delivers for everyone can elevate a venue from local favourite to destination dining spot, driving repeat custom and keeping reservation books ticking over. A RECIPE FOR PROFITABILITY A growing trend across the industry sees customers placing greater value on quality ingredients and local provenance. “At Horse and Groom, we use the finest ingredients, using local suppliers while championing British produce,” says co-owner Nathan Eades (pubonthehill.com). Horse and Groom was awarded a Bib Gourmand in 2025 for its ‘generous pub classics’, proving that a commitment to quality can resonate
ROAST DINNERS
“A roast that delivers for everyone can elevate a venue from local favourite to destination dining spot”
THE GREAT GRAVY DEBATE
Thick or thin? How much is too much? It turns out the UK has strong feelings about their gravy…*
97%
of Brits think gravy is a Sunday roast essential (even beating roast potatoes, meat and Yorkshire puddings)
94% 67%
prefer a thick and glossy gravy, while 33% favour a thinner, more pourable consistency
31%
admitted to having drunk leftover gravy straight out the jug
*Research conducted by Nestlé and Last Minute Cottages
want a gravy boat on the table, and 83% would be more likely to return to somewhere that allowed them to pour their own
with both diners and critics alike. It doesn’t need to be complicated; speak to your suppliers, understand the story behind your ingredients and share some of that insight on the menu. Cost-effective base ingredients can help to keep budgets under control while maintaining strong perceived value. Alongside the meat and vegetables that form the backbone of a great roast, humble staples can work even harder with a little creativity. “Our double spud (roast potatoes and mash) is always extremely popular,” adds Nathan. Meanwhile, premium add-ons such as indulgent cauliflower cheese, speciality gravies and wine pairings provide simple opportunities to increase spend per head. Plentiful portions can also go a long way towards reinforcing value for money, so be extra-generous with the gravy. The roast’s operational advantages shouldn’t be overlooked, either. Batch cooking and predictable demand – particularly at weekends – can help streamline service, improve consistency and support smoother kitchen operations. With much of the preparation completed in advance, teams can focus on efficient execution during peak trading periods without compromising on quality. NEXT-LEVEL DINING When everyone’s serving this comfort classic, it’s important to find ways to stand out from the crowd. Whether it’s premium meat cuts, truffle-sprinkled cauliflower cheese or even bottomless Yorkshire puddings, operators across the country are finding creative ways to elevate their offering. “Bone marrow gravy, a sharp, freshly-made horseradish sauce, and a generous homemade Yorkshire pudding are all small upgrades with disproportionate impact,” says private chef Yure Pires (eatgoodyure.com). Sometimes, even a fresh approach to presentation can add a sense of occasion. Layering components high on the plate, introducing tableside carving or showcasing seasonal ingredients can transform a familiar favourite into a memorable dining experience, proving that even the most traditional roast can still offer something new. INFUSEMAGAZINE.CO.UK 11
SAVE TIME
A LESSON IN
comfort food
I
n schools, the need to balance familiarity with nutrition makes the roast dinner a dependable addition to the weekly menu. Jamie Neale, Quality and Compliance Coordinator at Norse Group (norsegroup.co.uk), reveals why it’s one to return to… Why are roast dinners such a popular choice in schools? There’s something timeless about a roast dinner that really appeals to children of all ages. It’s a meal many associate with home and family. In schools, we see that same sense of comfort and familiarity translate onto the plate. What nutritional benefits can a roast dinner offer children? A well-balanced roast is a great way to provide a filling lunch that supports energy and concentration throughout the day. We also find they’re a perfect opportunity to encourage children to try a wider variety of vegetables, particularly when they are served alongside familiar favourites such as roast potatoes. Which components are the most popular with pupils? The Yorkshire pudding is almost always the star of the show. It’s a firm favourite and one of the most anticipated elements of roast dinner day. Roast potatoes run a very close second.
12
with Bannis ters Farm Farmers Ro asting Potatoes
DUCK FAT ROAST POTATOES • 3kg Maris Piper potatoes • 150g duck fat • Sea salt 1. Peel and cut the potatoes evenly. 2. Parboil for 8–10 minutes, then
drain and rough up the edges.
3. Heat the duck fat in roasting
trays. Add the potatoes to the trays and roast at 200°C for 50–60 minutes, turning occasionally. 4. Season with sea salt before serving.
ROAST DINNERS
HERB-CRUSTED ROAST SIRLOIN OF BEEF • 2.5kg topside of beef • 4 tbsp Caterfood Select English Mustard • 4 garlic cloves, minced • 2 tbsp chopped rosemary • 2 tbsp chopped thyme • 2 tbsp chopped parsley • 100g Caterfood Select White Breadcrumbs • 3 tbsp olive oil • Salt and pepper 1. Remove the beef from refrigeration
1 hour before cooking and preheat the oven to 220°C. 2. Season the beef well with salt and pepper, then sear in a hot pan until browned on all sides. 3. Mix the mustard, garlic, herbs, breadcrumbs and olive oil together, and spread the mixture evenly over the beef. 4. Roast for 20 minutes at 220°C, then reduce to 180°C. 5. Continue roasting for approximately 45–55 minutes for medium, resting for at least 20 minutes before carving.
TRUFFLE CAULIFLOWER CHEESE • 3 heads of cauliflower • 100g butter • 100g Caterfood Select Plain Flour • 1.5l milk • 300g Caterfood Select Mature Cheddar • 2 tbsp Merchant Gourmet White Truffle Extra Virgin Olive Oil • 1 tsp Caterfood Select English Mustard • Salt and pepper 1. Blanch the cauliflower florets. 2. Make a roux with the butter
and flour, then gradually whisk in the milk. 3. Add the cheese, mustard truffle oil and stir until smooth. 4. Combine the cheese sauce with the cauliflower, and bake at 180°C for 25 minutes until golden. INFUSEMAGAZINE.CO.UK 13
NEW!
OUR FINEST GRAVY Rich, deep, roasted flavour with a silky-smooth finish. • Vegan • No Allergens to Declare* • Easy to prepare *This product does not contain allergenic ingredients which require declaration under EU regulation 1169/2001
12 Christmas food facts
SEASONAL STATS
Everything you ever wondered about festive favourites…
of the whole year’s sprout sales are in the two weeks before Christmas
The world’s most expensive Xmas pud was made with a 200-year-old cognac and contained a rare gold coin! of Brits forgo a dessert in favour of an Xmas cheeseboard. Try the Carron Lodge Chilled Classic Cheese Hamper, exclusive to this year’s range.
Roast potatoes are the most beloved part of Christmas dinner with 57% of Brits putting them in the top spot
Each Christmas, UK festive food waste is estimated at
,000 tonnes 0 0 2
of Brits dine out on Christmas Day
dates back as far as the Ancient Greeks
5,000,000
THE WORLD’S
BIGGEST
The estimated number of Christmas puddings that are flambéed each year... but never eaten. Try layering leftovers with cream and custard for a festive Boxing Day trifle.
PIG IN BLANKET
6m
800,000,000
in length
£36 The average cost of a festive menu per person in the UK last year
The staggering number of mince pies eaten in the UK every festive season
3.2
kg
Chicken is the second most popular roast option at Christmas (10%) after turkey This is closely followed by veggie alternatives (8%) which are particularly popular with younger diners
INFUSEMAGAZINE.CO.UK 15
PRESSURE COOKER
Adobe Stock
*Culinary Hospitality Outreach and Wellness **Nestlé Professional CHEF, 2019
As kitchens head into their busiest season, we ask industry experts to share practical tips to support your team, look after your own wellbeing and thrive when the heat is on
16 #YOUR INFUSE
WELLBEING AT WORK
I
n the bustling lead-up to Christmas, teams often go above and beyond to deliver memorable festive experiences to their customers. However, longer hours, new menus and busier services can take their toll. With four out of five hospitality professionals already experiencing at least one mental health issue*, taking proactive steps to support your team and their wellbeing has never been more important. We reached out to charities and organisations that specialise in mental health awareness within the catering
“Preparation is vital, but so is human capacity management” industry to provide us with the facts, resources and up-to-date tips on self-care in (and out of) the busy kitchen.
KEEPING YOUR COOL
Hospitality is fast-paced by nature, and while the pressure of service can be rewarding, it’s vital that teams have the support they need to thrive. Recent research highlights why wellbeing is becoming an increasingly important conversation across the industry: according to CHOW (chowco.org), 84% of workers in food, beverage and hospitality feel stress from their job, and 63% suffer from depression.** “High pressure, long hours, burnout, financial instability, high rates of substance misuse, and a demanding work-life balance all remain major challenges within the industry,” acknowledges Jas Parks-Papadopoulos, CHOW’s Chief Growth Officer. “It can be easy for people in caregiving and service-focused roles to prioritise everyone else’s needs while unintentionally placing their own wellbeing on the backburner. Many workers operate in environments where stress is normalised and asking for help can feel difficult.” “It’s a culture that historically ‘glamorises’ burnout,” adds Chris Godfrey, Sales Manager at Cornish Sea Salt and Ambassador for The Burnt Chef Project (theburntchefproject.com). INFUSEMAGAZINE.CO.UK 17
THE
STRESS FACTOR
These are the top four*** stressors for UK chefs:
A CHAT WITH…
TOM CENCI With years of experience under his belt at home, abroad and in Michelinstarred establishments, we ask prominent chef and Beder (beder.org. uk) ambassador, Tom Cenci, what’s changing in the industry for the better?
*The Burnt Chef Project **Culinary Hospitality Outreach and Wellness ***Nestlé Professional CHEF, 2019
Why did you decide to become a Beder ambassador? For too long, people have felt they just had to get on with things and keep it to themselves. I wanted to be part of something that changes that and makes it easier to speak up and get support. What factors do you feel have the greatest impact on chefs’ wellbeing? I think the biggest risks for chefs are stress, long hours, exhaustion and the pressure to always keep going, even when someone is struggling. What often gets missed is how isolating that can feel. People may look like they’re coping, but in reality they’re running on empty. How do you support your teams and protect yourself in stressful situations? I’ve always tried to support my team by being approachable, checking in properly and creating an environment where people feel they can be honest. For myself, I’ve learned the importance of stepping back, staying calm and not carrying every bit of pressure on my own. What kind of support is out there? There’s more support out there now than ever before – from charities and industry organisations to counselling and peer support (resources opposite). The important thing is knowing you don’t have to struggle on your own, and that asking for help is a strength, not a weakness.
18 #YOUR INFUSE
58%
STAFF SHORTAGES
43%
LACK OF TIME
42%
LIMITED BUDGETS
41%
LACK OF DAYLIGHT
WELLBEING AT WORK
RESOURCES THE BURNT CHEF PROJECT theburntchefproject.com Text BURNTCHEF to 85258 HOSPITALITY ACTION hospitalityaction.org.uk 0808 802 0282 CULINARY HOSPITALITY OUTREACH AND WELLNESS chowco.org BEDER beder.org.uk SAMARITANS samaritans.org // 116 123 MIND mind.org.uk // 0300 123 3393
“More often than not, it’s the silent struggle – the internal pressure to appear invincible – that goes unnoticed.” The good news is that the conversation is changing for the better, with more businesses than ever putting staff wellbeing firmly on the menu.
safety, boundaries and rest are treated as priorities rather than personal weaknesses,” advises Jas. “Creating cultures where people feel respected, supported, and able to speak honestly can improve morale and retention.”
SMASHING STEREOTYPES
During party season, how can managers begin to foster a healthier work environment for the festive period and beyond? An effective strategy is to demonstrate prioritising your own mental health and wellbeing. “Before any busy period, I would encourage managers, owners and operators to try a wellness or support resource themselves and then speak candidly about the experience with their team,” says Jas. “A pre-shift meeting can be a great opportunity to share something you’ve explored. “I would invite anyone to join a CHOW holiday-series meeting for additional support, connection, and community throughout the season. I always like to say, ‘we can't install
Stigma surrounding mental health can still be found in the catering world and support organisations have called for an industry-wide shift in perspective. “Improving this starts with radical candour,” says Chris. “We need to move away from ‘toughening up’ and toward creating psychological safety where check-ins are as routine as prep lists.” A 2024 survey by Mental Health First Aid England found that 45% of employees feel uncomfortable discussing mental health with their managers, fearing negative repercussions. An open-door policy – in which staff are receptive to feedback – goes a long way. “Teams improve most when communication, psychological
“LEAD BY EXAMPLE”
an alarm while we are being robbed’. Preparing for the busy period ahead is something I wish I’d considered more when I was a chef.” “Preparation is vital, but so is human capacity management,” adds Chris. “Managers should front-load schedules to avoid last-minute crises and prioritise rotating rest periods. Crucially, lead by example; if leadership promotes a culture of taking breaks, the team is far more likely to sustain their mental wellbeing through the peak of service.”
CHANGE STARTS NOW
Supporting wellbeing shouldn’t stop after Christmas. Small, practical changes can help teams feel healthier and more resilient all year round. Introducing mental health days to company policy, booking training courses for management and standardising mandatory breaks for staff are all practical changes that can make a big difference over time. It can also help to make support visible around the workplace. The Burnt Chef Project has a wealth of free, downloadable resources available on their website. These include a monthly mental health activity planner, wellbeing workbook and posters covering multiple foodservice roles, LGBTQIA+ support, and a handy going-home checklist – so that from opening until close, employees feel safe, supported and ready to tackle the next challenge. INFUSEMAGAZINE.CO.UK 19
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GOOD, BETTER, BEST
SALADS
22 #YOUR INFUSE
Sonny Flanagan
WARM
The early winter months are prime time for healthy, nutritious eating, and these three dishes make a strong case for putting vegetables, pulses and lean proteins front and centre
GOOD, BETTER, BEST
ROASTED VEGETABLE & GIANT COUSCOUS TABBOULEH (VEGAN)
Serves 4-6
Brimming with goodness, this warm salad delivers on both flavour and nutrition. It’s tossed with roasted vegetables and tangy pink pickled onions to bring colour, texture and plant-based appeal during Veganuary and beyond. • D’arta Sunny Vibes Salad with Roasted Peppers & Tomatoes • Large handful flat-leaf parsley, roughly chopped • 2 red peppers, deseeded and cut into chunky pieces • 2 yellow peppers, deseeded and cut into chunky pieces • 2 medium courgettes, sliced into half moons • 1 large red onion, cut into wedges • 250g cherry tomatoes, cut in half
• 3 tbsp olive oil • 1 tsp Caterfood Select Smoked Paprika • ½ tsp Caterfood Select Ground Cumin Pink pickled onions • 1 small red onion, finely sliced • 3 tbsp Caterfood Select Red Wine Vinegar • 1 tsp caster sugar Salad dressing • Zest and juice of 2 lemons • 5 tbsp extra virgin olive oil • 1 small garlic clove, finely grated • 1 tsp maple and agave syrup • Caterfood Select Cracked Black Pepper • Sea salt 1. Preheat the oven to 200°C / 180°C fan.
Place the peppers, courgettes, onion and tomatoes in a large roasting tray, drizzle
with olive oil, coat in the spices and season. Spread out evenly. 2. Roast for 30–35 minutes, turning once halfway through, until tender and lightly caramelised. Allow to cool. 3. Combine the sliced red onion with the red wine vinegar, caster sugar and a pinch of salt. Stir well and leave to pickle for at least 20 minutes. 4. Whisk together the dressing ingredients in a small bowl or jug. 5. Place the Sunny Vibes Salad into a large serving bowl or platter. Add the roasted vegetables and gently toss with most of the dressing. 6. Scatter over the pickled onions and chopped parsley, then drizzle with the remaining dressing and serve.
GOOD
INFUSEMAGAZINE.CO.UK 23
ROASTED SQUASH, CHICKPEA & PUY LENTIL SALAD Serves 4-6 Wholesome ingredients and comforting flavours make this salad a standout winter salad option. Loaded with protein and fibre, it provides a filling meal solution that works across a variety of settings. • 1 large butternut squash, peeled and cut into 2cm cubes • 2 tbsp olive oil • 1 tsp Caterfood Select Smoked Paprika • ½ tsp Caterfood Select Ground Cumin • 250g cooked puy lentils • 800g tin Caterfood Select Chickpeas, drained and rinsed • 80g rocket • ½ small red onion, finely diced • Small handful flat-leaf parsley, chopped • 3 tbsp pumpkin seeds, toasted
BETTER
24 #YOUR INFUSE
Honey & wholegrain mustard dressing • 3 tbsp extra virgin olive oil • 1½ tbsp Caterfood Select Pure Honey • 1 tbsp Caterfood Select Course Grain Mustard • Juice of 1 lemon • 1 tsp apple cider vinegar • Caterfood Select Cracked Black Pepper • Salt 1. Preheat the oven to 220°C / 200°C fan.
Place the squash cubes in a roasting tray, and toss with olive oil, paprika, cumin
and seasoning. Roast for 30–35 minutes, turning halfway through. 2. Whisk together the dressing ingredients until emulsified. 3. Combine the puy lentils, chickpeas, rocket, red onion and parsley and gently fold everything together. Top your salad with a layer of the warm roasted squash. 4. Pour over most of the dressing and toss lightly. Serve with a scatter of pumpkin seeds and a drizzle of the remaining dressing.
SUBSTITUTE HONE Y WITH AGAVE FOR A DELICIOUS VEGA N ALTERNATIVE
GOOD, BETTER, BEST
BEST WARM WINTER BEAN SALAD WITH ROAST CHICKEN Serves 4-6 Simple ingredients come together to great effect in this dish, where tender roast chicken adds flavour to a wholesome, protein-packed base. The perfect balance of comfort and freshness gives it wideranging appeal across lunchtime menus. • 2 parsnips, peeled and cut into angled batons • 1 red onion, cut into wedges • 2 tbsp olive oil • 800g Caterfood Select Cannellini Beans, drained and rinsed • 150g cavolo nero, stalks removed and shredded • 2 roasted chicken breasts, sliced • 1 avocado, halved and sliced • Large handful rocket leaves • Small handful flat-leaf parsley or tarragon leaves Dijon & tarragon dressing • 4 tbsp extra virgin olive oil • 1 tbsp Dijon mustard • 1 tbsp Caterfood Select White Wine Vinegar • 1 tsp Caterfood Select Pure Honey • 1 tbsp fresh tarragon, finely chopped • 1 small garlic clove, grated • Caterfood Select Cracked Black Pepper • Salt 1. Preheat the oven to 220°C / 200°C fan. Place the parsnips and red onion in a roasting tray and toss with olive oil and season. Roast for 30–35 minutes, turning halfway through. 2. Whisk together the olive oil, mustard, white wine vinegar, honey, tarragon, garlic, salt and pepper until smooth. 3. Warm the cannellini beans in a large pan with a splash of water or stock. Add the cavolo nero and cook for 2–3 minutes until just wilted but still vibrant green. 4. Add the roasted vegetables. Spoon over most of the dressing and toss gently. 5. Transfer to a large serving platter and arrange the roast chicken over the top. 6. Finish with sliced avocado, rocket and fresh herbs, then drizzle with the remaining dressing before serving. INFUSEMAGAZINE.CO.UK 25
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Creative CHRISTMAS
NEED MORE REASONS T O BOAST ABO UT YOUR ROAS T?
Turn to p9
Keeping festive traditions alive while pushing the envelope in the kitchen is no mean feat. We ask six catering professionals how they balance convention and innovation on their Christmas menus…
W
hen it comes to dining habits, we’re a nostalgic nation. Current appetites are strongly geared towards familiar flavours that remind us of home, with a few modern twists to keep things interesting. As we pitch headfirst into party season, chefs are rising to the challenge of unifying old and new to create memorable meals and shared celebratory experiences. But great festive dining is about more than what's on the plate. From identifying the season's standout flavours to managing teams through the busiest period of the year, we asked leading chefs how they approach the challenges – and opportunities – of Christmas service.
28 #YOUR INFUSE
FORK IN THE ROAD
JAMIE NEWMAN EXECUTIVE CHEF CROESO PUBS LTD.
“I start with the classics – turkey dinners, parsnip soup, Christmas puddings, pigs in blankets – and ask how we can elevate them using new supplier products, current food trends and smarter prep that still holds quality during peak service. For me, Christmas is about familiarity with a twist, delivered consistently even on the busiest days. I’m really interested in pushing Welsh winter veg this year (leeks, parsnips, swede and cabbage) and pairing them with Welsh dairy products and sea herbs. I’m also focusing on operationally realistic dishes: ones with efficient prep, strong gross profit, and the same standard at 12 covers or 120. We run clear AM/ PM briefings covering menu knowledge, allergens, bookings, table plans and whether (and where) we can take walk‑ins. The team knows the flow of the day, the large parties to expect, and the importance of tight communication with the kitchen so that service stays calm and controlled.” croesopubsltd.co.uk
HARRY EVATT BULLOCK OWNER AND HEAD CHEF EVATT & BULLOCK CO. / CASTLE LODGE LUDLOW
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“Christmas, in my eyes, calls for tradition; it’s one of the few times of year where we can really go back to the ‘olden days’ of decadent feasting. That being said, I like to blend classic, hearty flavours with modern, lighter techniques to suit contemporary palates. This year I’m really excited about using venison. Being in the heart of south Shropshire with the Mortimer Forest on our doorstep, we’re surrounded by deer – fallow, muntjac and roe. It’s a vastly undereaten powerhouse protein, which is so versatile. It lends itself perfectly to warm, festive flavours, while offering guests something a little different from the more familiar Christmas meats. We’re lucky to be busy year-round, but this season offers a great opportunity to motivate your team to get excited about the job and what they’re serving
to customers. I always think it's important to create a fun and happy work environment – that’s half of the battle! When the team is engaged and enthusiastic, it naturally feeds through into the experience guests receive.” evattbullock.co.uk/castlelodgeludlow.co.uk
SIMON BALL
FOUNDER AND OWNER CHEF BALL CATERING AND EVENTS “Christmas dining is deeply rooted in nostalgia, with guests often expecting familiar festive flavours and traditions. However, modern diners also look for new experiences, which means chefs need to strike a balance between tradition and innovation. This can be achieved by retaining classic ingredients and seasonal produce while introducing contemporary techniques, refined presentation and unexpected flavour combinations. The key is to enhance traditional dishes rather than replace them, creating a festive dining experience that’s both comforting and exciting.” chefballcateringandevents.co.uk
STUART TATTERSALL HEAD CHEF THE GUNTON ARMS
“Winter is when a lot of the UK’s best ingredients come into their own, so we like to serve dishes rooted in classic winter flavours, shaped by what’s best at this time of year. Venison, pheasant, partridge and goose, all reared locally, will feature on our winter menu this year, keeping everything seasonal and ingredient-led. We pair them with jellies and preserves made during the summer using produce from our walled garden, which adds freshness and balance to richer dishes while allowing us to make the most of produce throughout the year. As we head into the festive season, good communication and planning are really important. We know it’s always a busy period, so making sure everyone is organised and working closely together helps everything run smoothly for both
the team and guests. Taking the time to prepare ahead and keep everyone aligned can make a real difference when demand is at its highest.” theguntonarms.co.uk
ENZO OLIVERI
CHEF AND PRESIDENT ITALIAN CHEFS FEDERATION UK “I find the best way to keep festive menus fresh is by introducing influences from other cuisines. As an Italian, I may be biased, but the flavours of Italy pair beautifully with many classic festive dishes. Pancetta can bring extra depth to pigs in blankets, and adding tomatoes to cranberry sauce creates a richer, more complex flavour. My biggest piece of advice is to prioritise authenticity. If you're incorporating elements of Italian cuisine – or any other culinary tradition – into your festive menu, use genuine, highquality ingredients.” cirio1856.com
NEIL MOORE-MCCARTHY DEVELOPMENT CHEF TURNER PRICE
“It’s always a challenge incorporating innovation into Christmas menus. I like to try and mix current culinary trends with Christmas staples – think pigs-in-blanket mac ‘n’ cheese, or a barbecue Jamaican jerk turkey escalope paired with a sprout slaw. I’m even adding some wild sea trout to the winter menu this year, pairing it with Essential Cuisine Thai-style fragrant seasoning to introduce an Asian twist. Managing staff at this busy time of year can be difficult – regardless of how stretched you feel, it’s important to treat everyone with the respect you’d want to receive yourself. Also remember that the Christmas period is as important for them as it is for the business, so do your best to make it work as a team.” In the next issue we'll be asking how you can improve waste management in your kitchen. Got some top sustainability tips you want to share?
INFUSEMAGAZINE.CO.UK 29
Three months in food Serving up essential culinary dates for your diary
SEPT
1 -7 st
th
LOVE LAMB WEEK The perfect opportunity to boost the profile of your lamb-based dishes.
From 3
rd
BACK TO SCHOOL Prep for school returns by reviewing the new School Food Standards. gov.uk/school-meals-food-standards O
22
U
nd
WORLD VEGAN MONTH
th
2nd
NATIONAL VEGETARIAN WEEK Time to lift up the lentil, max out on mushrooms and pay homage to hummus with tasty veggie specials.
DÍA DE MUERTOS Mexico’s Day of the Dead is a feast for the senses. Take inspiration from authentic flavours like mole poblano, tamales and Mexican hot chocolate.
9 th
13th
PI C K
PI C K
UK SAUSAGE WEEK
U R PI C K
CATER EXPO See the latest innovations, sample new products and meet the brands shaping the industry right now. Connexin Live, Hull caterexpo.co.uk
8th
DIWALI The Festival of Lights invites new beginnings. Celebrate on the plate with samosas and sweets such as gulab jamun and laddu.
9th
BRITISH PUDDING DAY A celebration of the nation’s classic comfort puds, today we spotlight crumble, sticky toffee and trifle.
14th-20th
26 th Oct -1st Nov
O
30
R
th
CAFFÈ CULTURE SHOW Business Design Centre, London caffecultureshow.com
th
EAT With Thomas Ridley Foodservice Discover the latest foodservice products and trends, meet leading suppliers, enjoy tastings and take advantage of exclusive show offers. Newmarket Racecourse thomasridley.co.uk
NATIONAL BAKING WEEK Bakers of all abilities unite for this week of skill sharing and treat tasting. Now’s the time to put your loaves front and centre.
29 -30 th
U
STREET FOOD BUSINESS EXPO Excel London streetfoodexpo.co.uk
O
25th
R
THE FOOD SHOW BY HARVEST Leonardo Royal Hotel, Southampton harvestfinefoods.co.uk
29th-30th
Images: Adobe Stock
1 -7 st
1st-30th
WORLD EGG DAY Honour the yolk by upgrading a menu classic or two. How about Eggs Benedict with ‘Nduja Hollandaise’, or shakshuka with gochujang?
MACMILLAN COFFEE MORNING coffeeregister.macmillan.org.uk
30
OCT
NOV
31st
HALLOWEEN Engaging Halloween content dominates on social media. Consider running a competition, releasing limited-edition dishes, or decorating your space for spooky season.
14th
WORLD DIABETES DAY Learn more about diabetes, fundraise, and introduce some tasty low- and no-sugar options to the menu. We recommend visiting diabetes.org.uk for more info.
26th-29th
GOOD FOOD SHOW WINTER NEC, Birmingham goodfoodshow.com/winter
TASTEMAKERS
TASTE MAKERS Every issue we shine a light on the people powering the Caterfood Buying Group’s success. In this edition, we discuss going green with CFBG’s Technical Manager and explore the power of people – and what it takes to lead them – with Turner Price’s new Managing Director
INFUSEMAGAZINE.CO.UK 31
ROSIE WARD
TECHNICAL MANAGER CATERFOOD BUYING GROUP With a passion for driving improvement, Technical Manager Rosie Ward reflects on how consumer attitudes are shifting, and what it takes to embed sustainability-led change across the wider business
Images: Adobe Stock
Can you tell us about your career so far, and what led you to the CFBG? I was really keen to find a job that was relative to my IT degree, and ended up working for a national food wholesaler as a Database Administrator. Much of my job was setting new products up on the system, as well as visiting restaurants, schools and nursing homes to support with allergen reporting and menu management. After a few years I pitched that they should have a Technical Manager to support customer needs, and was very lucky to be chosen and placed on relevant food safety courses to build my technical knowledge. Ten years later, I joined the CFBG to support the growth of their own-label range. How has the technical side of the industry changed since you started your career? I strongly believe the end consumer is becoming more health conscious. More people are wanting to know what goes into their food, whether
32 #YOUR INFUSE
Rosie is at her best when she’s improving efficiency and helping others
it is healthy, its sustainability status and food safety certifications, as well as its origin. All of these requests work their way back up to technical teams like mine. If you look back at a typical customer request even ten years ago, this wasn’t common. What does a typical day look like for you? The Caterfood Buying Group are working extremely hard to build our own-label product range. We are now at over 350+ own-label lines! A typical day is centred around managing the onboarding of these products – reviewing product specifications, product packaging and artwork, as well as auditing the suppliers who produce the product. The CFBG technical team also manage product complaints and feedback, and support the wider technical teams across the Group to improve processes. What do you enjoy most about your job? I love starting new projects or processes that I know will help to
improve the way we work, support CFBG members, or ultimately benefit the end consumer. I thrive off turning ideas into reality. Are there any emerging trends that you think will have a significant impact on foodservice operations? I think AI will help with the more day-to-day repetitive functions, which I believe will help us to focus on the bigger picture! Sustainability is becoming increasingly important across the sector. How do your team support businesses in achieving their goals? A lot of legislation has been set by the European Union or the UK Government, which dictates what we can put in our products and what packaging we can use. It’s our job to stay on top of these changes to ensure we are compliant. Favourite go-to meal after a long day at work? Pasta, pasta and more pasta!
TASTEMAKERS
STEVE POTTER
MANAGING DIRECTOR TURNER PRICE Fresh from his appointment as Managing Director, Steve Potter shares the career milestones that led him to the role, and why he believes Turner Price’s greatest strength has always been its people Can you tell us about your journey to becoming Turner Price’s Managing Director? About 27 years ago, I was in a role that meant I worked away from home all week. My youngest became ill, and I decided I needed a change. I applied for a job as a van driver and was told I didn’t have any experience; my reply was, “I’ll be the best driver you’ve ever employed”. From there, I took on more responsibility, helping to drive business improvements and raise service levels. Around 14 years ago, I joined Turner Price. The Managing Director at the time didn’t have an exact role for me, but knew he wanted me on the team. I took on some of the business’s biggest challenges, focused on positive change, and the rest is history. What does a typical day look like for you? Every day is different, and that’s one of the reasons I love working here. I like to arrive early and spend time speaking with department heads.
Understanding how our people are feeling and the pressures they’re facing gives me a clear picture of where I can offer support that day. What are the biggest operational priorities for Turner Price? We see a huge amount of opportunity through technology across the business, particularly within our operations. We’ve built a talented and enthusiastic IT team and are committing record levels of investment to modernise Turner Price, helping us maintain our high service levels. What are the biggest challenges facing caterers and hospitality operators? Many of our customers are feeling the pressure of ever-changing legislation and rising costs, particularly business rates, energy, and employment costs. Food inflation remains another major challenge. Our team has worked incredibly hard to ease that burden by sourcing alternative products
For Steve, the strongest leadership begins with listening to real feedback
where appropriate, and working closely with our supply chain to deliver the best possible value. What’s been your proudest moment in your career so far? Stepping into the MD role and representing Turner Price’s fantastic people is a real honour. I’m fortunate to be following a hugely respected leader in Paul Brittain and to have the support of Phil Atyeo of the Caterfood Buying Group. My role now is to ensure Turner Price stays true to its values. What’s the most important thing you’ve learned throughout your career? Listen: not only to what is being said, but also to what isn’t. What’s your favourite dinner? Still to this day, nothing beats my mum’s cooking – although, to be fair, just about everything beats my dad’s! I’m a man of simple tastes, so you can’t go wrong with a great quality chicken or steak dish. INFUSEMAGAZINE.CO.UK 33
MAKE IT
DIP IT IT DRIZZLE TOP IT
NEW SPICY NACHO PERFECT FOR TEX-MEX FAVOURITES, STREET FOOD TWISTS OR FLAVOUR-PACKED SIDES.
KITCHEN CHAMPIONS
KITCHEN CHAMPIONS
Sonny Flanagan
APPLES
As the days grow cooler, comforting apple flavours are always a crowdpleaser. Convenient and versatile, Caterfood Select Solid Pack Apples make it easy to create delicious seasonal dishes without the prep. INFUSEMAGAZINE.CO.UK 35
MINI APPLE CHARLOTTE Makes 10 Prep 10 minutes Cook 25 minutes
Thought to have been named after Queen Charlotte, wife of King George III, this sweet and simple pud remains a beloved British classic. Tender stewed apples paired with a soft, buttery bread casing create a comforting combination that’s ideal for care settings. • 650g Caterfood Select Solid Pack Apples, chopped • 75g caster sugar • 1 tsp Caterfood Select Ground Cinnamon • 12 slices soft white bread, crusts removed • 75g unsalted butter, melted • Caterfood Select Soft Scoop Vanilla Ice Cream 1. Preheat the oven to 180°C. In a pan, cook the chopped apples with sugar and cinnamon until soft. 2. Brush the bread with melted butter and use to line individual pudding moulds. 3. Fill with the apple mixture, cover with bread, and bake for 20 minutes. 4. Cool slightly, then turn out. Serve warm with a scoop of vanilla ice cream.
Apple Charlotte is a timeless British dessert that brings comfort, familiarity and fond memories for many care home residents. Phil Clark, Business Development Chef, Harvest
36 #YOUR INFUSE
KITCHEN CHAMPIONS
OATY APPLE MUFFINS Makes 12 Prep 10 minutes Cook 20–25 minutes
For a sweet treat with a fruity twist, these wholesome muffins are hard to beat. In this version, apples, cinnamon and rolled oats come together to create a warmly-spiced bake that’s as nourishing as it is delicious. Quick to make and easy to scale up, they’re sure to be a hit with schoolchildren of all ages.
• 200g Caterfood Select Plain Flour • 100g rolled oats • 150g soft brown sugar • 2 tsp baking powder • 1 tsp Caterfood Select Ground Cinnamon • 2 eggs • 180ml milk • 100ml vegetable oil • 250g Caterfood Select Solid Pack Apples, chopped
1. Preheat the oven to 180°C. 2. Mix the flour, oats, sugar, baking
powder and cinnamon together.
3. Whisk together the eggs, milk and oil. 4. Fold the wet ingredients into the dry
ingredients, then mix in the diced apple. 5. Divide the mixture into muffin cases. 6. Bake for 20–25 minutes until golden.
INFUSEMAGAZINE.CO.UK 37
KITCHEN CHAMPIONS
TRIED ONE OF OUR RECIPES?
We’d love to see the results! Please send photos to
APPLE TARTE TATIN WITH CALVADOS CRÈME FRAÎCHE Makes 8 portions Prep 15 minutes Cook 30-35 minutes
A sophisticated French dish with no shortage of fans, Tarte Tatin is the quintessential apple dessert – and this recipe makes it easier than ever. Whether you make individual portions or a larger tart ready to be sliced, it’s perfectly suited to catering for groups of any size. Finish with a Calvados-spiked crème fraîche, which cuts through the sweetness and adds a refined, grown-up touch. • 650g Caterfood Select Solid Pack Apples • 150g caster sugar • 75g unsalted butter • 500g all-butter puff pastry, rolled and cut into 8 discs • 200g crème fraîche • 2 tbsp Calvados • Vanilla, scraped from the pod, plus extra to decorate (optional) • 1 tbsp icing sugar 1. Preheat the oven to 200°C. 2. Melt the caster sugar over a medium
heat until it forms a deep amber caramel. Carefully add the butter and stir until fully incorporated. Pour into individual 12cm ovenproof pans. 3. Arrange the apple halves tightly in the pans, on top of the caramel. Then lay discs of puff pastry over the apples, tucking the edges down inside the pans. 4. Bake for 20–25 minutes until the pastry is golden and crisp. 5. Leave to rest for 5 minutes, then carefully invert onto a serving plate. 6. In a small bowl, whisk together the crème fraîche, Calvados, vanilla and icing sugar until smooth. Chill until the tartes are ready to serve. 38 #YOUR INFUSE
shape bake create
Caterfood Select Pizza Doughballs Incredibly versatile and easy to use, the Caterfood Select Pizza Dough Balls can be quickly defrosted and shaped into speedy pizzas, garlic breads, calzones, tear and share loaves and much more! Our 180g doughballs are perfect for creating 9” thinbase pizzas, 270g doughballs for 9” deep-base pizzas, and 340g doughballs for 12” thin-crust pizzas.
60 x 180g | 40 x 270g | 30 x 340g | Frozen Speak with your Area Sales Manager or Telesales Representative for more information.
C AT E R F O O D B G . C O . U K
Plated with
Care Think care sector catering is beige, bland and boring? Think again. Today's residents demand full flavour, choice and restaurant-quality plates
or many, dining in the care sector probably conjures up images of vats of overcooked stews, spam hash and sloppy puddings, but the reality looks very different. “Care home catering has evolved enormously over the last decade,” says Louise Wagstaffe, Senior Culinary Advisor at Premier Foods. “Great care catering is about delivering restaurantquality food that is nutritious, appealing and tailored to individual needs.” Today’s residents also have higher expectations than ever before. Having experienced decades of culinary innovation, international travel and changing food trends, they are looking for meals that deliver not only nutrition but also flavour and variety. Jonathan Harvey-Barnes, Senior Business Development Chef at Essential Cuisine, agrees: “Great care catering is fresh, nutritious and centred around the residents’ experience. It’s about creating meals that are full of flavour, meet various different needs and are served in a way that makes dining enjoyable and social.” IMAGES: Adobe Stock; Essential Cuisine
KNOW YOUR AUDIENCE
However, one of the most important aspects of catering in a care setting happens outside of the kitchen, where chefs take the time to understand the preferences of those they support. “We work with residents and their families to understand their favourite dishes, not only to add to regular menus,
40 #YOUR INFUSE
CARE SECTOR CATERING
Good texture modification is about preserving dignity and enjoyment” but also to tempt them into eating something they love when they’re feeling unwell,” says Andrew Mussett, Hotel Services Manager at Care UK. “We also host monthly meetings with residents and a quarterly meeting with them and their relatives. We have just introduced menu tasting parties, where residents and their loved ones are invited to try new dishes before they are added to the menu.” Louise agrees that clear open communication is key to crafting the perfect menu in care facilities. “Speak to residents,” she urges. “Understanding their preferences often provides the best inspiration and ensures any menu changes genuinely resonate with the people that you’re cooking for.”
GLOBAL FLAVOURS
While traditional British favourites remain popular in the care sector, there is a growing requirement for more variety. This shift reflects the changing tastes and experiences of older generations. Residents have a variety of cultural backgrounds, many have travelled extensively and most simply enjoy sampling something new. “Different cultural backgrounds are always catered for,” says Andrew.
“We’ll source halal or kosher food, and other mainstays – like yam, sweet potato and okra – are always freely available on the menu. It’s all about understanding residents’ preferences rather than assuming what they’d like to eat, but everyone likes to come together and explore new cuisines on a regular basis.”
CONSIDERED CHOICES
Introducing new flavours and dishes to the menu requires careful consideration at any time, but especially within the care sector. Many caterers strike this delicate balance by introducing modern twists to familiar favourites, helping residents enjoy greater variety while maintaining the consistency they value. “We work on a four-week rolling menu cycle with separate summer and winter menus,” explains Manos Tselios, chef at Cambridge Park Community Inpatient Unit. “We still serve classic dishes, but we like to add a modern twist. The challenge of meeting so many different requirements means no two days are ever the same, which helps ensure residents have a varied and enjoyable dining experience.” Those requirements can be extensive. Alongside allergies, cultural preferences and specialist diets, many care settings must also cater for residents living with dysphagia, requiring food and drink to be modified in line with IDDSI guidelines. However, texture-modified dining should never mean compromising on quality. “Residents requiring modified textures deserve the same level of flavour and presentation as everyone else,” says Louise. “Most importantly, texturemodified dining should still provide choice and variety. Residents should have access to the same menu options wherever possible, these must be adapted safely to meet their needs. Good texture INFUSEMAGAZINE.CO.UK 41
ALL ABOUT
Adobe Stock
TASTEFULL
modification is about preserving dignity and enjoyment, not simply meeting a clinical requirement.” Developed specifically for healthcare catering, Tastefull, offers a wide range of food solutions designed to help people with diverse dietary needs and beliefs eat safely, confidently and enjoyably. Every meal combines great taste with balanced nutrition and consistent quality. From texture-modified, IDDSIcompliant meals to authentic dishes inspired by global cuisines, the range helps operators deliver satisfying meals while meeting the many demands of healthcare catering. Visit simplyfoodsolutions.co.uk for more details.
42 #YOUR INFUSE
GOOD ENOUGH TO EAT
The appearance of dishes is not to be underestimated either. In fact, presentation is increasingly recognised as an important part of encouraging residents to eat well and enjoy mealtimes. “Colour, texture and plating can all help make meals more appetising, particularly for residents with smaller appetites,”confirms Jonathan. Delivering that experience requires significant expertise. Today’s care home caterers are tasked with creating food that is appealing, nutritious and inclusive, while accommodating a wide range of dietary and accessibility requirements. “Care home catering is a very complex balancing act,” says Andrew. “We’re trying to balance restaurant-quality food with a homely feel, as well as making sure that both meals and snacks are safe and accessible for everyone. I would argue
that, with IDDSI food, we’re doing the stuff that Heston was doing, but we’re doing it for different reasons – we’re not creating this food to surprise people, we’re doing it so that everyone can enjoy meals together and feel included.”
MORE THAN FOOD
Perhaps most importantly, dining in the care sector is now recognised as a social activity rather than a nutritional necessity. In an environment where loneliness and isolation can be significant concerns, mealtimes play an important role in supporting residents’ emotional wellbeing and provide a valuable opportunity to connect with others. “Modern care catering places a strong focus on creating positive mealtime experiences that residents genuinely look forward to,” says Jonathan. “Food naturally brings people together. Shared meals, themed dining events and dishes with familiar flavours can encourage conversation, create routine and provide a sense of comfort and community.”
Caterfood Select 50% Pork Sausages Caterfood Select Pork Sausages are expertly crafted to deliver exceptional taste, texture, and reliability in every serving. Made from carefully selected cuts of premium pork, these sausages offer a rich, meaty flavour and smooth, satisfying texture that perform perfectly across a wide range of catering applications. 1 x 4.54kg - 4’s | 8’s | 16’s | 32’s Speak with your Area Sales Manager or Telesales Representative for more information.
C AT E R F O O D B G . C O . U K
Sweet SIPS
Puddings you can eat and drink? Don’t mind if we do ndulgent dessert-themed cocktails are blurring the line between pudding and post-dinner drinks. Rich flavours, nostalgic inspiration and theatrical presentation make them a high-impact way to increase spend while offering customers something fun and memorable. Here’s how to have your cake and drink it too…
BONFIRE NIGHT BANGER
Apple Pie Old Fashioned • 50ml bourbon • 25ml cloudy apple juice • 10ml maple syrup • Dash of Angostura bitters • Pinch of cinnamon
Give it some wow factor and garnish with a Panesco Mini Doughnut (or two)
Stir all your ingredients together over ice until perfectly mixed and garnish with a cinnamon stick or a dried apple crisp. For a non-alcoholic version, simply swap the bourbon and bitters for a glug of ginger beer.
PRETTY IN PINK
Strawberries & Cream • 50ml vanilla vodka • 25ml amaretto • 100g frozen strawberries • 2 scoops vanilla ice cream (roughly 120ml softened)
Put all your ingredients in a blender with a small scoop of crushed ice and whizz until smooth. Add a little milk if needed to make it pourable. Serve in a coupe and finish with a generous sprinkle of freeze-dried strawberries.
44 #YOUR INFUSE
Top it off with a supercute Central Foods Heart-Shaped Macaron
DESSERT COCKTAILS
UPDATED CLASSIC
Espresso Salted Caramel Martini
WOW! For extra
drizzle salted caramel sauce inside the glass before pouring.
• 40ml vodka • 25ml coffee liqueur • 25ml Auresco espresso • 15ml Monin Salted Caramel Syrup • Pinch of sea salt
Up the indulgence with a small stack of… Waldrons Chocolate-Dipped Salted Caramel Profiteroles
Freshly brew your coffee and pour into a cocktail shaker with your other ingredients and plenty of ice. Shake hard until the outside of the shaker feels ice cold. Strain into a chilled martini glass and garnish with coffee beans and a sprinkle of sea salt.
FESTIVE FAVOURITE
Chocolate Orange Mudslide • 25ml vodka • 25ml coffee liqueur • 25ml Irish cream liqueur • 20ml 1883 Maison Routin Terry's Chocolate Orange Syrup • 15ml Triple Sec • 300ml double cream
Add a slice of Sidoli Sticky Chocolate Orange Cake for a perfectly paired pud
Pour all your ingredients into a shaker with ice and shake until combined. Drizzle some chocolate syrup into your glass, pour and garnish with grated chocolate orange.
LIGHT & BRIGHT
Sgroppino • 25ml vodka • 60ml Prosecco • 3 scoops lemon sorbet
Serve alongside Waldrons White Chocolate and Limoncello Cheesecake for a taste of Italy
This zesty Venetian cocktail is the ultimate palate cleanser. Whisk all your ingredients together and serve immediately so it remains light and frothy. For a grown-up nonalcoholic option, swap the booze for a splash of elderflower tonic.
INFUSEMAGAZINE.CO.UK 45
INTERVIEW
Adobe Stock
Next issue...
What’s cooking in 2027? From emerging trends to classic winter warmers, our next issue is full of ideas to keep your kitchen one step ahead
AVAILABLE IN
Meet the Infuse team
Editor Clemmie Millbank
THE CATERFOOD BUYING GROUP TEAM
Art Editor James Croft
Head of Brand, Design & Marketing Morgan Apel-Leonard
Editorial Contributors Lorna Fairey Rhiannon Rees Photography Sonny Flanagan Photography Styling Helena Steele Editorial Director Cath Dean Creative Director Will Slater
Creative & Technical Yasmin Bates Hollie Collingwood Rachael Crook Jody Hill Becky McCaul Alisha Mumby Harriet Thursby Rosie Ward Development Chef Phil Clark Advertising Sales Jordan Kent Ben Woodhouse
DEC
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
INFUSEMAGAZINE.CO.UK 47
THREE EXCITING NEW SOUPS
NEW!
• Thai Red Curry • Turkish Lentil • Cream of Pumpkin
Create more dishes your customers love with Knorr® Professional dry soups
START SOMEWHERE
Bring rich North African flavours to your menu Simple to start, yours to build on
12pm or 2pm depending on the players’ progress was madness to me. It has made me adaptable to change, fast on my feet, and able to prepare meals quickly or slow things right down. How do you keep your kitchen a well-oiled machine? Having the right team who share the same values. At Woburn, we really look after everyone and in return we have amazing staff and culture. Great support from managers and owners allows us to invest in people and capital. Through training, measurement and consistency, we continue to be on top of our game.
LAST LICK OF THE SPOON
with
PAUL NICHOLLS Head Chef at Woburn Golf Club, Paul Nicholls, talks us through his culinary journey, from growing up on seafood caught on the Solent to tasting a life-changing massaman curry, and how these experiences have shaped his cooking style
50
When did your love of cooking begin? As a hungry teenager, I used to watch my stepmother cook for us. She’s a vegetarian and she would just throw everything in a pan and it would turn out super tasty. Also, growing up, I spent a lot of time in a little seafood restaurant on the Isle of Wight, as the owners were friends of ours – watching the chefs produce the most incredible seafood caught that morning from the Solent blew my mind.
worked with some of the greats. From Michelin-starred restaurants to cooking for people in their homes, I’ve learned the environment is everything. I was once in Thailand enjoying the most amazing massaman curry – in my shorts watching a beautiful sunset with stray cats begging for scraps – and it made me realise a great meal isn’t necessarily in a top restaurant; it’s where you feel most comfortable. After this experience, my cooking style became simpler and more relaxed.
What’s been your greatest influence as a chef? Literally every chef I’ve met, and every place I’ve worked, has shaped me in some way. I’m so very fortunate to have
What are the unique considerations of catering to a golf club? When I first started at Woburn, I didn’t have a clue about golf. Getting my head around the fact that lunch could be at
What are some of the most popular dishes on your menu? I must mention our famous sausage rolls! We make about a thousand a week. We get the most amazing secret-recipe sausage meat from our dear friend Simon at The Best Butcher a few miles away in Brickhill, and roll them up in puff pastry with a sweet red onion marmalade. They definitely ease the pain of losing your balls on the course! Any exciting flavours on your 2026 autumn menu? Golfing in an English autumn can be miserable at times, so we like to make sure there are always those hearty comfort dishes on the menu. I’m looking forward to using more of our Woburn venison this year with local mushrooms and squash. What’s one thing you would change about the industry? I believe we have all got used to eating cheap food for too long now. I would like to see the public go for more sustainable and local produce. Our government needs to do more to help the industry with rising operating and energy costs, aiding businesses in producing betterquality yet affordable meals. Any advice for aspiring chefs? The more you can surround yourself with great people, the better you will be. Stage in different kitchens on your days off and remember it’s OK to make mistakes – this is where growth and great ideas come from. Practise at home and taste everything. Cook honestly and with lots of love!
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