INFUSE magazine from The Caterfood Buying Group. Spring 2025

KITCHEN STRESS 101 EXPERT TIPS FOR KEEPING CALM

SUNNY SIDE UP CRACKING IDEAS FOR SPRING MENUS

GOING GREEN THE POWER OF THE ECO POUND

We’re coming into the season of renewal, so it’s the perfect time to take a fresh look at your kitchen. First up, we crack open the humble egg to discover facts, hacks and vibrant recipe ideas that are hard to beat.

Our new feature, Kitchen Champions, zones in on storecupboard staple, chickpeas, to create three distinctly delicious dishes. Plus, this issue we take the ultimate crowd-pleaser – fries –and pile them high with toppings to create next-level comfort food.

Don’t miss our special report on serving up nutrition in schools, and, when the pressure in the kitchen is cranked up, our experts share their advice for keeping cool.

We also dive into the growing demand for greener dining, exploring how sustainability is shaping the future of foodservice. Embrace the season of growth –in your menus and your business.

Team x

The Hot List

Your guide to everything fresh on the food scene…

For more ecoturntips, to p16

Fryer to fuel

For a sustainable business move that’s as speedy as it is easy, sign up to a cooking oil recycling scheme, offered by many members within the Caterfood Buying Group. Hundreds of thousands of litres of waste oil have already been repurposed into biofuels, helping kitchens cut waste and reduce their carbon footprint. Speak to your area sales manager for details on schemes in your area.

Sandwich goals

Big, bold and unapologetically indulgent – OTT sandwiches are having a moment, and offer a growing opportunity for this year’s lunch menus. With brands like Sandwich Sandwich serving up stacked creations that are as social-media friendly as they are delicious (the brand’s branch opening in London last year attracted hundreds), there’s serious demand for epic lunchtime eats. Supercharge your sarnies with daring flavour combos and the kind of height that demands cutlery.

Must try: sour cherry

In the mix for being 2025’s biggest breakout star, expect to see sour cherries offering their distinctive punchy tartness to everything from savoury tarts and rich cakes to salads and rice dishes this year, whether in fresh, dried or syrup form.

EAT THE SEASON

A spotlight on spring’s best picks

At its best between February and April, broccoli’s quirky, colourful cousin is a fabulous all-rounder. Pop in a pasta dish with anchovies and chilli flakes or serve simply with butter and lemon juice – the perfect accompaniment to any roast meat.

5

ways to use…

Lamb

Along with longer days, daffodils and egg hunts, tender roast lamb signifies the start of spring, but don’t stop there – get creative with this succulent seasonal meat.

Often relegated to the position of ‘garnish’, this mustardy green that’s rich in vitamins and minerals needs to be given more love. Whiz it up into a peppery mayonnaise or pair with goat’s cheese in a showstopping risotto.

AKA green onions or scallions, spring onions are in fact very young onions that are harvested before the bulb has fully grown. The result is a sweeter, milder flavour that’s hugely versatile and adds instant vibrancy to a host of dishes.

FOOD FIGHT WORLD FAMOUS SOUPS V

SOUP RATING 7 Soup-er light and cool

This Iberian delicacy is refreshing, cool and packed with goodness. The perfect light lunch on a warm spring day. Try adding a dash of Tabasco for a splash of warming spice.

TRENDING

COOKING WITH COFFEE

So much more than just a mid-morning pick-me-up, the distinctive bitter-yet-rich flavour of ground coffee beans will add a shot of excitement to your dishes

COFFEE-RUBBED STEAK

The bitterness and acidity found in coffee can cut through the richness of steak, plus the natural tannins help to break down the meat and make it more tender, too. Combine freshly-ground coffee beans with dark brown sugar, chipotle and garlic for an indulgent crust.

1st

Rich and pleasingly savoury, this classic soup of caramelised onions and broth is often topped with a thick roof of cheesy gruyère croutons. Indulgent and intensely satisfying. SOUP RATING

SIMON HART CHEF LECTURER AND ADVANCED PRACTITIONER SOUTHAMPTON COLLEGE

Biggest kitchen fail Preparing the wrong menu for a function of 200 and not realising until a couple of hours before service… dinner was late and I did not get my break!

Most memorable meal you’ve ever eaten Recently, I had the opportunity to take some of our students to the Montagu Arms in Beaulieu. We were served beef short rib for our main course and it was just amazing – easily the best short rib I have ever tasted.

CHILLI CON CARNE WITH A TWIST

Like dark chocolate, the earthy richness of coffee adds real depth to the flavour profile of chilli dishes. It also beautifully balances out acidic ingredients, such as tomatoes. Try adding half a teaspoon of good-quality instant coffee to your next pot of chilli to see what it adds.

TIRAMISU

This Italian dessert is a menu staple for a reason: creamy, light and sophisticated – it’s the definition of effortless decadence. But don’t limit coffee desserts to just one dish on your sweet menu – coffee panna cotta, affogato and a coffee and chocolate cake are all delicious, popular options for caffeine fanatics.

Best way to handle the pressure of the kitchen Through a bit of banter, which lightens the mood and motivates everyone.

Advice to new chefs Don’t give up, try your best, and don’t be afraid to try new things.

Food trend you just can’t get behind Vegetarian food that’s created to look like meat.

Who inspires you I am very lucky as I work with some great chefs and front of house staff who inspire me to do my best, but I love the quality and flavours Tom Kerridge creates in his dishes.

Your feedback could win you one of four £250 credit vouchers to use with your preferred Caterfood Buying Group member. Credit vouchers could be used on any fresh, frozen or ambient foods and drink for your kitchen. Enter by April 30th 2025 for your chance to win.

Affordable, nourishing and endlessly versatile.

Discover how a simple box of eggs can transform every meal on your menu

Is there anything as universally loved and endlessly versatile as the humble egg? Us Brits eat 13 billion of them every year, whipping them up into velvety omelettes, creamy custards or simply serving them with avocados for brunch. Long-lasting, affordable and packed full of goodness, they’re a staple for chefs all over the world. Whether they’re sizzling on a breakfast skillet, elevating a lunchtime salad, or binding your next cake, eggs adapt effortlessly to make any meal or snack a little bit egg-stra.

COMING OUT OF YOUR SHELL

The big debate: where should eggs be stored?

1

According to the Food Standards Agency, eggs are best kept in a 'cool, dry place, ideally in the fridge'. However, it's best to take them out around 30 minutes ahead of time, so they return to room temperature, otherwise cooking times can vary.

2

Got some leftover raw egg yolks or whites? Store them in an airtight container in the fridge. To prevent yolks from drying out, cover them with a small layer of cold water before sealing. Both can be kept this way for a few days and used in your next recipe.

3

Did you know eggs can also be frozen? Beat the eggs together, pop them in a dated, freezable container and use within four months. If you find your frozen eggs becoming a little glutinous when defrosted, try adding half a tsp of sugar or salt per mixed egg.

SPRING VEG BAKED EGGS

Serves 4 Prep 15 mins Cook 15 mins

Shakshuka is a North African dish, traditionally made by poaching eggs in simmering spiced tomatoes. We’ve given it an overhaul for spring, with crisp and delicious green veg and fresh herbs that are at their best as the weather warms up.

• 2 tbsp olive oil

• knob of butter

• 2 cloves of garlic, thinly sliced

• 2 tsp cumin seeds

• 4 baby leeks, washed and thinly sliced

• 125g asparagus tips, roughly chopped

• 100g Tenderstem broccoli

• 100g Caterfood Premium Petit Pois

• 100g broad beans, double podded

• 200g baby spinach, roughly chopped

• 5 eggs

• 50g feta cheese

• 1 avocado, peeled and thickly sliced

• 1 handful dill fronds, finely chopped

1 pinch dried chilli flakes

salt and cook gently for 5–10 minutes until soft.

2. Meanwhile, bring a pan of salted water to the boil, drop in the asparagus and broccoli and cook for 30 seconds. Add the peas and broad beans and cook for another 30 seconds. Place the spinach in a colander, pour the pan of veg over the spinach to wilt, then drain well.

3. Stir the blanched veg into the frying pan. Make small wells in the veg, crack an egg into each divot and sprinkle with a small pinch of salt and pepper and scatter over the feta. Cover and cook for 3–5 minutes over a low heat or until the whites are set and the yolks are runny (cook for a minute longer if you want the yolks firmer).

4. Fan the avocado on top and

GOOD EGGS

Whole eggs are an incredible nutritional source and supply almost every nutrient you need in one perfect little package. They are useful sources of some of the harder-to-find nutrients such as B12 as well as the mineral iodine.

Eggs are part of a food group known as ‘complete proteins’, which means they contain all nine of the amino acids that our bodies need for growth, development and repair. It is essential that we obtain these proteins from our diets as our bodies cannot make them.

Nutrient-rich yolks are thought to be one of the best natural sources of Vitamin D, as well as

Outside the box...

SPINACH & GOAT'S CHEESE FRITTATA

Pop some olive oil, new potatoes and finely-sliced onion in an ovenproof pan and fry for eight minutes. In a separate bowl, whisk together some eggs, a dash of single cream, nutmeg and chopped mint. Season and set aside. Add chopped garlic and spinach to your potatoes for a final few minutes of frying, then pour over the egg mixture. Take off the heat, sprinkle in some goat’s cheese and place in the oven for 10 minutes or until set. Serve a slice with handful of dressed salad leaves for a delicious, filling lunch.

HUEVOS RANCHEROS

This Mexican dish is the ultimate way to add some pep to brunch menus. Take a corn tortilla and lightly char it on both sides for the base of your dish. Place black beans with paprika, oregano and a pinch of salt in a pan and cook down. Once cooked, pile your tortilla with fresh chopped tomatoes, chilli peppers and onion. Add slices of creamy avocado and a crispy fried egg and top it all off with coriander, a fresh spritz of lime

is the impressive diameter of the world’s largest egg. Laid by Harriet the hen in Essex back in 2010.

Guinness World Record holder Howard Helmer is officially the world's fastest omelette maker – crafting 427 two-egg omelettes in half an hour.

It’s alleged chickens from different counties have their own distinct accents, just like humans!

A deliciously comforting dinner dish with a sweet, jammy egg taking centre stage. Heat garlic, ginger and miso paste in a pan before pouring over vegetable stock. Set up a separate pan to boil your egg for six minutes. While your broth is simmering add in pak choi, mushrooms, noodles and a few cubes of silken tofu for the final few minutes. Once cooked, cool your egg in chilled water, then peel and halve. Pour your broth into a bowl and place the egg on top with a sprinkle of chilli flakes, sesame seeds and some nori sheets.

of people prefer to scramble their eggs, making it the most popular cooking method for egg-loving Brits. Fried egg comes a close second with 61% liking it sunny-side up and third place goes to the omelette with 55% of people whipping one up regularly.

HOW DO YOU LIKE YOUR EGGS IN THE

MORNING?

Embrace your inner egg obsessive with these brunch menu trends, tricks and cracking hacks...

Poached

A white English muffin, slices of smoked ham, poached eggs and silky hollandaise sauce: eggs benedict is always a brunch favourite. So much so, the dish even has a day dedicated to it – the 16th April has been named National Eggs Benedict Day!

Top tip: Use fresh, cold eggs straight from the fridge for firmer whites that stay together when cooking.

Fried

Feta fried eggs are a viral TikTok recipe worth whipping up. Add the hard cheese to your pan, crack in your egg, sprinkle with red pepper flakes, then cover until cooked for a crispy, salty, satisfying dish.

Top tip: Try frying your egg in an infused oil such as chilli or truffle for a hit of flavour.

Scrambled

Everyone has their own preferred way of cooking (and eating) scrambled eggs. The late queen liked hers with some unique flavourings; as well as cracked black pepper and a sprinkle of chives, she asked the royal chef to add a pinch of nutmeg and a teaspoon of lemon zest to the pan.

Top tip: Salt can make your eggs break down and turn watery so always season your scrambled eggs at the end.

Boiled

You heard it here first: kedgeree is making a comeback. This Scottish breakfast is made up of delicately-spiced rice, smoked fish and perfectly cooked boiled eggs and it makes a tasty proteinpacked brunch, lunch or supper.

Top tip: Fresh eggs are harder to peel, try using eggs that are a few days old to make it easier.

MENU MATHS

Be inspired by our delicious pea, prawn and peach ingredient combos, tailored for every taste and establishment…

PERFECT

FOR...

COUNTRYCORE

Country pub menus are all about the classics, and customers will be reassured by the rustic charm of this simple but effective dish combo.

Try with: Italian Cured Meats Smoked Pancetta Lardons, Seahawk Black Tiger Prawns and Fruit Provisions Peach Slices in Juice.

PERFECT FOR...

GOING GASTRO

The discerning gastronome won’t be disappointed with the contemporary flourishes that perfect this terrific trio.

Try with: More Seafood Fresh Dry Scallops, Santo Tomas Extra Paella Rice and Continental Mascarpone Cheese.

PERFECT FOR...

CAFÉ COOL

Stay firmly on trend with this TikTok-worthy offering and celebrate the beginning of your laksa era.

Try with: Panesco Rustic Sourdough, BW Catering Coconut Milk and Dawn Foods Belgian White Chocolate Cookies.

17th-23rd March

FOOD WASTE ACTION WEEK

GREEN Going

How small changes can make a big impact to your business, and the planet

Sustainability isn’t just a buzzword – it’s a movement reshaping the food industry and driving customer choices like never before. According to the Bidfood 2025 Food and Drink Trends Report, 71% of people are striving to live more eco-friendly lives, and nearly half of consumers are willing to pay extra for sustainably sourced food. Embracing sustainability is no longer a choice—it’s a necessity. An environmentally-sound business is good for the planet, great for your reputation, and beneficial for your bottom line. But where do you begin if you want to give your business a green overhaul?

TAKE STOCK

Start with an evaluation of your entire business to get an idea of the changes you need to make to become more environmentally friendly. Look at everything from water usage and packaging to the journey of your ingredients and the cleaning products you use. Starting the process with a clear picture will help you prioritise the most pressing tasks, enable you to create a clear action plan, and avoid becoming overwhelmed. Once you’ve identified the biggest priorities, create a detailed to-do list to help chart your progress, build momentum and empower your team to keep pushing forward towards your green goals.

An eyeopening 45% of customers will pay more for sustainablysourced food

HARNESS YOUR ENERGY

One of the best things you can do to boost your green credentials is to take control of your energy consumption. Ideally, this means upgrading to energy-efficient kitchen appliances, such as induction hobs, Energy Star-rated ovens, fridges, and dishwashers –but this comes with a hefty price tag. If your budget can’t stretch that far, look at servicing your existing equipment to ensure optimal performance and efficiency. Install energy-saving lighting and switch to LED bulbs to reduce electricity usage by up to 75%.

Simple steps like putting up signs to remind staff to switch off lights and equipment when not in use

Challenge your team to create dishes that make the most of every ingredient

can also make a difference. Keep refrigerators and freezers at the correct temperature (aim for at least 8˚C for fridges and -18°C for freezers) to optimise efficiency.

WASTE NOT, WANT NOT

Household and commercial kitchen food waste has a huge impact on our carbon footprint, and produces around 18 million tonnes of carbon dioxide in the UK each year, not to mention that it’s throwing money in the bin. But there are a few simple things you can do to help reduce what you send to landfill. Review your portion sizes to reduce how much uneaten food comes back to the kitchen, or offer a range of portion

sizes to cater to differing appetites. Reorganise your kitchen space and introduce key recycling points that are within reach and more likely to be used during a busy service. Challenge team members to get creative with leftovers and devise new dishes to feature on your specials board each week. Reach out to your local community and partner with food banks, charities and organisations to donate any surplus food. Look into sharing apps like Olio, which invites you to pass on what you no longer need to people living in the local area.

RETHINK PACKAGING

The food-to-go model is booming, bolstered by the explosion of food

GREEN HEROES

Three planet-friendly industry pioneers

WAHACA

Ranked as the UK’s most sustainable restaurant group by Which? in 2024, Wahaca is a leading force when it comes to commercial sustainability in the restaurant world. From offering plenty of plant-based items to implementing better eco practices, Wahaca was the first UK restaurant group to be certified a CarbonNeutral company back in 2016. wahaca.co.uk

THE BULL INN, TOTNES

A prime example of how small-scale businesses can make a big impact, The Bull Inn was awarded The Times and Sunday Times Best Eco Hotel of the Year 2020 in its first year of trade. The organic, ethical pub follows a planet, people, profit ethos, including a veg-first menu and a set of ‘No-Bull Rules’. bullinntotnes.co.uk

KING’S COLLEGE LONDON

Listed as one of the top 10 universities in the UK by Times Higher Education Rankings 2024, King’s College London is leading the way in sustainable university catering. Since joining the Food Made Good Standard in 2018, the institution has transformed its foodservice practices, with menus now 60% plant-based and 70% vegetarian. The university has also earned multiple green awards for its efforts.

kcl.ac.uk

delivery platforms that can get meals to customers’ doors in rapid time. Review your packaging to see where it can be reduced, or consult your supplier about eco-friendly alternatives. If you have high repeat-custom, look into reusable options and offer discounts as an incentive for customers to use this service – Bristol independent pizza restaurant Pizzarova partnered with PIZZycle (pizzycle.com) to introduce their reusable branded pizza box with resounding success.

SHARE YOUR STORY

We live in an information age, and consumers are demanding more transparency from businesses and brands. They want to know how products are made, where they come from, and the impact they have on the planet. Shouting about your sustainability efforts can often reward you with consumer trust and loyalty. Millennials and Gen Z, in particular, are more ecoconscious and much more likely

to support businesses that align with their values. From creating social media posts to showcasing provenance on your menus or adding a sustainability section to your website, sharing your efforts with customers is key to futureproofing your business.

A PLAN FOR THE PLANET

As environmental awareness continues to grow, businesses across every sector are finding innovative ways to reduce their carbon footprint. While these initiatives are inspiring, they can be daunting for smaller businesses unsure of where to begin or how to keep up the pace. But sustainability doesn’t have to mean a complete overhaul or hefty expense. By starting small and taking simple, practical steps, you can not only reduce your environmental impact but also strengthen your brand, save money and attract a growing wave of eco-conscious customers.

Eco-friendly packaging is a simple yet tangible way to show customers your green side

GOOD, BETTER, BEST

LOADED FRIES

We take the humble chip, pile it high with bold flavours, and turn it into three standout menu stars

CHEAP AS CHIPS

Quick to prep and endlessly versatile, loaded fries are a simple and costeffective way to diversify your menu. Their shareable nature makes them a hit for group dining, plus they’re easy to customise and cheap to make.

GOOD

TEX-MEX LOADED SWEET POTATO FRIES

Inspired by the classic flavours of beef chilli nachos, loaded sweet potato fries are a brilliant way to serve beef or veggie chilli. Simply reheat a portion and spoon over hot sweet potato fries, grate over cheese, dollop over some smashed avo and fresh soured cream, and finish with pickled jalapeños and fresh coriander. Serve with lime wedges for squeezing.

• Sweet Potato Fries

• Chilli con carne

• Mature cheddar cheese

• Avocado

• Soured cream

• Fresh coriander

• Pickled jalapeñ os

• Fresh lime wedges

BETTER

GREEK-STYLE LOADED FRIES

This veggie-loaded dish is Greek heaven on a plate. Toss freshlycooked fries with dried oregano, add dollops of fresh tzatziki and crumble over feta cheese, then scatter with chopped roasted red peppers, tomatoes, cucumber and olives. Serve with garlic mayo for dunking.

• Caterfood Select 3/8 French Fries

• Dried oregano

• Tzatziki

• Feta cheese

• Roasted red peppers

• Cherry tomatoes

• Cucumber

• Pitted black olives

• Garlic mayonnaise

PLANT POWER

Swap feta for plant-based cheese and opt for dairy-free tzatziki to give this dish a vegan makeover

STEAK & CHIMICHURRI LOADED CHIPS

Steak, chips and chimichurri is an Argentinian classic, but it can come with a hefty price tag. In this luxurious dish, a small amount of rump steak goes a long way – slice thinly and serve atop cheesy chips, then finish with chimichurri, diced red onion and chilli flakes for a little heat.

• Caterfood Select Steakhouse Fries

• Smoked Applewood cheese

• Rump steak

• Chimichurri

• Red onion

• Dried chilli flakes

Three months in food

MARCH

4th

SHROVE TUESDAY

Have stacks of fun with Pancake Day. Try mixing kimchi into your batter for a spicy upgrade.

5th

CATERFOOD SW TRADE SHOW

Exeter Matford Centre, Exeter caterfood.co.uk

12th

SOUTH LINCS FOODSERVICE THE FOOD SHOW

Springfields Event Centre, Spalding southlincsfoodservice.co.uk

17th-19th

IFE INTERNATIONAL FOOD & DRINK EVENT

ExCel, London ife.co.uk

25th

TURNER PRICE CATER EXPO York Barbican caterexpo.co.uk

27th

INTERNATIONAL WHISK(E)Y DAY

Try hosting tasting sessions with whiskies from all around the world.

30th

MOTHER’S DAY

Spoil special mum and mother figures by offering up the perfect Sunday lunch; roast lamb, crispy potatoes and mint sauce.

Serving up essential culinary dates for your diary

APRIL MAY

1st-8th

TIME FOR A CUPPA WEEK

Join Dementia UK’s fantastic national fundraiser by hosting your own tea party for charity.

4th

INTERNATIONAL CARROT DAY

Unleash your inner rabbit – it’s time to go crazy with carrots. Roasted carrot soup, sweet carrot fries, fresh salads or spicy carrot and ginger juice are all tasty menu additions.

7th-9th

FOOD & DRINK EXPO

NEC, Birmingham foodanddrinkexpo.co.uk/

20th

EASTER SUNDAY

Forget chocolate eggs; hot cross buns and marzipan-topped simnel cake are Easter essentials.

24th

NATIONAL PIGS-IN-ABLANKET DAY

As far as we’re concerned, every day should be pigs-in-a-blanket day, but here’s a handy excuse to serve these tasty bites (as if you needed one).

10th

WORLD FAIR TRADE DAY

Recognise the importance of ethical practices and Fair Trade producers by sharing their stories and prominently featuring their goods.

13th

WORLD COCKTAIL DAY

Marking the publication date of the first definition of a cocktail (13th May 1806), toast to delicious mixed drinks by shaking and stirring up your own potent concoctions.

18th

NATIONAL BAKING DAY

Fill your kitchen with the irresistible scent of just-baked goods and take to your social channels to share your chefs’ never-fail baked recipes.

19th-25th

BRITISH SANDWICH WEEK

Did you know that the average person in the UK eats approx 18,304 sandwiches in their lifetime? Dial up your fillings with a chicken katsu sando or a veggie Reuben with pickles and mushrooms.

29th

NATIONAL BISCUIT DAY

Aptly arriving the week after International Tea Day (21st). Serve up biscuit box favourites – jam creams, rich tea and chocolate digestives –but with a homemade twist.

12-18th MAY MENTAL HEALTH AWARENESS WEEK

MENTALHEALTH.ORG.UK

FORK IN THE ROAD

BOILING POINT

Seven industry pros share their secrets for staying cool when the kitchen heats up

When it comes to culinary clichés, fiery, hottempered chefs are a classic – and it’s no wonder. Long hours, relentless time pressures, physical demands and sky-high expectations make life in the foodservice industry notoriously difficult, and working as a chef has long been touted as one of the most stressful jobs going.

But is burnout inevitable?

Organisations like Hospitality Action (hospitalityaction.org.uk) and The Burnt Chef Project (theburntchefproject.com) are challenging the idea that working in kitchens has to mean sacrificing mental well-being. They offer help to staff who are struggling and practical resources to businesses keen to make a change. Plus, campaigns like Mental Health Awareness Week aim to bring the conversation out into the open and encourage a more supportive way of working.

But when the heat of the kitchen does get too much, how do seasoned hospitality professionals handle the stress? From deep breathing to daily mindfulness – and even mental resets in the walk-in – seven experts share their most effective strategies for staying calm under pressure.

GREG LAMBERT FOOD DIRECTOR, SIX ROOFTOP, THE BALTIC, NEWCASTLE

“Over the years, I’ve learned that thriving in a highpressure kitchen means having more than just culinary skill – it requires balance in every aspect of life. For me, the key is looking after myself outside of work. Things like prioritising quality sleep, regular gym sessions, and a healthy diet have transformed how I handle stress. With these habits, I’ve found I can manage the intense demands of the kitchen far better. Achieving balance isn’t just about surviving; it’s about thriving in both work and life. A healthy body and mind fuel creativity and resilience, allowing me to bring my best to every service.” sixbaltic.com

DAVID

SMITH HEAD CHEF, THE DIPPING LUGGER HEAD, ULLAPOOL, SCOTLAND

“Dealing with the pressure of the kitchen is something that is definitely learned and comes with experience. When I was younger, I would be one of those chefs who wouldn’t cope with it well. The best way to keep calm is to be prepared for anything and just take a deep breath and think the situation through in your mind – if you need to, remove yourself for a moment to avoid upsetting anyone in the kitchen.” thedippinglugger.co.uk

DAN MCGEORGE HEAD CHEF AND CO-OWNER, VETCH, LIVERPOOL

“Nowadays I am a lot calmer under pressure, not always, but 99% of the time. In my opinion, it all stemmed from having my daughter – before that, I would let the passion get the better of me and when you’re in an all-consuming world it can be easy to go

down a rabbit hole with stress, anxiety and being caught up in the moment. Life is short and too many chefs and hospitality staff make themselves sick, either mentally or physically, in the pursuit of perfection… nothing is perfect, and we should embrace that.” vetchrestaurant.com

DEAN HARPER

CHEF, HARPER FINE DINING

“When the heat’s on, I don’t overthink it – I just breathe, literally. A deep breath really helps to clear my mind, shake off the pressure, and focus on the task. I’ve learned to tune out the chaos and stay in the moment. If I keep calm, the kitchen follows suit. If I’m running around like a headless chicken, everyone else will be too.” arperfinedining.co.uk

GABRIELLO GERARDI

CREATOR,

THE MINDFUL CHEF MOVEMENT

“Stress in the hospitality industry is pervasive and prioritising mental health is essential not just for individual well-being, but also for sustainable, thriving careers. Taking small yet intentional actions — like practising mindful breathing between tasks, having open communication and maintaining healthy boundaries can significantly reduce burnout and improve team dynamics in busy kitchens.” keepeatfit.dk/the-mindful-chef-movement

KRIS HALL

CEO AND FOUNDER, THE BURNT CHEF PROJECT

“Stress is a significant challenge across the hospitality sector, with long hours, high pressure, and relentless demands often taking a huge toll on mental health.

Prioritising mental well-being is crucial – not just for the individual, but for the overall health of the industry.

At The Burnt Chef Project, we advocate for open dialogue, regular mental health check-ins, and creating a supportive workplace environment. Simple steps like fostering work-life balance and providing access to mental health resources can make a significant difference in managing the pressures of this dynamic sector.”

theburntchefproject.com

“I’ve learned to tune out the chaos and stay in the moment. If I keep calm, the kitchen follows suit”

NINA MATSUNAGA HEAD CHEF AND CO-OWNER, THE BLACK BULL, SEDBERGH

“Stress comes in so many forms. It’s internal as well as external – suppliers not bringing things, customer demands and staff expectations. Having previously had a much, much shorter fuse than I do now, these days I’ve learned that taking a step back and keeping your thoughts to yourself is the best course of action initially. Personally, if I don’t get at least five to ten minutes of yoga in during the day and a good walk with the dogs, I will start to feel quite antsy and caged. I like routine and if things don’t go as planned I can tend to derail. So, breathe, re-evaluate and see someone else’s perspective.

And perhaps even more importantly, look after yourself. Make sure you keep fit and eat properly – both are huge factors on stress levels (like many people, I’m really not great when I’m hungry).

And if all else fails, go to the walkin. No one will ever follow you there.” theblackbullsedbergh.co.uk

For more information, help and advice, visit hospitalityaction.org.uk

Enjoy the taste of freshly-made salads without the hassle. Simply defrost & ready to serve! Our premium range o ers you a convenient and delicious solution with culinary flavours and ingredients.

Pack size: 4 x 1,25 kg

TASTE MAKERS

Every issue we shine a light on the people powering the Caterfood Buying Group’s success. In this edition, we chat to a Managing Director embracing the challenges of a changing industry and a buyer who’s built a career on forming great connections

PAUL BRITTAIN MANAGING DIRECTOR

TURNER PRICE

Passionate about the people behind the brand, Managing Director Paul Brittain reflects on how Turner Price has grown over the last two decades and how he’s ready to tackle the industry’s next big challenge

Tell us about your career journey at Turner Price

I have known John Gould since our school days and in adulthood we’d meet for a catch up every now and again. On one of those catch ups, he offered me a job as Company Secretary, so in 2006 I became Finance Director and joined the board. Over the last five to six years I have worked more broadly in the commercial and operational areas of the business, contributing to the expansion of Turner Price.

What does a typical day look like for you?

Every day is different, but tackling any issues that have arisen overnight is always first on the priority list. Reviewing sales and margins is also key, to highlight any changes the team need to implement. Connecting with as many team members as possible is a constant priority – and it’s often the most rewarding part of my role.

The best bit about your job?

The challenge it brings and the

In his 22 years at Turner Price, the company has grown from 50 staff to over 300 (and counting!)

satisfaction of implementing changes that positively impact the business. I’m naturally competitive, so seeing tangible, positive results is rewarding. Plus, we have a fantastic team at Turner Price, and working alongside such great people makes the experience really enjoyable.

What is the biggest challenge facing the industry right now?

Keeping pace with the rapid advancements in technology. While embracing these changes is essential for growth, it’s important to ensure the personal touch and reliable service that we take pride in at Turner Price remains.

How has Turner Price changed in the last 22 years?

It’s hard to summarise the growth I’ve seen. When I joined there were 50 employees but now we have over 300. These people have helped to expand our product offering, with fresh produce and butchery now integral to our business. We have expanded our warehouse space sixfold, the geography of our delivery

is multi-county and we also have a shipping and export division, taking our business global. We’ve invested in our website and online service, meaning over 50% of our turnover is now generated via web. The constant development, people, challenge and growth expansion means there’s never a dull moment, which is why I am still here.

If you could swap roles with anyone for a day, who would you choose and why?

A very tricky question! In Turner Price it would have to be a driver or a field sales rep, as they interact with our customers more than anyone and it would be good to get a feel of that end user experience. On a personal level, I’d swap roles with my daughter, who is a paramedic. They do an incredible job that is often under-appreciated and usually it’s under the toughest of circumstances.

Fave meal after a busy day? Chilli con carne and rice – with all the extras – would top the list.

Tell us about your career path at Caterfood SW I started in June 2004 as a Night Loader. After a few years, I moved to working days in the warehouse and from there onto stock management and replenishment. This led to my first buying role as an Assistant Buyer where I met good friend and excellent mentor Len Gould, who is now Head of Purchasing for the Caterfood Buying Group (CFBG) central team. After many more years and moves, I am now Head of Purchasing at Caterfood SW and proud to have come this far.

What does a typical day look like for you?

Maintaining good relationships with our supply chain is paramount, whether that’s meeting face-to-face, on Teams, via email or with an old-fashioned phone call. No two days are ever the same – I could be negotiating better pricing, promotional planning, trade show preparation, or sourcing a product to meet a customer’s needs.

What’s the best bit about your job?

Being a lover of food, it’s definitely trying all the new products to hit the market… although this does require a gym membership!

And the most challenging?

Managing 325 fantastic suppliers can be extremely challenging... and very busy.

What trends are you excited about for 2025?

As we heard at the last CFBG conference, this year Turkish cuisine will be on trend with things like kofta kebab and mezze dishes, also buddha bowls and supercharged sandwiches.

You’ve been at Caterfood SW for 20 years – what has kept you in the company so long?

The progression I have accomplished has most definitely played a key part. Also, I’m lucky to work with a bunch of like-minded and talented people who make the day to day enjoyable.

BRETT ANSELL, HEAD OF PURCHASING CATERFOOD SW

From starting as a night loader over 20 years ago to now heading up purchasing, Brett Ansell tells us about his soaring career journey, his love of cake, and what food trends are set to dominate in 2025

Strong supplier ties and an eye for the next big thing are the name of the game in buying

Is there a particular product you are passionate about?

There are so many to choose from and we work with some incredible suppliers, but I guess my favourite would have to be cake… and we have a warehouse full!

What’s one piece of advice you’d give to someone starting out as a buyer?

Stick with it. Although at times it will be difficult, ultimately it’s those challenges that should drive you to succeed, and progression will follow. Understand the industry, build a network of contacts and maintain good relationships with them all – and never stop learning.

What’s your favourite meal after a busy day?

As many have said previous to me (and I’m sure many more will follow!) – it’s got to be steak. Fillet, medium rare with peppercorn sauce and triplecooked chips, washed down with a nice glass of Sauvignon Blanc.

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KITCHEN CHAMPIONS

CHICKPEAS

Unleash the potential of this store-cupboard staple with our three delicious recipes

VIBRANT BEETROOT AND CHICKPEA HUMMUS

Serves 6 Prep 15 mins Cook 55 mins

Beetroot provides the stunning colour in this vivid dip. Silky smooth and full of flavour, it’s simple, yet sophisticated and a delight served with toasted pitta or crunchy veg for dunking. Add it to a vegan grazing board or wholesome grain bowl.

• 250g Caterfood Select cooked chickpeas, drained

• 2 cooked beetroots

Chickpeas are incredibly versatile, making them a staple in my kitchen at home, here at Harvest and in kitchens around the world. Their mild, nutty flavour pairs well with a variety of spices and cuisines.

Phil Clark: Business Development Chef, Harvest

• 1 lemon, juiced

• 2–3 tbsp tahini

• 1–2 tbsp extra virgin olive oil

• 2 cloves of garlic, peeled

• ½ tsp salt

To serve

• 1 tbsp Caterfood Select cooked chickpeas

• 1 tbsp toasted sesame seed mix

• 1 handful of micro herbs

1. Place all the hummus ingredients into a food processor with 60ml water and blitz until smooth and creamy. Adjust the lemon juice, tahini, olive oil and seasoning to taste.

2. Scrape the hummus into a bowl or resealable container, cover, and place in the fridge for 1 hour, or until chilled.

3. When you’re ready to serve, divide the hummus between serving bowls, and top with chickpeas, sesame seed mix and micro herbs, and serve.

Packed with protein, fibre and manganese, chickpeas are as nutritious as they are adaptable

NUTTY CHICKPEA AND CHOCOLATE BARS

Serves makes 20 squares Prep 5 mins Cook 10 mins

Chickpeas bring a wonderfully creamy texture to sweet dishes, and combined with nut butter, rich cocoa and sweet dates, they form the base of this indulgent makeahead treat. Perfect as an addition to your morning coffee, afternoon tea or dessert menus. Swap the honey for agave syrup to make this vegan-friendly.

For the bars

• 400g Caterfood Select Chickpeas, drained

• 1 tbsp cocoa powder

• 2 tbsp smooth peanut butter

• 150g Caterfood Select Pitted Dates

• 1 tsp ground cinnamon

• 3 tbsp coconut oil, melted

• 1 tsp vanilla extract

• 3 tbsp Caterfood Select Honey

For the topping

• 100ml coconut oil

• 50ml Caterfood Select Honey

• 50g cocoa powder

• 100g dark chocolate

• A few drops of vanilla extract

• 50g mixed nuts, roughly chopped

1. Line a 30cmx23cm rectangular tin with Caterfood Select Cling Film and set aside.

2. To make the bars, place all the bar ingredients into a food processor, and pulse everything together until smooth.

3. Pour the mixture into the prepared tin and smooth into an even layer. Place the tray into the freezer for 4–6 hours or until firm.

4. To make the topping, place the coconut oil, honey, cocoa, dark chocolate and vanilla extract into a small saucepan. Stir over a low heat until everything has melted and combined into a smooth sauce. Allow to cool slightly.

5. Pour the sauce over the frozen mixture and scatter over the nuts. Return the tray to the freezer for 10–15 minutes, until the topping is firm but soft enough to cut through. Cut the bars into individual portions and serve.

SPICED CHICKPEA, SQUASH AND FETA PIE

Serves 6 Prep 15 mins

Cook 45 mins

We’ve channelled the complex flavours of North Africa in this flavour-packed meatfree main, which uses chickpeas as the base. Bolstered with caramelised onions, warming ras el hanout, sweet dried apricots and a golden crispy filo pasty, it’s rich, sweetly-spiced and irresistibly comforting. Swap feta for a plant-based alternative to make it vegan-friendly.

• 1 tbsp olive oil, plus extra for brushing

• 1 red onion, peeled and thinly sliced

• 2 cloves of garlic, peeled and thinly sliced

• 1 carrot, grated

• 1 tsp ras el hanout

• 400g Caterfood Select Chopped Tomatoes

• 12 cherry tomatoes, halved

• 300g butternut squash, peeled and roughly chopped

• 400g Caterfood Select Chickpeas

• 1 tbsp finely chopped mint

• 1 tbsp finely chopped flat-leaf parsley

• 100g Caterfood Select Dried Apricots

• 150g feta cheese

• 270g filo pastry

1. Preheat the oven to 180ºC (gas mark 4). Heat the olive oil in a large pan over a medium-low heat. Add the onion and cook for 15 minutes, stirring occasionally, until soft and beginning to colour. Add the garlic and carrots and cook, stirring for 5 minutes.

2. Stir the ras el hanout into the pan and cook for 1 minute until fragrant. Add the chopped and cherry tomatoes, butternut squash, chickpeas and 250ml of water, then bring to the boil. Reduce to a simmer and cook for 20 minutes, or until the vegetables are al dente.

3. Remove the pan from the heat, stir in the herbs and apricots, then transfer the mixture to a shallow pie dish and crumble over the feta.

4. One at a time, lay the filo pastry sheets out on a work surface and brush with olive oil. Season each layer with sea salt, then arrange the filo pastry on top of the pie filling, lightly scrunching them to add texture and height to the pie topping.

5. Bake for 20 minutes, or until golden and bubbling, turning the dish halfway through to ensure even cooking.

THE FUTURE

It’s

back to school, and a chance to learn how to add nutrition, flavour and fun to your catering services

Tight budgets, nutritional requirements, dietary restrictions and some of the most exacting customers in the industry – catering for the education sector is packed with challenges. Young children can be especially fussy when it comes to food and older secondary schoolaged kids are more discerning than ever, with an increased focus on food trends, sustainability and plant-based alternatives.

“It's a very fine balance,” agrees Luca Tomassetti, Cluster Manager – Catering Services at Bishop Wilkinson Catholic Education Trust. “We build our menus with the School Food Standards document as a priority, then we always opt for the most popular dishes, but at the same time promote variety and inclusivity where possible. Lastly, we monitor our budget to make sure there is financial stability and feasibility.”

EAT UP

Added to this, is the reality that the food you’re offering will impact children’s eating habits, both now, and potentially in the future. “Children spend at least 190 days a year at school, consuming lunch, snacks, and often additional meals,” says Fran Box, Director at TastEd (tasteeducation.com). “Schools have an unparalleled opportunity to influence children’s diets, create learning opportunities and establish lifelong healthy eating behaviours.”

However, getting children to eat the healthy food offered to them is not always as easy as ABC. “According to the latest National Diet and Nutrition Survey (NDNS), 80% of children are not eating enough vegetables

and worryingly a third of kids are eating less than a portion per day,” confirms Rebecca Stevens, Campaign and Communications Manager at Veg Power (vegpower. org.uk). “This major public health issue has a negative impact on many aspects of children’s health, but also has potentially huge ramifications later in life including increased healthcare costs and reduced productivity.”

So what can schools do to help make kids more accepting of the good stuff? There are a few simple measures that have proven to be surprisingly effective. Giving even young children some choice and ownership over their meals can equal more clean plates.“We implemented a compulsory salad bar in all our primary schools,” says Luca. “These have been very popular and give the pupils the option to just add a few bits of what they like, no matter what the meal.”

KNOW YOUR ONIONS

And educational settings can do so much more. “Schools need to go beyond simply offering healthy food,” says Fran. “Research suggests that ‘children eat what they like and like what they know,’ meaning familiarity with foods is

Educating kids about different foods is as important as serving them up at lunchtime

key. Without hands-on experience with healthy foods, children are less likely to choose or enjoy them, even when available.” In fact, educating children about different foods and where they come from is almost as important as serving them up. “There are a number of recommendations that we have seen work well in schools,” Rebecca explains. “Running sensory education classes in which children are exposed to vegetables but are not required to eat them as well as discussing food (including vegetables) in the classroom helps to ‘normalise’ eating veg.”

Crucially, any activities or initiatives that support healthy eating need to resonate with the children. “The Eat Them to Defeat Them campaign by Veg Power has been successful for a whole range of reasons,” says Rebecca. “It was designed specifically with children in mind and moves away from traditional five-a-day messaging and instead focuses on a fun and engaging concept. Last year, 77% of parents reported that their child had eaten more veg and interestingly, 62% of parents also stated their child’s participation had led to an increase in their own veg-eating habits too.”

of children are not eating enough vegetables

GROWING STRONG

An active role in planting and growing fruit and vegetables can also help to build familiarity and get kids excited to eat their own homegrown produce. Creating a small kitchen garden at school or even a lesson spent planting a few herbs for class windowsills can encourage excitement around healthy food. “Children who grow their own food are more likely to eat it,” says Liz Brunwin, Head of Programmes at Food for Life (foodforlife.org.uk). For example, at St Mary’s Catholic Primary School in Loughborough, pupils, staff and parents all take part in growing food throughout the year. Most of the produce grown is given to the school’s catering manager who prepares and serves it as part of school meals. “The catering team is incredibly supportive of

the whole school effort,” says Liz.

“The children are proud that almost every day, the catering team uses something from the garden. By taking a whole school approach to food, pupils learn about and enjoy good food throughout the school day, not just at lunchtime.”

GOING GREEN

As well as understanding where their food comes from, learning where their waste goes and how that impacts the environment is another element for schools to consider. A group of pupils at St Mary’s noticed a lot of food and packaging waste at their school. The Eco Warriors, (as they later named themselves), could see there was a better way. The children were empowered by their school leadership team to talk about their mission in weekly school assemblies. They wrote letters to all parents to ask them to reduce the plastic waste in lunchboxes. They began monitoring food waste,

I love going into schools and seeing how happy pupils are at mealtimes

Nurture healthy habits by getting kids involved in growing and prepping their food

and introduced a fruit snack waste compost bin onsite and a new smaller bin in the dining hall for landfill. “The Eco Warriors were inspired by leadership to reduce food waste at their school,” says Liz. “They inspired their classmates and their parents to care, too, and they’ve since seen less food wasted.”

EVERY DAY’S A SCHOOL DAY

“To foster lifelong healthy eating habits, schools must adopt a whole school approach to food,” concludes Fran. “This includes not only serving nutritious meals in the school dining hall but also leveraging lunchtime as a learning opportunity where students build positive relationships with food and develop social dining skills.” Alongside this, schools can also incorporate lessons on every aspect of food, including healthy eating, cooking and growing, which can all be aligned with dining hall initiatives. Implementing a holistic approach to food is rewarding for both students and staff.

“I love going into schools and seeing how happy pupils are at mealtimes,” says Luca. “It’s something they look forward to all morning. As well as getting fed, they have the chance to see their friends, and this will help them associate food and eating with positive, happy memories.”

GRIND DAILY THE

Grab your favourite mug – it’s time to pour over the freshest flavours and most creative blends on the coffee scene right now...

COCONUT COFFEE

Allow us to shine a spotlight on cà phê cô ´ t dù' a, Vietnam’s frothy coconut coffee. Made with a delectable blend of dark-roast coffee and condensed milk, and crowned with coconut slush, this creamy gem has been gaining momentum online as part of the craze for Dalgona coffee (whipped coffee).

COLD BREW

The consumption of cold brew in the UK has soared by 60% over the past three years, according to Nielsen. Exclusive to all Caterfood Buying Group (CFBG) Members, try Auresco’s Palermo medium dark roast – coarsely ground with nutty, chocolatey notes and traces of toffeeapple sweetness, it’s perfect for a cool treat. Add Moma Barista Oat Milk for a creamy, plant-based finish.

Many consumers are choosing to reduce their caffeine intake, with one in five coffee drinkers reaching for the decaf, according to Mintel. But it doesn’t have to be all or nothing. Typically made from 50/50 caffeinated and decaffeinated beans, the ‘half-caff’ brew is an increasingly

WHAT’S BREWING IN 2025?

MOCHA

With Mocha Mousse named Pantone’s 2025 Colour of the Year, expect social feeds to take on a warm, chocolatey hue. Get ahead of the curve and experiment with tasty mocha creations on your menu.

PROFFEE

Coffee, meet protein powder. All the rage on TikTok, this experimental drink is being promoted as an ideal postworkout boost. There are already several speciality ‘proffee’ blends on the market, including collagen coffee.

POTATO MILK

Plant-based milks feature on most menus these days and, as younger generations propel the trend for dairy alternatives, we’re seeing more adventurous substitutions… like potato milk. Could the spuduccinno be about to take root?

THE CITRUS EFFECT

Whether it’s a slice of something zesty in cool summer beverages (think yuzu cold brew), a coffee spritzer with a twist of lemon or the ‘fruitifying’ of speciality coffee, inspired by Ethiopia’s traditionally rich, fruity blends, refreshing citrus notes are taking the coffee world by storm.

LAVENDER LATTE

Jazz up spring menus with a seasonal spin on the classics. The lavender latte is a hit among millennials, with good reason – it’s creative, tasty and aesthetically pleasing, especially with a sprinkling of dried flowers on top. Check out DaVinci’s lavender syrup to really nail that sweet, floral flavour.

MUSHROOM COFFEE

Love it or hate it, the shroom boom has spilled into the coffee market. Made with coffee beans and ground medicinal fungi, mushroom coffee is being touted as a healthier alternative to a standard brew due to its lower caffeine content and immune-boosting benefits.

Delivered

Next issue...

Say hello to a sizzling summer of food!

Our next edition is brimming with delicious menu inspiration, hot trends and insider tips for maximising the season.

Meet the Infuse team

Editor

Sianade Curry

Art Editor

James Croft

Production Editor

Clemmie Millbank

Feature Writers

Georgina Mackenzie

Rhiannon Rees

Photography

Sonny Flanagan

Photography Styling

Helena Steele

Editorial Director

Cath Dean

Creative Director

Will Slater

THE CATERFOOD BUYING GROUP TEAM

Head of Brand, Design & Marketing

Morgan Apel-Leonard

Design & Marketing

Hollie Collingwood

Rachael Crook

Jody Hill

Kat Lawson-Phillips

Gavin Scott

Harriet Thursby

Development Chef

Phil Clark

Advertising Sales

Jordan Kent

Ben Woodhouse

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

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

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JACOB GOSSELIN LAST LICK OF THE SPOON with

Emerging culinary star and Junior Sous Chef at Jersey’s Longueville Manor, Jacob tells us about his love of local produce and the star ingredient he can’t get enough of

How did it feel to make the finals of the Young National Chef of the Year for the third time?

It was surreal knowing that I had made the cut and was able to showcase myself and the amazing produce Jersey has to offer. I think the brief this year was the one that suited me the most, as it allowed me to experiment with different flavours that don’t usually pair together. Foraging and zero wastage was also a big part of the brief this time, which made me think of ways to utilise the whole of an ingredient to get the maximum flavour.

What was the most memorable moment of the competition?

Sending my dessert. It was the moment when all the stress and pressure were worth it, knowing that I had finished

on time and produced three dishes that showcased myself as a chef and the island of Jersey. Networking with the other chefs and the judges was also a highlight.

Local businesses like Cimandis have supported you in your competitions – how important is it to have that backing?

It’s a big part of it, especially coming from a small island. It gives you access to products that you might not be able to source locally and allows you to build relationships with future suppliers.

When did you know you wanted to be a chef?

From a young age I was fortunate enough to travel often and I think this is where my spark for food initially

ONE TO WATCH

A three-time winner of the Channel Islands Young Chef of the Year and narrowly missing out on the 2024 Young National Chef of the Year crown, Jacob is a rising talent with exciting plans. longuevillemanor.com

developed. I love going to different places and experiencing the unique culture and flavour of a place. Being from a small island we’re so fortunate to have some lovely produce that’s totally unique to Jersey, and I love to get this into my dishes as much as possible.

Favourite food memory?

Going foraging for blackberries on a Saturday as a kid, which would be turned into blackberry crumble the next day. It’s these memories that really bring you back to where it all began.

How do you handle the stress of the kitchen?

The key is organisation and taking time out of the kitchen to do activities that you enjoy. Personally, I love to fish so this is my way to clear my mind.

Is there an ingredient you’re obsessed with?

Beetroot. It’s such a versatile ingredient and it’s often overlooked. Using the leaves and stems can add a real earthy flavour to a dish and you can achieve numerous different textures with it.

What advice would you give to aspiring chefs?

Don’t be afraid to ask questions and absorb everything; food knowledge is so valuable and the bigger your product knowledge, the more confident you will be. It’s also so important to understand that nothing is personal – if a chef tells you there is another way to do something, take it on board.

What’s your goal for the future?

I’d love to have my own restaurant where I could showcase the best that Jersey has to offer, including fresh seafood, unique produce and some foraged ingredients. This would allow me to really bring nature onto the plate.