Made from British potatoes and gluten free, the chips cater to growing demand for premium, locally sourced ingredients. Their larger size and distinctive look also allow operators to enhance plate value and potentially command higher pricing.

Saving Time, Sustaining Quality

Already proven on a leading UK steakhouse menu, the triple-cooked format ensures faster cooking times, helping kitchens save time without compromising quality. Combining convenience with a premium finish, these chips offer chefs a practical way to deliver “handmade without the hassle” while meeting customer expectations for elevated dining experiences.

Find out more

Find more news and recipe inspiration from Lamb Weston as well as other foodservice brands.

The post Lamb Weston’s Triple Cooked Chips Earn Craft Guild Approval appeared first on Stir it up Magazine.

Rich Flavour & Glossy Finish

The 9cm x 9cm slice provides full patty coverage, ensuring a smooth, even melt with no exposed edges. Made with 60% Cheddar, it delivers a richer flavour and glossy finish while maintaining the speed and consistency required in busy kitchens.The larger format removes the need to stack slices, simplifying prep and supporting cost control. Supplied in 72-slice packs, the product also aids portion management and reduces waste. Halal certified and palm oil free, the XL slice is a practical, premium
solution for operators looking to elevate their burger offer.

Find out more

Find more news and recipe inspiration from Kerry as well as other foodservice brands.

The post Kerrymaid Launches XL Cheddar Slice for Perfect Smash Burgers appeared first on Stir it up Magazine.

Extremely Versatile

Whether you’re plating a classic Sunday roast or building a contemporary dipping sauce, it holds its own without needing anything added. The granules dissolve instantly in boiling water, keeping service smooth even at the busiest times. With no declared allergens, gluten free and fully vegan, it genuinely takes the stress out of catering to diverse dietary needs, all without compromising on bold, satisfying flavour.

*Aggregated UK Wholesalers Value Sales 52 W/E 22nd February 2026.

Find out more

Find more news and recipe inspiration from Unilever as well as other foodservice brands.

The post The Gravy That Works as Hard as You Do appeared first on Stir it up Magazine.

Veggie Burger

Sunflower seeds are great in veggie burgers alongside ingredients like lentils, black beans or root vegetables. They add texture, essential fats, a lovely nutty taste and they’re also functional as they help to bind.

Curries

These versatile seeds can be roasted with spices and added to curry dishes. My favourite pairings include sunflower seeds with turmeric, cumin and cayenne pepper.

Pesto

Sunflower seeds can be used as a great alternative for pesto, especially if you are catering for people with nut allergies.

Stuffing Balls

At Christmas, we cater for meat eaters and vegetarian guests, so these are a regular in our house. After creating a base of lentils and herbs, I add toasted sunflower seeds and pine nuts for a nutty, protein crunch.

Cheese, Apple & Sunflower Muffins

Trust me – combining cheese, apple, and sunflower seeds in a nutritious muffin provides a super savoury-sweet breakfast or late morning snack.

Maisie’s Recipe

Find Maisie’s Full Lentil & Herb Stuffing Balls recipe along with a full range of recipe inspiration.

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For many, mealtimes are the highlight of the day, a time to chat to people and enjoy nutritious food. Supporting that experience starts before the food arrives. How residents are guided to their seats in the dining room sets the tone for the entire experience. Dan Amis from Athena Care Homes says “Greeting individuals by name, walking at their pace and offering reassurance – rather than instruction – helps create a sense of ease and belonging. Residents who require extra support to find their seat must not feel rushed, but positively supported as they join fellow residents.”

Gentle background music may help to set the scene and table settings need to be clear, accessible and fully laid with clean tablecloths, appropriate cutlery, condiments and drinks ready. Leni Wood, Head of Nutrition and Wellness at Nellsar Care Homes stresses that contrast is important, “Avoiding white plates on white tablecloths can help residents, particularly those with visual or cognitive impairments see their food better. Adaptive cutlery and crockery should be available where needed but used discreetly to maintain dignity.”

Porthaven Care Homes Dining Experience

At Porthaven Care Homes, Ilona Tomza, Development Chef and NACC Care Chef of the Year, researched alternatives to white plates. “Some organisations follow the NHS blue plate idea, but it wasn’t harmonious with our environment. We use rose pink and pale green plates – calming colours that increase appetite and blend with the surroundings. All we do is choose the right plate for the right dish.”

The style of the dining environment is another consideration. For some, a formal dining room may feel unfamiliar or overwhelming, so something more relaxed such as eating on a sofa may be preferred. “It’s important to know details about a resident – do they like to sit by the window, who are their friends, how do they want to be seated and their favourite meals,” Ilona Tomza says.

When caterers work closely with care staff they can ensure that residents are seated exactly where they want to be. Dan Amis says “New residents are always supported to sit with others to enable connections to be established. It’s important to be mindful of cognitive and communication needs. We encourage staff to sit and engage with residents, helping to create a relaxed, family-style atmosphere.”

For some residents, visual menu cards are highly effective as they can help individuals make informed choices and feel more involved in their dining experience. This can be supplemented with verbal explanation for reassurance and clarity. Residents are shown plated up dishes at Porthaven Care Homes. Ilona Tomza says “Pictures of food are not as effective as the food itself. Garnishing is important and helps residents choose what they would like to eat. Stews and casseroles are garnished with ingredients that are contained in the dish. For example, Coq au Vin will have bacon, caramelised baby onions and sautéed mushrooms as a garnish on every single plate.” Familiar, recognisable dishes often encourage better uptake. “Portions should be small – too much on a plate can be off-putting. Seasoning is important – each flavour must be enhanced,” recommends Ilona.

At Athena Homes, residents’ favourite meals are incorporated into menus. Dan Amis says “These preferences are captured during
pre-admission assessments. Residents are also involved in seasonal menu planning ensuring they are at the forefront of everything we do.”

Residents who are unable to join communal dining still need to experience mealtimes as something enjoyable and meaningful. Hilary Woodhead from the National Activity Providers Association (NAPA) advises “Trays should be attractively laid out with attention to colour, warmth and layout. Wherever possible family crockery and adapted equipment should be used. Where themed experiences are taking place in communal areas, these can be reflected on trays as well, helping individuals feel part of the wider experience. Staff taking a few moments to sit, chat and engage during the meal delivery can transform the experience.”

Working in Partnership

Activities that actively involve residents such as baking, preparing simple dishes, setting tables or choosing menus give residents social engagement and a sense of purpose. “Reminiscence is especially powerful – conversations about favourite meals, cultural dishes or family traditions can spark memories,” says Hilary Woodhead. “During a food-based activity, the smell of cooking, the colours of ingredients, the act of tasting, can also encourage appetite and participation.”

Afternoon tea is the perfect opportunity to bring all this together as residents can be involved in baking, setting tables or making decorations. Leni Wood from Nellsar says “Presentation is key – tiered stands, china cups and neatly prepared finger foods can elevate the experience. Offer a mix of sweet and savoury options, with attention to dietary needs including texture-modified versions. This might include mini sandwiches, scones with cream and jam, small cakes and a selection of teas. Adding elements such as themed décor or gentle background music can enhance the experience further.”

Find the latest health & welfare news

Explore current updates, guidance, and inspiration for caterers working across the health and welfare sectors, serving care, hospitals and nursing homes.

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Alan Fox CEO of The Nationwide Caterers Association says “Traders can lean into the seasons by adapting menus to take advantage of seasonal ingredients. Be conscious of presentation and portability like warming bowls to warm hands on cold winter nights and embrace seasonal ingredients like pumpkin, potatoes and spices that can create warm, hearty comfort foods that can
be helpful on margins too.”

Advice from Last Year’s British Street Food Awards Champion

Huggy from Saffa Soul, champion of last year’s British Street Food Awards, specialises in South African food. His advice is to serve food you are passionate about. “Without the love of the food you’ll blend in with everyone else. I saw there were no real South African offerings in Manchester and decided I could fill this gap with amazing authentic food that most people have never tried.”

For beginners, he says the first winter is tough as you need to find the bigger events that will help carry you through the rest of the year. “We found that operating as pop-ups in bars and breweries really helped as you have a captive audience inside, so the elements never really affected the footfall.”

Inspiring Food Truck Vendors

This is what George Biffen (known as Biff) from Biffen’s Kitchen is doing. He operates a surf-inspired street food truck from April to September at Ocean Pitch Campsite in Croyde Bay, Devon, with scenic views of the beach, but later this year the truck will provide food at a new local brewery. “I’ll be adapting the menu to include more hearty dishes and importantly, introducing food which will pair well with beer. We’ll keep our breakfast barrels as they are popular and different, and in the evenings, serve dishes such as chicken katsu curry.”

If you’re starting out, Biff’s advice is to find your location first. “Location is everything. I love surfing and cooking, so this was
perfect. The food truck was already there so I took it over. Before you set up, start building the brand on social media and your website.”

Barz8 Events, a mobile cocktail bar hire company, transforms their menu from ‘refreshment’ to ‘comfort’. “For winter and Christmas, we pivot towards richer textures – think spicy pears and festive spices often incorporating ‘warmers’ like mulled wine or spiced ciders. Unlike a bricks and mortar bar, we aren’t tied to one location. We bring the party to the client,” says Giuseppe Villemari, owner.

Vanessa Anderson, founder of the Indi Local app, which enables street food businesses to share their pop-up locations with their local communities, says vendors must work harder to maintain visibility during the colder months. “Appetites don’t change but the reason to head out for food does. People actively look for cosy dining experiences. For extra glow, turn your truck into a beacon by investing in your own warm lighting. Traditional plates and cutlery are difficult to hold with chilly hands, so try cone shapes or wraps that can be held in one hand.”

More advice and inspiration

Find more advice and insights around foodservice trends and menu inspiration.

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Cracking the Code on Cost, Choice and Child-friendly Nutrition

At Tops Day Nurseries in Southbourne, Dorset, having a set menu allows the company to purchase in bulk and negotiate better prices with suppliers. Dee Liberty-Spark, catering manager, says “When planning the menu, we offer seasonal products which will be cheaper, but have high nutritional value. The food we provide doesn’t contain any added sugar – all sugars are naturally occurring in food.” Food is prepared from kitchen hubs, which reduces staffing costs and enables larger quantities of products to be purchased. “The menus have a variety of meals including meat free days with protein alternatives such as beans and pulses,” continues Dee. “They are checked by a nutritionist to ensure the dishes are well balanced. We encourage feedback from each nursery to see what meals are popular so we can adapt our menus each season to reduce wastage.”

Keeping abreast of costs is critical, and Dee monitors spending by visiting the kitchen hubs to find ways of decreasing costs without reducing the quality of food. “I will review costs with current suppliers and do comparisons with others to make sure we’re getting the best price. When menu planning, negotiations will be completed to guarantee fixed prices with our suppliers.”

Simple and seasonal is the advice from Luke Nelson-Neil, senior chef and chef trainer at London Early Years Foundation (LEYF). “Cook from scratch as much as possible, use affordable staples such as beans, lentils, eggs, pasta and rice and build menus around balanced meals rather than expensive convenience foods. If a dish is unpopular or creates waste, change it.” His team uses knowledge gained from the Early Years Chef Academy training to make menus appealing to children and recommends meat-free meals to help budgets stretch further. “A lentil and vegetable bolognese or a mild chickpea and sweet potato curry are good examples as they are nutritious and affordable,” he says.

Allergy Awareness

Managing food allergies and intolerances in nurseries is vitally important. Allergy School (www.allergyschool.org.uk), introduced a year ago by the food allergy charity The Natasha Allergy Research Foundation, provides a wide range of resources for nurseries and schools. The resources can be tailored according to requirements, whether it’s helping children to understand food allergies or supporting staff in deepening their knowledge and inclusive practice. They are endorsed by the Department for Education and compatible with the national curriculum to encourage greater awareness and understanding.

Resources include an online self-assessment tool to find out how food allergy-friendly the organisation is and how the safety and wellbeing of students with food allergies can be improved. The “Welcome To Allergy School” film gives invaluable advice for teachers, schools and clubs. This includes information for staff training, off-site trips and how to respond to a food allergy emergency. For children aged three to five, there is a series of films introducing Arlo, a puppet created and brought to life by Sesame Street puppeteer Warrick Brownlow-Pike, who is a friendly armadillo with food allergies.

Jan parnell, director of education, at the natasha allergy research foundation says “staff working in early years settings – nurseries and pre-schools – are increasingly aware of the different issues and levels of support needed to ensure children with food allergies are safe. They include clear communication with parents and carers, supervision at mealtimes and training to avoid cross-contamination and how to respond to an allergic reaction. Through allergy school, Natasha’s Foundation will be supplying early years providers with new resources by the end of the year, which will sit alongside our existing allergy self-assessment reflecting the early years statutory guidance on food and allergies.”

Encouraging Exploration Through Food

It’s important that children are served small portions, so the meal is not overwhelming. At Tops Day Nurseries staff sit down with children at mealtimes to support and encourage them, allowing them to self-serve and having conversations about the food they are eating, making mealtimes a positive experience.

“Food activities or simply talking to children about what they are having for lunch can have an impact on how children view food,” says Luke Neilson-Neil from LEYF. “Make food colourful, familiar and easy to eat. Children respond well to variety in texture, taste and presentation, and they often need repeated exposure to new foods before accepting them.”

At tops day nurseries, kitchen hubs are planning to grow their own herbs on site “so we have fresh herbs to offer in meals as this is a high expenditure from suppliers,” says dee liberty-spark. “some nurseries grow fruit and vegetables which teaches children about the full cycle of planting, nurturing the plant and then being able to eat the produce.”

Supporting Success in Education Catering

Get the latest School and Education Catering News, along with helpful tips to support positive behaviour and student achievement.

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“I was blessed to be a young mother so I began working in cafés and pubs out of necessity to ensure there were nappies in the house and food on the table”, Adrienne reminisces. “It was very much learn-on-the-job, but gave me a great foundation in
the kitchen.”

Pivoting to Education

Adrienne pivoted into education in 2000, initially becoming a foodservice assistant at a local primary school before becoming an assistant cook at a school where Turkey Twizzlers were the order of the day.

“The school I moved to was in a dire state and when the head cook left within two weeks of me arriving, I was thrown in at the deep end. It was a huge challenge, but I turned it around completely. This is where my passion for providing the best quality, home-cooked school food really exploded. It was around about the same time that Jamie Oliver kicked off his own school food crusade. He was a massive inspiration and I really believe he was instrumental in the improvements we now see and take for granted.”

After this impressive turnaround, Adrienne went on to become catering manager for a small group of schools before joining Robert Clack in 2020, where she formed a mercurial working partnership with former colleague and close friend Wendy Honey. Situated in Dagenham, Robert Clack is the biggest school in the UK. Adrienne, Wendy and her team are responsible for feeding 3,300 pupils aged from four to 18 across three different sites. 

Country Range Ingredient Portfolio

“We serve around 2,500 meals a day including breakfasts, snacks at first break, lunch and after school clubs. We have three catering managers and around 35 team members. We try to tempt the students with new dishes and they’re definitely not scared of global flavours. We ran bao buns on the menu recently and they went down a storm.”

“We cook as much from scratch as possible and my key role is the development of the menus, which is something I will continue to do in a part-time capacity. We have a lot of the classics and healthy options, but we do mix things up. We have a roast dinner
every Thursday, which is a special treat
for the kids.”

“We use a wide range of products from the Country Range portfolio including Sweet Chilli Sauce, Cocoa, Chopped Tomatoes, Long Grain Rice, Mild Cheddar, Part-Baked Baguettes and Cooking and Baking margarine, which is simply the best. The quality is top notch and the whole range provides great value, especially considering the budget constraints we have to work to.”

More advice and inspiration

Find more advice and insights around foodservice trends and menu inspiration.

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Swap heavy creams for yoghurt, crème fraîche or plant-based alternatives to lighten textures while retaining richness. A lemon posset with shortbread crumb or a labneh parfait with honeyed apricots delivers indulgence without heaviness. There is also growing interest in less processed ingredients and gut-friendly options, with diners paying closer attention to how food makes them feel. This has prompted a shift towards natural sweeteners, fermented elements and lighter bases.

Frozen elements also play a key role during the summer. “Ice cream, gelato and sorbets are the perfect cooling treat in the warm summer months and offer versatility in that they can be served on their own or to accompany other dessert items,” enthuses Steve Carrigan, Master Technician in Gelato & Ice Cream for Henley Bridge. “Brioche doughnuts, cookie sandwiches, cannoli, chimney cakes (hollow sweet pastry made from yeast dough) and bubble waffles are all attractive, Insta-worthy carriers, which can be adorned with edible decorations and inclusions to satisfy the most sweet-toothed among us.”

Sizzling Summer Flavours

While classics remain strong, operators are seeing demand for bolder, globally inspired combinations. Tropical, sour and spiced notes are still on trend, with flavours such as mango, passion fruit and citrus continuing to dominate. “Bright citrus fruit pairings for example, lemon with berries or yuzu and ginger or fresh tropical notes like mango, pineapple or watermelon with light creams resonate strongly for their cooling, vibrant profiles. Citrus-forward bakes like a Yuzu Olive Oil Cake bring a naturally cooling effect,” say the team at Unilever Food Solutions. Flavours such as pistachio and limoncello, are also gaining traction in summer desserts across the retail and foodservice environments.

At the same time, nostalgia still matters. The opportunity lies in updating familiar desserts with seasonal twists. “Retro dessert flavours are proving particularly popular in the ice cream category this year. Great retro flavours which work brilliantly in ice cream form are treacle sponge, jam roly poly, tiramisu, sticky toffee pudding, Black Forest gateau and cherry mascarpone. A personal favourite of mine is rhubarb crumble and custard,” says Steve. “For this summer, Italian gelato experts Rubicone have launched an industry-first custard ripple, along with a selection of crumbles in several flavours including caramel, yoghurt, matcha and pistachio, as well as white crumble, all of which are gluten free.”

Balancing Indulgence with Refreshment

The key to summer desserts is contrast, and texture is one of the most effective tools to achieve this. Combining smooth, crunchy and icy elements can elevate even simple dishes. For example, a vanilla panna cotta with almond praline and berry sorbet offers richness, crunch and freshness in one plate.

As smaller portions and sharing plates become more popular, consider producing a trio of mini citrus tarts, chocolate mousse cups or fruit jellies to work across casual dining, events and even care settings where appetites may vary. There is also a noticeable shift towards reduced sweetness and more natural flavour profiles, so consider desserts such as grilled peaches with honey and ricotta or a berry salad with basil syrup to deliver sweet-satisfaction without too much sugar.

Seasonal Trends and Regional Influences

Seasonality remains a powerful driver of menu development for many chefs. Consumers increasingly expect desserts to reflect the time of year, with fresh, local produce taking centre stage. For independent operators, this offers both a storytelling opportunity and a way to manage costs. Combining seasonality with food trends such as hybrid desserts can lead to some fun, Insta-worthy
results. From Cheesecake-filled profiteroles to grilled pineapple with chilli syrup and coconut sorbet, these playful formats appeal to younger diners and can be adapted for grab-and-go or event catering environments.

Japanese-inspired desserts such as matcha cheesecakes or mochi ice cream continue to grow in popularity, partly due to their lighter sweetness and distinctive textures. A matcha tiramisu or yuzu tart with meringue can bring a point of difference without overcomplicating execution.Creating compelling summer desserts comes down to a few clear principles. Done well, it doesn’t just complete the meal, it becomes a reason to visit in its own right.

More advice and inspiration

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Furness Fish, Poultry and Game Supplies is a family business, which was launched in the 1970s by Les Salisbury, who used to go shrimping on a horse and cart as a young boy. Building a reputation for the finest produce and customer service, the business went from strength to strength, supplying shrimps and its famous ‘Morecambe Bay Potted Shrimps’ to hotels and restaurants throughout Cumbria and Lancashire. With brown shrimps in season from June through to October, we caught up with Director Claire Worrall for some creative ways to incorporate shrimp in menus. 

1. Purely Potted

A legendary seaside treat, potted brown shrimps were first created to extend shelf life. Our locally caught shrimps are boiled in butter with a secret combination of spices until they are tender before being sealed in butter and packed into pots. They can be used as toppings but serving them simply with some crusty bread is heaven. 

2. Pucker Paella and Pasta

Potted shrimp makes a fantastic addition to a punchy seafood paella or pasta.  

3. Super Seafood Sarnie

Perfect for picnics, one of my favourite ways with brown shrimps is simply cooked in butter and loaded onto a muffin with more butter. 

4. Get Stuffing

I love fish on the barbecue or grill and for a little touch of class and an extra hit of the sea, I love to stuff my fish, especially trout, with brown shrimp.    

5. Seafood Sauces

Whether they’re blitzed up with a hit of garlic, the zest of lemon or a kick of chilli, brown shrimps are great for quick and easy silky sauces to accompany seafood.     

Waste not, want not

We don’t sell shrimp in shells but if you are buying them fresh, never throw away the shells. They make the most wonderful stocks that can be used for soups, stews, risottos and sauces.

Find out more

Find out more on the Morecambe Shrimps website.

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