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.

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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.

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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.

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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.

Vegan friendly and support diverse dietary needs

Created for busy kitchens across QSR, pubs, casual dining and contract catering, the sauces are easy to use as glazes, dips or toppings, helping operators refresh menus and add global appeal with minimal prep. Most are vegan-friendly, supporting diverse dietary needs.The range allows chefs to elevate everything from ribs and wings to wraps, bowls and loaded sides, offering a simple way to create craveable, flavour-led dishes while improving efficiency and consistency.

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

The post Global BBQ Inspiration Made Simple for Professional Kitchens appeared first on Stir it up Magazine.

When did you first discover Darta’s Cuisin’easy Frozen Salads?

I first saw the product at a wholesaler trade show. We were looking to upscale our salad offering; however, we struggled to find a product that would match our budget without compromising on quality, as well as suit our serving method. I saw some very bright salad mixes and, assuming they were ready to serve, was surprised when I found out they came frozen! I was blown away by the taste and variety, and believe I’ve found my “unicorn” product.

How do you utilise the range within The Deep’s menu and what are the key benefits of the products?

We currently use them as an addition to our pre-made and boxed salads. The freshness and variety of ingredients easily allow us to upscale any ingredient or salad, as well as assisting in our skills mix. As an environmental charity, another key benefit is that this product helps us to reduce waste by allowing us to only take out what we need and keep the rest frozen. In addition, as the product is portion controlled, this allows us to monitor costs; with other ingredient hikes arising, particularly in salads, this is a huge helping factor in keeping costs low.

How many of the products within the range do you use?

We currently use five mixes: Spartacus, Mambonito (which we pair with a fishcake for a different slant), Green Valley (which goes great with chicken), Sunny Vibes (which really complements our falafel mixes) and Sultan of Swing. We also use diced peppers and onions, which helps to save The Deep’s chefs a lot of time.

These ranges allow us to tweak or add special ingredients and not be faced with huge costs. The Deep’s café is showcasing far more seasonal products, and the different ranges create additional flexibility. The Deep welcomes a diverse audience and this range helps make us more accessible and inclusive to visitors.

What would you say to someone who is considering using the Cuisin’easy Salads but maybe has reservations about such a frozen product?

Don’t think – just try it! They are intuitive to use, cost-saving, flavourful and will uplift any dish they are added to. Also, these salads provide easy portion control and help minimise waste, creating a more sustainable option for your café – win-win!

Which salad is your favourite and why?

I love the Spartacus because Greek salads are a favourite, however the Green Valley with a chicken breast has become my go-to meal for a healthy lunch when training. It is enough to feel substantial without weighing me down for the afternoon!

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

The post When Convenience Meets Flavour appeared first on Stir it up Magazine.

Bar Snacks to Elegant Starters

Each item combines bold Mediterranean flavours with operational efficiency, allowing chefs to deliver luxury dishes with minimal prep, reduced waste, and consistent quality. From indulgent bar snacks to elegant starters or premium salad toppers, the collection offers versatile menu solutions that elevate the dining experience while protecting margins.

Martin Finegan, Managing Director at Pacific West, highlights the focus on creativity, flavour, and ease of use, empowering operators to leverage high-impact Mediterranean trends while delighting diners with sophisticated seafood options.

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

The post Truffle Prawns & More: Pacific West Redefines Premium Seafood appeared first on Stir it up Magazine.

Fun, Creativity and Premium Flair

Designed for pastry chefs, ice cream, and gelato artisans, these toppings allow operators to add fun, creativity, and premium flair to desserts without excess waste. David Cratchley, Purchasing and NPD Manager at Henley Bridge, emphasizes that the smaller packs give chefs flexibility and ease, enabling inventive creations while managing stock efficiently.

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

The post Bringing Dessert Bling to Smaller Kitchens appeared first on Stir it up Magazine.

Extremely Versatile

Each sauce delivers bold, authentic flavour while being easy to use, allowing operators to refresh menus without adding prep time or operational complexity. Vegan-friendly (with one vegetarian option), the sauces work across multiple formats and dayparts – as glazes, dips, toppings, or sides – enabling chefs to create craveable, shareable dishes like ribs, wraps, salad bowls, and indulgent comfort foods.

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

The post Authentic BBQ Sauces for Modern Foodservice Menus appeared first on Stir it up Magazine.

This isn’t just another chocolate bar – it’s a versatile, single-serve snack designed to boost sales and delight customers across multiple occasions:

• Grab & Go: Perfect for on-the-move snacking, offering convenience without compromising on taste.

• Work & Study: A sweet pick-me-up for busy professionals or students – ideal between meetings, with lunch, or during study breaks.

• Social Moments: A modern upgrade to traditional treats, great with a hot drink, shared with friends, or savoured solo.

• Drive Footfall & Sales: Already a retail success, Club Layers Orange is gaining momentum in out-of-home channels, increasing spend per head through incremental sales.

The post Introducing McVitie’s Club Layers Orange – A Bold New Treat! appeared first on Stir it up Magazine.

Published this month, Prove It: The Trends Driving Sandwich Consumption in 2026 highlights the key components of this rising consumption as expanding dayparts and evolving expectations around quality and format propel the UK sandwich market into a period of renewed growth.

Stéphanie Brillouet, Marketing Director for Délifrance, says:

“This is a clear sign that the simple, versatile sandwich is keeping pace with changing lifestyles. Far from being limited to lunch, sandwiches are now appearing across multiple dayparts, from breakfast to dinner, and increasingly serving as a convenient, satisfying option for busy households, young professionals and on-the-go consumers.”

This shift is strongly linked to consumer perception that the quality of sandwiches available on the market has improved, with 46% of consumers saying better quality is the main reason they are eating more of them.

Fresh, Fast and Flavourful

Nearly two-thirds (63%) of consumers associate freshly made sandwiches with great taste and 39% say the dough of the carrier influences how tasty a sandwich is. As operators experiment with bread formats and fillings, this has given rise to inventive hybrids that tap into the demand for unexpected global flavours and over-filled, indulgent variants that play into the Gen Z trend for treating.

Convenience is also key, with 47% of consumers citing ease and accessibility as the main factors that influence them to purchase sandwiches. Here, technology, pre-ordering, and elevated grab-and-go offerings enhance convenience for those with busy lifestyles without compromising quality. 

According to food and drink insights innovation consultants Harris and Hayes, who contributed to the report: “Convenience is evolving far beyond speed, and the sandwich category is adapting quickly to meet the needs of increasingly time-pressed consumers. It’s now about smarter systems, elevated experiences and delivering quality wherever the consumer happens to be.”

Find out more

Researchers surveyed 1,000 UK adults who regularly eat sandwiches to gain insights for Prove It: The Trends Driving Sandwich Consumption in 2026. For a deep dive into these trends and more, download the full sandwich trends report.

The post Délifrance report reveals 50% of Brits are eating more sandwiches than they were a year ago appeared first on Stir it up Magazine.