Premium Pie

The premium pie brings together chicken thigh, leek and bacon in a rich, creamy filling, wrapped in cheese shortcrust pastry, topped with a puff pastry lid and finished with a bacon-flavoured crumb. It’s a fitting celebration of Wrights’ century-long baking heritage, while bringing a contemporary chef’s perspective to a much-loved foodservice staple.

For operators, the appeal is also practical. Supplied frozen and unbaked, the pie offers chefs a premium menu option that requires minimal preparation, helping deliver a high-quality, indulgent serve without adding unnecessary complexity to the kitchen. It’s a nice example of how heritage and modern foodservice convenience can work together, giving operators a distinctive centenary product with plenty of menu appeal.

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Flexible for Foodservice Kitchens

Available in Small, Standard, Large and XL sizes, the range is designed to suit everything from grab-and-go lunches to substantial dine-in meals. Cooked from frozen in the microwave or oven, the potatoes can help busy kitchens reduce preparation time, minimise waste and deliver consistent results.

For operators across schools, hospitals, universities, cafés, garden centres and workplace catering, their versatility is a key advantage. Existing fillings and toppings can be used to create everything from traditional favourites to more premium, loaded options.

The partnership is particularly relevant as operators look to maximise ingredient utilisation and deliver value-led menus without adding unnecessary complexity. The range is now available to UK wholesalers through Central Foods.

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Seasonal Variety

The collection brings together warming, indulgent flavours including chai, gingerbread, winter spice and hot chocolate, alongside contemporary options such as matcha and fruit-led serves. The recipes provide inspiration for cafés, restaurants, bars and other foodservice operators looking to add seasonal variety and create drinks that feel distinctive and timely.

For operators, the versatility is particularly appealing, with flavours that can be incorporated across hot drinks, cocktails and other menu occasions. This provides an opportunity to introduce limited-time serves, premiumise familiar favourites and
encourage customers to treat themselves during the colder months.

With consumers looking for comforting and indulgent experiences at this time of year, seasonal drinks can be a relatively simple way to add excitement to the menu while creating additional opportunities to drive spend. Find more seasonal menu ideas and inspiration at https://monin1912.com/en-ukpro/pages/downloadable-resources

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Flexible and Portion-Controlled Products

Hybrid working, busy lifestyles and the growing popularity of informal eating styles such as snack plates and grazing are creating demand for convenient, flexible and portion-controlled products. The decline of family mealtimes is another sign of this shift, with just 43% of families eating together every day.

For caterers the opportunity is to develop dishes that work across multiple occasions rather than being tied to a specific meal. Think individually portioned options, shareable formats and food that travels well. As eating habits continue to evolve, flexibility looks set to become increasingly important.

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Nostalgic Desserts and Eye-Catching Presentation

The report highlights how seasonal flavours, nostalgic desserts and eye-catching presentation can help drive footfall and increase spend. From chai, espresso martini and mulled pomegranate-inspired serves to indulgent toppings such as toasted panettone, peppermint bark and blondie s’mores, winter menus are evolving to deliver comfort, creativity and shareable moments. The report also points to growing demand for adventurous flavour combinations, including sweet-meets-savoury pairings and emerging tea-inspired desserts, alongside the continued importance of texture and visual appeal.

Released as part of Comelle’s 75th anniversary celebrations, the latest Forecast provides practical inspiration for operators looking to boost dessert sales and profitability throughout autumn and winter.

To explore the full Autumn/Winter Soft Serve Forecast 2026 and discover more seasonal menu ideas, download the report from Comelle.

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latest additions

Among the latest additions are Heavy Duty Refuse Sacks, supplied in cases of 200 and manufactured from 100% recyclable polythene. Offering increased strength and tear resistance, they are CHSA-certified, giving operators confidence that they meet independently verified standards for specification, durability and performance. It’s another practical solution from a brand focused on delivering dependable everyday products that help foodservice businesses control costs while maintaining high operational standards.

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Growing Popularities

While sweet-and-spicy combinations have long featured in Latin American and Asian cuisines, the growing popularity of bold, visually appealing dishes has helped propel the “fricy” trend into the mainstream. As diners increasingly seek memorable flavours and social media-worthy menu items, products like these offer operators an easy way to tap into consumer demand without adding preparation time.

Supplied frozen and ready to cook, Pacific West’s Chilli & Mango Prawns provide a convenient solution for busy kitchens looking to add contemporary flavours to starters, sharing platters or light bites. The launch also highlights how established products can gain fresh relevance as food trends evolve.

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Supporting Menu Flexibility

Suitable for ovens, combi ovens, air fryers and deep fryers, the versatile range delivers consistent, high-quality seafood regardless of the cooking method, helping operators simplify service without compromising on taste. Ideal for schools, care homes, pubs, hotels and contract caterers, Flexi-Cook supports menu flexibility, reduces waste and helps kitchens adapt to changing operational demands.

The range includes Whitby and Kilkeel scampi, Discovery scampi, scampi and cod poppers, tempura haddock goujons and breaded and tempura king prawns, offering plenty of opportunities to refresh menus across multiple occasions.

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Aiming to Improve Stability

Designed as a direct 1:1 alternative to dairy soft serve, Flora Professional’s frozen dessert solution aims to improve stability during delivery while simplifying back-of-house operations. The research also suggests operators could benefit from higher yields, improved margins and reduced waste, alongside a lower carbon footprint compared with traditional dairy soft serve.

Growing Demand

With growing consumer demand for dairy-free options, the product also helps businesses broaden their appeal without the need to manage multiple dessert lines. Blind taste testing found no compromise on flavour, reinforcing its potential to satisfy a wider range of customers.

For operators looking to maximise frozen dessert sales, the research highlights an opportunity to combine operational efficiency, sustainability and consistent quality to unlock profitable new occasions.

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Nutrition and Hydration Week returns for its 15th year, running from Monday 15th to Sunday 21st March, with organisations across the UK and around the world — from Australia to Canada to Spain to Qatar— taking part. Wednesday 17th March will once again put Afternoon Tea in the spotlight, giving colleagues everywhere a chance to indulge in cake and, of course, scones.

Nutrition and Hydration Week exists to highlight, promote and celebrate improvements in the provision of nutrition and hydration locally, nationally and globally. In keeping with that shared objective, this year the Week is running a scone recipe competition. The competition invites teams to enter any of the two classes, showcasing their culinary skill, creativity and innovation, with the aim of leaving a long-term legacy and inspiring, good practice across health and social care.

The Competition Classes

Class One – Scones
Recipes for either or both sweet and savoury scones, which may include regional or international variants.

Class Two – Allergen-Free Scones
Recipes for either or both sweet and savoury scones that meet all 14 known allergens as defined by the Food Standards Agency (FSA). Recipes in this class must be vegan.

Judging Criteria

• Compliance with each class requirements
• Costed recipes
• Innovative ideas and presentation
• To have fun

Andy Jones, founder of Nutrition and Hydration Week, said:

“Wednesday is a global focus through that most British of institutions, an Afternoon Tea. It appears to grab our colleagues overseas to join us in sharing and promoting good nutrition and hydration in health and social care around the globe, whilst having a bit of fun and providing a novel experience for the people they care for.”

Anyone wishing to enter should submit their recipes and photographs by the closing date of Wednesday 18th November 2026, by email to nhweek@yahoo.co.uk.

Find out more

Further details of the legacy that Nutrition and Hydration Week is building across health and social care can be found at the Nutrition and Hydration Week website.

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