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Stir it up magazine October 2014

CATEGORY FOCUS Be a wise man (or woman) and plan ahead this Christmas... Yule Not Regret it! Christmas is a time that calls for meticulous planning – and advance ordering to ensure you receive all the products you need to make your festive season go off with a bang. Practically every eaterie in the country will be serving up its own version of turkey and stuffing, following by Christmas pud – so it’s essential that yours stands out from the crowd. In addition, diners are also looking for interesting alternatives and a twist on the normal fayre – plus you still need to cater for vegetarians, coeliacs and those wanting healthy options. CHRISTMAS 2014 trends Adrian Whitfield, business development chef at Macphie, undertook his own research about what’s on-trend this Yuletide. Here’s what he uncovered: Starters Consumers want to know what they’re getting and know the provenance, and are more interested in flavours. • There’s been a 14% increase in mushrooms in sauce. • There’s been a decline of 15% in pate and 18% for prawn cocktail. • Soufflé, bubble and squeak, goat’s cheese and terrine have all increased. • Pate, from its strong position as number 2 last year has slipped 13%, however terrine and potted meat dishes have witnessed a 5% growth in menu appearances. • 20% more named soups such as tomato, basil and pesto soup, as opposed to ‘soup of the day’. Mains • Turkey, salmon and steak are still the most popular meat dishes, although steak is in decline. • There has been a growth in menu frequency around fish such as sea bass. Desserts • Sundaes have increased in frequency by 14% since last year. • Chocolate tart up 27%. • Cheesecake up, crumble down. • General trends in the market are pulling through to Christmas menus and this will continue for 2014 menus. The American influence with offerings such as marshmallow and cherry cheesecake and the sweet and savoury combinations like salted caramel profiteroles. Says Adrian: “Christmas is a very important time for both planned and impulse catering. Seasonality is the key with the emphasis on indulgence and appearance. There is strong competition on the consumers’ already diminished financial resources but Christmas is a time when there is an ethos of reward and indulgence so the right products at the right price point can do well.” “Christmas is a very important time for both planned and impulse catering. Seasonality is the key with the emphasis on indulgence and appearance.” OCTOBER 2014 15


Stir it up magazine October 2014
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