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COMMENCE THE COSY SEASON

AUTUMN

Autumn is a feast for the senses and this issue we’re diving right in. Get inspired by our pick of five ultimate ingredients of the season; from hearty squashes to earthy mushrooms, these autumn stars will inspire your culinary creativity.

As we gear up for Christmas, don’t miss our three twists on a classic prawn cocktail and our trio of elegant salmon dishes – all of which will add a serious dose of sophistication to your festive menus. Plus, our edit of celebratory drinks will ensure you have the perfect toast for every festivity. In the ever-evolving foodservice industry, staying ahead is crucial.


In this issue we take a look at the evolution of veganism, plus find out how new tech could revolutionise your operations.


Here’s to a busy season brimming with rich flavours, innovative tech, and amazing celebrations.

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Have a Taste: get inspired with our Autumn Menus, Editorial and more....

Three bowls of food are on a table with a candle in the background.

Autumn Allure


Our pick of five standout ingredients of the season. Get ready to elevate your autumn menus to new heights.

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A close up of a plate of food on a table with a glass of wine in the background.

Good Better Best: Prawn Cocktail


We take this classic 70s starter and rework it for three different special occasions.

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Two pieces of salmon are sitting on ice with lemon slices and herbs.
A woman in a yellow vest is driving a truck.

Tastemakers

Every issue we shine a light on the people powering the Caterfood Buying Group’s success. This time we meet a new Commercial Director who plans to unite members and a HGV driver who relishes a parking challenge.

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A person is reaching for a salad on a plate.

Fork in the Road

Make and Event of It: We caught up with three venue hosts to discover how they make their catered events sizzle.

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A robotic hand is reaching for a cupcake with a cherry on top

The Kitchen of the Future

The Future is closer than you think: We look at the technology that’s set to transform the catering industry

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SHAKE IT UP!

It’s officially celebration season! Add sparkle to your soirées with our selection of eight delicious cocktails...

  • A close up of three glasses of a drink with pomegranate seeds on a table.

    Rosemary Ginger Mimosa Mocktail


    For non-alcoholic menus, combine Belvoir Farm’s Sparkling Ginger Beer with fresh lime, a dash of cranberry juice and a sprig of rosemary. Sprinkle pomegranate seeds on top to finish and you’ll have a mocktail that feels as special as the strong stuff.

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  • A glass of orange juice with ice and orange slices on a table.

    Sparkling Citrus Spritz


    Ring in the New Year with this refreshing cocktail that mixes Tosti Prosecco with a splash of orange liqueur and a squeeze of fresh lemon. A zingy drink that’s perfect for toasting to new beginnings.

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  • Two cups of apple cider with cinnamon sticks and star anise on a wooden table.

    Spiced Apple Bonfire Bliss


    Get Bonfire Night started with a bang. Pour Maynard House Apple Juice into a saucepan over a medium-low heat, add a cinnamon stick, a dash of vanilla essence, grated nutmeg and ground ginger. For an extra kick, stir in dark rum or whisky and simmer gently.

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  • Two glasses of red liquid with cranberries and mint on a wooden table.

    Merry Berry Punch


    Get into the festive spirit with a cup full of Christmas. This ruby red cocktail combines cranberry juice, Gobillard Brut Rosé, and a dash of triple sec for a berry-infused beverage that will make everyone want to raise a glass. 

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  • A glass of orange juice with pomegranate seeds on a wooden table.

    Pumpkin Spice Dark & Stormy


    For a Halloween special, add Devon Rum Co. Black Spiced Rum to a cocktail shaker with pumpkin purée and ice. Shake until chilled, then strain into a glass and top with fizzy ginger beer. 

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  • A close up of a cocktail in a glass on a bar.

    Spiced Pear Martini


    Celebrate the flavours of autumn with this quick-to-make cocktail. Mix Folkington’s Cloudy Pear Juice with Smirnoff Red Vodka and a slice of pear to create a sophisticated drink with a kick. 

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  • A close up of a martini in a glass on a wooden table.

    Autumnal Dirty Chai Delight


    Warm up autumn evenings with a Dirty Chai Delight, blending rich Auresco Coffee with spicy chai and a splash of whisky. This comforting concoction is perfect for 

    crisp autumn nightsWrite your caption here

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Ready for the Full Menu?

View the complete issue of Infuse: Autmum 2024.

View the Issue Here
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