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.

A bowl of beef curry with potatoes and peanuts on a wooden table.

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A bartender is pouring a drink into a glass.

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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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Good Better Best: Prawn Cocktail

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

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.

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.

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

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

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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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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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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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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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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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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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
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