Seafood is still as popular as ever on our foodservice menus, with presentation styles having evolved away from old school batters and towards lighter crumbs, often with an Asian influence. At the same time, the growing awareness among consumers of the importance of seafood sustainability has led to a greater focus on provenance – where the seafood is sourced from, and how it’s caught and processed. This presents an opportunity to differentiate your menu offerings from the competition by telling the story of how the customer’s meal has reached their plate.

Fruit has always been a key ingredient in desserts, but such is its versatility across savoury as well as sweet dishes and its ability to complement the flavours of heavier meat-based dishes that it’s also a must-have ingredient for the ‘winter warmer’ menu.