With the arrival of the winter months, it’s the perfect time of year to add more comfort meals to the menu – hot desserts, slow cooked mains and of course soups, which are being reinvented by creative chefs and presented as complete meals, increasingly with lots of chunky inclusions. To find out more about the growth of the category we spoke to three of our consultant chefs.

The secret’s out: sauces are a cost-effective way to add a variety of different flavours to your dishes, helping to extend the menu. Their broad applicability and relatively cheap ingredient cost makes them an ideal choice to broaden your offering and at the same time add distinctive signature touches to your food.

Winter is once again upon us, which makes warming foods such as soups a must-have on the foodservice menu.  And with so many commercial kitchens facing ongoing rising costs, soups are often an ideal choice because given their relative ease of preparation and potential profit margin. We spoke to three chefs to get their input on which soups are potentially strong additions to the menu.