From schools to universities, this sector means catering for a multi-cultural range of consumers with a wide range of dietary requirements, who are keen to immerse themselves in international cuisine and adventurous ways of eating.
We understand the importance of offering nutritionally balanced options to this customer base, with meals also being suited to those following vegan and vegetarian diets whilst also being mindful of declarable allergens and convenience.
Our development chefs are constantly working to bring new ﬂavours and inspirational recipe ideas to you - all full of colour, texture and of course ﬂavour with the help of the finest stock and sauce bases on the market.
Download our sector guides below for more information about food trends, industry challenges and how to counter them through our recommended range of products and inspirational recipe ideas.
Held in the kitchens at Exeter College and inviting chefs across the region aged 19-24 to cook in the bright spotlight of competition, the rules were simple; 90 minutes to create three courses for three diners, using three compulsory proteins; partridge, Dover sole and mussels.
We recommend ‘Essential Book of Soups’, ‘From Garden to Kitchen’, and ‘The Essential Book of British Classics’.VIEW ALL RECIPE BOOKS >