For care home chefs, adding extra calories to meals can be a simple way to support residents’ nutritional needs without making portions significantly bigger.

The good news is that there are plenty of easy ways to make everyday care home meals more energy-dense while keeping them tasty, familiar and enjoyable.

Here are some simple ways to add more calories to care home meals.

Add Cheese to Increase Calories In Meals for the Elderly

Cheese is an easy way to add extra calories, protein and flavour to a wide range of care home meals.

Grated cheese can be added to mashed potato, scrambled eggs, pasta dishes, soups and vegetables. A little extra cheese can also be sprinkled over cottage pie, lasagne or macaroni cheese before serving.

Cheese can be a simple way to increase the nutritional and caloric value of familiar dishes without dramatically increasing portion sizes.

High-Calorie Breakfast Ideas for Care Home Residents

Breakfast is another opportunity to increase calorie intake without increasing portion size.

Porridge can be made with whole milk rather than water, with extra calories added through cream, full-fat yoghurt, honey, dried fruit or peanut butter where appropriate. Bananas, berries and other soft fruits can also be added for extra flavour, nutrition and variety.

A high-calorie savoury breakfast could be an omelette with sausages, bacon and cheese, or scrambled eggs with avocado on toast.

For residents who enjoy a warm breakfast, enriched porridge can be a simple and comforting way to start the day.

Add Calories to Soups and Mashed Potatoes For Care Homes

Cream, butter and other fatty ingredients can be an easy way to increase the calorie content of everyday meals while also improving their texture and flavour.

Mashed potato can be enriched with butter, cream, whole milk or grated cheese to create a richer and creamier accompaniment to dishes such as cottage pie, sausages, casseroles and fish.

Similarly, cream can be added to soups, pasta sauces and other dishes to increase their energy content without significantly increasing portion size.

These simple additions can be particularly useful for residents who prefer softer foods, or have smaller appetities.

Add Healthy Fats to Vegetables In Care Home Meals

Vegetables are an important part of a balanced diet, but they don’t need to be served on their own.

Adding butter, olive oil, sauces or cheese can increase the energy content of vegetables while making them more appealing.

Buttered carrots, cheesy cauliflower and vegetables served with a creamy sauce can all provide more calories than plain steamed or boiled vegetables.

Offer High-Calorie Snacks for Elderly Residents Who Need To Eat More

For residents with a poor appetite, snacks can provide valuable opportunities to increase calorie intake between meals.

Rather than relying solely on three main meals a day, consider offering nutritious snacks such as cheese and crackers, sandwiches, yoghurt, hummus with carrot sticks or smoothies.

Adding butter, cheese, cream cheese or other energy-dense ingredients to snacks can help make every bite count.

Small portions offered throughout the day may also be more manageable for residents who struggle with larger meals.

Supporting Better Nutrition in Care Homes

Good care home catering is about more than simply providing three meals a day. Menus should offer residents a choice of nutritious, appetising food that supports their individual needs while making mealtimes something to look forward to.

From everyday ingredients such as full-fat dairy, cheese and butter to nutritious snacks and comforting meals, there are plenty of ways for care home kitchens to add extra calories without compromising on taste.

If you’re looking for a foodservice supplier that can help you create nutritious, varied and cost-effective menus for your care home, Trevors Foodservice supplies a wide range of frozen, chilled, ambient and fresh products to care homes across the North West.

The post How to Add More Calories to Care Home Meals appeared first on Trevors Foodservice.

From familiar favourites to introducing children to new flavours, a varied nursery menu can help encourage healthy eating habits from an early age.

These five dishes are sure to be popular with children while providing plenty of opportunities to include nutritious ingredients.

Pasta Bake: A Nursery Mealtime Favourite

Pasta bake is a classic family favourite and an excellent choice for nursery menus. Soft pasta combined with a tasty tomato sauce, vegetables and cheese makes a filling and nutritious meal that is easy for young children to eat.

There are plenty of ways to adapt pasta bake depending on your menu. Add vegetables such as peppers, courgettes, carrots or spinach, or include chicken for an additional source of protein.

It is also a great dish for nursery kitchens because it can be prepared in large batches, making it practical for easily feeding large groups of children. Different pasta shapes can also make the meal more appealing and fun for younger children.

Mild Chicken Curry: Introducing Children to New Flavours

A mild chicken curry is a great way to introduce young children to different flavours while keeping the dish gentle and suitable for developing palates.

Using a mild curry sauce with tender chicken and vegetables creates a nutritious and colourful meal that can be served with fluffy rice. Vegetables such as peas, carrots and sweetcorn can be incorporated into the dish, helping children enjoy a wider variety of foods.

For nursery kitchens, using a quality ready-made sauce can also make preparing a tasty curry much quicker and easier.

Serving mild curries at nursery can be a great way to introduce children to different cuisines and encourage them to become more adventurous with food.

Cottage Pie: A Classic Comforting Nursery Meal

Cottage pie is a familiar favourite that works particularly well on a nursery menu. Made with minced beef, vegetables and gravy, topped with creamy mashed potato, it is soft, comforting and easy for young children to eat.

It is also a great opportunity to include vegetables such as carrots, peas and onions in a dish that children already know and enjoy.

Cottage pie is ideal for preparing in larger quantities, making it a practical choice for busy nursery kitchens. It can also be adapted to suit different dietary requirements, with vegetarian versions providing an alternative to meat.

Jacket Potatoes: A Versatile Nursery Lunch

Jacket potatoes are one of the most versatile options for a nursery menu. They are simple to prepare and can be served with a variety of nutritious fillings, giving children plenty of choice.

Popular toppings could include:

• Baked beans
• Grated cheese
• Tuna and sweetcorn
• BBQ chicken
• Vegetarian chilli or bolognese

Jacket potatoes are also a useful way to introduce different ingredients to children. Offering a selection of toppings allows children to try new foods while still having familiar options available.

With a filling such as beans, tuna or chicken alongside vegetables such as peppers and cucumber, jacket potatoes can provide a nutritious and satisfying nursery lunch.

Casserole: A Nutritious One-Pot Nursery Meal

A warming casserole is another excellent option for nursery kitchens. Whether made with chicken, beef or vegetarian alternatives, casseroles are a great way to create a nutritious meal using a variety of ingredients.

Soft-cooked meat and vegetables make casseroles easy for younger children to eat, while ingredients such as carrots, peas, potatoes and other seasonal vegetables can help add important nutrients and variety to the menu.

Casseroles are also ideal for batch cooking, helping nursery kitchens prepare meals efficiently while making the most of their ingredients.

For a nursery looking to introduce children to different vegetables, a colourful casserole can be a simple and tasty way to do it.

Choosing the Best Meals for Nursery Menus

The most successful nursery meals combine nutrition, variety and familiar flavours. Meals should be suitable for young children, easy to eat and practical for busy nursery kitchens to prepare in larger quantities.

Pasta bake, mild chicken curry, cottage pie, jacket potatoes and casseroles are all versatile dishes that can be adapted with different ingredients to create varied and nutritious nursery menus.

Introducing children to a wide range of flavours and ingredients from an early age can help encourage positive attitudes towards food and healthy eating.

If you’re looking for quality ingredients for your nursery kitchen, Trevors Foodservice supplies a wide range of fresh, chilled, frozen and ambient products to nurseries and education customers across the North West.

The post 5 Nursery Meals That Children Will Love appeared first on Trevors Foodservice.

January is a great time for restaurants to refresh their menus, try something different and give customers more choice. With Veganuary encouraging people to explore plant-based eating, it can also be the perfect opportunity to introduce new vegan dishes to your menu.

But creating a vegan menu doesn’t mean you need to completely change the way your kitchen operates. From plant-based burgers and curries to vegan desserts and sharing plates, there are plenty of ways to introduce exciting vegan options using ingredients and products that can work alongside your existing menu.

Whether you’re planning a dedicated Veganuary menu or simply want to add a few new vegan dishes, here are some ideas to get you started.

Start with the dishes you already serve

One of the easiest ways to create a Veganuary menu is to look at your existing menu and consider which dishes could be adapted.

Do you already serve a popular burger? Try swapping the meat patty for a plant-based alternative. Have a chicken katsu on the menu? A plant-based chicken alternative can create a vegan version. Your chilli could be adapted using beans, vegetables and plant-based mince, while a pasta dish may simply need a few ingredients changed.

This approach means your kitchen team doesn’t have to learn an entirely new menu and your customers can still enjoy familiar flavours and formats.

Think about the dishes your customers already love and ask:

• Can the meat be replaced with a plant-based alternative?
• Can a vegetarian dish be adapted to make it vegan?
• Can sauces, dressings or toppings be changed?
• Can the same side dishes be used across several vegan meals?

A little creativity can turn some of your existing dishes into great vegan menu ideas.

Vegan starters and small plates

Starters and small plates are a great place to introduce vegan dishes. They can be used as standalone starters, sharing dishes or additions to a wider menu.

Some ideas include:

• Vegetable pakoras with mango chutney
• Falafel with hummus and flatbread
• Crispy cauliflower with a spicy sauce
• Bruschetta with tomatoes, herbs and balsamic glaze
• Vegan arancini
• Plant-based chicken-style bites with dipping sauce
• Garlic mushrooms
• Sweet potato wedges with vegan dip
• Vegetable gyozas
• Vegan sharing platters

Small plates also give customers who aren’t following a vegan diet the chance to try something different, making them a useful addition to your menu beyond Veganuary.

Vegan burger ideas

Burgers are one of the easiest dishes to adapt for Veganuary and can be particularly effective for pubs, casual dining restaurants and cafés.

A good plant-based burger doesn’t have to be complicated. Start with a quality vegan burger and build it in the same way you would your other burgers.

Try combinations such as:

• Plant-based burger with vegan cheese, lettuce, tomato and burger sauce
• Spicy plant-based burger with jalapeños and chilli sauce
• Plant-based chicken-style burger with vegan mayo and slaw
• BBQ plant-based burger with crispy onions
• Plant-based burger with mushrooms, caramelised onions and vegan cheese

Serve with fries, sweet potato fries or a suitable side salad to create a complete vegan main course.

Vegan curry and global-inspired dishes

Curries are another great option when you’re looking for vegan menu ideas. Many traditional curry dishes are already naturally plant-based or can be easily adapted.

Consider adding dishes such as:

• Thai vegetable curry
• Chickpea and spinach curry
• Vegan tikka-style curry
• Vegetable katsu curry
• Thai red curry with plant-based protein
• Vegan chilli with beans and plant-based mince

Using different spices, sauces and toppings can also help you create several dishes from a relatively simple range of ingredients.

Plant-based chicken dishes

Plant-based chicken alternatives can be a useful ingredient for restaurants looking to add more vegan choices without completely changing their menu.

They can be used in everything from burgers and wraps to curries and salads.

For example, you could offer:

• Vegan katsu curry
• Plant-based chicken burger
• Vegan chicken-style wrap with salad and vegan mayo
• Crispy plant-based chicken bites with a dipping sauce
• Plant-based chicken-style stir fry
• Vegan chicken-style salad bowl

Using one versatile product across several dishes can also make menu planning and stock control easier.

Vegan comfort food

Veganuary doesn’t mean your menu has to be all salads and vegetables. Some of the most appealing vegan dishes are familiar comfort foods with a plant-based twist.

Think about dishes such as:

• Vegan sausage and mash
• Plant-based chilli
• Vegan shepherd’s pie
• Loaded fries with plant-based toppings
• Vegan mac and cheese
• Plant-based meatballs with pasta
• Jacket potatoes with vegan fillings

Familiar dishes can make it easier for customers who are trying vegan food for the first time to choose something they know they will enjoy.

Don’t forget vegan sides

Sides can make a big difference to your vegan offering, but it’s important to check the ingredients rather than assuming a side dish is automatically vegan.

Fries, for example, may be suitable but cooking methods and seasonings need to be checked. Similarly, sauces, dressings, coleslaw and garlic bread can contain dairy or egg.

Potential vegan sides include:

• Fries
• Sweet potato fries
• Roasted vegetables
• Vegan slaw
• Rice
• Mixed salads
• Garlic bread made with a suitable vegan spread
• Onion rings where the recipe is suitable
• Grilled corn
• Hummus and flatbread

Having several vegan sides also means customers can build their own meal and gives your kitchen more flexibility.

Vegan desserts: don’t leave customers with fruit salad

Dessert is often overlooked when restaurants are creating vegan menus, but it’s a great opportunity to finish a meal well.

There are now plenty of plant-based dessert options available, including:

• Vegan chocolate brownies
• Plant-based cheesecakes
• Vegan ice cream
• Sorbets
• Vegan chocolate desserts
• Fruit crumble with vegan custard
• Plant-based sticky toffee pudding

Offering one or two well-chosen vegan desserts can make your menu feel much more complete and ensures vegan customers have something more exciting to choose from.

How to build a simple Veganuary menu

You don’t need to add 20 new dishes to make an impact. A smaller selection of well-planned vegan dishes can be much easier for your kitchen team to manage.

For example, a restaurant could create a simple Veganuary menu featuring:

• 2 vegan starters or small plates
• 4 vegan main courses
• 4 vegan sides
• 2 vegan desserts

Try to offer some variety across the menu. You could include a burger, a curry, a pasta dish and a comfort food option, giving customers different styles of food to choose from.

It’s also worth considering how ingredients can be shared between dishes. For example, a plant-based chicken-style product could be used in a burger, curry and wrap, while the same vegetables, sauces and garnishes could feature across multiple dishes.

This can help reduce waste and make your Veganuary menu easier for the kitchen to manage.

Use plant-based products to make vegan dishes easier

Creating vegan dishes from scratch isn’t always practical for a busy restaurant kitchen. Quality plant-based products can help chefs introduce new dishes while maintaining consistency and controlling preparation time.

From plant-based burgers and sausages to meat-free chicken alternatives, vegan sauces, desserts and other ingredients, there are plenty of products that can help restaurants expand their menus.

At Trevors, we supply restaurants, pubs, cafés and other hospitality businesses across the North West with a wide range of frozen, chilled and ambient foodservice products, including vegan and plant-based options.

Our team can help you find products that fit your menu, kitchen and customers, whether you’re looking for a particular ingredient or inspiration for a completely new dish.

Make your Veganuary menu work beyond January

Veganuary doesn’t have to finish when January does.

One of the biggest benefits of introducing vegan menu ideas is the opportunity to see which dishes your customers actually enjoy. Keep an eye on sales, ask for feedback and look at which dishes are being reordered.

If a vegan burger proves popular, keep it on the menu. If customers love your plant-based curry, make it a regular special. You may find that some of the dishes you introduce for Veganuary become permanent favourites.

Veganuary can therefore be more than a one-month promotion. It can be a chance to test new ideas, understand what your customers want and add more choice to your menu throughout the year.

Looking for vegan food for your restaurant?

If you’re planning your Veganuary menu and need inspiration, Trevors can help.

We supply restaurants, pubs, cafés and other hospitality businesses across the North West with thousands of frozen, chilled and ambient products, including a wide range of vegan and plant-based options.

Whether you’re looking for plant-based burgers, vegan sausages, meat-free chicken alternatives, vegan desserts or ingredients to create your own dishes, speak to the Trevors team about your requirements.

From helping you find the right products to keeping your kitchen stocked, we’re here to help you make Veganuary work for your business.

The post Veganuary Menu Ideas For Retsaurants appeared first on Trevors Foodservice.

At Trevors Foodservice, we stock everything you need to create a great curry menu, from ready-to-use sauces and quality ingredients to dried spices, coconut milk, fresh chillies, coriander and ginger purée. We also have all the accompaniments you need, including naan breads, bhajis and samosas.

Here are some ideas to inspire your National Curry Week menu.

Curry ingredients for foodservice kitchens

Creating a great curry doesn’t have to mean starting everything from scratch. Our range gives chefs the flexibility to choose the approach that works best for their kitchen.

For a quick and consistent curry, ready-to-use sauces can make a great base. If you prefer to create your own recipe, we stock essential ingredients including:

• Dried herbs and spices
• Curry powders and pastes
• Coconut milk
• Fresh chillies
• Fresh coriander
• Ginger purée
• Garlic and ginger products
• Mango chutney and other accompaniments
  
  

Then complete the dish with naan breads, onion bhajis, samosas and other popular sides.

Curry ideas for restaurants, pubs and cafés

Curry is a natural fit for hospitality menus, but you don’t have to stick to the traditional curry, rice and naan combination.

Why not give your menu a twist with some curry-inspired dishes?

Mango chutney roast potatoes

Give a familiar side dish a new lease of life by roasting baby or new potatoes with curry spices before finishing them with mango chutney, lime and fresh coriander.

They’re a great accompaniment to a curry, but could also work alongside grilled meats, burgers or as part of a sharing menu.

Take your burger to India

Give one of your best-selling burgers a curry-inspired makeover. Add an onion bhaji, chilli cheese, mango chutney and a cooling yoghurt and mint sauce for a burger with plenty of flavour and texture.

Tandoori lamb chops

For something a little more premium, marinate lamb chops in yoghurt, garlic and ginger, green chilli, garam masala, turmeric and lemon before grilling or cooking on a barbecue.

Finish with fresh coriander and lemon and serve alongside naan, rice and a selection of chutneys.

Curry ideas for schools and early years

Curry can be a fantastic way to introduce children to different flavours and ingredients while creating nutritious and filling meals.

A lentil-based curry or dhal can provide protein and fibre, while vegetables can be incorporated into the sauce for an easy way to increase vegetable intake.

You could even make curry a regular feature rather than a one-off special. For example, a school could offer a different curry-inspired option throughout the week:

• Monday – mild chicken or vegetable curry
• Tuesday – lentil dhal with rice
• Wednesday – bhaji burger with yoghurt and mint sauce
• Thursday – vegetable katsu-style curry
• Friday – curry-inspired sandwich with a mild curry mayonnaise

For early years settings, a mild dhal can be a particularly useful option. The NHS has a delicious dhal recipe which can provide inspiration for introducing lentils and aromatic flavours to younger children.

And why stop at the main meal? Curry-inspired flavours can be used throughout the menu, from mild spiced snacks to drinks such as spiced chai.

Curry options for care homes

Curry can also have a place on care home menus, providing residents with familiar and comforting dishes while giving chefs plenty of opportunities to vary the menu.

For residents with dysphagia, texture-modified meals are an important consideration. At Trevors, we also stock Level 4 puréed and blended curry options suitable for residents who require a puréed diet.

This means care home kitchens can offer curry as part of their menu while having options available for residents who need texture-modified meals.

Don’t forget the curry accompaniments

The right accompaniments can turn a simple curry into a complete meal.

Stock up on favourites such as:

• Naan breads
• Onion bhajis
• Samosas
• Mango chutney
• Raita and yoghurt-based sauces
• Fresh coriander
• Chillies
• Rice

You can also use these products creatively across your menu. Samosas and bhajis make great starters or sharing dishes, while naan can be used alongside curries or turned into a wrap-style lunch option.

Make National Curry Week work for your menu

National Curry Week is a great excuse to look beyond the traditional curry and think about how Indian-inspired flavours could work across your menu.

From a comforting dhal in a school or early years setting, to a texture-modified curry in a care home, or a premium tandoori lamb dish in a restaurant, there are plenty of ways to make curry work across foodservice.

At Trevors Foodservice, we stock the ingredients, products and accompaniments you need to create curry dishes for your customers, residents and pupils.

Looking for curry ingredients for your foodservice kitchen? Speak to the Trevors team and we’ll help you find the products you need.

The post National Curry Week: Curry Ideas for Restaurants, Schools and Care Homes appeared first on Trevors Foodservice.

While a traditional sit-down Christmas meal will always have its place, buffets can be a fantastic option for larger celebrations. They allow guests to mingle, make their own choices and return for more throughout the event — while giving your kitchen the flexibility to cater for larger numbers.

And a festive buffet doesn’t have to be predictable.

At Trevors, we can help you create a buffet that combines familiar favourites with something a little different, with options to suit different tastes and dietary requirements.

Traditional festive favourites

Sometimes, customers want the classics — and there’s nothing wrong with that.

A traditional buffet could feature pork pies, Scotch eggs, quiche and coleslaw, alongside sausage rolls, savoury pastries, breads and dips.

These are the reliable favourites that customers recognise and enjoy, and they work particularly well as part of a larger spread. Add some festive salads, chutneys and pickles and you’ve got a buffet packed with variety.

Give your buffet an international twist

If you’re looking to offer something a little different, international-inspired buffet food can bring plenty of flavour and variety to your menu.

Think empanadas, spring rolls, falafel and salt & pepper squid, alongside dipping sauces and sharing dishes.

Mixing cuisines also gives customers the opportunity to try something new while still having plenty of familiar options available. It can be particularly effective for evening events where the food is designed to complement drinks and a party atmosphere.

Canapés for a touch of occasion

For drinks receptions, Christmas parties and New Year’s Eve celebrations, canapés can add a more premium feel to your event.

Consider mini Yorkshire puddings, ready-made New York canapés or liver pâté on crostini, alongside vegetarian and vegan options.

Pre-prepared canapés can also help hospitality teams manage busy festive services. They can provide an impressive selection without putting unnecessary pressure on a busy kitchen.

Make your dessert table a talking point

Don’t overlook the sweet selection.

A well-presented dessert table can become a real feature of a festive buffet. Offer a mixture of cakes, individual desserts and cheesecakes, giving guests the freedom to choose exactly what they fancy.

Individual desserts can work particularly well for buffet service, helping with portion control while making it easy for guests to help themselves.

And, of course, there’s always room for something indulgent at Christmas!

The cheeseboard: save the best until last

For many customers, the cheeseboard is an essential part of the festive spread.

Go beyond simply putting out a few cheeses and crackers. Create a selection with a variety of cheeses, crackers, chutneys, pickles and accompaniments.

Looking for something a little different?

Have you considered a hot cheeseboard? Breaded cheeses can bring a warm, indulgent element to your buffet and work particularly well served with dipping sauces, chutneys and crusty bread.

It’s a simple way to give a familiar festive favourite a twist.

Don’t forget the younger guests

If you’re hosting family Christmas parties or events where children are attending, make sure they have plenty of choice too.

Fresh vegetable crudités, vegan and chicken nuggets, loaded tater tots, cookie dough pucks and doughnuts can all help create a buffet that appeals to younger guests.

Offering a few child-friendly options alongside the main buffet can make your event more appealing to families — without having to create an entirely separate menu.

Catering for dietary requirements

With increasingly diverse dietary requirements, making your festive buffet inclusive is more important than ever.

The good news is that it doesn’t have to mean creating completely separate menus.

You can build gluten-free, vegan, dairy-free and nut-free options into your buffet alongside your main selection, giving customers with dietary requirements genuine choice.

Clear allergen information and good menu planning are essential, particularly when serving buffet food where customers may be helping themselves.

At Trevors, we can help you source products to suit a range of dietary requirements, with allergen and nutritional information available to help you plan your festive menus.

Planning your festive buffet?

Whether you’re running a Christmas party night, hotel function, corporate event or New Year’s Eve celebration, a buffet gives you the opportunity to offer plenty of variety while creating an experience your customers will enjoy.

From traditional pork pies and Scotch eggs to international-inspired dishes, canapés, desserts and an impressive cheeseboard, Trevors can help you bring your festive buffet together.

With thousands of products across frozen, chilled and ambient, we’re here to help you find the right products for your festive menu — whatever you’re planning.

Planning your Christmas or New Year’s Eve events? Talk to the Trevors team about your festive food requirements.

The post Festive Buffet Ideas for Restaurants, Hotels & Bars appeared first on Trevors Foodservice.

Using fresh, seasonal produce can help keep menus interesting, bring variety to familiar dishes and make the most of the fantastic ingredients available at this time of year. This September, we’re highlighting four versatile kitchen staples: potatoes, chillies, apples and leeks.

Whether you’re catering for a care home, school or workplace, these ingredients offer plenty of opportunities to add seasonal appeal to your menus.

Potatoes: A Menu Staple with Endless Possibilities

Potatoes are one of the most versatile ingredients in any professional kitchen. As the weather starts to turn cooler, they provide the perfect base for hearty, comforting dishes.

Care homes: Think creamy mashed potato, cottage pie, potato-topped fish dishes and comforting soups.

Schools: Jacket potatoes with a choice of fillings, homemade wedges and potato-topped pies are familiar favourites that can help bring variety to the menu.

Corporate hospitality: Take the humble potato up a level with dauphinoise potatoes, crispy roasted new potatoes or stylish mini potato canapés.

A simple change in how potatoes are prepared can give a familiar menu a fresh seasonal feel.

Turn Up the Heat with Chillies

Chillies are a great way to add flavour and interest to dishes. From mild warmth to a little more heat, they can be used across a wide range of cuisines.

Care homes: Use chillies carefully to add gentle warmth and flavour to soups, sauces and casseroles.

Schools: Add mild chilli to popular dishes such as chilli con carne, curries and Mexican-inspired meals, with the heat level tailored to your diners.

Corporate hospitality: Chillies can add impact to everything from vibrant street-food-inspired dishes to marinades, dressings and sharing plates.

Fresh chillies can be a simple way to introduce new flavours without completely changing your menu.

Apples: Not Just for Dessert

September is a great time to make apples the star of the menu. Naturally versatile, they work just as well in savoury dishes as they do in classic desserts.

Care homes: Apple crumble, stewed apple and apple sponge are comforting favourites that bring a real taste of the season.

Schools: Try apple crumbles, apple cakes, fruit salads or serve sliced apple as part of a healthy snack or dessert offering.

Corporate hospitality: Think beyond the traditional crumble with apple slaws, apple and pork dishes, autumn salads and elegant desserts.

Apples are an easy ingredient to use across the menu, from breakfast through to dessert.

Leeks: A Taste of Autumn

Leeks are a fantastic ingredient for adding flavour, colour and seasonal appeal to autumn dishes. Their mild, savoury flavour makes them particularly versatile across catering sectors.

Care homes: Leek and potato soup, creamy leek sauces and comforting pies are ideal for the season.

Schools: Add leeks to pasta dishes, pies, soups and vegetable sides to introduce extra flavour and variety.

Corporate hospitality: Leeks can be used in sophisticated tarts, risottos, seasonal soups and as an accompaniment to meat and fish dishes.

They pair particularly well with other September favourites, making them an easy addition to your autumn menu planning.

Make Seasonal Changes Simple

Refreshing your menu for the new season doesn’t mean starting from scratch. Often, a few simple ingredient swaps or seasonal specials can make a big difference.

Why not try:

• Potato and leek soup as a warming lunch option
• Apple crumble as a comforting September dessert
• Mild chilli con carne for a school or workplace menu
• Roasted potatoes and leeks as a seasonal side dish
• Apple and pork dishes for an autumn-inspired corporate menu
• Leek and potato-topped pies for a comforting care home classic

Small seasonal changes can help keep your menus fresh, give diners something new to enjoy and make the most of the fantastic fresh produce available throughout the year.

Fresh Produce, Delivered by Trevors

At Trevors Foodservice, we supply fresh fruit and vegetables to caterers across a wide range of sectors.

From everyday kitchen essentials to seasonal ingredients that can help inspire your next menu change, our fresh produce range is here to support your catering needs.

Looking to refresh your menu this September? Get in touch with the Trevors team to find out more about our fresh fruit and vegetable range and how we can help keep your kitchen stocked with quality seasonal produce.

The post What’s in Season This September? Fresh Ideas for Your Autumn Menus appeared first on Trevors Foodservice.