For restaurants, hotels, pubs, cafés and other hospitality businesses, buying from a foodservice wholesaler can make it easier to manage your purchasing. Rather than ordering from multiple suppliers, you can source a wide range of essential kitchen supplies in one place, helping to simplify ordering, deliveries and stock management.

So, what should you be buying?

1. Store cupboard essentials

Every professional kitchen needs a reliable selection of ambient ingredients that form the basis of everyday dishes.

These might include:

• Flour, breadcrumbs and baking ingredients
• Rice, pasta and noodles
• Tinned tomatoes, vegetables and pulses
• Stocks, gravy and sauces
• Cooking oils and vinegars
• Herbs, spices and seasonings
• Sugar and sweeteners
• Pickles, chutneys and condiments
• Mayonnaise, ketchup and table sauces
• Tea, coffee and hot chocolate

These products often form the foundation of your menu, so reliable availability is important. A foodservice wholesaler can help you maintain consistent stock levels while giving you access to different pack sizes suited to commercial kitchens.

2. Frozen food

Frozen products can be an important part of a hospitality kitchen, offering convenience, consistency and flexibility while helping businesses manage food waste.

Depending on your menu, your freezer might need to be stocked with:

• Frozen vegetables and fruit
• Chips and potato products
• Frozen meat and poultry
• Fish and seafood
• Bread and bakery products
• Desserts and ice cream
• Pastry and dough products
• Ready-to-cook ingredients
• Frozen herbs and sauces

Frozen ingredients can be particularly useful when you need to maintain availability throughout the year or manage fluctuations in demand.

3. Chilled products

Fresh and chilled ingredients are essential for many hospitality menus, from breakfast and brunch through to evening service.

Typical chilled supplies include:

• Milk, cream and dairy products
• Cheese
• Butter and spreads
• Eggs
• Fresh meat and poultry
• Cooked meats
• Chilled sauces and dressings
• Fresh pasta
• Desserts
• Plant-based alternatives

Buying chilled products alongside your ambient and frozen supplies can help consolidate your purchasing and reduce the number of deliveries your kitchen has to manage.

4. Fresh fruit and vegetables

Fresh produce is another essential category for hospitality businesses.

From potatoes, onions and carrots to salad leaves, tomatoes, peppers and seasonal fruit, your requirements will depend heavily on your menu.

When buying fresh produce, consider more than just price. Quality, consistency, availability and shelf life can all affect your kitchen’s costs and your customers’ experience.

It can also be worth discussing your requirements with your wholesaler. A good supplier should be able to help you identify suitable products and pack sizes for your operation, rather than simply selling you what is on the list.

5. Meat and poultry

For menus centred around meat or poultry having a dependable supply is crucial.

Depending on your operation, you may need:

• Beef
• Pork
• Lamb
• Chicken
• Turkey
• Sausages and burgers
• Bacon and cooked meats
• Meat-free and plant-based alternatives

Consistency is particularly important for professional kitchens. Your chefs need to know what they are getting each time they order, so choosing a wholesaler that understands your specifications can be valuable.

6. Sauces, dressings, herbs and spices

The right sauces and seasonings can transform a dish, and they are often used across multiple menu items.

Keep your kitchen stocked with essentials such as:

• Mixed herbs
• Individual herbs and spices
• Seasoning blends
• Stocks and bouillons
• Cooking sauces
• Mayonnaise and dressings
• Curry sauces and pastes
• Chilli sauces
• Tomato-based sauces
• Gravies
• Ready to use sauces
• Spice mixes

Buying larger catering packs can be more practical and cost-effective than purchasing retail-sized products, particularly for busy kitchens.

7. Baking and dessert ingredients

Hotels, cafés, restaurants and pubs may all need a range of ingredients for desserts, cakes and baked goods.

Consider:

• Flour and baking powder
• Chocolate and cocoa
• Cake mixes
• Dessert mixes
• Custard
• Fruit fillings
• Nuts and seeds
• Sugar and sweeteners
• Decorations and toppings
• Ice cream and frozen desserts

A broadline foodservice wholesaler can also give you the option of combining scratch cooking with convenient prepared products, depending on the needs of your kitchen.

8. Drinks and bar supplies

If you operate a bar, hotel, restaurant or café, don’t forget the supplies needed for your drinks service.

This could include:

• Tea and coffee
• Hot chocolate
• Squashes and soft drinks
• Juices
• Syrups and mixers
• Still and sparkling water
• Sugar and sweeteners
• Straws and stirrers
• Napkins
• Takeaway cups and lids

For cafés and hotels, breakfast and hot drinks can account for a significant part of the daily operation, so keeping these essentials consistently available is important.

9. Cleaning and hygiene products

Food isn’t the only thing a professional kitchen needs to buy.

Cleaning and hygiene supplies are essential for maintaining a safe, efficient kitchen and meeting your business’s cleaning procedures.

Your list might include:

• Washing-up liquid
• Dishwasher detergent
• Sanitiser and disinfectant
• Degreasers
• Oven and grill cleaner
• Glass cleaner
• Floor cleaner
• Cleaning cloths
• Scourers and sponges
• Refuse sacks
• Disposable gloves
• Hand soap
• Paper towels

Buying these products from your foodservice wholesaler can help keep your food and non-food purchasing together.

10. Disposable and catering supplies

Depending on your business, you may also need a regular supply of disposable catering products.

These can include:

• Food containers
• Takeaway boxes
• Foil containers
• Cling film
• Aluminium foil
• Baking parchment
• Disposable gloves
• Napkins
• Paper plates and cups
• Straws and cutlery
• Bin bags
• Food labels and storage products

If you provide takeaway food, delivery or catering away from your main premises, these products can quickly become an important part of your weekly purchasing.

11. Allergen and food safety supplies

Allergen management is an important consideration for every hospitality business.

Your kitchen should have suitable systems and supplies to support your allergen procedures, including appropriate food storage, labelling and cleaning practices.

When buying ingredients, make sure you have access to accurate product information, including allergen and nutritional information. Working with a wholesaler that provides this information can make it easier for your team to manage menus and respond to customer questions.

12. Don’t forget the stockroom

One of the biggest advantages of buying from a wholesaler is being able to think about your kitchen as a complete operation rather than buying individual products from multiple suppliers.

Before placing an order, consider:

What do we use every day?
These are your core lines where running out could disrupt service.

What has a long shelf life?
Ambient and frozen products can help you build a reliable stock base.

What needs regular replenishment?
Fresh, chilled and high-volume ingredients will need more frequent ordering.

What products are we buying from several different suppliers?
There may be opportunities to consolidate your purchasing.

Are we buying the right pack sizes?
The cheapest price per case isn’t always the lowest overall cost if products are being wasted or taking up valuable storage space.

Buying more than just food

For a busy hospitality business, choosing a wholesaler isn’t simply about finding the lowest price on individual products.

You need a supplier that can provide the products you need, when you need them, with reliable deliveries and useful information to support your kitchen.

At Trevors Foodservice, we supply thousands of food and non-food products to hospitality businesses across the North West, including restaurants, hotels, pubs, bars and cafés. Our range covers frozen, chilled and ambient food alongside cleaning and non-food essentials, allowing businesses to consolidate more of their purchasing with one supplier.

From everyday store cupboard staples to fresh produce, meat, desserts, cleaning products and catering disposables, we can help you build an order that works for your kitchen.

Looking for a foodservice wholesaler for your hospitality business? Get in touch with Trevors to discuss your requirements.

The post What essential kitchen supplies should I buy from a wholesaler for a hospitality business? appeared first on Trevors Foodservice.

From the 29th of September to the 11th of December, you will earn points every time you buy selected Trevors products. From the 12th of December, you will be able to exchange these points for a range of prizes, including wine, biscuits, spirits, chocolate, lager and Trevors credit.

You can claim your prizes here

Prizes will be delivered on one of your Trevors deliveries following the request. To receive your prizes before Christmas, please submit your request by the 16th of December. All prize requests must be submitted by the 30th of December at the latest.

If you’re a Trevors customer, you’re automatically enrolled in the scheme, and you can start collecting points right now! Simply search XMAS26 on trevors.coldweb.co.uk to check out the range of 200+ products that you can get points from. 

Your total number of points will show on the My Account page of Coldweb. This will update overnight after you receive a delivery. Each invoice will also show the number of points earned on that order.

So start collecting points, and saving up for a prize in the festive season. 

The post Trevors Foodservice Spirit Of Christmas 2026 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.

For residents, the festive season can be about much more than one traditional dinner. It can be the smell of something warming in the kitchen, a favourite Christmas flavour, festive music, decorations appearing around the home or a recipe that brings back memories of Christmases past.

For many residents, food can be one of the simplest ways to bring those memories to life. A familiar flavour or traditional recipe can provide a talking point, bring back memories and create a sense of occasion.

So rather than saving all the festive food for one day, why not bring a little Christmas into meals throughout December?

The good news is that this doesn’t mean creating an entirely new menu. Small additions to familiar dishes can make everyday food feel much more festive.

Start with something familiar: soup

Soup is a great starting point.

It’s warming, comforting and familiar, and it can be adapted to suit different nutritional and texture requirements. It can also be a useful way to incorporate vegetables and fibre into the diet.

For residents who need additional energy or protein, soup can be fortified where appropriate. Dried milk powder, full-fat milk or cream can increase the nutritional value without necessarily increasing the volume of food being served.

Blended red lentils can also be incorporated into suitable soups. They can help thicken the soup while adding fibre and protein.

Soup can also be adapted to different consistencies for residents who require texture-modified food. However, the required consistency should always be based on the individual’s assessed swallowing needs and any guidance from healthcare professionals.

Give everyday soup a festive twist

The great thing about soup is that you don’t have to completely change the recipe to make it feel special. You can also start with a soup mix that is often in the kitchen and with some additions you have a brand new festive option.

A few additional flavours can turn a familiar favourite into something much more seasonal.

Tomato soup can become more luxurious with roasted garlic or a little garlic oil. A suitable swirl of cream can add another layer of richness.

Leek soup can get a Christmas upgrade with a suitable festive cheese and a pinch of nutmeg.

Carrot and lentil soup can take on a warming winter flavour with ginger, cumin or coriander.

Butternut squash soup works beautifully with seasonal flavours such as nutmeg, ginger or cinnamon.

The principle is simple: start with something residents already know and enjoy, then add a little Christmas.

Make main courses feel festive

You don’t need to serve a full Christmas dinner every time you want a meal to feel Christmassy.

Sometimes, a couple of familiar festive accompaniments are all it takes.

Cranberry sauce and stuffing can turn a simple meat sandwich into a festive lunch. The same combination can accompany roast meats, bringing traditional Christmas flavours to an otherwise familiar meal.

A cheese board can also be given a seasonal makeover with the addition of a festive chutney.

These small additions can make ordinary meals feel like something to look forward to without creating a completely different menu.

Other simple ideas include:

• Cranberry sauce with suitable poultry or meat.
• Sage and onion stuffing alongside roast meats.
• Festive chutneys with cheese.
• Seasonal vegetables alongside familiar roasts.
• Christmas-inspired sandwich fillings.
• Festive savoury pastries or individual pies.

Give desserts a Christmas makeover

Dessert is another easy opportunity to introduce festive flavours.

Traditional Christmas ingredients can be added to familiar desserts, cakes and afternoon teas.

Brandy butter can turn a simple pudding into a more indulgent festive treat, where appropriate.

Fruit cake makes an easy addition to an afternoon tea or can be served as a small festive treat.

Marzipan can be used to decorate cakes and desserts, adding colour as well as a familiar Christmas flavour.

There are plenty of other simple options too. Rice pudding can be finished with nutmeg or cinnamon, while apple crumble can be given a festive twist with warming spices.

Again, the idea isn’t to make everything completely different.

It’s about taking something familiar and adding a little bit of Christmas.

Don’t forget the drinks and snacks

Festive food doesn’t have to mean a three-course meal.

Drinks and snacks provide another opportunity to introduce seasonal flavours throughout December.

A festive afternoon tea could feature fruit cake, mince pies or other suitable seasonal treats. Warm drinks can be flavoured with familiar winter spices, where appropriate.

For residents with smaller appetites, these smaller occasions can also provide valuable opportunities to enjoy something nutritious and enjoyable between meals.

This is where festive food can work particularly well: food that looks, smells and tastes appealing can help create interest in mealtimes.

Turn food into a Christmas activity

Christmas food can also become an opportunity to involve residents.

Ask residents about the Christmas food they remember.

What did they eat growing up?
Who cooked Christmas dinner?
Did they make their own Christmas cake?
What was their favourite Christmas pudding?
Did they have any family recipes that were only made at Christmas?

These conversations can inspire the menu and create opportunities for reminiscence.

Residents could also be involved in simple activities such as decorating cakes, choosing festive flavours or helping to prepare suitable ingredients.

It doesn’t need to be complicated. Sometimes the conversation around a recipe is just as valuable as the recipe itself.

Bring Christmas into the dining room

Food is only part of creating a festive atmosphere.

Small changes around the dining room can help make everyday meals feel different in December. A festive table setting, Christmas music, seasonal napkins or decorations can all contribute to the atmosphere.

For residents living with dementia, it is worth considering how changes to the environment may affect individuals. The Alzheimer’s Society recommends introducing Christmas decorations gradually rather than making sudden changes to familiar surroundings.

But the same principle applies to food: you don’t have to change everything at once.

A festive soup one day, a Christmas afternoon tea another and a familiar main course with cranberry and stuffing later in the week can gradually build a sense of Christmas throughout December.

Christmas is a season, not a single meal

Christmas Day will always be a special occasion, but there is no reason for it to be the only day that feels festive.

A bowl of tomato soup with a little garlic oil.

Leek soup finished with festive cheese and nutmeg.

A sandwich with cranberry sauce and stuffing.

A cheese board with a seasonal chutney.

A favourite pudding with a touch of Christmas spice.

A slice of fruit cake at afternoon tea.

None of these ideas needs to be complicated. But together, they can create lots of small moments of celebration throughout December.

Because bringing Christmas into a care home isn’t necessarily about creating one spectacular meal. It’s about finding simple ways to make familiar food feel special throughout the festive season.

The post Bringing Christmas to the Care Home: Festive Food Beyond Christmas Day appeared first on Trevors Foodservice.

Whether you run a restaurant, café, care home, school, hotel or catering operation, you need to know which allergens are present in the food you serve and make sure the relevant information is available to your customers.

What are the 14 allergens?

There are 14 allergens that are recognised in UK food allergen legislation. If one of these allergens is deliberately used as an ingredient or processing aid in a food, it must be declared.

The 14 allergens are:

1. Cereals containing gluten

This includes wheat, rye, barley and oats, as well as products made from them. Examples include bread, pasta, flour, breadcrumbs, cereals and some sauces.

2. Crustaceans

This includes crabs, lobsters, prawns, crayfish and other crustaceans. They can be found in dishes such as seafood salads, soups and some Asian-style sauces.

3. Eggs

Eggs can be found in products including mayonnaise, cakes, pasta, desserts, sauces and some processed foods.

4. Fish

This includes fish and products made from fish. Fish can be present in obvious dishes such as fish pie, but can also appear in ingredients such as fish sauce.

5. Peanuts

Peanuts and peanut products can be found in sauces, desserts, confectionery and many Asian-style dishes.

6. Soybeans

Soy can be found in products such as tofu, soy sauce, some meat alternatives, chocolate and a wide range of processed foods.

7. Milk

This includes milk and products made from milk, such as cream, butter, cheese and yoghurt. It is important to remember that lactose itself is not the allergen that must be declared – the allergen is milk.

8. Nuts

This includes almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios and macadamia nuts, as well as products made from these nuts.

9. Celery

Celery can be found in fresh produce but also in ingredients such as stocks, soups, sauces and seasoning mixes.

10. Mustard

Mustard can be used in sauces, dressings, marinades, mayonnaise and prepared foods, as well as being served as a condiment.

11. Sesame

Sesame can be found in products such as bread, burger buns, hummus, tahini and some Asian and Middle Eastern dishes.

12. Sulphur dioxide and sulphites

These must be declared when present above the relevant legal threshold. They can be found in products including some dried fruit, wine, cider and processed foods.

13. Lupin

Lupin is less familiar to many people but can be found in some breads, pastries, pasta and other products. Lupin flour is sometimes used as an alternative to wheat flour.

14. Molluscs

This includes mussels, oysters, squid, octopus, snails and other molluscs.

Why is accurate allergen information so important?

For someone with a food allergy or intolerance, knowing what is in their food can be critical.

Allergen information needs to be accurate, accessible and kept up to date. This can become more challenging when using a large number of ingredients and products, particularly when recipes, formulations or suppliers change.

It is therefore important that food businesses don’t rely solely on information gathered when a product was first purchased. Product specifications and allergen information should be checked regularly.

How can Trevors help?

At Trevors, we know that keeping track of allergen information across hundreds or even thousands of products can be a challenge.

That’s why we make allergen information readily available through Coldweb, our online ordering system.

When you view a product on Coldweb, allergens are clearly displayed, helping you identify products that contain one or more of the 14 allergens.

Red highlights indicate that an allergen is contained in the product, while yellow highlights indicate a main contain.

This gives you an easy way to check allergen information while ordering and when planning menus.

What happens if a product recipe changes?

Food manufacturers sometimes change recipes or formulations. This can happen for a variety of reasons, including changes to ingredients, suppliers or manufacturing processes.

We understand that a recipe change can have an impact on the menus and dishes our customers prepare.

If a producer changes a product you regularly purchase from us and an allergen is newly introduced, we will contact you directly by email.

This gives you the opportunity to review the product, check any affected dishes or menus and make suitable adjustments where necessary.

Remember: allergen information needs to stay up to date

Allergen management isn’t something that should only be considered when a menu is created.

When you introduce a new product, change an ingredient or receive notification of a recipe change, allergen information should be reviewed as part of your normal food safety processes.

Trevors can help by making allergen information accessible through Coldweb and by notifying customers when we are made aware of relevant allergen changes to products they purchase.

However, it remains the responsibility of each food business to make sure the allergen information they provide to their customers is accurate and up to date.

Working with the Natasha Allergy Research Foundation

We also recognise that understanding food allergies goes beyond knowing which ingredients need to be declared. That’s why Trevors is proud to work with the Natasha Allergy Research Foundation, supporting its work to improve awareness, understanding and safety around food allergies. Our partnership is part of a three-year commitment supporting the Foundation’s objectives, including its clinical trial and wider work to help make food allergy history.

The Foundation also provides resources to help businesses better understand food allergies and supports education around allergies in schools. Its dedicated resources for children and young people are designed to help make understanding allergies more accessible and encourage greater awareness and inclusion in school environments.

For food businesses, schools and caterers, these resources can be a useful addition to the practical allergen information provided through Trevors. You can find out more about our work with the Natasha Allergy Research Foundation, allergen guidance and additional resources on our Allergen & Nutrition page.

If you have questions about allergen information for a product you purchase from Trevors, our team is here to help.

The post The 14 Allergens: What Food Businesses Need to Know appeared first on Trevors Foodservice.

The Government is updating England’s School Food Standards, with most of the new requirements expected to come into effect from September 2027, subject to Parliamentary approval.

The changes are designed to help children eat more fruit, vegetables, fibre and healthier sources of protein, while reducing their intake of sugar, saturated fat, salt and processed meat.

For schools and caterers, this means it is worth reviewing menus, products and procurement arrangements well ahead of the September 2027 implementation date.

What are the main changes?

More fruit and vegetables

Fruit and vegetables will have a greater role across the school day.

The updated standards will strengthen requirements around:

• Offering fruit or vegetables with starters and desserts.
• Serving vegetables or salad with main meals.
• Incorporating vegetables into dishes such as pasta, sauces and grab-and-go options.
• Increasing opportunities for pupils to choose fruit and vegetables.

This means fresh, frozen and prepared fruit and vegetables will all continue to be important parts of school catering.

More fibre and wholegrains

There will be a stronger focus on higher-fibre foods.

For example:

• Manufactured bread will need to contain at least 4g of fibre per 100g and no more than 5g of fat per 100g.
• Homemade bread must contain at least 50% wholemeal flour.
• At least one day each week, pasta dishes will need to contain at least 50% wholewheat pasta.

Schools may therefore need to review the breads, rolls, pasta and other starchy carbohydrates currently used. Please speak with your Trevors rep for advice on the suitability of products you order and/or appropriate swaps.

New breakfast standards

Breakfast is an important part of the updated framework, particularly as the Government expands access to breakfast provision.

Breakfasts will focus on starchy carbohydrates, alongside fruit and vegetables.

Among the changes:

• Breakfast cereals will have a maximum 5.5g sugar per 100g.
• Bread will need to meet the new fibre and fat requirements.
• Honey, syrups and chocolate spreads will not be permitted, apart from low-sugar jam.
• Processed meat will not be permitted at breakfast in primary schools.
• Crumpets, teacakes and unsweetened pancakes can be served on up to two days each week.

If you provide breakfast clubs or breakfast services, now is a good time to review your existing product range speak to your rep to arrange an audit of the products you currently use.

More variety in protein

The updated standards continue to encourage a wider range of protein sources.

Schools will need to provide appropriate protein sources within main meals, with continued emphasis on meat, poultry, fish, pulses and vegetarian options.

Less processed meat

Processed meat will face tighter restrictions.

For primary schools, processed meat will not be permitted.

For secondary schools, specified processed meat will be permitted twice per week, either at breakfast or elsewhere during the school day.

Schools and caterers should therefore consider where products such as processed meat are currently used across menus, sandwiches, breakfasts and grab-and-go ranges.

Changes to desserts

The Government has adapted its original proposals following consultation.

A proposed fruit-only dessert day for primary schools has been removed.

Secondary schools will be able to provide two sweetened desserts or baked products per week.

The intention is to improve nutritional quality while still ensuring that school meals remain appealing to pupils.

Drinks

There will be tighter requirements around drinks served in schools.

Water and appropriate milk-based drinks will remain important.

There are also restrictions around drinks containing added sugars and certain sweeteners. Again please speak with your contact at Trevors to arrange an audit of your existing drinks range.

Some secondary-school drinks requirements will be phased in from September 2028.

When will the changes happen?

Trevors are working with our suppliers to develop / rework products to meet the incoming regulations. We have products in stock that meet the new standards and we will working on updating the tags in this in the coming weeks so you can easily search these on Coldweb. In the meantime keep in touch with your rep to find out more about how Trevors can help your school.

The post New School Food Standards: What Schools and Caterers Need to Know appeared first on Trevors Foodservice.

Whether you’re a chef managing fresh produce in a busy kitchen, a caterer looking to reduce food waste, or simply trying to make your vegetables last longer, understanding the best way to store different vegetables can help you get more from every delivery.

In this guide, we explain how to store vegetables, including which vegetables should be refrigerated, which should be kept at room temperature, what can be prepared in advance and how to prevent common storage mistakes.

Should vegetables be stored in the fridge or at room temperature?

There isn’t one storage method that works for every vegetable.

Some vegetables, such as carrots, broccoli and leafy greens, generally benefit from refrigeration. Others, including potatoes, onions, garlic and winter squash, are better kept somewhere cool, dry and dark.

A useful rule is to consider where the vegetable naturally grows and what conditions will help it retain its quality after harvesting.

Here’s a quick guide:

How to store potatoes

Potatoes should be stored somewhere cool, dark and dry, rather than in the fridge.

Light can cause potatoes to develop green patches, while damp conditions can encourage spoilage. Store them somewhere with good ventilation and avoid keeping them in sealed plastic bags.

It’s also best to avoid washing potatoes before storing them. Any additional moisture can shorten their storage life. Wash or brush them shortly before preparation instead.

For professional kitchens, keeping potatoes in their original packaging or a suitable ventilated container can help maintain airflow and reduce moisture build-up.

Can you prep potatoes before storing?

Yes, potatoes can be peeled and cut in advance for some preparations, but they should not simply be left exposed to air.

If you’re preparing potatoes ahead of service, keep prepared potatoes submerged in cold water and refrigerated, then drain thoroughly before cooking.

How to store carrots

Carrots are best stored in the fridge.

If carrots have their green tops attached, remove them before storage. The leaves draw moisture from the carrot and can cause the roots to lose their crispness more quickly.

Keep carrots in a vegetable drawer or suitable container or bag that prevents excessive moisture loss while allowing some ventilation.

Can you peel carrots before storing?

Yes. Peeled or prepared carrots can be stored in the refrigerator. If you’ve cut them into sticks or batons, keeping them in a sealed container can help prevent them from drying out.

For catering and foodservice kitchens, prepping carrots ahead of time can be a useful way to reduce preparation time during busy service periods.

How to store broccoli

Broccoli should be stored in the fridge and is generally best kept whole until you’re ready to use it.

Avoid washing broccoli before storing unless you’re going to use it shortly afterwards. Excess moisture can encourage deterioration.

If you have already cut broccoli into florets, store the prepared pieces in a clean, covered container in the refrigerator.

For the best quality, use broccoli while the florets remain firm and brightly coloured.

How to store cauliflower

Like broccoli, cauliflower is best kept refrigerated.

Keep the head whole for as long as possible and avoid washing it until you’re ready to prepare it. Once cut, store florets in a clean, covered container in the fridge.

Keeping cauliflower whole also helps protect it from drying out and absorbing odours from other foods in the refrigerator.

How to store cabbage

Whole cabbages are relatively hardy vegetables and can last considerably longer than more delicate leafy greens when stored correctly.

Keep cabbage in the fridge, ideally whole and unwashed until required.

Once you’ve cut into a cabbage, wrap or cover the remaining portion and refrigerate it.

Tip for professional kitchens

If you’re preparing cabbage in advance for a large service, consider only shredding or slicing what you expect to use. Keeping the remainder whole can help maintain quality for longer.

How to store lettuce and leafy vegetables

Leafy vegetables are particularly sensitive to moisture.

Lettuce, spinach and similar leaves should generally be kept refrigerated, but the key is to avoid excess water.

If you’ve washed leafy vegetables, dry them thoroughly before storage. A salad spinner can be particularly useful in professional kitchens.

Place leaves in a clean container lined with paper towel or another suitable moisture-absorbing material. The aim is to prevent leaves sitting in excess water.

Should you wash lettuce before storing it?

You can wash lettuce before storing it, but it needs to be thoroughly dried afterwards.

For many kitchens, washing and preparing salad leaves close to service can provide better quality than preparing them several days in advance.

How to store celery

Celery should be stored in the fridge.

Keeping celery properly wrapped or in a suitable container helps prevent it from losing moisture and becoming limp.

If celery has already been cut, store the pieces in a clean, covered container.

Can you store celery in water?

Yes. One method for keeping celery crisp is to store cut celery pieces submerged in cold water in the refrigerator.

This can be particularly useful when celery has been prepared into sticks for salads, buffets or snack platters.

How to store asparagus

Asparagus is one of the vegetables that benefits from being stored in water.

Trim a small amount from the bottom of the stems and stand the asparagus upright in a container with a small amount of cold water, similar to storing flowers.

Keep it refrigerated and cover the tops loosely if appropriate..

How to store spring onions

Spring onions should generally be refrigerated.

If they still have their roots attached, keeping the roots intact can help maintain their quality.

For prepared spring onions, store them in a clean, covered container in the refrigerator.

Some people also store spring onions upright in a small amount of water in the fridge, particularly when trying to keep the roots hydrated.

How to store tomatoes

One of the most common vegetable storage mistakes is putting tomatoes straight into the fridge.

Tomatoes are generally best kept at room temperature, away from direct sunlight.

Refrigeration can negatively affect their texture and flavour. If tomatoes are already very ripe and you need to slow further deterioration, refrigeration may extend their usable life, but allow them to return towards room temperature before serving where possible.

How to store peppers

Fresh peppers can be stored in the fridge.

Keep them whole until you’re ready to use them. Once cut, place them in a clean, covered container and refrigerate.

Avoid washing peppers before long-term storage, as excess moisture can contribute to deterioration.

How to store cucumbers

Cucumbers are a little different from many other vegetables.

They generally prefer cool storage rather than very cold conditions. If storing them in the fridge, avoid the coldest areas and make sure they stay dry

How to store sweet potatoes

Sweet potatoes should generally not be stored in the fridge.

Instead, keep them somewhere cool, dark and dry with good ventilation.

As with potatoes, avoid washing sweet potatoes before storage. Wash them when you’re ready to prepare them.

How to store onions

Onions should generally be kept somewhere cool, dry and well ventilated, rather than in the fridge.

Keep them away from damp environments and avoid storing them in sealed plastic bags.

Once an onion has been cut, the unused portion should be refrigerated in a suitable covered container.

How to store garlic

Whole garlic bulbs are best stored somewhere cool, dry and well ventilated.

Avoid storing whole garlic in damp conditions.

Once cloves have been peeled or garlic has been chopped, refrigerate the prepared garlic in a suitable container and follow your food safety procedures.

How to store mushrooms

Mushrooms are best stored in the fridge.

Avoid washing mushrooms until you’re ready to use them because they can absorb water.

Instead, remove any visible dirt shortly before preparation using an appropriate method for the mushroom variety.

Mushrooms are generally better kept in packaging that allows some airflow rather than sealed in a completely airtight container.

How to store fresh herbs

Different herbs benefit from different storage methods.

Soft herbs

Coriander, parsley and mint can often benefit from being treated similarly to flowers. Trim the stems and place them in a small amount of water, then refrigerate where appropriate and loosely cover the leaves.

Woody herbs

Rosemary, thyme and sage generally store well refrigerated, wrapped appropriately to prevent excessive moisture loss.

The important thing is to avoid allowing herbs to become either completely dried out or excessively wet.

What vegetables can be prepared before storing?

Preparing vegetables ahead of time can save valuable time during service, but not every vegetable responds equally well to advance preparation.

Good candidates for advance preparation include:

• Carrots – peeled and cut
• Celery – washed and cut
• Peppers – deseeded and sliced
• Broccoli – cut into florets
• Cauliflower – cut into florets
• Butternut squash – peeled and cubed
• Onions – peeled and chopped
• Potatoes – peeled and held correctly in water
• Cabbage – shredded relatively close to use
• Salad vegetables – washed and thoroughly dried

The key is to keep prepared vegetables refrigerated, covered and protected from contamination, while following appropriate food safety procedures.

Which vegetables should you NOT wash before storing?

As a general rule, vegetables that will be stored for several days often keep better when they’re washed shortly before use rather than immediately after purchase.

This is particularly relevant to vegetables where surface moisture can encourage deterioration.

Examples include:

• Potatoes
• Carrots
• Mushrooms
• Broccoli
• Cauliflower
• Peppers

There are exceptions, particularly when vegetables have been supplied specifically for immediate preparation or when your kitchen’s food safety procedures require otherwise.

Fresh vegetables from Trevors Foodservice

Getting the most from fresh vegetables starts with buying good-quality produce, but how you store, prepare and rotate it afterwards can make just as much difference.

At Trevors Foodservice, we supply fresh produce alongside our wider range of frozen, chilled and ambient products to foodservice customers across the North West.

From restaurants and pubs to hotels, schools, care homes, cafés and leisure venues, we understand that reliable quality, consistent availability and sensible stock management matter in a professional kitchen.

Whether you’re looking for everyday vegetables or seasonal produce, our team can help you find products suited to your menu, operation and requirements.

Looking for a foodservice supplier in the North West? Get in touch with Trevors Foodservice to discuss your requirements.

The post How to Store Different Vegetables: The Ultimate Guide to Keeping Vegetables Fresh appeared first on Trevors Foodservice.

At Trevors Foodservice, we stock both. We know that some chefs prefer fresh meat for particular dishes, while others find frozen products offer the convenience, consistency and flexibility they need.

What we do think, however, is that frozen meat is sometimes unfairly overlooked.

There is a perception that frozen automatically means lower quality, but modern commercial freezing techniques can produce excellent results. In some cases, frozen meat can even offer practical or culinary advantages that make it a great choice for hospitality businesses.

So, whether you’re already using frozen meat or you’ve always preferred fresh, here are five reasons it’s worth considering what frozen could offer your kitchen.

1. Reduce food waste and protect your margins

Food waste isn’t just an environmental issue – it’s money going straight into the bin.

Fresh meat has a limited shelf life. If you’ve bought more than you need, a quieter-than-expected service, a cancelled booking or a change to your menu can leave you with stock that needs to be used quickly.

Frozen meat can give you greater flexibility.

Rather than having to use an entire pack within a short period, you can often defrost only the quantity you need, keeping the remainder frozen until it’s required.

Research from Manchester Metropolitan University found that using frozen ingredients rather than fresh reduced food waste by 47.5% in its study. While the research was conducted with households rather than hospitality businesses, it demonstrates the potential of frozen food to reduce waste.

For a restaurant or pub, the principle is straightforward:

Use what you need. Keep the rest for when you need it.

That can be particularly useful for products where demand isn’t always predictable.

Less waste means getting more value from what you buy – helping to protect both your margins and your sustainability goals.

2. Some chefs actually prefer cooking certain meats from frozen

Frozen meat isn’t simply about convenience.

For some products, freezing can actually be part of the cooking method.

Take burgers, for example.

It might seem obvious that a burger should be thawed before cooking, but that’s not necessarily the case.

Food publication Serious Eats tested frozen and refrigerated burgers and found that cooking burgers directly from frozen could produce a deeper crust and a juicier interior, while also helping to reduce flare-ups when grilling.

The reason comes down to how the burger heats during cooking.

Starting with a frozen patty means the centre heats more slowly, giving the outside more time to develop a deeply browned crust before the middle reaches its final cooking temperature.

In its testing, Serious Eats found that frozen burgers developed a deeper crust on a cast-iron griddle and were juicier and better textured when grilled. Read the full Serious Eats burger test

So while fresh burgers can absolutely produce a fantastic result, frozen isn’t automatically a compromise.

For some chefs and some dishes, it can actually be a deliberate choice.

3. Commercially frozen meat isn’t the same as freezing meat at home

When people hear “frozen meat”, they may picture putting a fresh product into a domestic freezer and pulling it out weeks later.

Commercially frozen meat is different.

Professional food manufacturers can use blast-freezing and other rapid freezing technologies to bring food down to temperature very quickly.

Why does that matter?

Because the speed at which food freezes affects the size of the ice crystals that form within it.

Slow freezing can create larger ice crystals, which can cause greater disruption to the structure of the food.

Rapid freezing produces smaller ice crystals, helping to minimise cellular damage and better preserve the product’s texture and moisture.

The USDA explains that fast freezing helps prevent the formation of large ice crystals that can adversely affect food quality.

That means “frozen” doesn’t tell you everything about a product.

The quality of the meat, the freezing process, packaging, storage and handling all matter.

So don’t assume that a high-quality commercially frozen product will perform in the same way as something that has simply been put into a domestic freezer.

4. Keep a wider range of meat available

One of the biggest practical advantages of frozen meat is simply flexibility.

A hospitality kitchen might use dozens of different meat products across its menu.

Chicken breasts, burgers, mince, diced beef, steaks, sausages, chicken wings, pulled pork – the list goes on.

Keeping every product fresh isn’t always practical, particularly when some products are used in much smaller quantities than others.

Frozen meat allows you to hold a wider range of products for longer, giving your kitchen more options without putting the same pressure on shelf life.

It can also provide useful backup stock.

If a particular dish suddenly becomes more popular than expected, having frozen stock available can help you keep it on the menu rather than waiting for your next delivery.

For businesses with seasonal menus or unpredictable demand, that flexibility can be particularly valuable.

5. Consistent portions, consistent results and better stock control

Consistency matters in every professional kitchen.

Customers expect their favourite dish to be the same every time they order it.

Many frozen meat products are available in consistent specifications and portion sizes, helping chefs control how much product goes into each dish.

That can make it easier to:

• Maintain consistent portion sizes
• Calculate recipe costs
• Control food usage
• Reduce unnecessary waste
• Maintain consistent presentation
• Monitor gross margins

It can also make stock management easier.

Rather than relying entirely on forecasts of how much fresh meat you’ll sell over the next few days, frozen products can give you a little more breathing room.

That can be particularly useful when demand changes unexpectedly.

Fresh or frozen? Choose what works for your kitchen.

We’re not here to tell chefs that frozen is better than fresh.

Fresh meat has an important place in hospitality, and we stock it for good reason.

Different products, menus and kitchens have different requirements.

But we also think it’s time to move away from the idea that frozen automatically means inferior.

High-quality commercially frozen meat can offer:

Less waste – use only what you need.

Greater flexibility – keep products available for longer.

Consistent portioning – make food costs easier to manage.

Reliable stockholding – keep backup products available.

Excellent cooking results – with some products, frozen can actually be part of the cooking technique.

More menu flexibility – hold a wider variety of products without the same short shelf-life pressure.

Ultimately, the best choice depends on what you’re cooking, how your kitchen operates and what works for your customers.

And sometimes, that choice will be fresh.

Sometimes, it will be frozen.

And sometimes, using a combination of both is the best approach.

Frozen meat that’s worth a second look

At Trevors Foodservice, we supply both fresh and frozen meat because we believe your kitchen should have the choice.

Whether you’re looking for fresh meat for a particular dish, frozen burgers for a busy pub service, portion-controlled chicken for a restaurant or frozen products to keep as reliable backup stock, our team can help you find the right products for your operation.

We deliver across the North West, six days a week, helping hospitality businesses keep their kitchens stocked with the products they need.

Think frozen might work for your kitchen? Talk to the Trevors Foodservice team and discover what’s available.

The post Why Frozen Meat Could Be a Great Choice for Your Hospitality Business appeared first on Trevors Foodservice.

The good news? Creating an impressive vegetarian Xmas dinner doesn’t have to mean adding hours of preparation to an already busy festive service.

From elegant individual tarts to show-stopping vegan Wellington, there are plenty of ways to create a Christmas main course that feels every bit as special as the traditional roast.

At Trevors Foodservice, we’ve got options for chefs who want to get creative in the kitchen, as well as quality prepared products that help save valuable time and labour during the festive rush.

Here are five of our favourite vegetarian Xmas dinner ideas for restaurants, pubs and hotels.

1. Brie & Red Onion Tart – A Festive Vegetarian Favourite

A good Christmas main course doesn’t need to be complicated.

Our Gluten Free Brie & Red Onion Tart combines cheddar and chive pastry with a creamy Brie and Cheddar sauce, finished with a delicious red onion compote. It’s rich, indulgent and packed with festive flavours.

Serve it as the centrepiece of a traditional Christmas plate alongside:

• Roast potatoes
• Seasonal vegetables
• Stuffing
• Cranberry sauce
• Rich vegetarian gravy

The result is a comforting vegetarian Christmas dinner that feels just as considered as the meat option.

And because it’s gluten free, it can also help kitchens accommodate multiple dietary requirements without creating an entirely separate dish.

The Trevors advantage: a beautifully prepared individual portion that can help reduce kitchen preparation and make busy Christmas service more manageable.

2. Quorn Vegan Fillet – The Perfect Vegan Wellington

If you’re looking for a vegan Christmas main course that really makes an impact, Wellington is hard to beat.

Our Quorn Vegan Fillet, made with mycoprotein, provides the perfect base for creating a plant-based Christmas Wellington.

Wrap the fillet in layers of mushroom duxelles, spinach and festive herbs before encasing it in golden puff pastry. Serve with roast potatoes, seasonal vegetables and plenty of vegan gravy for a Christmas dinner that’s anything but an afterthought.

You could even add flavours such as:

Mushroom + chestnut + thyme + cranberry

for a properly festive centrepiece.

For chefs who enjoy creating dishes from scratch, the Quorn Vegan Fillet gives you a versatile starting point while still allowing plenty of scope to put your own signature on the dish.

Menu inspiration: Wild Mushroom & Chestnut Vegan Wellington, seasonal vegetables and red wine gravy.

3. Goat’s Cheese – Turn a Classic into a Show-Stopping Main

Goat’s cheese is a fantastic ingredient for building a vegetarian Christmas main course because its creamy, tangy flavour works brilliantly with sweet and earthy seasonal ingredients.

Our Goat’s Cheese Log can be sliced into portions and used as the star of a beautifully presented festive dish.

Our suggestion: Roasted Butternut Squash, Goat’s Cheese & Cranberry

Roast wedges of butternut squash until caramelised, then top with slices of goat’s cheese and finish under the grill until golden.

Add toasted walnuts, cranberry relish and fresh herbs, then serve alongside crispy roast potatoes and seasonal greens.

The combination of sweet squash, tangy goat’s cheese, crunchy walnuts and sharp cranberry gives the dish plenty of festive character without trying to imitate a traditional meat-based roast.

For a more substantial plate, serve it with a grain such as pearl barley or wild rice, or layer the ingredients into a roasted squash and goat’s cheese stack.

Menu inspiration: Roasted Butternut Squash, Baked Goat’s Cheese, Cranberry & Walnut.

4. Vegan Sausages – Give the Christmas Sausage a Plant-Based Twist

Sausages aren’t just for breakfast.

A good vegan sausage can be transformed into a seriously comforting vegan Christmas dinner, particularly when paired with the flavours we all associate with the festive season.

Our suggestion: Vegan Sausage, Sage & Chestnut Wellington

Combine sliced vegan sausages with chestnuts, sage, onion and seasonal herbs, then wrap in puff pastry and bake until golden and crisp.

Slice into generous portions and serve with:

• Crispy roast potatoes
• Honey-roasted or maple-roasted root vegetables
• Seasonal greens
• Cranberry sauce
• Vegan gravy

It’s essentially all the best bits of Christmas dinner wrapped into one delicious main course.

Alternatively, keep things simpler with vegan sausages, stuffing, roast potatoes and vegetables, creating a modern take on the traditional Christmas dinner without adding unnecessary preparation to the kitchen.

Menu inspiration: Sage & Chestnut Vegan Sausage Wellington with Cranberry & Vegan Gravy.

5. Vegan Meatballs – Christmas Comfort Food with a Twist

Meatballs might not immediately spring to mind when you think about a vegetarian Xmas dinner, but that’s exactly what makes them interesting.

Rather than serving them with tomato sauce and pasta, give vegan meatballs a festive makeover.

Our suggestion: Festive Vegan Meatballs with Cranberry & Gravy

Serve vegan meatballs with creamy mashed potato, roasted root vegetables and a rich vegan gravy, then finish with cranberry sauce and fresh herbs.

Think of it as a cross between a traditional Christmas dinner and the ultimate comfort-food dish.

For a more contemporary menu, you could glaze the meatballs in a cranberry and balsamic glaze and serve them alongside crushed roast potatoes, roasted vegetables and crispy kale.

It’s a great option for pubs and casual dining venues where customers want something familiar, comforting and full of flavour.

Menu inspiration: Festive Vegan Meatballs, Creamy Mash, Roasted Roots & Cranberry Gravy.

Make Vegetarian Christmas Dinner Easy

Creating a great vegetarian Xmas dinner doesn’t mean your kitchen needs to completely reinvent the Christmas menu.

With the right products, you can create everything from scratch-made vegan Wellington to convenient individual tarts that simply need cooking and plating.

That’s where Trevors Foodservice can help.

Our Christmas range includes vegetarian and vegan products alongside the fresh ingredients, frozen products, sauces, accompaniments and essentials you need to build a complete festive menu.

Whether you’re a chef who wants to create something completely bespoke or you’re looking for labour-saving Christmas foodservice products, we’ve got options to suit your kitchen.

Because everyone deserves a Christmas dinner worth looking forward to – including your vegetarian and vegan guests.

Planning your Christmas menu? Speak to Trevors today to find out what’s available for your festive service.

The post 5 Vegetarian Xmas Dinner Main Courses for Restaurants, Pubs & Hotels appeared first on Trevors Foodservice.