With an increasing number of older people living with diabetes, care home catering teams need to ensure their menus support residents’ health and wellbeing without compromising on flavour, variety or the enjoyment of mealtimes.

At Trevors Foodservice, we understand the challenges care homes face when catering for residents with different dietary requirements. As an independent, family-run foodservice wholesaler supplying care homes across the North West, we offer a wide range of frozen, chilled, ambient and fresh food products to help catering teams create menus that meet residents’ needs.

Here are 10 practical tips to help your care home cater for residents living with diabetes.

Plan Balanced Menus with Consistent Carbohydrate Portions

Carbohydrates play an important role in providing energy, but they can also affect blood glucose levels. For residents with diabetes, the amount and timing of carbohydrate intake can be particularly important.

Care home catering teams should aim to provide balanced meals with consistent portions of carbohydrate-containing foods, such as potatoes, rice, pasta and bread.

Where appropriate, consider incorporating higher-fibre alternatives, including wholemeal bread and pasta, brown or basmati rice, porridge oats and high-fibre breakfast cereals, potatoes served with their skins, beans, lentils and other pulses.

Consistency in portion sizes and mealtimes can be particularly important for residents taking insulin or certain diabetes medications.

Avoid Unnecessary Sugar Restrictions

One common misconception is that residents with diabetes must follow a completely sugar-free diet.

In reality, diabetes-friendly catering is about providing a balanced diet and managing carbohydrate intake, rather than eliminating sugar entirely.

Care homes should focus on limiting sugar-sweetened drinks, reducing unnecessary added sugar in recipes, offering balanced dessert options and providing a variety of foods that residents enjoy.

It is also important to remember that older residents may be at risk of malnutrition or have a reduced appetite. Restricting foods unnecessarily could result in residents eating less, which may be detrimental to their health.

The aim should always be to balance nutritional needs with enjoyment.

Offer Nutritious and Enjoyable Dessert Options

Desserts are an important part of the care home dining experience. Residents should still be able to enjoy a varied selection of puddings, with appropriate options available to suit individual dietary requirements.

Consider offering fresh fruit salads, fruit and natural yoghurt, sugar-conscious sponge puddings, baked apples with cinnamon, rice pudding with carefully managed portions and fruit-based crumbles.

Rather than removing desserts from the menu, catering teams can focus on offering variety and ensuring residents have choices.

With the right foodservice supplier, care homes can source a wide range of dessert ingredients and products to help create appealing menus throughout the year.

Make Vegetables a Key Part of Every Meal

Vegetables are an excellent source of fibre, vitamins and minerals and can help care homes provide balanced meals for residents.

Aim to incorporate a variety of vegetables into daily menus, including broccoli and cauliflower, carrots and green beans, peas and sweetcorn, leafy greens and seasonal vegetables.

Frozen vegetables can be particularly useful for care home kitchens. They offer convenience, help reduce preparation time and can minimise food waste, while still providing valuable nutrients.

For busy catering teams, having a reliable foodservice supplier with a consistent range of frozen vegetables can make menu planning much easier.

Prioritise Protein to Support Residents’ Nutritional Needs

Protein is important for maintaining muscle strength, supporting recovery and helping older residents remain as active and independent as possible.

Care home menus should include a variety of protein sources, such as chicken and turkey, fish including oily fish, eggs, lean meat, beans and lentils, milk, cheese and yoghurt.

It is important to consider residents who may have difficulty chewing or swallowing. Suitable soft-textured or modified-consistency meals should be provided in line with individual care plans and professional guidance.

At Trevors Foodservice, our extensive frozen and chilled product range can help care home kitchens source the ingredients they need to create varied, protein-rich menus.

Keep Mealtimes Regular and Offer Suitable Snacks

Regular meals and snacks can help residents maintain a consistent eating pattern.

This is especially important for residents whose diabetes medication may increase the risk of hypoglycaemia (low blood glucose).

Care homes should establish consistent mealtime routines, offer suitable snacks between meals, consider individual medication requirements, ensure residents have access to food when needed and avoid unnecessarily long gaps between meals.

Snack options could include yoghurt, crackers and cheese, fruit, toast or other suitable foods based on individual dietary plans.

Some residents may require additional snacks at specific times, including before bed. These requirements should be determined by their individual diabetes care plan and healthcare team.

Encourage Good Hydration

Hydration is essential for older people, particularly those living in care homes.

Residents with diabetes may be more susceptible to dehydration, especially if their blood glucose levels are elevated or they are experiencing illness.

Catering and care teams can support hydration by offering drinks regularly throughout the day, providing water alongside meals, making drinks accessible between mealtimes, offering a variety of suitable hot and cold beverages and monitoring residents who may struggle to drink independently.

Water and unsweetened drinks are generally suitable choices, although individual care plans may specify additional requirements, including fluid restrictions or modified drink consistencies.

Adapt Menus to Meet Individual Dietary Requirements

No two residents are the same. While one resident may need support with blood glucose management, another may be at risk of malnutrition, have swallowing difficulties or require a specific texture-modified diet.

Care home menus should be flexible enough to accommodate a range of nutritional needs.

This may involve providing alternative meal options, adapting recipes to reduce added sugar, offering fortified meals where recommended, providing texture-modified food in line with professional guidance and considering cultural preferences and personal food choices.

Working closely with care staff, dietitians and healthcare professionals can help ensure each resident receives the appropriate nutritional support.

Having access to a broad foodservice product range can make it easier for catering teams to adapt meals without having to create entirely separate menus.

Reduce Food Waste Without Compromising Nutrition

Food waste is a significant challenge for care home catering teams. Residents’ appetites can fluctuate, making it difficult to predict how much food will be consumed at each meal.

Care homes can reduce waste by monitoring portion sizes and plate waste, offering smaller portions with the option of seconds, using flexible menu planning, making use of frozen ingredients and reviewing stock levels regularly.

Frozen food can be particularly beneficial, as it allows catering teams to use the quantities they need while keeping the remainder safely stored for future meals, following product storage instructions.

A reliable foodservice wholesaler can also help care homes manage their ordering more efficiently by providing access to a wide variety of products from a single supplier.

Work with a Reliable Care Home Food Supplier

Delivering quality care home catering requires more than good menu planning. Kitchens also need a dependable supply of ingredients, consistent product availability and a foodservice partner who understands the demands of the care sector.

Choosing the right care home food supplier can help make everyday catering operations more efficient.

When selecting a foodservice wholesaler for your care home, consider whether they can provide frozen, chilled, ambient and non-food products to meet your kitchen’s requirements, deliver consistently to help you maintain stock levels and plan menus, consolidate orders with one supplier to simplify purchasing, understand the challenges of catering for older people with varying dietary needs and help you manage food costs without compromising on quality.

At Trevors Foodservice, we work with care homes across the North West to provide a comprehensive range of food products, helping catering teams create nutritious, varied and enjoyable menus.

How Trevors Foodservice Supports Care Homes Across the North West

As a third-generation, family-run foodservice wholesaler established in 1964, Trevors Foodservice understands the importance of providing dependable service to the care sector.

We supply care homes across Lancashire, Greater Manchester, Cheshire and the wider North West, offering over 3,000 product lines across frozen, chilled, ambient and non-food categories, a comprehensive product range to support varied menus and individual dietary requirements, reliable deliveries six days a week from Monday to Saturday including Bank Holidays, a dedicated customer-focused team to help with your foodservice requirements, online ordering through Coldweb making it easier to manage orders and access product information, and a family-run approach focused on building long-term relationships with our customers.

We know that care home catering teams have to balance nutritional requirements, food costs, staffing pressures and resident satisfaction every day. Our aim is to make food purchasing as straightforward as possible, giving your team more time to focus on what matters most: providing great food and care for your residents.

Looking for a Care Home Food Supplier in the North West?

Whether you are managing a residential care home, nursing home or group of care facilities, Trevors Foodservice can help you source the products you need to deliver quality catering every day.

From frozen vegetables and protein-rich ingredients to desserts, ambient staples and essential kitchen supplies, we offer a comprehensive foodservice solution for care homes.

If you are looking for a reliable wholesale food supplier for your care home, we would love to hear from you.

Get in touch with Trevors Foodservice today to discuss your catering requirements and find out how we can support your care home.

The post Supporting Residents with Diabetes Through Thoughtful Care Home Catering appeared first on Trevors Foodservice.

When Fleetwood Town FC faced Arsenal, there was plenty to get excited about. But for the Trevors Foodservice team, the day was about more than the action on the pitch. It was also a brilliant opportunity to see the results of our close working relationship with Fleetwood Town’s catering team – and enjoy some fantastic food along the way!

As a proud partner of Fleetwood Town, we work closely with the club’s catering team, supplying the ingredients they use to create their matchday hospitality menus. While we know the products that leave our warehouse, there’s something particularly rewarding about seeing what talented chefs turn them into.

And the menu certainly didn’t disappoint.

Matchday hospitality with a taste of Lancashire

The menu showcased some fantastic ingredients, thoughtful combinations and plenty of local character. There were a few particular favourites around our table.

A Lancashire ploughman’s plate with a twist

The starter was a real highlight. The Lancashire ploughman’s plate featured pressed ham hock, leek and parsley terrine, celeriac and apple slaw, piccalilli gel and pickled apple, alongside a crispy Carron Lodge Lancashire cheese bonbon.

We particularly loved the mini apple and celeriac tarts, which were a standout for our team. The dish was a brilliant example of how familiar ingredients can be given a creative twist to deliver something special.

We were also pleased to see Carron Lodge cheese featured on the menu. Working with quality ingredients from suppliers such as Carron Lodge helps bring regional flavour and character to the plate.

Fresh rosemary, delivered that very day

For the main course, guests enjoyed a shoulder of English lamb with Lancashire hotpot potato, buttered leeks, Savoy cabbage, pea purée and a red wine and rosemary sauce.

For us, one of the most satisfying details was knowing that the fresh rosemary used in the sauce had been delivered by Trevors earlier that very day.

It’s a lovely example of how our work behind the scenes supports what happens in the kitchen. A delivery of fresh ingredients can become part of a carefully prepared, restaurant-quality dish just hours later.

And that’s exactly what we love about foodservice: helping chefs get the ingredients they need to bring their menus to life.

A vegetarian dish full of flavour

The vegetarian option was just as thoughtfully put together, with roasted red pepper stuffed with sweet potato and five-bean chilli, served with guacamole and coriander pesto.

It was great to see a menu offering variety and creativity across different dietary preferences, while making the most of colourful, flavour-packed ingredients.

The Cod Army Knickerbocker Glory

Of course, we couldn’t finish without mentioning dessert!

The Cod Army Knickerbocker Glory was a fantastic finale, featuring cheesecake mousse, strawberry jelly, meringue, seaside rock, raspberry sprinkles and Wallings strawberry and cream ice cream.

With a name that was perfect for the occasion and a combination of textures and flavours, it was a fun, memorable take on a classic dessert. Wallings ice cream was the perfect finishing touch.

It’s safe to say this one went down particularly well with our team!

Did Trevors help fuel the performance?

Now, we’re not suggesting that we can take any credit for Fleetwood Town’s achievements on the pitch – that’s firmly down to the players, coaching staff and everyone working hard behind the scenes.

But we would like to think we helped fuel the team well in the run-up to the game!

Alongside our extensive frozen, chilled and ambient foodservice range, we supply specialist sports nutrition products and drinks to support sporting environments. From everyday essentials to products suited to the demands of competitive sport, we understand the importance of helping teams access the right supplies.

We’ll leave the tactics, training and team selection to the experts. We’re happy to play our part in keeping the kitchen stocked!

A partnership built on great food

One of the things we value most about working with Fleetwood Town is the relationship we’ve built with its catering team. It’s not simply about delivering products; it’s about understanding what our customers need, helping them source the right ingredients and supporting them in delivering the best possible experience.

Whether it’s fresh rosemary for a homemade sauce, quality Lancashire cheese for a creative starter or ice cream for a show-stopping dessert, we’re proud to play a part in what happens in the kitchen.

And while matchdays provide a fantastic opportunity to see the finished results, the same principle applies to every customer we supply. Behind every great dish is a team of people working together, from the producers and suppliers to the delivery drivers and chefs who bring the menu to life.

A huge thank you to everyone at Fleetwood Town for such a brilliant day. We loved seeing the food our products helped create, soaking up the matchday atmosphere and spending time with a team we’re proud to work alongside.

Here’s to great food, great football and a partnership that keeps delivering!

The post More Than a Match: Great Food and Football with Fleetwood Town FC appeared first on Trevors Foodservice.

As the festive season approaches, caterers are facing a familiar challenge: creating memorable winter menus while keeping food costs under control. The latest CRG Winter 2026 Commodity Report highlights continued pressure across several key ingredients, from seafood and meat to potatoes, cheese and Christmas baking essentials.

However, it’s not all bad news. Stable prices for eggs, olive oil and orange juice, alongside relatively stable pork and pasta markets, present opportunities to find value and make the most of seasonal demand.

At Trevors Foodservice, we want to help our customers make informed purchasing decisions, explore alternative ingredients and keep their menus profitable throughout the busiest time of the year.

Download the full Commodity Report for insight, including food commodities and non food including energy, plastics and packaging components.

Which food commodities are changing this winter?

The report highlights several important trends for caterers to consider when planning their festive menus.

Seafood costs continue to climb. Cod and haddock prices remain under significant pressure, with prices more than doubling over the past three years. Skipjack tuna is approaching historical price highs, while salmon has increased by around 15.5% in the past three months. Cold water prawn prices are also up by more than 10% year on year, making a traditionally popular Christmas starter more expensive to produce.

Meat prices remain firm. UK beef prices are still historically high, with the latest market commentary reporting an increase of around 10p per kilogram. Lamb supplies remain tight, while chicken markets face ongoing cost pressures and changes to international trade following the suspension of Brazilian poultry imports into the EU. Pork, meanwhile, offers a comparatively stable option for winter menus.

Cheese availability is under pressure. Feta and halloumi are both facing restricted supplies due to limited raw milk availability, with prices expected to remain firm through winter. This could affect caterers relying on these cheeses for vegetarian dishes, salads and sharing plates.

Christmas baking ingredients are becoming more expensive. Almond prices have risen from around £1.40 per pound 18 months ago to more than £3 per pound. Sultanas and raisins may offer some relief as the new Turkish crop arrives, although smaller berry sizes are expected.

Potatoes could become more expensive. The report highlights concerns that UK and European potato harvests could fall around 3.5 million tonnes below expectations, potentially tightening availability and putting further pressure on prices.

Festive menu swaps to help protect your margins

Making a small change to a recipe or reviewing portion sizes can help manage costs without losing the appeal of a dish. Here are some ideas to consider when planning your Christmas menus.

1. Give your prawn cocktail a premium makeover

Cold water prawns are up by more than 10% year on year, putting pressure on the cost of one of the most recognisable Christmas starters.

Rather than removing prawn cocktail from your menu, consider using a smaller, carefully portioned serving of prawns alongside additional ingredients such as crisp lettuce, avocado and a complementary seafood garnish.

For a premium twist, serve a prawn cocktail with salmon flakes, a homemade Marie Rose sauce and an attractive garnish. Presented in a glass or elegant starter dish, it can still command a premium menu price while helping you manage the cost of the seafood portion.

Warm water prawns could also be worth considering for certain dishes, although their prices have risen too. Compare current supplier quotes and cost each portion before making a switch.

2. Consider pollock instead of cod

With cod and haddock prices remaining exceptionally high, reviewing your whitefish choices could offer a valuable opportunity to manage costs.

Pollock can be a useful alternative for battered fish, fishcakes and other dishes where a white, flaky fish works well. It provides scope to retain familiar customer favourites while exploring different purchasing options.

If you are serving fish and chips as a festive special, compare the cost per portion of suitable pollock and cod products, taking account of coating, cooking yield and portion size.

Always check product specifications, sustainability credentials and any menu descriptions before making a substitution.

3. Make the most of stable pork prices

With pork pricing showing signs of stabilisation, it is worth reviewing where it could feature in your winter menu.

Pork mince can work well in meatballs, festive stuffing-inspired dishes and hearty ragùs, while pork shoulder lends itself to slow-cooked casseroles, braises and winter specials.

Where appropriate, these could provide alternatives to more expensive beef or lamb dishes. However, recipes will need to be adapted for flavour, seasoning and cooking times, and menus should clearly communicate the change to customers.

Remember to consider dietary requirements and ensure any substitution is suitable for the intended dish.

4. Rethink vegetarian dishes featuring feta and halloumi

Feta and halloumi are both facing supply restrictions, making it sensible to review dishes that rely heavily on these ingredients.

For winter menus, consider roasted vegetable bakes, hearty grain bowls, seasonal vegetable tarts or dishes featuring alternative cheeses, depending on availability and the recipe.

Toasted sunflower seeds can also add crunch to salads and grain bowls, while roasted vegetables, pulses and herbs can provide flavour and texture.

Any cheese substitution should be checked for suitability, particularly where vegetarian requirements apply, and menus should be updated to reflect the ingredients used.

5. Explore alternatives to almonds in festive desserts

Almonds are a familiar ingredient in Christmas cakes, frangipane, biscuits, desserts and seasonal toppings. With prices more than doubling compared with 18 months ago, reviewing their use could help manage recipe costs.

Where the recipe allows, toasted sunflower seeds could provide a crunchy topping for desserts, granola and festive breakfast dishes. Other alternatives may work in selected recipes, but texture and flavour will need to be considered.

Important: sunflower seeds are not a direct replacement for ground almonds in every recipe. Almonds are also a regulated allergen, so any recipe change must be assessed for allergen safety and communicated accurately to customers.

The report also suggests that sultanas and raisins could offer a more settled market, although smaller berries may affect appearance and recipe performance.

6. Review your potato portions and formats

Potatoes are a staple across pubs, restaurants, hotels and contract catering, but the outlook for the winter harvest suggests availability and pricing could become more challenging.

Review your menu mix and portion sizes, and compare the cost of fresh potatoes with suitable frozen formats where these meet your quality requirements.

For Christmas menus, consider whether your potato dishes are delivering the right balance of customer appeal, preparation time and cost. Consistent portioning and minimising waste can make a meaningful difference when serving large numbers of covers.

7. Take advantage of egg and orange juice prices

Not every commodity is increasing. The report identifies eggs and orange juice among the categories experiencing stable and falling prices, creating opportunities for festive menus.

Eggs could offer value for breakfast and brunch dishes, quiches, savoury bakes and desserts, while olive oil prices have also eased following improved harvest conditions.

Meanwhile, lower orange juice prices make this a good time to review your festive drinks offering. Christmas brunch and bucks fizz are firmly on the menu, with orange juice providing an opportunity to create a seasonal drinks special.

Always check your latest supplier prices before finalising promotions, as market conditions can change.

Small changes can make a big difference

Commodity price movements do not mean you need to overhaul your entire menu. Often, the best approach is to identify the ingredients having the greatest impact on your food costs and make targeted adjustments.

Before introducing a festive special or confirming a seasonal menu, consider:

• Reviewing portion costs: calculate the cost of each serving rather than looking at the pack price alone.
• Comparing alternatives: assess suitable fish, meat and vegetable options using current supplier quotes.
• Reducing waste: make the most of ingredients across multiple dishes and review preparation yields.
• Planning ahead: monitor availability and order requirements for ingredients likely to face seasonal pressure.
• Protecting quality: ensure substitutions maintain the standard your customers expect and meet all dietary and allergen requirements.

How Trevors Foodservice can help

The CRG Winter 2026 Commodity Report provides a useful starting point for understanding the pressures affecting the foodservice market. However, every kitchen is different, and the right approach will depend on your menu, customer base and purchasing requirements.

Our team can help you review product options, explore suitable alternatives and identify opportunities to manage food costs without compromising on quality.

To discuss in more detail please complete the form below and we’ll get in touch or speak to your Trevors Foodservice representative to discuss your winter purchasing plans and make sure your festive menu is ready for the season ahead.

Market information in this article is based on the CRG Winter 2026 Commodity Report, published October 2026. Prices and availability may change, so please check current quotations with your Trevors Foodservice representative.

The post Winter 2026 Commodity Report appeared first on Trevors Foodservice.

Ensuring residents receive the nutrition they need is an important part of care home catering. However, reduced appetites, changes in taste and difficulty eating larger portions can make it challenging for some older adults to consume enough energy and protein.

Food fortification is one way to help. By enriching everyday meals and snacks with additional ingredients, care home chefs can increase their nutritional value without increasing portion sizes.

From creamy mashed potato to nourishing puddings, there are plenty of simple ways to make familiar favourites go further. Here are some practical food fortification tips for care home kitchens.

How to Make Soup More Nutritious for Care Home Residents

Soups offer an easy way to incorporate a variety of ingredients into a single dish. Blending cooked vegetables with lentils or beans can increase their protein and fibre content, while milk powder or other dairy ingredients can add extra energy and protein.

Vegetable soup, for example, can be made more nourishing by using milk instead of water where appropriate and enriching the finished recipe with cream.

Try it with: Carrot and coriander soup, vegetable soup or tomato soup.

High-Protein Breakfast Ideas for Older Adults

Breakfast is an opportunity to provide valuable nutrients at the start of the day. Porridge can be prepared with skimmed milk powder added where suitable. Eggs and cheese can also help boost the protein content of savoury breakfasts.

For residents who struggle with large portions, making breakfast more nutrient-dense can be particularly helpful in starting the day in a nutritious way.

Try it with: Creamy porridge, scrambled eggs or cheese omelettes.

Making Puddings More Nutritious in Care Homes

Desserts can contribute to residents’ overall nutritional intake, particularly when enriched ingredients are incorporated into familiar favourites.

Full-fat milk, cream and skimmed milk powder can be used in recipes for custard, rice pudding and other dairy-based desserts. These ingredients can increase energy and, depending on the recipe, protein content.

Try it with: Rice pudding, custard with stewed fruit or bread and butter pudding.

High-Protein Foods for Care Home Main Meals

Main meals provide an important opportunity to include protein-rich foods. Meat, fish, eggs, dairy products, lentils and beans can all contribute to residents’ protein intake.

For example, lentils can be incorporated into cottage pie filling, while fish pie can be enriched with a creamy and cheesy milk-based sauce. These additions can help increase the nutritional value of familiar dishes without requiring a completely different menu.

Try it with: Cottage pie, fish pie, shepherd’s pie, chicken casserole or lentil and vegetable bake.

Nutritious Snacks for Elderly Care Home Residents

For residents who find it difficult to finish three meals a day, smaller snacks between meals may help them consume more nutrition throughout the day.

Suitable options include full-fat yoghurt, cheese, egg-based snacks and nourishing milk-based drinks. Offering a variety of familiar options can also help cater to different tastes and preferences.

Try it with: Yoghurt, nuts and fruit, cheese and crackers or egg mayonnaise sandwiches.

Fortifying Sauces and Gravies to Boost Nutrition

Sauces can be an easy way to incorporate additional ingredients into meals without noticeably changing the overall dish. Milk-based sauces enriched with skimmed milk powder can provide extra energy and protein.

Cream and butter can also increase the energy content of many sauces, soups and gravies. This also makes the sauces tastier, which can help when feeding residents with a small appetite.

Try it with: Fish pie sauce, macaroni cheese sauce, creamy chicken casserole or gravy.

Making Porridge and Breakfast Cereals More Nutritious

A bowl of porridge can provide a good foundation for a nourishing breakfast. Preparing it with full-fat milk and adding skimmed milk powder, where appropriate, can increase its energy and protein content.

Other additions, such as smooth peanut butter or full-fat yoghurt, can also be great additions to sweet breakfasts.

Try it with: Creamy porridge, milk-based overnight oats or suitable breakfast cereal served with fortified milk.

Improving Nutrition Without Increasing Portion Sizes

Some residents may feel full quickly or have a reduced appetite. Simply increasing portion sizes may not be the best solution, so enriching smaller meals and offering suitable snacks between meals can be helpful.

Care home chefs can consider where fortification would work best across the day’s menu, from breakfast and snacks to main meals and desserts. Familiar dishes can often be adapted to provide additional nutrition while maintaining the flavours and textures residents enjoy.

Working alongside the care team and following individual nutrition plans can help ensure these changes meet residents’ needs.

Supporting Good Nutrition in Care Homes

Food fortification does not have to mean completely changing a menu. Simple adjustments to familiar dishes can help care home kitchens increase the nutritional value of everyday meals while continuing to offer variety and choice.

It is important to remember that nutritional needs differ between residents. Fortification should be guided by individual requirements and professional advice where appropriate. Allergies, prescribed diets and swallowing difficulties must also be considered, particularly where texture-modified meals are required.

At Trevors Foodservice, we understand the demands of care home catering. Our extensive range of frozen, chilled and ambient ingredients helps care home kitchens prepare a variety of meals to suit their menus and residents’ needs.

Looking for ingredients for your care home’s menu? Fill out the form below and we’ll be in touch.

The post How to Fortify Food in Care Homes appeared first on Trevors Foodservice.

January is the perfect opportunity to refresh your menu, introduce new plant-based dishes and give customers more choice. Whether you run a school kitchen, care home, pub or restaurant, preparing for Veganuary doesn’t have to mean completely overhauling your menu.

With a few versatile vegan ingredients, you can adapt familiar favourites, create exciting new dishes and make plant-based catering easier throughout January and beyond.

At Trevors Foodservice, we know that great vegan food is about more than simply removing meat and dairy. It’s about serving delicious, satisfying meals that work for your kitchen, your customers and your budget. Here are some ideas to help you prepare for Veganuary.

Vegan Pieces: A Versatile Starting Point for Scratch Cooking

If you enjoy scratch cooking, vegan chicken-style pieces are a great place to start when building your Veganuary menu. Their versatility makes them ideal for a wide range of dishes, allowing chefs to get creative without adding unnecessary complexity to their preparation.

For a warming vegan curry, combine vegan pieces with a rich tomato-based sauce, aromatic spices and vegetables, served alongside rice and samosa and bhajis.

They’re also ideal for wraps, salads, stir-fries and rice bowls, you can coat and season them, making them a practical ingredient for kitchens looking to introduce more plant-based choices without creating an entirely separate menu.

Create a Vegan Roast Dinner or Showstopping Wellington

Roast dinners are a firm favourite in the UK, and there’s no reason for vegan diners to miss out. Quorn Vegan Fillets make a great centrepiece for a traditional Sunday roast, served with crispy roast potatoes, seasonal vegetables and a rich vegan gravy.

For something a little more special, why not create a vegan Wellington? Wrap Quorn Vegan Fillets in Jus-Rol puff pastry sheets (Jus Rol papery sheets are entirely vegan as they use vegetable oils rather than butter in their pastries). Add a layer of mushroom duxelles, herbs or seasoned vegetables for extra flavour. Bake until golden and crisp for a dish that feels every bit as indulgent as a traditional Wellington.

These dishes are ideal for pubs, restaurants and hospitality venues looking to offer plant-based alternatives to familiar comfort food.

Easy Vegan Swaps for School Catering

When catering for schools, introducing vegan meals can be as simple as adapting dishes already popular with pupils. Vegan mince is a particularly useful ingredient, as it can often be used as a straightforward alternative to traditional mince in familiar recipes.

Use it to prepare spaghetti bolognese, lasagne, cottage pie or chilli, helping to introduce plant-based options without making significant changes to established menus.

Vegan burgers are another reliable choice. Served in a suitable vegan bun with familiar toppings, they offer a simple, appealing option for school lunches. You can also vary the accompaniments with wedges, corn on the cob or salad to keep meals interesting.

Planning a few versatile vegan dishes in advance can help school caterers meet a wider range of dietary requirements while making the most of ingredients across the weekly menu.

Plant-Based Meals for Care Homes: Comfort Food with Added Fibre

In care home catering, providing nutritious, familiar and enjoyable meals is essential. Introducing more plant-based dishes can offer environmental benefits while helping residents enjoy a wider variety of ingredients, including beans, lentils and vegetables that contribute dietary fibre.

The key is to adapt dishes residents already know and love, rather than making vegan meals feel unfamiliar.

Lentil shepherd’s pie is a comforting alternative to the traditional recipe. Cook lentils with vegetables in a rich gravy, then top with creamy mashed potato Flora plant cream and plant butter will make the mash extra luxurious). Mixed bean chilli is another excellent option, combining beans, tomatoes and warming spices to create a hearty meal served with rice or jacket potato. Both dishes can be adapted to suit individual requirements, including texture-modified diets where appropriate.

By incorporating pulses and vegetables into the menu, care caterers can introduce more plant-based variety while keeping meals comforting, recognisable and satisfying. Plus there is the added bonus of the extra fibre and an essential addition in care homes.

Refresh Your Hospitality Menu with Vegan Options

For pubs, restaurants, cafés and hotels, Veganuary is an opportunity to attract diners looking for plant-based choices without losing the dishes that make your menu popular.

Add something sweet. A vegan cake alongside your existing selection gives customers an additional option with minimal changes to your dessert offering. Look for products made without milk, eggs or other animal-derived ingredients.

Put a vegan twist on a classic hot dog. Serve vegan sausages in a soft vegan brioche bun with caramelised onions, mustard and your choice of toppings. It’s an easy addition to pub menus, casual dining and event catering.

Make brunch more inclusive. Vegan waffles provide a versatile base for creative brunch dishes. Serve them with fresh fruit, berries and maple syrup for a sweet option that looks as good as it tastes.

Rework traditional pub favourites. January is the ideal time to experiment with plant-based versions of familiar comfort food. Vegan sausages make a great starting point for vegan toad in the hole, served with roast potatoes and onion gravy. Alternatively, a mushroom and ale pie offers a rich, savoury alternative to traditional meat-filled pies.

These additions can help you broaden your menu’s appeal while making plant-based dining a natural part of the experience.

Make Veganuary Work for Your Kitchen

Preparing for Veganuary doesn’t have to mean starting from scratch. By choosing versatile ingredients and adapting popular dishes, you can introduce vegan options across your menu while keeping preparation practical and your customers satisfied.

From vegan pieces and mince to plant-based sausages, burgers and pastry-based dishes, a little planning can help you build a varied selection of meals for schools, care homes and hospitality venues alike.

Remember to check product specifications, ingredient lists and allergen information carefully, particularly when using prepared ingredients, pastry, buns, sauces and gravies. Vegan products are not automatically allergen-free, so always check suitability for your customers’ individual requirements.

Looking for vegan food products for your menu? Simply search Vegan on Coldweb.

Trevors Foodservice supplies a wide range of frozen, chilled and ambient products to foodservice businesses across the North West. Get in touch with our team to explore the options available and start planning your Veganuary menu.

The post Preparing for Veganuary: Vegan Menu Ideas for Foodservice Businesses appeared first on Trevors Foodservice.

Providing nutritious meals is an important part of caring for older residents, but sometimes simply serving a balanced meal isn’t enough. Some residents may have a reduced appetite, lose weight unintentionally or struggle to eat larger portions.

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.

Find out more by filling out our details below.

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We are pleased to share our latest Environmental, Social and Governance (ESG) report, produced as part of the wider Country Range Group ESG Report 2026.

While the report looks at progress across the whole Country Range Group, it also includes dedicated pages highlighting the work taking place here at Trevors Foodservice. We wanted to share some of the progress we are particularly proud of.

Investing in renewable energy

One of our biggest environmental investments has been the installation of solar panels at our Fleetwood depot.

The results are already making a significant difference. During the final six months of 2024, our solar panels generated 100,623 kWh of electricity. In just the first seven months of 2025, this increased to 231,878 kWh.

On sunny days, our solar installation can generate enough electricity to power our entire site. 

This is part of our longer-term commitment to reducing the environmental impact of our operations while making our depot more energy efficient.

Helping customers reduce food miles

As a foodservice wholesaler, we know that our environmental impact doesn’t stop at the depot.

Our delivery network also provides an opportunity to help our customers reduce their own transport emissions. We have therefore started providing food-mile comparisons during the sales process, helping customers understand the potential difference that local, consolidated deliveries can make.

Recent analysis showed that businesses switching to Trevors could collectively reduce delivery miles by almost 70,000 miles, helping to reduce transport emissions and support customers with their own Scope 3 reduction goals. 

For us, this is an important part of what sustainability should look like: finding practical changes that benefit both our business and our customers.

Reducing waste and supporting the circular economy

Waste reduction is another important part of our ESG journey.

During 2025, working with our customers and recycling partner, we helped North West businesses recycle more than 58,000 litres of used cooking oil.

Within our own operations, we also recycled:

• 13.33 tonnes of cardboard
• 4.41 tonnes of plastic pallet wrap

These initiatives form part of our ongoing waste reduction programme and our wider focus on supporting the circular economy. 

We are also continuing to look at how we can improve recycling and waste management across the business, while preparing for future changes such as the UK’s Deposit Return Scheme.

Supporting lower-carbon choices

Our ESG commitments also influence the products and services we provide to customers.

Looking ahead, one of our priorities is to continue expanding our plant-based range, giving customers more choice when developing lower-carbon menus. We are also continuing to explore ways to help customers reduce food miles through local distribution.

With thousands of products available across frozen, chilled, ambient and non-food, we recognise that the choices we make as a wholesaler can have a significant impact.

Making a difference in our local community

For Trevors, ESG is about much more than the environment.

Supporting our local communities has always been an important part of who we are, and this continued throughout 2025.

Our long-standing partnership with Trinity Hospice saw us supply more than 450 cases of water for fundraising events including the Colour Run and Santa Dash.

Three members of the Trevors team – Matthew, Simon and Janet – also took on a charity skydive, helping to raise an incredible £29,549.62 for the hospice. 

At Christmas, we continued supporting charities providing festive meals to families in need, donating soup, fruit and vegetables, bread, gravy, Yorkshire puddings and mince pies. We were also proud to feature alongside our charity partner Ember & Blossom in ITV’s Together at Christmas. 

We also expanded our support for local foodbanks, developing recipe cards and our ‘5 Ways With’ recipe series to help families create nutritious meals from commonly donated ingredients while reducing food waste. 

Part of something bigger

As a member of Country Range Group, we also benefit from being part of a wider network of foodservice businesses working together on ESG.

The 2026 report marks an important step for the Group, with sustainability evolving into a broader ESG strategy covering environmental performance, people and communities, governance, data and responsible decision-making. The Group has also introduced CRG Impact, bringing together its environmental, social and governance activity under one identity. 

Across the wider Group, there has been encouraging progress, including a 21% reduction in carbon intensity and a 6% reduction in carbon footprint between 2024 and 2025. 

The Group is also supporting initiatives around responsible sourcing, food safety, hospitality careers, education, community activity and fundraising. More than 24,000 people were engaged through the 2025/26 programme, including more than 15,000 students, 513 schools and 230+ hospitality professionals and business owners. 

Being part of that wider network allows us to share ideas, learn from other businesses and work collectively on challenges that are bigger than any one wholesaler can tackle alone.

Our journey continues

We are proud of the progress highlighted in our latest ESG report, but we know there is still plenty more to do.

Our priorities include continuing to reduce emissions, improve recycling and waste management, expand lower-carbon product choices, help customers reduce food miles and strengthen the positive impact we have in our local communities.

For us, ESG isn’t a box to tick or something we do once a year when a report is published. It’s an ongoing journey of practical improvements.

We are proud to be a North West foodservice wholesaler, and we want the way we operate to reflect the needs of the customers, communities and environment around us.

Read our latest ESG report

You can read the full Country Range Group ESG Report 2026, including the dedicated Trevors Foodservice section, to find out more about our progress and our plans for the future.

Read the full ESG Report

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Trevors Foodservice has been shortlisted for Best Wholesaler (Turnover up to £50m), while our Commercial Director, Matthew Hitchen, has been named as a finalist for Future Leader of the Year.

The annual FWD Gold Awards celebrate the very best of the UK wholesale industry, recognising outstanding businesses, individuals, innovation and performance from across the sector.

Following a record number of high-quality entries this year, being named among just three finalists in each of our categories is something we’re incredibly proud of.

Trevors shortlisted for Best Wholesaler

Trevors Foodservice has been shortlisted for Best Wholesaler (Turnover up to £50m) alongside Direct Line Supplies and Dunns Food & Drink.

For an independent, third-generation family business from Fleetwood, being recognised on a national stage is a fantastic achievement – and one that belongs to our entire team.

Since Trevors was founded in 1964, the business has continued to evolve, but our focus has remained the same: providing our customers with great products, reliable deliveries and genuinely personal service.

Today, we stock more than 3,000 product lines across frozen, chilled, ambient, fresh and non-food categories, delivering to businesses throughout the North West six days a week.

Behind every delivery is a team of people working hard to make it happen. From our warehouse and transport teams to telesales, trading, sales, accounts and everyone working behind the scenes, this shortlisting recognises a real team effort.

Matthew Hitchen shortlisted for Future Leader of the Year

We’re equally proud that our Commercial Director, Matthew Hitchen, has been shortlisted for Future Leader of the Year, alongside Emma Holden of Country Range Group and Charlotte Parker of Freemans Event Partners.

Matthew has grown up with Trevors, joining the business as a teenager before becoming a Director in 2019.

Since then, he has played a key role in some of the biggest developments in our recent history.

From helping to secure and redevelop our new 45,000 sq ft depot to developing our buying function, introducing new technology and AI into the business and strengthening the team around him, Matthew has continually looked for ways to make Trevors a better business for both our customers and our people.

His shortlisting for Future Leader of the Year recognises not only what he has already achieved, but the role he continues to play in shaping the future of Trevors.

A proud moment for Team Trevors

To see both the business and one of our directors recognised in the same year makes this year’s FWD Gold Awards particularly special.

As an independent foodservice wholesaler, we’re proud of how far Trevors has come – but even prouder that we’ve achieved it while retaining the family values and personal service that have been part of the business for more than 60 years.

A huge thank you goes to Team Trevors. Recognition like this simply wouldn’t be possible without the hard work and commitment of the people across our business every day.

We’d also like to congratulate all of the other businesses and individuals shortlisted for this year’s awards. We’re in fantastic company and look forward to celebrating the achievements of the wholesale industry together.

Now we just need to keep our fingers crossed for awards night!

The post Trevors Foodservice Celebrates Double FWD Gold Awards Shortlisting 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.

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