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? Explore our product range on Coldweb or speak to the Trevors team about your catering requirements.

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

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.

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

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

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

Add Cheese to Increase Calories In Meals for the Elderly

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

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

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

High-Calorie Breakfast Ideas for Care Home Residents

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

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

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

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

Add Calories to Soups and Mashed Potatoes For Care Homes

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

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

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

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

Add Healthy Fats to Vegetables In Care Home Meals

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

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

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

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

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

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

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

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

Supporting Better Nutrition in Care Homes

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

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

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

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

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

The post Trevors Foodservice publishes latest ESG report: Progress Towards a Sustainable Future appeared first on Trevors Foodservice.

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.

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

Last week, an email landed in the Trevors inbox from Marcy’s mum, Karen. She wanted to tell us just how much her daughter loves Trevors.

Marcy gets excited whenever she sees one of our delivery vans. In fact, she knows them well enough to recognise them when they pass her school, where Trevors delivers. She loves them so much that her mum has even been asked to drive past the Trevors depot at night so Marcy can say goodnight to the vans!

Her mum explained that Marcy had seen where the vans were based and had become fascinated by them. She even spoke to one of our drivers, Mike, who suggested that perhaps we could arrange for her to have a look inside one.

Well, we couldn’t say no.

So we invited Marcy and her family down to the Trevors depot for a special behind-the-scenes visit.

A very special Trevors tour

When Marcy arrived, she was given a little tour of the depot and got to see where the Trevors vans set off from each day to deliver food to businesses across the North West.

One of the biggest surprises was just how large our warehouse is. Seeing the size of the operation from the inside was quite different from spotting one of our vans driving down the road!

Then came the freezer.

Marcy was fascinated by the huge freezer, although we decided that standing in the doorway was quite enough of a chilly experience for one visit!

But the real highlight had to be getting inside one of the Trevors delivery vans.

And, of course, sitting in the driver’s seat meant there was only one thing to do…

Beep the horn!

Marcy had a brilliant time exploring the cab and getting to experience the van from the driver’s seat. We think she may have enjoyed that part of the visit just a little bit.

Her very own Trevors high-vis

We wanted to make the visit extra special, so we made Marcy her very own Trevors high-vis jacket to take home.

It turned out to be a big hit.

Marcy was so excited about her new Trevors high-vis that she wore it all night — and then wanted to wear it to school the following morning!

Her mum told us that she was incredibly proud of it, which might just make Marcy one of the youngest members of the Trevors team yet.

From waving at our vans to sitting in one

What started as a lovely message from a mum about her daughter’s unusual obsession with foodservice delivery vans turned into a really special afternoon for everyone at Trevors.

We spend our days thinking about food, orders, deliveries and making sure our customers get what they need. It’s easy to forget that the things we see every day can be fascinating to someone else.

For Marcy, our vans aren’t just delivery vehicles. They’re something she looks out for, recognises and gets genuinely excited about.

Now she’s been inside one, beeped the horn, explored the warehouse and even has her very own Trevors high-vis.

Her mum told us afterwards that Marcy had been talking about her visit and was absolutely delighted with the experience.

And we have to admit, we loved it too.

Thank you to Marcy and her family for visiting us and for reminding us that sometimes it’s the little things that make the biggest impression.

We’re not sure whether Marcy will be joining the Trevors driving team when she’s old enough, but we’re pretty certain she already has the uniform sorted!

The post Meet Marcy: Trevors’ Biggest Little Fan appeared first on Trevors Foodservice.

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

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

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

Start with the dishes you already serve

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

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

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

Think about the dishes your customers already love and ask:

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

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

Vegan starters and small plates

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

Some ideas include:

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

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

Vegan burger ideas

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

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

Try combinations such as:

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

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

Vegan curry and global-inspired dishes

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

Consider adding dishes such as:

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

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

Plant-based chicken dishes

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

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

For example, you could offer:

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

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

Vegan comfort food

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

Think about dishes such as:

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

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

Don’t forget vegan sides

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

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

Potential vegan sides include:

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

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

Vegan desserts: don’t leave customers with fruit salad

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

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

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

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

How to build a simple Veganuary menu

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

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

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

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

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

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

Use plant-based products to make vegan dishes easier

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

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

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

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

Make your Veganuary menu work beyond January

Veganuary doesn’t have to finish when January does.

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

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

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

Looking for vegan food for your restaurant?

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

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

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

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

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

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

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

Curry ingredients for foodservice kitchens

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

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

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

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

Curry ideas for restaurants, pubs and cafés

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

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

Mango chutney roast potatoes

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

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

Take your burger to India

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

Tandoori lamb chops

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

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

Curry ideas for schools and early years

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

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

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

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

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

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

Curry options for care homes

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

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

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

Don’t forget the curry accompaniments

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

Stock up on favourites such as:

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

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

Make National Curry Week work for your menu

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

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

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

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

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