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Ideas, Inspiration and insight for Catering Professionals
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Articles
Inspiration
Fruitful Ideas: Why Chefs Are Switching to Ready-to-Use Fruit Purees
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Trendspotter Alert: 6 Blockbuster Bakery Trends to Follow in 2026
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Why Chefs Choose Birds Eye Peas: The Versatile Kitchen Essential for Foodservice
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Are You Ready to Scratch, Spin, and Win This Summer?
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Brewing Summer Success: Unlocking Iced Coffee Growth with MONIN & CHEF Approved Beans
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Find Your Mayo of the Match
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Go Big, So They Don’t Stay at Home
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Everything You Need to Know About Gluten-Free in Foodservice
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The Summer Strategy: Building a Festive Seafood Menu That Actually Works
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Texture That Delivers: Building More with Every Bite
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The Squeak that Speaks: Why YAMAS! Flavoured Halloumi Sticks Win This Summer
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Five Creative Ways to Use Tortillas
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The Red Sauce Revival: How New York’s Italian-American Classics Took Over
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Comfort Food Trends: 10 Ways to Make the Familiar Feel Fresh
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Nine Trends Smart Chefs Are Already Cashing In On
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Spring Shift: Lighter Bites That Still Feel Premium
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Brunch Like a Boss with Knorr Garde d’Or
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Cut Waste, Protect Profit: Why Plant-Based Ingredients Make Sense for Your Kitchen
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The New Wave: How 2026 is Redefining the British Seafood Experience
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Adding taste and atmosphere for Lunar New Year
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How to Survive (and Thrive) During the Christmas Rush
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Winning Back Diners After Christmas: Fresh Ideas for January and February
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Gravy for Chefs: Instant Solutions for Busy Kitchens
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Consistency Under Pressure: Why Philly Performs When It Matters Most
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Building Profitable Charcuterie Boards: A Chef’s Guide
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10 Practical Trends for Chefs in 25/26
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Using the Whole Chicken: A Seasonal Guide for Chefs
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Q2 Food Trends 2025: What Chefs Need to Know
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Global Flavours, Gourmet Burgers: A Chef’s Guide
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CHEF Approved Quiche and Current Quiche Trends
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Introducing CHEF Approved Atlantic Salmon: Quality You Can Rely On
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The Timeless Appeal of Bacon: A Chef’s Essential Ingredient
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Fruitful steps to sustainability
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CHEF Approved Mushy Peas: A British Classic Reinvented for Modern Kitchens
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The Versatility of Baked Beans: A Chef’s Essential Ingredient
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Making the Most of Native Seafood
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Plating with Purpose: Simple Styles That Let the Food Speak
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Getting Ready for Easter in the Hospitality Business
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Spring Menu Ideas: Making the Most of Seasonal Produce
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Cracking the Pistachio Trend
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