A Fresh Approach from Bidfresh
A Fresh Approach is our hospitality support programme for chefs, designed to encourage businesses to use the very best fresh, seasonal and responsibly sourced produce on post-lockdown menus.
Here you’ll find links to a range of resources created with chefs and operators in mind, to assist you with menu planning.
The campaign is supported by a series of newly-created seasonal recipes for your menus and specials boards, designed to engage customers and encourage eating out of the home, including video demonstrations showing prep techniques to enable chefs to make the most of a range of profitable, but sometimes less-familiar cuts and species.
You can also access from each of our specialist greengrocer, fishmonger and butcher businesses - market reports, seasonality information and guides showing when produce is at its best in terms of quality, value and availability.
Here you’ll find links to a range of resources created with chefs and operators in mind, to assist you with menu planning.
The campaign is supported by a series of newly-created seasonal recipes for your menus and specials boards, designed to engage customers and encourage eating out of the home, including video demonstrations showing prep techniques to enable chefs to make the most of a range of profitable, but sometimes less-familiar cuts and species.
You can also access from each of our specialist greengrocer, fishmonger and butcher businesses - market reports, seasonality information and guides showing when produce is at its best in terms of quality, value and availability.
To help overcome the challenges our customers face, we’re encouraging them to share the workload with us so you can focus on what adds value for customers, which is cooking great food, fresh to order, and beautifully presented.
...Read more about why we created 'A Fresh Approach' below
SEASONAL RECIPES
View our selection of Spring recipe menu suggestions.
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View our selection of Summer recipe menu suggestions.
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View our selection of Autumn & Winter recipe menu suggestions.
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RECIPE VIDEOS
Recipe videos featuring seasonal ingredients from our specialist suppliers: Oliver Kay, Direct Seafoods and Campbell Brothers.
You can view more recipe videos on the businesses YouTube channels.
Direct Seafoods Youtube | Oliver Kay YouTube | Campbell Brothers YouTube
You can view more recipe videos on the businesses YouTube channels.
Direct Seafoods Youtube | Oliver Kay YouTube | Campbell Brothers YouTube
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Click on the image to view the full recipe details.
RESOURCES
FRUIT & VEGETABLES
Oliver Kay Produce: Supplying fresh fruit and vegetables from local growers & producers along with overseas suppliers. Oliver Kay also supply dairy, and dry store ingredients. www.oliverkayproduce.co.uk Follow @oliverkayproduce on social for regular updates |
FISH & SEAFOOD
Direct Seafoods: A network of local depots around Britain, offering the finest freshly caught fish from the UK waters, as well as responsibly sourced fish from around the world, prepared to order. www.directseafoods.co.uk Follow @direct_seafoods on social for regular updates |
MEAT
Campbell Brothers: Specialist catering butcher providing high quality meat, sourced locally wherever possible and prepared to customers specifications. www.campbellbrothers.co.uk Follow @campbellbros on social for regular updates |
Why did we create 'A Fresh Approach'?
As the dining-out sector reopens after lockdown, it’s clear that some operators are having to race to keep up with customer expectations. People returning to restaurants and pubs are looking for varied, premium food choices, they’re interested in local and sustainable produce, and demand for vegetarian and vegan options continues to grow.
At the same time, the skills shortage in hospitality has been widely reported, and is unlikely to be resolved quickly or simply. To help overcome the challenges our customers face, we’re encouraging them to share the workload with us.
Let chefs focus on what adds value for customers, which is cooking great food, fresh to order, and beautifully presented. At the back end, let our specialists do some of the hard works in terms of slicing, trimming, filleting, and chopping. More than ever, investing a little more in the skills of specialist catering suppliers can make a huge difference to the bottom line, and bridge the gap between high customer expectations and lower labour availability.
We also want to work closely with the new generation of chefs the hospitality sector needs to help them appreciate how the supply chain works. For example, if you want 45-day aged steak on your menu, we need the time to plan, and mature the meat! It’s also well worth asking us to cut your steaks to the exact size and specification you want.
Equally, if you order a five kilo whole fish, you need to know how many portions that will deliver. The yield depends on the species, and will vary considerably. Again, we can reduce waste by supplying the trimmed fish offcuts from for other dish options such as fish pie or fishcakes.
Overall, A Fresh Approach brings together the specialists from across the Bidfresh businesses to deliver a holistic approach to menu planning. It’s no longer enough to add a single fish dish as an afterthought, or offer vegetarian and vegan choices that don’t deliver the same wow factor as a sizzling steak. The whole menu has to work together.
Read more about our 'Fresh Approach' in our press release, available to view at: www.bidfresh.co.uk/press
As the dining-out sector reopens after lockdown, it’s clear that some operators are having to race to keep up with customer expectations. People returning to restaurants and pubs are looking for varied, premium food choices, they’re interested in local and sustainable produce, and demand for vegetarian and vegan options continues to grow.
At the same time, the skills shortage in hospitality has been widely reported, and is unlikely to be resolved quickly or simply. To help overcome the challenges our customers face, we’re encouraging them to share the workload with us.
Let chefs focus on what adds value for customers, which is cooking great food, fresh to order, and beautifully presented. At the back end, let our specialists do some of the hard works in terms of slicing, trimming, filleting, and chopping. More than ever, investing a little more in the skills of specialist catering suppliers can make a huge difference to the bottom line, and bridge the gap between high customer expectations and lower labour availability.
We also want to work closely with the new generation of chefs the hospitality sector needs to help them appreciate how the supply chain works. For example, if you want 45-day aged steak on your menu, we need the time to plan, and mature the meat! It’s also well worth asking us to cut your steaks to the exact size and specification you want.
Equally, if you order a five kilo whole fish, you need to know how many portions that will deliver. The yield depends on the species, and will vary considerably. Again, we can reduce waste by supplying the trimmed fish offcuts from for other dish options such as fish pie or fishcakes.
Overall, A Fresh Approach brings together the specialists from across the Bidfresh businesses to deliver a holistic approach to menu planning. It’s no longer enough to add a single fish dish as an afterthought, or offer vegetarian and vegan choices that don’t deliver the same wow factor as a sizzling steak. The whole menu has to work together.
Read more about our 'Fresh Approach' in our press release, available to view at: www.bidfresh.co.uk/press