What's for Brunch?
Due to the recent Covid-19 restrictions, many caterers are choosing to move their service terms earlier in the day. So how can you make the most of the brunch time trade?23-09-2020 MORE
Celebrating British Food
British Food Fortnight is a national food promotion which invites communities and organisations across the country to celebrate the diverse and delicious, high-quality food produced in this country.18-09-2020 MORE
Our Christmas Guide Is Here
Ours is the industry which never sleeps and it will soon be time to start planning your festive menus.10-09-2020 MORE
Winter Berry Eton Mess
We’ve taken the summer Eton mess and added a delicious winter spin with our frozen winter berry mix and a festive cinnamon cream. Also featuring these award winning, mountainous raspberry and white chocolate meringues, handmade and baked to a traditional Swiss recipe. Crisp on the outside, gooey on the inside.08-09-2020 MORE
Don’t be afraid of adding a soufflé to your festive menu. Using SOSA gastronomy Albumina powder to create the meringue makes a more stable dessert meaning you have more time to get it out to your diners whilst it still looks perfect. A sharp yet sweet blackberry purée adds a yummy zing to this dessert.08-09-2020 MORE
Spiced Orange Meringue Pie
Our twist on the classic lemon meringue pie. We have used ingredients from our SOSA gastronomy range such as albumina powder and dextrose which result in a fluffier and more stable meringue and gelcrem to get a perfectly smooth curd. Give them a try and change the way you bake forever!08-09-2020 MORE
Spiced Parsnip & Cashew Strudel
A delicious vegetarian option. These spiced parsnip and cashew strudels are so simple to make. Our ready made filo pastry sheets are perfect for this recipe giving you a perfectly crisp finish. Best of all these parcels can be made ahead of time and frozen, ready to bake when you need them.08-09-2020 MORE
Trio of Duck
Confit of duck leg is one of the great French classics, it can also mean hours of cooking to get the perfect result. Our frozen confit duck legs have been lovingly sous vide so all the lengthy process is already done, simply finish them off by roasting in a hot oven. Create an extra special experience for your diners by serving this creative dish.08-09-2020 MORE
Baked Cod with Chorizo Crumb
Spicy chorizo sausage adds a delicious smokiness to meaty cod. Tempt your diners with this classic Spanish flavour combination, it can be prepped well ahead of service to keep things simple on the day of cooking. Make things even easier with our pre-skinned and pin boned fresh frozen cod loins.08-09-2020 MORE
Turkey & Chicken Terrine
The sharpness of the cranberry gel and the richness of the turkey and chicken terrine work wonderfully well together. This recipe can be made ahead of time, ready for the party season, making service quick and simple.08-09-2020 MORE
Festive Pesto Wreath
This festive centre piece is perfect for casual dining. Add a colourful touch to your menu as well as delicious flavours from our quality basil and sun-dried tomato pestos.08-09-2020 MORE
Lots of people have a soft spot for this retro dish. We’ve seen prawn cocktail on our customer’s menus since the beginning of time! And it remains a festive favourite.
Everyone loves to put their own stamp on this dish, here’s ours...