The Cuisine Centre produces 16 million meals annually, including Steamplicity - which is steam cooked from fresh; Esteem - a single-portion fine-dining catering system featuring dishes designed to provide an à la carte experience; and Moreish - a high-quality, frozen multi-portion meal solution.
A total of 22 new dishes have been developed for spring/summer 2026, to cater for the needs and tastes of everyone from hospital patients, to staff and visitor restaurants in various workplace settings. Among the popular dishes are Chicken in Black Bean Sauce, Chicken Makhani and Salmon & Potato Bake.
Created by development chefs and nutritionists, other menu highlights include the Mediterranean Vegetable and Lentil Pasta for Steamplicity; Lemon and Herb Chicken with Hasselback Potatoes for Esteem; and Smoked Haddock and Mozzarella Fish Cakes for Moreish.
The Cuisine Centre, part of Compass Group UK & Ireland, provides delicious, prepared meal solutions to customers across sectors such as healthcare, education, workplaces and the wider hospitality industry.
Kate Edgecombe, head of new product development at Cuisine Centre, said: “We’re always reviewing our recipes and menus to ensure our choices support the unique requirements of our clients.
“We know how important keeping our menus fresh and exciting is and offer new concepts based on feedback. We’re especially proud to be launching over 20 new dishes for the season. This is an incredible achievement from our hardworking team - we can’t wait to see them on menus nationwide.”
All the patient dining meals meet the nutrition criteria in the British Dietetic Association’s Nutrition and Hydration Digest, which sets industry standards.