Schools have an important role to play in encouraging children to eat fish from an early age, to promote healthy eating and to lay down the habits of eating fish into later life.
With a focus on flavour, innovation and authenticity, Tugo has developed concepts that are suited to operators across foodservice, including visitor attractions, universities, business & indust
Both Menuserve tarts are four inches in diameter, approximately 160g each and simply need baking to crisp the pastry and heat through before serving.
Created using a ‘unique’ water-based recipe, the Major Mari Base portfolio is ideal for enhancing sauces, creating dips or even being used as part of a sandwich filling.
She won the Unsung Hero accolade at the 2022 Public Sector Catering Awards.
Made in the UK, the fillet of fish is prepared from wild-caught Alaska Pollock and can be deep-fried or oven-baked straight from frozen.
This is a classic pie, but topping it off with mashed sweet potato gives it a fresh look, not to mention dodges using pastry.
Following successful launches of Beyond Meat’s beef and pork-style products, the plant-based pioneer is now expanding its UK foodservice portfolio with chicken-style products.
Ideal for serving to primary schoolchildren, the KaterVeg! vegan sausage rolls are bite-sized and made from pea protein.
The new ice cream mix is made with milk and cream from Lakeland Dairies co-operative farms.