Bidvest launches Christmas range

Farmstead Pork Rack Apricot Stuffing

Foodservice specialist Bidvest has revealed its Christmas range.

Bidvest’s team of chefs has developed 80 new products to offer care home operators over the festive period.

Gail Bridgeman, Bidvest Foodservice campaign and activation manager, said: “Although Christmas is often a time of traditions, the marketplace is fast-moving with a plethora of trends and eating habits continually emerging.

Story continues below

“As well as serving the popular Christmas recipes, it is important for care home operators to continue to update their Christmas menus year-on-year, and offer residents different items to encourage them to get involved in Christmas events – such a carol concerts, or coffee and mince pie mornings.”

The range includes firm favourites, such as traditional mince pies, turkey and pigs in blankets, as well as new items that are tailored to the care sector, such as joints of meat which have been reduced in size to cater for residents with smaller appetites and allow flexibility with cooking times, whilst also reducing waste, as well as Christmas essentials, including crackers and crockery.

The leading foodservice supplier is also offering a twist on a range of classic festive recipes such as Farmstead Apricot & Cranberry Chipolatas and Cumberland & Ginger Stuffing Balls Wrapped in Streaky Bacon as well as a selection of canapés and sharing plates, including Baked Camembert & Cranberry Compote in Three Cheese Pastry, Everyday Favourites Cheese & Pickle Bites, Sheltie Seeded Atlantic Salmon Fillet Goujons and Amaretti Brownie Bites.

A range of ice creams and sorbets from recently Yarde Farm is also on offer, including Cinnamon Crunch Ice Cream, Ginger Ice Cream, Crisp Apple Sorbet and Elderflower Sorbet.

The Bidvest Foodservice Christmas collection is available from September and the foodservice provider will be running a number of seasonal offers to help make the festive season even easier for operators.

Tags : BidvestCatering

The author Lee Peart

Leave a Response