The recipes are designed to make menus appealing to customers in the run up to Easter and the Spring Bank Holiday as well as helping busy chefs to get the best value from their food budget.
The latest set of recipes include Filipino pork belly tocino (pictured); butter steamed plaice with warm tartare butter sauce and artichoke, asparagus & potato salad.
Jane Aukim, head of marketing for Bidfresh, said: “The next few months are an all-important trading period for many operators. Customers are likely to be cautious on spending, and better weather and the Bank Holiday weekends are an opportunity to persuade them to dine out.
“Our Fresh Approach recipes make the most of the wonderful seasonal produce available, with ideas and inspiration for operators looking to freshen up their menus for Spring.”
The ‘Fresh Approach’ campaign encompasses the three core Bidfresh businesses – fish and seafood specialist Direct Seafoods; catering butcher Campbell Brothers, and fruit and vegetable supplier Oliver Kay – which between them supply thousands of hospitality and catering businesses nationwide.
Operators and chefs can access the programme at: www.bidfresh.co.uk/fresh-approach.html.