Kikkoman masters 20

Summer Delights

The warmer weather means many customers will be looking for lighter options – whether they are eating in, dining al fresco or ordering a takeaway. However that doesn’t mean it’s time to dial down your dishes. With an abundance of fresh ingredients available, vibrant summer menus can be exciting and real crowd pleasers.

And with ongoing concerns over holiday travel, why not get creative with exotic cuisines, colours, seasonings and textures to give customers the holiday experience they are missing out on.

Whether you hold a weekly theme night, spice up your summer offering or cook-up something special for the August bank holiday weekend Take Stock brings you a selection of recipes that will make your customers happier to be at home!

Red Snapper with Cajun & Parmesan Crust, Mexican Mushroom & Black Been Burrito Bowl, Gyros Sandwich, Marinated Grilled Halloumi with warm Greek Salad, Basil & Mint Drizzle and Spiced Honey, Ginger & Orange Cake topped with a Spiced Caramel Sauce with Walnut, Pistachios & Orange

Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine