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Designed to Inspire...I Hope You Find a Wealth of Ideas and Products to Inspire and Enhance Your Menus and Your Customers' Menus

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Designed to Inspire...I Hope You Find a Wealth of Ideas and Products to Inspire and Enhance Your Menus and Your Customers' Menus Designed to Inspire...I hope you find a wealth of ideas and products to inspire and enhance your menus and your customers' menus. Today’s food world is fast moving and packed with trends and influences… street food, global cuisines, spicy flavours. Understanding these trends is key. It is a time consuming affair though, so we’ve done the job for you. It’s not just about the product either, we’ve created serving suggestions and presentation style tips that can create the ‘wow’ factor for your customers. Grab yourself a coffee, shut your door, put your feet up and flick through On Trend 4 for some inspirational ideas. Ali Hannaford Chairman, Paramount 21 Front cover image shows a burger-style stack serving suggestion using our 2 Luxury Veggie Burger F0333 3 Food Trends TRENDGluten-free AdventurousLISTCasual Flexitarians diningVisuallyStreet vibrantGlobal foodSpicy cuisine Versatile& hotHealthyRise ingredients ofAllergy-aware veganPremiumisationIndulgence Trend watching is incredibly important to Watch and is key to our new product development. Our passionate research team monitor trends around the clock (not quite 24 hours a day...) and around the globe. This gives our sales team up-to-the minute information to share with you and also means that our NPD team have access to intelligent insight when developing new products. Today’s foodie world is a The street food scene has exploded and is incredibly very dynamic and exciting influential with trends starting out on the street and place and we love being progressing through to the bricks-and-mortar bars in it! and restaurants. Customers have never been so demanding and the desire to be adventurous is reflected on menus up and down the country. Global cuisines abound and menus are peppered with spicy twists and new ingredients. Millennials Matter! They’re innovators, free-thinkers, foodies, our future and they’re the ones driving the food trends FOOD TRENDS ARE ALSO BEING FUELLED BY TWITTER AND INSTAGRAM WITH FOOD BLOGGERS AND CELEBRITIES PLAYING THEIR PART TOO 4 5 Luxury Veggie Burger F0333 Burger Veggie Luxury Our vegetarian range is now accredited by the Vegetarian Society THE Veggie In today’s world you don’t need to be a stack it up… veggie to love vegetarian food, it’s all With vegetables firmly centre stage why about the taste and with many people now not stack up delicious layers of chargrilled considering themselves to be flexitarians, aubergines, courgettes, peppers and an exciting veggie range is essential. Portobello mushrooms to create a vibrant veggie dish with the wow factor! The Value of The VEGGIE Flexitarians are prevalent in the UK restaurant market and our trend research has shown that it is this group who are continuing to drive the demand for vegetarian food. The value of vegetarian is being recognised across the food industry with both new and established brands getting in on the act by opening fixed outlets or pop-ups. Our veggie-loving flexitarians are demanding though. They seek visually vibrant dishes that deliver a world of taste Serve in style! using on-trend ingredients, flavours and formats. Use on-trend bowls, boards or slate to complement your style and show off the product colours and textures to excite the eye and whet the appetite. Cheese & Beer Croquettes F0643 Croquettes Cheese & Beer #meatfreemondays Social media is also driving our love of veggie food… there are currently over 10 million posts for #vegetarian on Instagram (as at December 2016) Perfect Pairings… Complement our Cheese & Beer Croquettes (F0643) with a sticky fig chutney, roasted cherry tomato relish or blackened spring onion dip. 6 7 Hot choices Cool >> Chipotle On the other side of the table, it’s good to offer cool down options too. With the rise in spicy dishes Sriracha the heat levels may need taming for customers with Salsa a cooler palate. Cajun Cooling ideas can also be used to customise and upsell whether it’s as a side dish, a stir-through or additional dips and relishes. Chillies This also works well with sharing dishes as customers can temper the heat to suit themselves while sharing the same product. Jack Sprats® F0427 Paprika COOL Our appetite for authenticity is fuelling demand Mustard for global cuisine with bold flavours. Whether choices you’ve been seduced by sriracha or are crazy for Harissa it Down it Up chillies and chipotle it seems that customers can’t SOUR CREAM Kimchi get enough of spice. CRÈME FRAîCHE This hot trend lends itself to product customisation and upselling either GREEK yogurt with customer-facing menu options or by back-of-house signature LIME JUICE twists. Vary your method of adding COCONUT YOGURT heat - dips, relishes, sprinkles or stir-throughs are all easy ways of Tomatoes introducing a kick. Spicy ingredients also tend to be rich and deep in NEW | Gluten-Free Vegan Penang Curry F0789 Honey colour giving vibrancy to product presentation. COOL Tip 1 Maple Syrup A spoonful of crème fraîche or coconut HOT Tip 1 yoghurt will turn down the heat Spice Serve with a spicy salsa dip for a Mexican twist and a mouth-watering kick COOL Tip 2 A good squeeze of lime juice will add HOT Tip 2 acidity and balance the flavours Stir through some chilli flakes, they’ll infuse your dish with flavour and heat COOL Tip 3 Did you know that adding sweetness >> HOT Tip 3 can cool dishes down – try a spoonful of Add a splash of sriracha and for those that like honey, maple syrup or chopped tomatoes it extra hot... add a dash more 8 9 #food Make sure your food looks mouth- wateringly delicious because if it The Art oF does, it will be shared along with the other 196 million posts (as at December 2016) casual TAPAS SHARING PERFECT FOR… dining SIDES Venue events QUICK LUNCH MENUS BAR SNACKING Festival fooD Festival Uncoated Whitebait F0582 Traditional mealtimes are blurred and consumers want convenience, choice and New: GLUTEN-FREE a standout all-day casual dining menu. Fish & Chip Shop Bites Serve our Fish & Chip Shop Bites (F0803) • Offer a wide range of starters, sharers, tapas, small in a newsprint greaseproof paper cone plates and sides to encourage dish trial rather than with a side of chips and mini servings of a main course commitment chip shop treats: mushy peas, a pickled • Serve with on-trend vegetables and vibrant salads egg, cockles and curry sauce. for visual appeal and a contemporary touch • Zing up a traditional fish ‘n’ chips-style dish or goujons with a spicy sauce or dip • Bar snacks and sharing platters are an ideal way to upsell to drinking customers • Choose a trend style that suits your outlet and target audience rather than offering too much choice • Keep it focused, simple and create ‘theatre’: consider the platter style, the drink recommendation, colours and tastes NEW | Gluten-Free Fish & Chip Shop Bite F0803 10 11 Collaborative Development Our NPD chefs work in partnership with you to develop bespoke products, adapt recipes or work to your specification. Our creative chefs love nothing more than getting their teeth into a new development brief. We specialise in premium added-value So, whether you’re looking for an frozen seafood and vegetarian products exciting and vibrant vegetarian and today’s fast-paced foodservice product or a simple yet innovative industry definitely keeps our chefs on seafood dish, get in touch with their toes. us today. Passionate Each recipe is carefully crafted in our kitchens by our highly skilled, innovative and dedicated chefs who thrive on researching, creating, cooking, tasting and professional critiquing. Using market insight we firmly have our finger on the OUR pulse of flavour, ingredients, cuisine and lifestyle trends. DEVELOPMENT We develop to meet the market demands balanced CHEFS… with user needs – such as ease of back-of-house • Constantly innovate preparation and speed of service from freezer to table. • Push boundaries • Experiment with flavour See page 28 for our full range of seafood and • Never compromise on taste vegetarian products. Did you know… We are a global company exporting Contact us today: to Australia, the UAE and Europe. 01626 837650 [email protected] www.paramount21.co.uk 12 13 Jack Sprats Tasty British Fish Fillets After nearly 30 years in the frozen seafood industry we continue << To go… to develop new products with passion - one of our current SEAFOOD Jack Sprats®, chips and innovations are these tasty British Jack Sprats®. buttery pan-fried samphire – read all about it! We buy whole British sprats and do the filleting for you so it’s an excellent product for customers who don’t like to eat the whole fish. They’re quick and easy to prepare requiring minimal back-of-house preparation and the freezer to table time is less than 5 minutes. Choose from Jack Sprats® (F0427) - coated in a fine crispy crumb or Seeded Jack Sprats® (F0706) – coated in a quinoa, linseed and poppy seed crispy crumb. Seeded Jack Sprats® F0706 Jack Sprats® F0427 Seeded Jack Sprats® F0706 To start... To share... To stack... Serve our Seeded Jack Sprats® tapas-style Fish and dips to share: Jack Sprats®, a Serve burger-style loaded into a brioche bun with a wedge of lemon and a herbed lemon squeeze of lemon and chunky tartare dip layered between delicious beetroot chutney buttermilk dressing – just add great company and horseradish mayo #fishfriday Social media is a great tool for on-trend 01626 inspiration for your dishes. Check out 837650 #fishfriday for amazing seafoodie tips ® 14 Jack Sprats F0427 15 Seafood has never fallen out of favour with customers – the dishes remain a staple across restaurant Profitability tip and pub menus.
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