Featuring three new takes on classic loaded fries, exciting recipes to put eggs centre stage and different mouth-watering ways to utilise the humble chickpea in the kitchen! Also included in this issue, read up on food waste action week, how to handle stress in the kitchen and a spotlight on catering for the education sector.
Infuse is packed with the latest inspiration, insights and ideas from across Caterfood Buying Group, for the professional chef to enjoy.
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