People often think winter tomatoes are flavourless, but slow-roast them with a splash of olive oil and suddenly they’re menu gold. Chefs using slow-roasted winter toms in sandwiches and small plates
are getting huge yield and big flavour for pennies.
If you’re still only using fresh berries in the colder months, you’re burning money. Frozen berries are picked at peak, cost half as much, and make better compotes. Bulk-prep crumble fillings now for February and March menus.
Don’t limit celeriac to purées. Roast it whole, baste with miso butter, carve like a steak. It costs next-to-
nothing and gives you great margins. And it taps into the growing trend for ‘Root-to-Plate’ mains.
Chickpeas are carrying menus this winter. Crispy, smashed, roasted, blended, spiced, marinated… they do everything. They’re cost steady, with zero waste, and perfect for vegan mains.
Keep things simple and local for the win! The hottest movement for 2025/26 is ‘Local, seasonal, simple’.
Think Yorkshire rhubarb, UK kale, British mushrooms, heritage potatoes. Chefs who strip everything back are getting rave reviews.