Caterforce extends Chefs’ Selection range and launches new recipe book

Caterforce has expanded its Chefs’ Selection herbs and spices range and introduced a new beans and pulses range. It has also published a new Chefs’ Selection recipe book, which includes dishes using the new ingredients.

In response to customer demand, the buying group’s enhanced Chefs’ Selection range now includes smoked paprika, dried basil, cinnamon sticks, thyme, garam masala, bay leaves, mixed spice, fajita mix and Italian seasoning.

The new beans and pulses range comprises chickpeas, red kidney beans, butter beans, five bean salad and cannellini beans.

“At Caterforce, we understand the increasing pressures facing chefs and caterers today,” said Rebecca Woollam, Caterforce own brand marketing manager. “With limited time and growing expectations to continually innovate and stay ahead of food trends, it’s more important than ever that they have the right support and the right products. These new products offer chefs convenient, reliable, quality ingredients suited to multiple cuisines and services styles.”

She added: “At Caterforce, we’re committed to providing not just high-quality products, but practical solutions and culinary inspiration that help chefs deliver with confidence and creativity. This is illustrated perfectly by our new Chefs’ Selection recipe book, created in collaboration with development chef Steve Owen.

“The recipe book  has been really well received at trade shows, reinforcing Caterforce’s commitment to providing added value far beyond product supply.”