Creed Foodservice launches festive range
Foodservice wholesaler ensures new guide is all-inclusive
Creed Foodservice has revealed its Christmas and New Year product brochure. With many new products added, the guide acknowledges the latest consumer trends with an increased focus on vegetarian, vegan and grab-and-go options for the ultimate convenience throughout the entire festive season. Dedicated sections for new products, ranges and inspiration will help customers make the most of the occasion.
All Christmas catering opportunities are covered, from buffets to the main event, accompanied by simple serving suggestions from the independent wholesaler’s Executive Business Development Chef, Rob Owen.
The on-site Creed Family Butchers offers a range of meats that includes the traditional fresh whole turkeys, turkey crowns, an easy-to-carve turkey butterfly lobe, belly pork and rib of beef, all of which is fully traceable.
Non-meat eaters are well catered for with vegan and vegetarian canapé and buffet products, starters, main courses and puddings, including vegan Christmas Pudding Pie and Billionaire Bar.
Special dietary requirements have been observed too with new savoury products including gluten-free Squash, Brie, Beetroot and Truffle Oil Infused Tart and Cajun Spice Sweet Potato Roulade.
As consumers are looking to try something new as well as the classics, the wholesaler provides a Black Forest Roulade, Amaretti & Pistachio Tiffin and Baked Belgian Chocolate Espresso Tart. Many of the desserts are also vegan-friendly and gluten-free, such as the Pumpkin Cheesecake and on-trend Raspberry Gin Cheesecake.
Creed has also expanded its drinks offering for this year, focusing on the need to provide interesting and innovative non-alcoholic options, or grown-up soft drinks, with Belvoir Mulled Winter Punch and Luscombe Wild Elderflower Bubbly.
More information can be found on the company’s website including a downloadable version of the entire brochure.
Christmas Creed Foodservice independent wholesaler New Year product guide Rob Owen
