Posted: 22/04/2020

Start planning your summer dining offer


Ahead of FFD’s focus on outdoor dining categories in the forthcoming May issue, here are a few new launches to get retailers thinking.

With almost every consumer spending more time eating and drinking at home, now is the time to start upgrading their ranges ahead of the summer eating season.

Ginger Beard’s Preserves has combined chipotle chillies with Bristol Beer Factory’s milk stout to create a BBQ sauce that is said to be “creamy, smooth and sticky…boasting a nice smoky kick”. Milk stout chipotle BBQ sauce is intended for dipping, glazing, marinating and “slathering on meat of all descriptions”. RRP £4; trade price £2.50 (£30 for 12 units). gingerbeardspreserves.co.uk

Tipped as “the hottest wholegrain on the block”, Tracklements’ new hot wholegrain mustard combines “nose-tingling” brown mustard seed with “sock-knocking-off” mustard flour. RRP £2.05 for 140g. The Wiltshire producer celebrates its 50th anniversary this year and is marking the milestone with a limited edition stoneware jar containing 280g of robust wholegrain mustard. RRP £6.95. tracklements.co.uk

For more inspiration read back issues of FFD here

Jude’s now produces a vegan ice cream range in three flavours. The Vanilla Bean, Salted Caramel, Chocolate Brownie varieties are all made with an oat ‘milk’ base, which the producer says has the lowest environmental impact of the dairy alternatives available. Cases of 6 x 460ml. RRP £5. judes.co.uk

6 O’clock Gin launched two ready-to-drink formats at the beginning of the year. London Dry Gin & Tonic (7% ABV) and the low-alcohol, low calorie Light & Low Gin & Tonic (0.8% ABV) both come in cases of 12x250ml cans. 6oclockgin.com

Having created a range of tonics for gin, Franklin & Sons has turned its attention to dark spirits. Both the new pineapple mixer with almond and the mandarin mixer with ginger have been developed to complement flavour notes in rum and whisky respectively. franklinandsons.co.uk

Read the full feature in the May issue of
Fine Food Digest, which will be published shortly.

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