Rebooted breakfast is full of beans
The most important meal of the day is muscling in on the out of home eating market.
The most important meal of the day is muscling in on the out of home eating market.
Consumer taste for chilli is fast moving beyond power and heat, and in the direction of type, flavour and region.
The innovative food and drink concept is the second Boxpark enterprise, the first of which set up shop in trendy Shoreditch, east London.
Tellicherry fever and the craze for kimchi has hit foodservice. Not one but two of our spice products have been selected as finalists for The Caterer Product Excellence Awards 2016.
Back in 2014, we brought the industry the first ever research into how consumer demand for spices and street food was shaping the foodservice landscape.
The street food scene has been hotting up for the British Street Food Awards, with heats taking place right across Britain and Northern Ireland.
The embers of the final British Street Food Awards (BSFA) heat in Northern Ireland on 3 September are still glowing.
The British Street Food Awards (BSFA) is pitching up in Northern Ireland for the very first time on Saturday 3 September, and it promises to be a ‘craic-er’.
Thursday 25 August is tipped to be a sizzler, and it’s not the British summer that’s on our minds
Food enthusiasts are driving a buoyant eating out market, according to MCA’s new report on consumer dining habits in the UK
School kids get through a lot of school dinners: over 185,000 in one day last year in Northern Ireland alone
With gluten free hot on the agenda, we’re seeing more street food vendors catering to demand
Kids can be fussy things, as school caterers across the country know all too well.
The 2016 Google Food Trends Report out of the US has uncovered some interesting info on the way people, particularly Millennials, are choosing the food they eat.
Innovation is a word we love at Santa Maria Foodservice. We’re always on the hunt for the newest flavour and spice combinations that will help our customers differentiate their menu offering in an increasingly dynamic, yet competitive, eating out market.
If you had to describe yourself in a hashtag, what would you choose? #Chef? #Tastemaker perhaps?
We’ve known Richard Johnson, The Godfather of street food and founder of the British Street Food Awards.
Run each year by the team at Restaurant Magazine, the National Restaurant Awards (NRAs) recognise the top 100 places to eat out in the UK as voted for by industry experts from across the country.
Children can be picky, and for many parents it’s a struggle to get them to consider anything beyond chicken nuggets and chips when eating out.
Eating out in the UK is always evolving as innovative food concepts push consumers to be more adventurous, creating flavour seeking diners who are always on the hunt for the next big thing.
Whether it’s flexitarians, vegetarians or full blown vegans, non-meat eaters are growing in numbers these days and London menus are being influenced accordingly.
It’s no secret that London is a street food mecca, we’ve been championing it for years now.
Here at Santa Maria we’re constantly sourcing new information to fuel our search for innovative flavour combinations and taste concepts, in our mission to help operators satisfy the ever changing consumer palate.
We’re pretty sure you’ve heard of the baby boom, but did you know we’re currently in the midst of a burger boom?
Any food lover worth their salt takes pride in constantly being abreast of the next big food sensation.
We’ve long known that hot drinks can be a dangerous way for unwanted calories to sneak into our diet
"It was a great experience to compete against renowned chefs and also to exchange ideas on the best ways to use Tellicherry Black Pepper,” says Sushant.
We’re delighted to announce that we’ve joined the Food for Life Catering Mark Supplier Scheme.
We’re excited to announce that Simon Hulstone, chef proprietor, Elephant restaurant, has beaten industry peers and won our Tellicherry Black Pepper Recipe competition.
Four top chefs from across the industry are competing in the final of our Tellicherry Black Pepper competition.
The European Foodservice Summit is the number one platform for the restaurant industry to attend, and we were there to hear about the latest insight from the industry leaders who shape the restaurant landscape.
We’re delighted to announce that Dan Doherty, Executive Chef at London’s award winning Duck & Waffle, has created four recipes exclusive to Santa Maria to inspire chefs to experiment with Tellicherry Black Pepper.
It’s no secret, the world loves to BBQ. It’s one of the fastest growing sectors of the food industry and according to M&C Allegra’s latest Menu & Food Trends report, it will continue to grow for the next five years. But what will the BBQ food of tomorrow look like?
Dubbed the ‘Glastonbury for chefs’, we’ll be donning our wellies, waterproofs and packing the suntan lotion – just in case – as we get ready for the Universal Cookery & Food Festival 2015 on 23 September at Vallum Farm.
With all-day experiential eating set to be a hot trend , now’s the time to look at your breakfast offer to entice customers through the door – from when the cockerel crows to when the sun sets. And, there’s one small ingredient that can help bridge the gap across traditional day parts.
Click here to download the highlights of the report.
It’s breakfast but not as we know it. Breakfast used to mean a plateful of greasy bacon and eggs.
Now in its seventh year the Restaurant Leader Summit is the leading event for the European branded restaurant, fast-casual, QSR and contract catering sectors, and we were there!
It’s official, spicy flavours are the rising star of taste preferences across all age groups
Click here to read the key findings of our Street Food Report.
One of our foodie highlights of the year so far was attending Wahaca’s recent supper club to take a Culinary Trip around the regions of Mexico
Street food is arguably the biggest trend to influence the way we eat out in the UK in recent years.
At Santa Maria HQ, we’re affectionately known as F.O.O.D.I.E’s. What better way to sum up our team of passionate food lovers – who are all about taste, flavour and delivering the best insight, concepts and solutions.
We’re loving the latest trend in baked goods with the launch of the ‘Cruffin’ – a croissant crossed with a muffin.
Britain’s love affair with grilled meats, charred (often liberally) on the barbecue, shows no sign of halting.
It’s true to say opposites attract. Whether it’s crunchy biscuit with smooth ice cream, a hot tart crumble with cold soothing yogurt or, in this case, fiery chilli with decadent chocolate.
With both Red’s True Barbecue and MeatLIQUOR hotly tipped as brands to watch in 2015, barbecue is a key trend for the UK’s casual dining scene.
Street food junkie and chef Erik Brännström on what the magic of street food comes from
We found out in our Age Cohort report that product description is the Numero Uno reason to encourage all age groups to try something new.
Think you know pepper? Think again, because peppers are definitely not all the same.
Download our nifty infographic that gives you the highlights of our pepper research.
You may be forgiven for wondering what on earth the term ‘Scandwich’ means.
We know that school caterers have a challenge on their hands – keeping children engaged at lunchtime so they continue to want their free meal over a packed lunch. Tapping into high street trends, such as street food, is a great source of inspiration to help grab children’s interest as they look for food that’s varied, full of flavour and fun to eat.
On 26 June, we were proud sponsors of this year’s Arena Summer Event where our spices dominated the menu.
We’re so excited that not just one, but three of our products have been nominated in the best accompaniment category of this year’s Caterer Product Excellence Awards.
Next week, it’s the annual TUCO conference (20-22 July) and we’re all geared up to share our insight with delegates and showcase our spices and innovative concepts (stand no.13).
Recent research reveals that spicy sauces on menus have increased by 75% since 2013, with spicy and ethnic foods set to dominate menus in the UK  and restaurants offering regional cuisines from India and China increasing .