Forecast for the Pass
At the heart of the magazine is our latest Forecast for the Pass, exploring some of the key menu drivers shaping Autumn/Winter 26/27.
From comfort food and slow-cooked classics to global flavours, plant-forward dishes and flexible small plates, the focus is on trends that can earn their place on real menus.
Throughout the issue, we look at opportunities across:
- Comfort food and seasonal centre-of-plate
- Finger foods, canapés and event dining
- Scottish provenance and seasonal game
- Hot fork buffet and high-volume service
- Modern pastry, roulades and flexible centre-of-plate ideas
- Festive hospitality
- Global flavour and plant-forward menu development
Ideas made for busy kitchens
Alongside seasonal inspiration, the magazine features a wide range of ideas from the Braehead Foods Production Kitchen, developed by chefs with the realities of professional service firmly in mind.
Whether it is finding new applications for a single component, creating flexible formats for events and buffets, or introducing products that help reduce preparation without compromising on quality, the focus throughout is on practical menu solutions.
You will also find products and inspiration from some of our fantastic supplier partners, bringing together a broad range of ideas for chefs and hospitality operators planning for the months ahead.
From inspiration to service
Autumn and winter bring their own challenges – larger events, festive menus, changing customer preferences and some of the busiest services of the year.
Your Secret Ingredient Autumn/Winter 26/27 has been created to give chefs and operators a useful starting point: inspiration that looks good on the page, but more importantly, ideas that can work when they reach the pass.
Read the magazine
Explore the full Autumn/Winter 26/27 edition of Your Secret Ingredient online now:
Read the Autumn/Winter 26/27 Magazine
Printed copies are also on their way. Speak to your Braehead Foods Chef Sales Manager or our Customer Support Team if you would like a copy.
