“At Classic Cuisine, we continuously look at a variety of trends and we have noticed the resurgence of nostalgic dishes like quiches, roulades and terrines making reappearances on menus,” said Classic Cuisine new product development chef Paul Hunt. “Experimentation with the use of flavours within sponges and pastry is a trend that’s becoming incredibly popular and something we have tapped into already, and has now become our speciality.”
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