Food & Drink News | SEASONED

How do you like your hot cross buns?

28 March 2018

With Easter just around the corner we have been tucking in to plenty of hot cross buns in the Seasoned office. Most people like the traditional hot cross bun, simply toasted with some butter, but we have been looking into alternatives to make things a little more interesting. We have shared our favourites with you below.



Who doesn’t love cupcakes? If you love these sweet treats as much as we do, then why not try making some hot cross bun shaped cakes with the traditional cross made from spiced buttercream icing? This is a great option for children.

French toast

Start the long weekend with some hot cross bun French toast. Any kind of bread can be used for French toast, and hot cross buns are no exception. Serve with mugs of hot tea and the satisfying feeling of four days off work!


Raisins are a love or hate food item and if you are in the anti-raisin camp, remove them from your hot cross buns and replace with chocolate chips. This is definitely one to get your kids involved in: the appeal of warm chocolate bread should have them pleading to help you make them!


Now this is a more controversial option and not for the more traditional people out there. You can replace the raisins and mixed peel of sweet hot cross buns with cheddar and Parmesan cheese. Serve these cheese buns with a thick hot soup for the ultimate comfort meal.

If you fancy getting creative with your party catering this weekend why not try some of the above to wow your guests!

Seasoned sees a rise in vegan-focused menus

6 March 2018

We have seen a 20% rise in the number of customers choosing menus specifically designed around dietary requirements, compared to last year.

Clients have been tailoring menus to meet the increasing demand of special dietary requirements at events, creating a surge of bespoke menus that omit meat, animal products and gluten. A total of 15% of requests last year were from vegan diners, contributing towards a significant portion of the overall increase of 20%.

The rise in tailored menus has been a growing trend and we have seen an increase of 75% in bespoke corporate menus last year, with dietary requirements being a catalyst for the niche menus. Vegan diets remain as one of the main reasons for changes in menus, after the number of people following veganism has increased by over 360% in the last century, prompting us to work closely with our audience to create new, cutting-edge creations.

We feed thousands of guests a year and are proud to show our inclusiveness of all clients’ dietary requirements by crafting an allergen-free dish that caters for all known dietary requirements, to ensure consistency between all diners at events; our exclusive ‘Wonky Veg Terrine’, consists solely of vegetables, without any animal products which meets our environmental commitment of using produce that has been rejected by high street sellers due to aesthetic purposes. The dish has been hugely popular over the winter period and has been featured on 60% of all vegan menus since its inception.

Managing Partner, Colin Sayers, commented: “We’re extremely honoured that our clients have identified us as a caterer who can accommodate not only for vegans but for all dietary requirements. It is a testament to the ingenuity and creativity of our chefs, who are able to not only stay ahead of the curve, but craft exciting dishes that resonate with our clients. With veganism becoming such a norm within society, we must do everything we can to accommodate for those not eating meat or animal products. We believe that incorporating vegan dishes shouldn’t be an after-thought, so we have pushed our very own creation, The Wonky Veg Terrine to the forefront of our offering, as it showcases our approach of accommodating for all diners while exhibiting our ethos of sustainability.”

Fancy doing the hoke poké?

6 March 2018

Eat me – the latest in street food is the classic Hawaiian food poké. Healthy and delicious, this is a great dish which is hugely popular at the moment. The U.S. have been all over this for some time but it is really starting to take a hold in the U.K. as well. There are some great places to try this amazing dish right here in London – some of the best are Tombo Poké & Matcha Bar which is a Soho based spot that not only does great poké but also some fantastic Matcha teas. Ahi Poké  in Fitzrovia gives you the option to build your own poké bowls, and Black Roe in Mayfair is the swanky place to enjoy this delicious treat!

Celebrate National Margarita Day!

6 March 2018

Drink me – With National Margarita Day this month there is no better way to kick-start the post detox enjoyment!! Our favourite in the office  – Smoky Watermelon &  Jalapeño Margarita.


  • jalapeño chilli pepper
  • 2 ounces tequila (I used a Blanco, or white, un-aged tequila for this)
  • 1 ounce freshly squeezed lime juice
  • 1 ounce watermelon purée
  • ¾ ounce agave nectar/syrup
  • Hickory smoked salt for rimming the glass

Plant-based protein in a Mexican classic!

6 March 2018

Make me – With the movement away from meat and the popularity of embracing plant based protein, we thought we would bring you a delicious recipe that is all about this, yet you would never know!

Black Bean Tacos

  • 1 15 oz. can black beans or 3 cups fresh, cooked
  • 1 package of corn tortillas
  • 1/2 cup diced red onion
  • 2 cups diced tomatoes
  • 4 cups diced romaine lettuce or cabbage
  • 1 cup salsa of your choice – traditional, mango, tomatillo
  • 1 large avocado
  • Hot sauce


  1. Heat the black beans in a saucepan or in the microwave oven for a few minutes until heated through. If you want to spice them up you could add some cumin, chilli powder or hot sauce.
  2. Wrap the corn tortillas in a damp paper towel and microwave for about a minute or until they are softened. If you prefer, put them into a toaster oven until toasted to your desired crispness.
  3. To prepare the tacos, place about 1/4 cup black beans into each taco shell then top with diced tomatoes, red onion, avocado, hot sauce or salsa and lettuce.
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