Inside Infuse magazine: autumn 2026

19 hours ago

2 min read

Top-down of two grain bowls with chickpeas, lentils, greens, and roasted squash on a pink table, with fork, napkin, and salt.

Sunday lunch, baked apples, roasted squash and the small matter of the busiest season in the catering calendar (yes, we’re talking about Christmas already). Autumn has arrived in a flurry of falling leaves and with it comes the cosy new issue of Infuse magazine.

Produced by The Content Emporium for the Caterfood Buying Group, the autumn issue of Infuse brings together catering industry insight, original recipes and practical inspiration for chefs and catering professionals across hospitality, education and care.

Autumn 2026 INFUSE magazine cover showing a plated roast dinner with vegetables and candlelight on a dark table.

What’s inside the autumn issue of Infuse magazine?

This issue, we’re making the most of the roast. A reliable crowd-pleaser with plenty of commercial potential, we explore how operators can elevate this British classic through quality ingredients and creative twists to make it a key part of their offering.

With busy-season fast approaching, we turn our attention to the people behind the pass too and ask industry experts for practical advice and resources to support teams throughout the festive period. We’re also putting feel-good food on the menu with three warm salad recipes that bring vegetables, pulses and lean proteins firmly into the spotlight.

Elsewhere, we explore the evolving world of care catering and the importance of balancing choice and variety with comforting, familiar favourites. Our Kitchen Champions feature gives apples their moment in the spotlight with recipes for a delicious tarte tatin, apple Charlotte and oaty apple muffins!

Finally, we sat down with Woburn Golf Club Head Chef, Paul Nicholls, and talked about life on the green and a life-changing massaman curry.

Two plates of apple tarte tatin with cream and vanilla pods, one with gold fork, on white background beside brown napkin.

How we create Infuse magazine

At The Content Emporium, we work across every stage of Infuse, from developing the editorial plan and commissioning features to writing, design, food styling and photography.

The result is a magazine designed to do more than showcase products. Every issue combines commercial objectives with genuinely useful editorial, creating content that understands its B2B audience and gives busy catering professionals ideas they can take back to the kitchen.

So, grab a cosy blanket and delve into the latest issue.