Inside Infuse magazine: summer 2026

6 days ago
2 min read

Top-down spread of colourful tapas dishes including: padron peppers, dips, olives, garlic prawns, tortilla and chorizo on an orange table.

Longer evenings, lighter dishes and menus designed for sharing. Summer has officially arrived and the latest issue of Infuse magazine is packed with inspiration for operators looking to make the most of the season.

Produced by The Content Emporium for Caterfood Buying Group, the Summer 2026 issue of Infuse magazine explores the trends, techniques and ingredients shaping hospitality right now, from small plates and coffee innovation, to the growing importance of texture on the plate.

In Infuse magazine we aim to showcase Caterfood’s product ranges, with Infuse’s specific B2B audience of chefs and catering professionals in mind, while also creating a print product with real editorial value.

What’s inside the summer issue of Infuse magazine?

This issue's cover feature asks whether small plates are making a comeback. With diners increasingly seeking global flavours, relaxed dining experiences and opportunities to share, small plates offer operators a flexible way to drive spend while encouraging customers to try something new.

Coffee remains one of hospitality's most competitive categories, and expectations continue to evolve. We take a closer look at the latest trends shaping the sector, from changing consumer preferences to practical ways businesses can build loyalty. We also crack down on texture and discover why it is increasingly playing a starring role on modern menus.

Our original recipes this issue centred around our ‘kitchen champion’ ingredient: the humble potato. We cooked up hasselback potatoes, fresh gnocchi and an elevated rosti stack. We also spotlighted the menu favourite, pizza. Serving up full-loaded cheesy slices. We closed the issue by chatting with Head Chef, Cameron Tetlow, and why it’s all about communal dining right now.

Hands peel a potato with a peeler, long skin ribbon falling onto a cutting board; extra potatoes sit against a dark background.

How we create Infuse magazine

At The Content Emporium our team commissions the ideas, develops the recipes alongside the chefs at CFBG, writes the features, designs the layouts and styles and photographs the dishes that appear throughout the magazine. Our aim is to create content that feels inspiring, expert-led and grounded in the realities of professional kitchens.

Find out more about Infuse magazine and how we create it and look at the spring 2025/26 issue of Infuse