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Introducing Infuse – the new Caterfood magazine

As part of Caterfood Buying Group, we are excited to introduce our brand-new quarterly foodservice magazine, to inspire and support our customers - introducing Infuse!

Created specifically for the professional chef and commercial caterer

Infuse magazine aims to create and foster a community of Caterfood Buying Group (CFBG) professionals and provide solutions extending beyond the traditional foodservice content to support customers. Featuring ideas and interviews from the professionals and industry experts, it will offer something for every sector of the foodservice industry - making it an indispensable resource for staying informed and inspired in the world of catering and hospitality.  

If you're a Thomas Ridley customer, look out for your copy of Infuse arriving in early March!

Why Infuse is important to our customers?

Phil Atyeo, Managing Director of the Caterfood Buying Group, explains the importance of a publication like this to the Caterfood Buying Group and its customers.   
“Crafted with real passion, Infuse is a fresh and vibrant solution for foodservice caterers and one of the first ways in which we’re really putting the Caterfood Buying Group brand out there.
"We’re focusing on the power of community and food innovation, bringing together seasonal inspiration and offering expertise and solutions that go beyond conventional culinary content. We’re really excited to hear what our customers think of Infuse.”  
Infuse launches little after a year since the Caterfood Buying Group (CFBG), formed in 2019, started to expand its national profile with the acquisition of Elite Fine Foods, Harvest Fine Foods and Thomas Ridley in late 2022 and early 2023, respectively.  Infuse will proudly be the only dedicated foodservice magazine to cover England, Wales and the Channel Islands. 

Interview with Mitch Tonks

The first issue includes a dedicated interview with award-winning chef and Caterfood South West customer, Mitch Tonks. Commenting on the debut of this publication, Mitch said:   
“Infuse will be a great resource for chefs and catering managers alike and I’m proud to be part of the first edition and talk a bit more about my experiences. I think it’s a really clean, professional publication with a genuine, content-led approach and, being quarterly, I think the magazine will hit the right spot for us and focus on seasonal solutions and topical menu developments.”