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Midland Foods
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Sliced steak, potatoes and sauce plated for service

Who we supply

From the restaurant pass
to the production kitchen.

Different menus, different numbers, different services. Meat and poultry prepared around the way your kitchen works, across the Midlands.

Find your kitchen

Fresh steaks and roasting beef arranged on a wooden board
The cut, the trim, the portion. Start with the menu.

01 Your operation

Restaurants & Pubs

A steak menu, Sunday service or a seasonal special each puts different demands on a cut. Start with the dish and the way your kitchen works.

BeefLambGameVealOffal
What to include in your brief
Menu & portion
Steak weights, roasting joints, trim and presentation requirements.
Kitchen preparation
Whole cuts for your own butchery or portions prepared to an agreed brief.
Seasonal changes
Availability and alternatives discussed before a new dish goes on the menu.
Discuss your supply
A selection of prepared beef steaks photographed from above
A product brief for each part of the service.

02 Your operation

Hotels & Banqueting

Breakfast, the restaurant and a large function can all run from one kitchen. Build the range around each service and its expected numbers.

BeefPoultryCharcuteriePork

“I have been using Midland Foods for 18 months now and from the change over to date the quality and service has been first class, many thanks.”

Neil AtkinsHead Chef, Fairlawns Hotel and Spa
What to include in your brief
Breakfast & daily service
Bacon, sausages, poultry, steaks and cooked meats across the menu.
Banqueting & events
Portion specifications, covers and required delivery dates.
Multiple outlets
A clear product list for the different kitchens and services in your operation.
Discuss your supply
Diced raw chicken prepared for cooking
Specified preparation for the production plan.

03 Your operation

Schools & Education

Education catering needs a clear specification for the menu, the portion and the production quantity. Share your menu cycle and purchasing requirements.

PoultryDiced & MincedPorkLamb
What to include in your brief
Portion & production
Specified weights, dice, mince and pack requirements for batch cooking.
Product information
Current specifications, allergen information and assurance requirements for the lines selected.
Term-time planning
Expected quantities, delivery locations and the dates your service needs to cover.
Discuss your supply TUCO framework
A Midland Foods butcher preparing a cut at the bench
A shared brief, worked through at the cutting bench.

04 Your operation

Contract Catering

For a contract caterer, an agreed specification needs to work across the sites it serves. Start with the product list and the footprint of the contract.

BeefPoultryDiced & Minced
What to include in your brief
A shared specification
Cuts, weights, trim and preparation requirements for each product.
Site arrangements
Locations, expected volumes and ordering needs for individual kitchens.
Supplier review
Questionnaires, product documents and current certificates relevant to the contract.
Discuss your supply Supplier assurance
Raw seasoned burger patties arranged on paper beside a knife
Everyday menus and the occasions around them.

05 Your operation

Universities & Venues

Campus and venue kitchens balance everyday service with changing event numbers. Share the product brief, service dates and likely volumes.

BeefPorkPoultryDiced & Minced
What to include in your brief
Daily & event menus
Products for student dining, hospitality, conferencing and functions.
Volume & preparation
Portion-controlled cuts and prepared products suited to the production plan.
Procurement
Framework and supplier information for your purchasing team.
Discuss your supply TUCO framework
Talk to Midland Foods

Tell us how your operation works.

Share the menu, products and approximate volumes. For a group, include the sites or regions you need to supply.

Start a trade enquiry
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