March 09, 2020

Read our latest company statement on the Coronavirus outbreak.

July 15, 2019

We have expanded and have moved our Telesales and offices to accommodate our growth, we are now operating from our new location:

140 Mowbray Drive

Blackpool

Lancashire

FY3 7UN

Please note that our warehouse facility will remain unchanged at:

40 Chorley Road

Blackpool

Lancashire

FY3 7XQ

Our offices, including website, email and telephones, are fully operational and our telephone and fax numbers have not changed, they are still 01253 393000 (phone) and 01253 398800 (fax).

Why not pop in and see us?

December 03, 2018

See our order placement & delivery schedule for Christmas 2018 click here

November 22, 2018

The Toque d’Or® competition, one of the UK’s most influential training and development programmes. Now in its 31 st year, the competition bridges the gap between
cooking theories, trends, work-based learning and the exciting reality of the industry.

Registrations for #toquedor2019 open on Monday 5th November at www.nestleprofessional.co.uk/jointoque.

November 20, 2018

Country Range Student Chef Challenge has been extended from Friday 30th November 2018 to Tuesday 18th December 2018

The challenge will be focusing on the essential core skills and techniques that will test the students knowledge of both classical cooking and the more modern methods of the last 25 years.The budget per cover is £8 and the menus must include:

• An asian themed seabass starter - must be made using a whole seabass which must be filleted and presented to the judges with bones and trim displayed.

• A main duck dish cooked any way - demonstrating butchery skills

• A clasically creative dessert with a modern twist that MUST contain at least 30% of COUNTRY RANGE CHOCOLATE DROPS. 

All enteries must be recieved by 18th Dec 2018 with the live regional heats taking place in January and February 2019 and the grand final on wednesday 13th march.

Heat 1 (Loughborough College) https://youtu.be/ZoqTmriETgU

Heat 2 (Highbury College) https://youtu.be/ukpZusvk0vc

Heat 3 (City of Glasgow College) https://youtu.be/AZ_2a9x11uU

November 20, 2018

Work is now Finished on our new freezer - it will be smaller than the original purpose built model we released drawings of last year but this will still give us over 200 pallets of extra freezer space quickly.

November 12, 2018

Big Well Done to Matthew Hitchen and friends for raising just under £4000 for Cancer Awareness on their 10k Race for Life run on Saturday.

October 22, 2018

The challenge will be focusing on the essential core skills and techniques that will test the students knowledge of both classical cooking and the more modern methods of the last 25 years.The budget per cover is £8 and the menus must include:

• An asian themed seabass starter - must be made using a whole seabass which must be filleted and presented to the judges with bones and trim displayed.

• A main duck dish cooked any way - demonstrating butchery skills

• A clasically creative dessert with a modern twist that MUST contain at least 30% of COUNTRY RANGE CHOCOLATE DROPS. 

All enteries must be recieved by 30th Nov 2018 with the live regional heats taking place in January and February 2019 and the grand final on wednesday 13th march.

September 05, 2018

Winning an EDUcatering Excellence Awards is a great achievement and one that is highly recognised within the education industry. There are 12 categories to be awarded at the awards dinner on Tuesday 9th October at the Royal Garden Hotel in London.

We're very proud to announce that Steve Shepherd, the Executive Head Chef at AKS, Lytham has now made it into the final three for the Independent School Caterer of the Year Award.

We're sure you'll all join us in wishing him the very best of luck.

August 22, 2018

Work has now started on our new freezer - it will be smaller than the original purpose built model we released drawings of last year but this will still give us over 200 pallets of extra freezer space quickly. Already we're planning our second freezer to go along side it! Our new office space is also now in the making and we'll be starting work on the new presentation kitchen soon too. Its going to be a busy second half of the year for us!

July 25, 2018

Blackpool Victoria Hospital has celebrated the NHS’ 70th birthday by holding a special birthday event on July 5.

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Guests included Coronation Street’s Malcolm Hebden, comic Bobby Ball and wife Yvonne, North Pier’s Joey Blower and the Mayors and Mayoresses of both Blackpool and Fylde.

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Blackpool’s Town Crier, Barry McQueen lead staff and visitors to sing ‘Happy Birthday’ to the NHS before a giant birthday cake, kindly donated by Clayton Park Bakery, was cut by Trust Chairman Pearse Butler and Chief Executive, Wendy Swift.

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The hospitals’ Restaurant held a Street Party with a 1948 themed menu and local vocalist Beverley Alexander as Lilli De Carlo, entertained the crowd with her 1940s set.

BBC Radio Lancashire’s John Gillmore, broadcast live from the hospital all afternoon.

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Watch a short video of the celebrations here: https://www.youtube.com/watch?v=lkaj1ByhU5o

July 11, 2018

As you are aware, UK supermarkets are recalling frozen vegetables due to fears that they may contain Listeria Monocytogenes, which can cause Listeriosis.

We can confirm that no product recalls have been necessary and as a precautionary step we have also approached our suppliers for confirmation that none of the vegetables supplied to us are affected. We have subsequently received written assurances that no such risk exists with the products supplied to us.

June 19, 2018

Please see the latest commodity report for June.

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Download here

June 09, 2018

BNF Healthy Eating Week, which is taking place on 11-15 June 2018 

Check out and share these short videos about the five challenges.

• Have breakfast: https://youtu.be/Z3KdjQ11cno

• Have 5 A DAY: https://youtu.be/N1rUoswmOpo

• Drink plenty: https://youtu.be/Rze_COeum00

• Get active: https://youtu.be/B8m2rdRuJLo

• Make a change: https://youtu.be/td8XEJv8HEY

May 01, 2018

Premier has produced a new Dysphagia Guide. This guide provides information and guidance to assist caterers to understand the new International Dysphagia Diet Standardisation Initiative (IDDSI) which standardises the framework for texture modified foods globally. Their guide to these new standards has been designed to equip caterers with creative and inspirational recipe ideas which follow this new framework. You can find the guide on our website under Product Guides.

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March 28, 2018

As part of our social values commitment, please see below from Jane from Streetlife with all the information and registration for the Big Sleep-out 2018.
The event will be taking place on Friday 23rd March to raise money for Streetlife.  A lot of the major retailers have already signed up, and there will be great press coverage for all the company's who will be participating.  

The team from Trevors made it through the night of the Big Sleep Out 2018 and so far have raised a whopping £2,390 in total! Anyone still wishing to donate can do so for the next couple of weeks at: 

https://www.justgiving.com/fundraising/trevors-foodservice 

February 22, 2018

How France is tackling food waste....

March 08, 2018

Following an enthralling final played under the watchful eye of a live exhibition audience at Hotelympia on Wednesday 7th March, City of Glasgow College fought off fierce competition from nine other colleges to scoop the prestigious Country Range Student Chef Challenge crown.

Under the tutelage of lecturer Robbie Phillips, the winning team, which consists of Erin Sweeney, Jordan McKenzie and Lee Christie, came out on top in a highly-competitive final where they were required to cook a three-course, three-cover menu in 90 minutes. 

While the judges were incredibly impressed with the level of skills, professionalism and creativity on show from all the ten teams, it was London’s Westminster Kingsway College and Northern Ireland’s South Eastern Regional College that took the runner up places on the day finishing 2nd and 3rd respectively. 

This year’s theme ‘Around the World in Three Spices’ meant teams had to use a different fresh or ground spice in each of their courses.

City of Glasgow College’s winning menu consisted of:

Starter - Smoked and Spiced Roe Deer, Beetroot, Radish, Grape, Hazelnut Vinaigrette

Main - Seared North Sea Coley, Cauliflower; Roast, Pureed & Marinated, Seaweed, Vadouvan Butter

Dessert – Fig, Coriander Salted Pine Nut & Meringue Tart, Frozen Blood Orange Yoghurt

March 15, 2018

Evidence on children’s calorie consumption and details of the calorie reduction programme, principally for the food industry and public health bodies.

This report sets out the evidence on children’s calorie consumption and the details of the calorie reduction programme.

In terms of the evidence the report includes details of:

• recommendations around calorie intakes, sources of calories and reported levels of intake

• calculated estimates for daily energy intakes and excess calories consumed by children and adults

• evidence on reformulation and portion size reduction; and public perceptions and attitudes to calories

• estimated health economic benefits of a calorie reduction programme

For the calorie reduction programme, the reports sets out:

• the overall ambition and structure of the programme

• the food categories included

• suggested mechanisms for action

• timeline and next steps for PHE

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https://www.gov.uk/government/publications/calorie-reduction-the-scope-and-ambition-for-action?platform=hootsuite

February 15, 2018

Exciting times here at Trevors Foodservice! Our new building has new freezer space & offices, it is currently being built next to our current site and we hope our new site will be ready Spring/Summer 2018, here is a first look plus we have all our specifications agreed with planning permission so full steam ahead. More details to follow...

February 01, 2018

Jack Cheetham is our newest apprentice. Jack, aged 18 came to us on a workplacement earlier in the year via Blackpool and the Fylde Colleges education partner Illuminate Training Solutions . You can see by his smile that he's delighted to now be joining our team on a warehousing apprenticeship.

December 14, 2017

Our dedicated team packed up 50 food and toiletries parcels to hand out to 16-25 year olds who have been housed through Street Life and who will struggle over Christmas - Staff at Trevors donated £91.50 so toiletries and selection boxes could also be donated to the hampers.
A MASSIVE THANK YOU to the following suppliers for donating:​

PepsiCo - Premier - Pettywood - Nestle - Pladis (United Biscuits)

Aimia - Single Source - JDE - Unilever

Pritchitts - Wicked Cakes - Nestle Cereal - Swantex