Here Comes The Sun: 22 New Dishes for Spring Summer 2026

At Cuisine Centre, we know how important it is to keep menus fresh, exciting and full of choice.

That’s why we’re proud to unveil our Spring/Summer 2026 launch, introducing 22 brand-new dishes across our Steamplicity, Esteem, Medley and Moreish ranges.

Created by our talented development team including chefs and dietitians, the new seasonal menus bring together lighter flavours, comforting classics and globally inspired dishes. Designed to support patients, staff and visitors across healthcare settings, as well as workplace restaurants and hospitality environments nationwide, the new range reflects growing demand for nutritious, high-quality meal solutions that deliver on both flavour and flexibility.

This season’s menus embrace European and Mediterranean influences, with a particular focus on lighter pasta dishes that are perfect for Spring and Summer dining. Kate Edgecombe, our Head of New Product Development, explains:

“A common theme for the season is introducing summery, lighter pasta options. These flavours and formats are perfect for Spring/Summer menus.

“Pasta dishes are increasingly becoming a go-to comfort food for those in healthcare settings, including patients and visitors. Our market insight data also shows that European and Mediterranean flavours continue to grow in popularity across a wide range of demographics.” Highlights from the new launch include:

• Mediterranean Vegetable and Lentil Pasta
• Lemon and Herb Chicken with Hasselback Potato
• Smoked Haddock and Mozzarella Fish Cakes
• Chicken and Pesto Pasta
• Chicken in Black Bean Sauce
• Chicken Makhani
• Salmon and Potato Bake
• King Prawn and Pesto Pasta
• Vegan Penang Curry
• Vegan Koftas with Roasted Vegetables

Across our healthcare and workplace ranges, more than 50 main dishes are now vegetarian or vegan, helping clients meet growing demand for plant-forward dining options without compromising on flavour.

Each Cuisine Centre range has been carefully developed to provide high-quality, nutritious and convenient dining experiences. Our Steamplicity meals continue to showcase the benefits of steam cooking at the point of service, delivering consistent quality and allowing settings to offer an à la carte menu.

One standout addition this season is the Mediterranean Vegetable and Lentil Pasta. “For Steamplicity, we’ve moved away from soy-based plant proteins and instead used French lentils,” says Kate. “This gives the sauce a deep, rich flavour whilst also being mindful of the dish’s carbon impact.”

Meanwhile, Esteem’s new Lemon and Herb Chicken with Hasselback Potato celebrates British sourcing and seasonal ingredients. “One of my favourite dishes to develop was Esteem’s Lemon and Herb Chicken with Hasselback Potato,” Kate adds.

“Using British Red Tractor chicken and potatoes from Bannister’s Farm in Yorkshire, paired with a ratatouille sauce and punchy lemon and herb dressing, this is a plate which really screams Spring/Summer whilst championing British produce.”

At Cuisine Centre, menu development is driven by feedback, insight and the evolving needs of our clients. For our clients in healthcare, we especially understand the importance of avoiding menu fatigue and creating meals that support positive patient, staff and visitor experiences.

The launch of 22 new seasonal dishes represents significant growth across all our meal ranges and reinforces our commitment to continual innovation. “We’re always reviewing our recipes and menus to ensure our choices support the unique requirements of our clients,” says Kate.

“We know how important keeping our menus fresh and exciting is to support patient, staff and visitor experiences. Twenty-two new seasonal dishes is an incredible achievement from our hardworking team and we can’t wait to see them on menus nationwide.”

All patient dining meals continue to meet the nutrition criteria set out in the British Dietetic Association’s Nutrition and Hydration Digest, ensuring every dish delivers both quality and nutritional integrity.

With fresh flavours, vibrant ingredients and dishes developed with care, our Spring/Summer 2026 launch is ready to bring sunshine to menus across the UK.