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  2. Spring is here...

Spring is here...


The evenings are light, the daffodils are out and we are well and truly in Spring mode at EverSo HQ.


As Spring begins we look back on what has been a really busy first 3 months of the year in the world of EverSo. January was our busiest and biggest January yet (we fed over 9,000 of you lovely people). February flew past in the blink of an eye (but we did manage to find time to make a few hundred complimentary pancake pots!). And then in March we celebrated St Patricks day in style, raised lots of cash for Red Nose Day with ‘your lunch matters’ and fed more customers in one month than we have ever before!


In the past couple of months we have had some wonderfully talented new staff join our business. The kitchen welcomes three new starters: James, Sue and Gyorgy and the logistics team increases by one as Doug joins them. Our staff our such an integral part of our business and our 4 new starters, who all have a wealth of experience and knowledge, have settled in well and our helping to push our business forward.


This Monday (3rd April) we launch our Spring menu and Chef Paul has designed our traditional menu ranges to include some all-time EverSo favourites twinned with some brand new never seen before items.


New to the range is our mini roast beef Yorkshire puddings.  The combination of our chefs secret Yorkshire pud recipe served with the most amazing quality beef from our wonderful butchers Owen Taylor makes this addition one that we know you are going to love!  Other new savoury items that Chef has developed include sweet chilli chicken kebabs, a goat’s cheese & caramelised onion tartlet and a red onion & mature cheddar savoury scone.


The chefs have also been busy developing in the pastry section and we have some tasty sweet treats to share with you.  We have chocolate tiffin bites and millionaire chocolate flapjacks to offer you as well as the Spring dessert pots: Key lime pie and a double chocolate mousse pot – what a perfect way to finish a business lunch!


We hope you all enjoy our new menus and we look forward to feeding you over the next few weeks and months.