With summer all but a distant memory, many of us are already starting to think about Christmas. Whether you’re planning a meal for loved ones, an office Christmas do, remember that it’s the food that people will be talking about long after the festivities have been and gone.

With this in mind we’ve taken a look at some of the top Christmas foodie trends of 2019!
1. Meat Free

Veganism is no longer reserved for the hipsters. According to Marks & Spencer Foods, 3.5 million people in the UK now call themselves vegan, and many more have cut down on meat and have at least two meat-free meals a week. It’s not all about meat either, vegan wines are also on the up.

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Parsnip Soup

Parsnip Soup

At DPM we love cooking as much as we love marketing food products. As the nights get colder and colder try this gently spiced soup recipe – made with cumin, coriander, turmeric and ginger – it turns parsnips into a heart-warming bowl of goodness. We loved it! Another advantage of having our on-site development kitchen.

A perfect winter warmer or for Halloween and Bonfire night.


  • 750g parsnips (roughly 6-7), peeled
  • 2 tbsp olive oil
  • ¼ tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp ground turmeric
  • 1½ tsp ground ginger
  • ½ tsp chilli powder, plus a sprinkle
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 bay leaves
  • 1.3 litres fresh vegetable or chicken stock
  • Chilli oil to serve


  1. Heat the oven to 180°C/160°C fan/gas 4. Slice about 100g of the parsnips very thinly on a mandolin or using a sharp knife. Pat dry with kitchen paper, toss with 1 tbsp of the oil, the cumin and some salt and pepper, then spread out on a large baking sheet. Bake for 20-25 minutes until crisp and golden at the edges.
  2. Meanwhile, put the rest of the ground spices in a small frying pan and toast for 1-2 minutes over 
a medium heat until fragrant.
  3. Heat the remaining oil in a large saucepan over a medium-high heat and fry the onion until soft. Meanwhile, chop the rest of the parsnips. Add the garlic to the onions and cook for 2 minutes more. Add the toasted spices and bay leaves and stir for a minute, then add the chopped parsnips and stock. Bring to the boil, then turn down to a medium heat and cook for 30 minutes until the parsnips are tender.
  4. Remove and discard the bay leaves, then give the soup a whiz using a stick blender until smooth (or in a blender with the cap removed and a folded tea towel held over to stop the hot soup exploding out).
  5. Season to taste. Sprinkle with the parsnip crisps and a drizzle of chilli oil.

Irish food and drink organisation Bord Bia recently asked us to help them with establishing market size and value in the foodservice market for beef and provide a list of a 20 key targets.  Read more

Much is made of the fact that lamb sales in the home market have been declining in recent years but there should still be some degree of optimism in the market to turn this around. The lamb market is significant at just under £600m. Many big brands in the UK can only dream of having this size and stature. 

Over 54% of households purchased lamb at least once in the last year. If you think every other house where you live purchased lamb last year, this is a product with great potential. 

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DPM Services is delighted to have become an associate member of the Guild of Fine Foods. As a “Friend of the Guild” we’re excited to be part of this prestigious group,

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We Brits love foodie TV programmes – but does this virtual feast mean we are becoming a nation of wannabe chefs? Is there an impact on how we are choosing and preparing our meals?

DPM joined ‘Meat Business Women’ at their latest event at the historic Tallow Chandlers Hall in London to hear from research company Kantar Worldpanel about the upcoming trends in the meat industry and food in general.

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In conjunction with our client GPS Food Group, we have designed and developed the graphic content for their stand at Anuga 2017 in Cologne.
Additionally, we have re-designed and updated their corporate specification manual which will also be used at the exhibition.

DPM’s account manager Simon Laidler will be attending the show if you would like to arrange a meeting with him please get in touch.

Janan meats were at the Unit today with a new range of products for the retail market.

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Our highly versatile NPD unit has hosted product launches, cutting demos, photography and video shoots.

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