A good wine list is not determined solely by the labels selected. A carefully purchased bottle that is poorly stored or served under unsuitable conditions can undermine the work invested in the wine programme.

Pumpkin, cabbage, carrots, potatoes, fennel and many other vegetables become increasingly important on autumn menus. For restaurants, hotels, delicatessens, canteens and high-volume kitchens, however, working with large quantities of vegetables means dedicating considerable time to preparation and cutting.

The aroma of roast chicken is one of the most recognisable features of rotisserie and takeaway food service. As autumn arrives, roasted meats, potatoes and seasonal hot side dishes also become increasingly attractive to customers.

As autumn arrives, customer habits begin to change. Temperatures fall, indoor consumption increases and hot drinks return to the menus of cafés, coffee shops, hotels, pastry shops and hospitality businesses. Among these products, hot chocolate has a particularly strong association with the colder months.

Fresh pasta is one of the most recognisable products of Italian cuisine, and autumn provides some of the best seasonal ingredients with which to serve it. Porcini mushrooms, truffles, pumpkin, chestnuts, cheese, meat ragù and slow-cooked meats can all be used to create distinctive seasonal first courses.

Braised meats, stews, slow-cooked dishes, sauces and other hot preparations return to restaurant, hotel, catering and institutional menus. In this environment, a professional bratt pan can be a highly versatile piece of cooking equipment, particularly when substantial production volumes need to be managed.