Author: 24content
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Garden Gourmet launches #FlexUpYourMenu toolkit to support operators
Garden Gourmet® has identified three key ways to improve plant-based menu options. This comes in light of research that shows more than two thirds of flexitarians are actively trying to cut down on meat.[1] The plant-based meat alternative brand has partnered with Julie Cleijne from the Sustainable Kitchen Consultants to produce a practical toolkit to…
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THE SPRINGBOARD CHARITY & SPRINGBOARD UK LTD
Win a night in a top hotel and help futureproof hospitality – all for a tenner The Springboard Charity is offering the opportunity to win a luxury night in some of the UK’s best hotels and help futureproof hospitality – all for a tenner, thanks to its Summer Raffle. Among the top-notch prizes are:…
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The ingredients of Success
Catering charity The Clink works in partnership with Her Majesty’s Prison and Probation Service (HMPPS) to reduce re-offending rates by training inmates in their kitchens, supporting them to develop skills for employment upon release. The Award-winning training scheme has achieveda 65.6% reduction in re-offending and has big plans for expansion. The Clink runs four training…
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Nourishing Young Minds
Educating nursery school children about food, where it comes from and how to use it in cooking, is vitally important. Stir it Up magazine recently spoke to two nurseries who are working hard to improve the relationship children have with food through innovative, fun activities. Field To Fork Education At ICP Nurseries ICP Nurseries introduced…
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Free training for NHS Chefs
A bespoke, free training platform dedicated to chefs working in NHS hospitals has recently been launched to support their career progression in the sector. Hosted by the NHS Supply Chain’s culinary specialists, they feature live demonstrations, hands on cooking, guest speakers and the opportunity to network with peers. All NHS chefs can register their interest…
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Setting Up for a Summer of Staycationers
As we work our way through the roadmap to recovery from the COVID-19 pandemic, consumers are keen to get out and about, booking holidays and short breaks across the UK and Ireland. Following the announcement of hotels and accommodation reopening, bookings have been coming in thick and fast, but how are operators coping with balancing…
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Escape to Freight Island
As consumers are able to venture out to eat and drink out of home once again, many will be looking for new and exciting concepts to try. Escape to Freight Island in Manchester is described as a permanent outdoor food market and festival space. The 80,000 sq. ft. site combines restaurant quality food vendors, inventive…
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BIRD’S LAUNCH NEW CUSTARD POWDER
Premier Foodservice is expanding its much-loved and popular Bird’s range with the launch of two new flavoured custard powders – Strawberry and Chocolate. A staple in catering cupboards for decades, the brand is embarking on its first foray into flavoured custards to support caterers in providing nostalgic and traditional options which are in high demand.…
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My Signature Dish – Ben Tish
Raised in Skegness, Lincolnshire, Ben only had one thing on his mind following the completion of his a-levels, to leave and head to London. After a spell working for Jason Atherton in Skegness, Ben took the leap and headed to the capital, first working for The Ritz before joining Coast, where he linked up again…
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NESTLÉ PROFESSIONAL REVEALS TOP TIPS AS INDUSTRY RE-OPENS
Nestlé Professional has revealed its top tips to support operators as hospitality moves back indoors. Stephen Norris, sales director, Nestlé Professional UK & Ireland says: “After months of uncertainty, initial data is showing promising signs as the industry re-opens with 46% more bookings made for the week commencing 17 May compared to the first week of outdoor…