Author: 24content
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Gourmet Grilling
This year offers a huge opportunity to capitalise on barbecuing with the opening of beer gardens and outdoor dining areas. As a result of lockdown and the pandemic, people are used to being outdoors. National BBQ Week, which celebrates its 25th anniversary from 2nd to 11th July, raises further awareness for barbecues with its week-long…
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Catering for residents with dementia
Dementia Action Week Monday 17th May to Sunday 23rd May Dementia Action Week is organised by charity Alzheimer’s Society to raise awareness for the condition. Catering for residents with dementia in care homes needs careful planning. People with dementia have more complexities which make eating and drinking more difficult independently, so it is essential they are offered food…
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Wonderstruck
The hospitality industry has been incredibly agile and responsive in the face of the restrictions that have greatly affected it during the COVID-19 pandemic. The growth of delivery, takeaway and meal-kits has been accelerated greatly, and now operators are really thinking outside the box to bring immersive dining experiences to life within the home of…
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Award Winning Catering Innovation
The University of Reading, Berkshire, scooped the “Innovation in Catering” Award in the 2020 College and University Business Officers (CUBO) Awards for its introduction of smart coffee machines. This initiative has succeeded in boosting the use of reusable cups from 12% to 69% in eight months*. It also helps to reduce waste and recycling costs.…
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Cultivating Character
While academic exams and results remain vital for admission into colleges and university, there has been a growing movement in recent years for the next generation to acquire more than just grades at school. One such education trust is The Academy for Character and Excellence (ACE), where food and drink not only fuelsthe pupils but…
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A Chocolate Masterclass
By Anna Sentance, Gourmet Marketing Manager, Callebaut UK and Ireland. With eight out of ten diners telling us that they would order desserts if the menu included more chocolate items1 April is the perfect time to review your dessert and sweet treat offering as you prepare to open your doors to consumers once again.Keeping your…
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Green Gauge
It’s Stop Food Waste Day on Wednesday 28th April, a global initiative to highlight awareness about the impact of food waste across the world. The UK’s hospitality and food sector throws away over 1.1m tonnes of food each year, 75% of which is avoidable1. To mark this special day, you can pledge your commitment to…
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Going the whole hog
Breaking down the barriers to ‘nose to tail’ dining For decades, ‘nose to tail’ dining has been a way of eating, but perceptions need to change before it becomes mainstream. Chef Dan Shearman has set up Carcass Cartel, a group of talented chefs, which aims to change perceptions of this method of cooking. Dan describes…
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Fighting for Independents
As the pandemic and lockdowns began crushing the dreams of many independent businesses in March 2020, a passionate group of local companies decided to fight back by getting together and launching the Leeds Indie Food Directory. Initially set up to provide a lifeline to local independent bars, pubs, restaurants and food and drink retailers as…
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In season: Rhubarb
Message from George McIvor, Chairman of The Master Chefs of Great Britain The Master Chefs of Great Britain was formed in 1980 to provide a forum for the exchange of culinary ideas and to further the profession through training and the guidance of young chefs. I will leave you with a lasting memory of my…