Author: 24content
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How to Grow Your Own – Micro Herb Garden
Food expert Campbell Mickel, co-owner of the newly awarded Bib Gourmand restaurant Merienda in Edinburgh, tells us what inspired him to grow his own micro Herbs to add to Merienda’s dishes and what you can do to get started. Micro herbs are tender immature plants, bursting with nutrients and able to be grown all year…
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Serious about sustainability
By Chris Farrell, managing director of Impact Reporting Social value is an umbrella term used to describe any initiative that makes a positive contribution to society and the environment such as smart resource usage, providing good working conditions and environmental sustainability. Demonstrating a commitment to social value, welfare and sustainability is now an integral part…
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Softly, softly approach
A highly regarded chef has been credited with turning around the fortunes of a struggling Northern Irish pub. Colleen Lennon was approached to take the helm of The Oliver in Newry, and adopted a ‘softly, softly’ approach to transforming it into the successful venue it is today. She had been juggling working in full-time education…
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Eat the Season- Oysters
By 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. In addition, the association seeks to promote all that is best…
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Chefs invited to compete for the National Chef of the Year 2021 title
Chefs from all sectors across the UK have the opportunity to follow in the footsteps of head chef, Steve Groves from Roux at Parliament Square as entries are now open for the National Chef of the Year competition. The new chair of judges and Michelin starred restaurateur, Paul Ainsworth has collaborated in designing this year’s…
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Insight for National Croissant Day
Leading bakery solution Délifrance is offering operators new insights and advice to maximise success for National Croissant Day on 30 January. The new research from Délifrance’s latest report, Prove It: The Great British Bakery Report, reveals consumers’ top three considerations for buying a pastry are taste/flavour (70%), freshness (56%) and price (40%). What’s more, a significant 40% of people are more likely…
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Entries open for The University Caterers Organisation (TUCO) annual skills competition
The University Caterers Organisation (TUCO) has announced its online entry system is now open for its renowned annual TUCO Competitions event. New categories designed to reflect the latest industry food and drinks trends have also been added to ensure competitors continue to innovate and evolve their skills as they battle it out for gold. TUCO…
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School baking is back
Premier Foods’ McDougalls Young Baking Team of the Year competition returns and in its sixth successful year the competition will continue its focus on building children’s confidence through cookery, working with Birmingham Mind. Schools looking to bake their way to the top spot should recruit a team of up to three enthusiastic 7-11 year olds…
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Semi-finalists Revealed for the Country Range Student Chef Challenge 2019/2020
Following a very competitive paper judging stage, 14 college teams have been announced as semi-finalists for the Country Range Student Chef Challenge 2019/2020, chaired by Head Judge Chris Basten. The 14 successful teams taking part in the semi-final heats, which will take place in early February, are: Ayrshire College (Ayr Campus)Ayrshire College (Kilmarnock Campus)Carlisle CollegeCity…
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The Italian Job
A third generation Italian restaurant business is celebrating the golden age of hospitality – after notching up 50 successful years in the industry. The Edinburgh-based Vittoria Group started out as a small family eatery – called Vittoria on the Walk – run by Alberto Crolla in 1970. Then, under the leadership of his son Tony,…