Author: 24content

An innovative nurse has created a simple solution to help ensure care home residents and vulnerable people in hospital are well hydrated. Naomi Campbell (above), an independent hydration care nurse consultant and chair of the National Hydration Network, uses a traffic light system to help carers identify which people need additional help to meet their…

Adam Reid is the acclaimed chef-patron of The French in the historic Midland Hotel in Manchester. Adam is no stranger to cooking beautifully presented plates of food. He cooked the main course for the Great British Menu 2019 banquet with his winning dish ‘Comfort Food Sounds Good’. His dessert ‘Golden Empire’, also made it through…

There are many reasons why people choose not to eat meat – from love of animals to health and environmental issues. Whilst some people fully embrace a different way of eating, others choose to eat meat substitutes which emulate meat products, such as plant-based burgers and fishless fillets. With this in mind, we’ve asked several…

Food and beverage trends for 2020 and beyond by Sarah Edwards, director of trends at thefoodpeople Securing the future  After last year’s central theme of Revolution, 2020-21 are years of ‘Securing the Future’. Momentum is growing in all areas of the food and drink industry, challenging every aspect of process, carefully examining what has been, what has…

School caterers in Scotland are gearing up for new school food regulations which come into effect this autumn. The new legislation will see more fruit and vegetables but less processed red meat and a significant reduction in the amount of sugar available throughout the school day.  Scotland is the first part of the UK to…

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 about British cuisine and produce. We are now looking forward to…

Tackling fat, oil and grease (FOG) is an unglamorous, overly ignored, but very significant issue for foodservice. What is FOG? Fats, oils and grease are not simply the leftover cooking oils and fats, but derive also from food itself, from meat, dairy, and fish, alongside sauces and general food scraps. Mishandling FOG, and allowing it…

The traditional Christmas dinner is still a firm favourite amongst consumers.  Over recent years, there has been an increase in consumers dining out on Christmas Day.  In fact, according to restaurant booking site, Bookatable.com, there was a 251% rise in reservations for Christmas Day between 2011 and 2015, with a quarter of Brits saying they…

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 about British cuisine and produce. We are delighted to be working…