Author: 24content
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Root and Branch’ review of hospital food
The Hospital Caterers Association has welcomed a proposed review of hospital food. Secretary of State for Health and Social Care Matt Hancock called for the review following several deaths linked to a recent listeria outbreak. The Government is working with the Hospital Caterers Association to build progress in three vital areas: eliminating junk food from hospitals,…
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The NACC Awards 2019 finalists announced
The National Association of Care Catering (NACC) has announced the finalists for the NACC Awards 2019. The prestigious awards recognise and celebrate teams and individuals from across the care catering sector that demonstrate innovation, excellence and dedication in their field, creating real benefits for the people they cater for and their colleagues. The overall winners…
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An Artful Challenge
To help celebrate the Year of the Arts in Care, Millac Gold is inspiring care settings to think about ‘artful desserts’. The idea focuses on the art of plating up dishes so they are full of colour, height and texture. Motivated by NAPA’s (National Activities Providers Association) vision that arts can be anything from painting…
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Eat the Season: Broad Beans
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…
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The Green Gauge: Guardians of Grub- Crusade to Beat Food Waste
Campaigners are on a crusade to tackle nearly £3billion of food thrown away by the hospitality and foodservice sector. The Guardians of Grub campaign has been developed by WRAP, as part of an ambitious plan to cut food waste from farm to fork. Its aim is to empower professionals across the foodservice industry to reduce…
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Catergory Focus: Tiers & Tiffin
Innovative ideas to maximise the Afternoon Tea Week opportunity Afternoon Tea Week takes place from August 12-18, offering an ideal opportunity to promote and showcase your offering. This national institution dates back to the early 1840s, when it evolved as a mini meal to fill the gap and stem the hunger of the evening meal.…
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How to ensure your hotel breakfasts rise to the occasion
With so many hotels across the UK and Ireland, the quality of your breakfast is often what makes you stand out – and attract repeat custom. And with 51% of hotels classed as independents (as opposed to being part of branded chains), the first meal of the day offers a glorious opportunity to shine and…
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How Restaurants Can Meet Government Targets to Cut Calories by 20%
By Emma Brown (MSc Human Nutrition), nutritionist for calorie experts Nutracheck www.nutracheck.co.uk Restaurant meals and foods eaten ‘on the go’ are often much higher in calories when compared to their ‘homemade’ counterparts, so this reduction seems to me to be absolutely essential! With this in mind, the government has requested that UK eateries – which include…
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Woodlands Primary School crowned McDougalls winners
Pupils from Country Range Group customer Woodlands Primary School have been named the 2019 McDougalls Young Baking Team of the Year. The winning team from Formby, Liverpool, cooked its way to first place with its Woodlands Garden, impressing judges with the incredible presentation and attention to detail, achieving the highest score ever in the five…
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Cambridge Uni joins the swarm of interest in insects
Buffalo worm and cricket falafel feature on the menu at the first University of Cambridge insect-based Formal Hall As part of their commitment to sustainability, the University of Cambridge Catering Manager’s Committee (CMC) has hosted a unique event to embrace entomophagy – the practice of eating insects. The ‘Formal Hall’, as the name suggests, was…