Author: 24content
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Eat The Season: Rabbit
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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Health & Welfare: Drug Companies Urged to find Vegan- Friendly Treatments
Drug companies must provide more vegan-friendly treatments for eating disorder patients, say charities and union Eating disorder services are struggling to respect the dietary requirements of vegan patients who need to be fed through a tube because of a lack of available products, three leading health organisations have warned. There are currently no nutritionally complete…
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Winning night at Craft Guild of Chefs 26th annual awards
An impressive line-up of 750 guests, including Michelin-starred chefs and hospitality luminaires, gathered at the London Hilton on Park Lane on June 6 for the prestigious Craft Guild of Chefs annual awards. Now in its 26th year, the Craft Guild of Chefs once again took to the stage to celebrate culinary excellence. Seventeen awards were presented…
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Education: New Law for Life Saving Epipens in Campus Canteens
A leading university nurse has joined forces with an expert in food allergens to call for college and university caterers to be allowed to stock epipens for use in medical emergencies. Emma Dellar, of the Cambridge College Nurse Association, has teamed up with Jacqui McPeake, the former head of catering at Manchester Metropolitan University who…
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The Green Gauge- How to reduce your food footprint
Earlier this year, the Sustainable Restaurant Association launched ‘The tastiest Challenge on the Planet’ report, which identified three key issues requiring urgent action for the hospitality industry: Meat on the menu, Food in the bin, Single-use plastic and packaging The foodservice sector is finally waking up to the realisation that what we grow, rear, cook…
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Education: UFSM- For all Primary School Children is Top Class
A report measuring the success of offering Universal Free School Meals (UFSM) to all primary school children has unveiled its findings. For the last eight years, Islington Council in north London, has made UFSM available to pupils age 4-11. Under the Government’s criteria for UFSM implemented in 2014, only children in Reception and Year 1…
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Customer Profile: Through the ‘Cooking’ Glass
Kate White had always dreamed of opening her own café so, when the perfect venue came on the market close to her home in Felixstowe, she jumped at the opportunity of making her dream a reality. Ditching her job in telecoms training and administration, she snapped up the property and, together with her daughter Alice,…
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Yorkshire Tea launches Campaign for a Proper Brew
The tea brand encourages the catering industry to get its standard tea right following new consumer research which shows that tea out of home lacks taste and strength For many years, the words “We want a proper brew” have been silently spoken by customers drinking tea out of home. But now the public has spoken…
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Ignite the Senses and your Profits with two McCain Staycrisp Fries
Menu Signatures Staycrisp Medium and Julienne Skin-on Fries, help caterers to ignite the senses of their customers and stand out from the competition with fresh-style, crispy fries that stay hotter for longer. The two cut options extend the popular Staycrisp range of fries, giving caterers the opportunity to deliver a thrilling dining experience with a…
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Breakfast’s best friends – all day!
Breakfast has long been championed as the most important meal of the day and with diners looking for a little more excitement and satisfaction on their plate, consumption of breakfast out of home is growing and average spend on the breakfast occasion is on the rise*. With Lamb Weston’s delicious Potato Puffs and Mini Hash…