Author: 24content
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Advice from the Experts: the more you know the more you can grow
By Sarah Willingham, restaurant investor and former Dragons’ Den star In the current climate where large high street restaurant chains are closing down or reporting difficulties, there’s never been a more important time to ensure that small, independent restaurants are given an opportunity to thrive. Recently released research from Just Eat found that if we can help independent restaurants and takeaways increase their…
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Get Christmas wrapped up!
Deck the halls! New research by Christmas Tree World has revealed that Christmas is an opportunity for venues to maximise on sales, with 59% of those surveyed admitting they would spend more money if the venue had impressive Christmas decorations and displays – £21 more on average per head to be exact. The top five things that consumers consider to be an important part of the experience: The research also…
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Food for Thought – Inspirational recipe ideas for September menus
Quirky cuisine Head chef at Durham’s Seaham Hall, Damian Broom, has creative an innovative and quirky menu at the hotel’s new restaurant, The Dining Room, with delights like this Whitby crab, monksbeard, lemon, yoghurt, cep. Feast on figs Make the most of in-season figs with this fabulous Higo con Sobrasada at Brindisi in Shoreditch. For the full recipe visit www.stiritupmagazine.co.uk/recipes. Food belly Cracked pork belly, Metaxa and date…
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School meals shake-up encourages plant-based eating
A new campaign has been launched to improve children’s health, help save the planet and ease school budgets. ‘School Plates’ – organised by food awareness organisation ProVeg UK – aims to work with schools, local authorities and catering companies, to increase children’s intake of healthy plant-based foods. Director of ProVeg UK, Jimmy Pierson, said: “Plant-based foods are mostly cheaper, and that is great news for schools whose budgets…
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Food & Industry News – September 2018
Chefs for Change Three of the world’s best chefs – Joan Roca, Eneko Atxa and Gaggan Anand – have joined forces with Nicolas Mounard, chief executive of international NGO Farm Africa, to launch Chefs for Change. The movement aims to bridge the gap between two very different worlds: high-end cuisine and international development. Joan Roca, chef at El Celler de Can Roca in Girona in…
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Eat the Season – Game
By George McIvor, chairman of The Master Chefs of Great Britain Game on Game falls into several categories: • Small birds including quail, winged game such as duck or grouse • Ground game hare, rabbit and squirrel • Big game which is predominantly venison in this country but includes animals like wild boar, moose or…
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Shortlist for the NACC Awards 2018 revealed
The shortlist for the NACC Awards 2018 has been revealed by the National Association of Care Catering (NACC). Recognising teams and individuals across the care catering sector, the prestigious awards celebrate innovation, excellence and the dedication to deliver above and beyond and ensure exceptional service every day. The winners will be announced at the NACC…
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Doggy bag scheme proves to be a best friend
A scheme to tackle ‘plate waste’ in Scottish restaurants has been hailed a “res-hounding” success. Uptake of the ‘Good to Go’ doggy bag scheme has surged by over 100% since April 2017 with over 42,000 doggy boxes going into circulation. Currently one in every six meals served by restaurants is thrown away, costing the Scottish…
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“Water” you doing to keep the elderly hydrated this summer?
Experts offer tips for keeping the vulnerable safe in soaring temperatures Care catering experts have issued some essential guidelines for keeping the elderly, sick and vulnerable safe this summer through the power of nutrition and hydration. Neel Radia, chairman of the National Association of Care Caterers, says: “Each year we issue advice for keeping the…
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McCain’s food trend highlights from the Casual Dining Show 2018
Earlier this year saw the return of the Casual Dining Show, the only trade show solely dedicated to the casual dining sector. This year’s event had over 200 suppliers, tastemakers and trendsetters turning up to London’s Business Design Centre, ready for two days of showcasing what the cutting edge of the casual dining industry has to…