SIU Content

Author: 24content

  • Eat the Season: Raspberries

    Eat the Season: Raspberries

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    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 about British cuisine and produce. For more…

  • Better portion control could save £450million

    Better portion control could save £450million

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    According to the latest figures from WRAP, food waste costs the hospitality sector more than £1.5billion a year. However, with plate scrapings accounting for 30% of this waste, Philip Simpson, commercial director at specialist national food recycling organisation ReFood, believes that simple changes, such as better portion control, could save pubs, restaurants, hotels and quick service outlets up to Åí450million per…

  • Will schools be starved of skilled staff?

    Will schools be starved of skilled staff?

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    Britain’s rising chef shortage could cause a recruitment nightmare for education caterers who are already “underpaid, undervalued, undertrained and overburdened”, says a leading union official. The stark warning comes from Ruth Levin, national officer for education and children’s services at Unison, who believes education catering will be one of the hardest hit sectors if drastic measures are not taken now. According to a British Hospitality…

  • The dawn of a new era for dysphagia

    The dawn of a new era for dysphagia

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    New international guidelines governing texture modified foods have been unveiled to help caterers to provide suitable meals for dysphagia sufferers. The International Dysphagia Diet Standardisation Initiative (IDDSI) has developed a standardised way of naming and describing texture modified foods and thickened liquids for people with dysphagia with a global terminology. Previously, a number of countries worked to develop dysphagia diet…

  • June Food for Thought – Inspirational recipe ideas for summer menus

    June Food for Thought – Inspirational recipe ideas for summer menus

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    Winning ways Cory Fowler of Hull University scooped Eurilait’s ‘Best Cheese Starter’ title at Hotelympia this year with this innovative cheesecake using Soignon Fresh Goat Log, with chervil, pickled blackberries and a sourdough cracker with plum and blackberry sauce. Chips ahoy! Celebrate National Fish & Chip Day (June 1) with crispy cod cheeks in homemade batter https://mizkanfoodservice.co.uk/recipes/al-fresco-cod-cheeks-in-crispy-batter/. R-eel-y delicious For an alternative brunch, try balsamic glazed smoked eel with polenta…

  • Highchairs at the ready

    Highchairs at the ready

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    How to cater for kids, toddlers & babies Today’s tots spend twice as much time eating out in restaurants as those who grew up in the 1970s. Figures from Public Health England show significant changes in the nation’s eating habits, with one quarter eating out once a week, and one in 10 more than once a week. According to NPD Group, there are a whopping 3.18billion…

  • Half of consumers won’t return to a pub that serves poor quality coffee

    Half of consumers won’t return to a pub that serves poor quality coffee

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    New research by UCC Coffee UK & Ireland has highlighted a significant opportunity for pubs to increase trade through an improved coffee offer. Half of consumers won’t return to a pub that serves poor quality coffee With consumers rating the quality of coffee as average, the findings reinforce the demand for better coffee in non-specialist outlets. The…

  • Eat the Season: Asparagus

    Eat the Season: Asparagus

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    By George McIvor, chairman of The Master Chefs of Great Britain St George’s Day (April 23) heralds the start of asparagus season – it lasts just three months – and ends on Midsummer’s Day (June 21). British asparagus is hailed by leading chefs as the best in the world. While we might all grumble about…

  • City of Glasgow take the Challenge crown

    City of Glasgow take the Challenge crown

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    A talented team of catering students from City of Glasgow College is celebrating after winning the coveted Country Range Student Chef Challenge 2018. Following an enthralling final played under the watchful eye of a live exhibition audience at Hotelympia, the trio from City of Glasgow College, along with their chef lecturer Robbie Phillips, fought off…

  • Good Morning! Waking up to the breakfast and brunch opportunity

    Good Morning! Waking up to the breakfast and brunch opportunity

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    MCA’s Eating Out Market Data Report 2017 revealed breakfast participation saw the greatest year-on-year increase last year with 52.2% of UK adults eating breakfast out of home. With this in mind, more venues than ever are opening up early doors to take advantage of this lucrative trade. The traditional slump in trade between breakfast and…