Author: 24content
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Advice from the Experts: Planting the seeds of success
By Sam Platt, Vegetarian Society Cookey School manager With the number of people following a vegetarian diet in the UK seeing a dramatic increase, coupled with the growing trend for flexitarianism, there has never been a better time for caterers to capitalise on their plant-based offering. With National Vegetarian Week taking place this month (May…
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‘Challenging’ times in the Country Range Student Chef Challenge Grand Final 2018
The annual Country Range Student Chef Challenge is a pivotal event in the college catering calendar – with teams from across the UK battling hard to win the coveted title. Now in its 24th year, the competition is run in association with the Craft Guild of Chefs and is judged to professional competition standards. With…
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2018 is fairytale breakthrough year for care catering … the “Cinderella” of hospitality
It is the culmination of more than a decade of boardroom discussions, failures and frustrations. Now NACC chairman Neel Radia says care catering can finally put its “poor relation” reputation to rest with the arrival of the sector’s first professional qualification: Catering Level 2 Award in Professional Cookery in Health and Social Care. In his…
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Foreign visitors are hungrier than ever for ‘local’ dishes, says study
Food tourists from overseas are demanding more local dishes when they visit the UK, a VisitBritain study reveals. Visitors are eating up the flavours and history of uniquely UK plates of food which are on offer in England, Wales, Scotland and Ireland. We asked some of the UK’s finest chefs to share their top tips…
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Food for Thought – May 2018
Inspirational recipe ideas for late Spring menus A shining example The inventive bods at Sosa have come up with this clever edible wax concept to add a bit of theatre to your bread basket. Add 3g of Wax Concept to 80g extra virgin olive oil and a little truffle oil for added flavour. Pour into your…
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Introducing Radnor Plus, more than water!
Radnor Hills have been on a mission to create the perfect range of enhanced water products that are full of natural goodness and make the ideal on-the-go hydration source, energy booster or new gym buddy for those living busy, active lifestyles. Made using natural ingredients their new Radnor Plus Energy range gives you around the same kick…
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Discover Charcuti® and SunBlush® Ranges
Discover Charcuti® and SunBlush® ranges : a wide range of high quality charcuterie and slow roasted tomatoes to create the perfect sharing board! Charcuti® A traditional & authentic charcuterieThe curing process for salami and cured hams is a very traditional form of food production and preservation. Salt is used to draw out the moisture and…
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Eat the Season – Salmon
By George McIvor, chairman of The Master Chefs of Great Britain Did you know? Once thought of as a luxury food, salmon is now one of the most popular fish species in Europe, North America and Japan. Salmon aquaculture is one of the fastest growing food production systems – farmed salmon accounts for 70% of the market.…
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Cooks urged to take the veg pledge and dig up more nutrient-rich dishes for ‘junk-grub’ students
Research shows the nation’s children and teens are eating less vegetables than ever, with as many as one in seven of children aged between 4-11 years not eating a single portion of vegetables a day. With the backing of celebrity food campaigners, nutritionists and the marketing industry – 2018 will see vegetables claim a healthy…
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Advice from the Experts – Take your business a step further
Reasons why a fledging food business should consider renting a commercial kitchen space By Will Beresford, CEO and co-founder of FoodStars www.foodstarsuk.com With fully fitted spaces available on a flexible membership programme, commercial kitchen spaces allow emerging brands the kitchen space they need to take their business one step further. Tech platforms are enabling more and…