Author: 24content
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Advice from the Experts: How to be competition ready
By George McIvor, chairman of The Master Chefs of Great Britain Competitions are an important part of the culinary calendar providing young chefs with opportunities to showcase their skills and receive valuable feedback from those much higher up the culinary ladder. The prizes on offer are designed to provide experiences that may otherwise be out…
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Advice from the Experts – Curing to bring home the bacon
AHDB chef and master butcher Dick van Leeuwen helps independent caterers to venture into the cured meat market with a simple dry cure method. Curing is an ancient method of preserving food, which has created a valuable market in the UK, generating more than £2.3billion of retail sales this year alone from sliced ham, gammon…
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Championing charity for children closes
A national charity aimed at improving children’s health and nutrition has been forced to close. The Children’s Food Trust has been offering cookery courses and nutritional advice in schools and nurseries in England, Wales and Scotland for 12 years. A lack of funding has forced it to shut with the loss of 47 jobs, 31…
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Special feature: Gastrophysics – the science of great cooking
A pioneering chef has joined forces with an Oxford University professor to create a multisensory approach to dining. Jozef Youssef has launched ‘Gastrophysics’ – a 13-course menu at London’s Kitchen Theory with the aim of exploring the science and psychology behind how we perceive flavour. The menu challenges diners to think about how colour, aroma,…
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National competitions offer Welsh chefs a stage to become a star
Ambitious chefs looking to make a name for themselves within Wales and internationally are being sought for two prestigious competitions. The road to winning the coveted National and Junior Chef of Wales titles begins with two regional finals to be held in November. The two winners and the two best runners up will qualify for…
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Inspiring Brunch Success
Demonstrating the versatility of its new Ready to Use Kitchen Sauces range, Kerrymaid has created an in-depth guide for operators looking to expand their brunch menu, bringing together the latest trends to create a range of tasty dishes using two culinary mother sauces. By using Kerrymaid Béchamel and Kerrymaid Hollandaise, operators can make an inspiring…
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Mark Sargeant joins Best British Roast Dinner judging panel
As the deadline for entries draws ever closer (1 October 2017), top chef and restaurateur Mark Sargeant has joined the judging panel of the Best British Roast Dinner competition – part of British Roast Dinner Week, sponsored by Unilever Food Solutions. Mark Sargeant said: “A good roast dinner is one of the nation’s favourite meals.…
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The ‘secret seven’ Graduate Chefs revealed at 15th anniversary lunch
After a nerve-wracking three weeks wait, the Craft Guild of Chefs has announced that seven chefs have made the grade in the 2017 Graduate Awards examination. Five chefs achieved the pass mark in the kitchen examination and two chefs in the pastry award.Chefs had to undertake a series of tests in the full day Graduate…
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Nostalgic dining rooms for dementia sufferers
Themed dining rooms with interactive and nostalgic displays are helping to improve the wellbeing and diet of dementia sufferers in care homes. There are around 850,000 people with dementia in the UK and, in many cases, their long-term memory is still working so nostalgic items and smells offer reassurance and prompts for conversation. Gillian Hesketh,…
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Melting Pot – Christmas Crackers
To tie in with our Category Focus feature on Christmas Planning, we asked some of the industry’s leading chefs and experts to share their clever culinary creations for the festive season. Whilst we all love a good, old-fashioned roast turkey dinner, it’s nice to have a few more adventurous alternatives – so here’s what they…