Author: 24content
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Big School Bake Off winner revealed
Dawn Twemlow, head cook at Intake Primary School, has lifted the 2017 Big School Bake Off trophy following two fiercely contested heats at the LACA Main Event on yesterday (July 6). Finalists had one and a half hours to transform their paper entry into a showstopper under the watchful eyes of the judging panel, including…
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Radnor Hills new label design has landed!
Radnor Hills have unveiled their new label designs on their still and sparkling Water range ahead of a busy summer of sales. The change has come as they move their water source from mineral to spring water. The new branding still reflects their strong Welsh heritage with the cleverly embossed Welsh Dragon on the neck of the…
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Stay crisp, hot and ahead of the competition with new McCain Staycrisp Fries
McCain Foods is helping operators to stay hot and ahead with the launch of New Menu Signatures Staycrisp Thin Cut Skin-on Fries and Staycrisp Thin Cut Fries, the hottest, crispiest fries in foodservice. Made to McCain Foods unique Staycrisp recipe using the very best of the British potato crop, fresh tasting, hot and crispy fries…
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Chapter House are champions!
Pupils from a Yorkshire preparatory school have been crowned the 2017 McDougalls Young Baking Team of the Year. The team from Chapter House Preparatory School in York, which is a customer of the Country Range Group, baked their way to the top spot with their Queen Ethelburga’s Mess, impressing judges with their exceptional teamwork and…
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New guidance on gluten-free catering
Coeliac UK has launched new guidance ‘Catering gluten-free: how to get it right’, produced in collaboration with the Food Standards Agency. The guidance provides practical advice for caterers, from sourcing the right ingredients, cleaning and hygiene, storage, preparation and cooking, through to service and quality assurance. Whether catering for a hospital, school, care home or…
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Category Focus – Pubs & Restaurants – Stand out from the crowd
– What’s your pub or restaurant’s USP (Unique Selling Point)? The hospitality sector of the foodservice industry faces a constant battle to keep up-to-date with current food trends and maintain customer loyalty. Research by VoucherCodes.co.uk last year revealed that 49% of Brits class independent restaurants as their favourite place to eat, while 34% said they…
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Prue Leith heads ‘Let’s get Cooking’ campaign
Celebrity chef, author and food campaigner Prue Leith has become the patron of the country’s leading voice on children’s food. The Children’s Food Trust’s Let’s Get Cooking programme welcomes Prue as its patron as it continues its campaign to see more children eating better. Prue said: “If food education was part of every child’s curriculum…
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New sugar reductions in hospital venues are sweet, say campaigners
Hospital shops and cafes have been given until the end of the year to reduce their sales of sugary drinks. NHS England is demanding a reduction in sales of sugar-laden drinks to 10% of all drinks sales in a bid to reduce the nation’s growing obesity epidemic. The stringent rules mean sweet fizzy drinks, coffees…
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Melting Pot – Shell Out and Scale New Heights
How to net profits from seafoodSeafood servings out of home increased 2.3% to 979.2million last year in the UK driven in part by growing demand for healthier options. So how can operators ride this wave? Here six, seafood-loving chefs share their thoughts and ideas for cooking with fish… Ben Bartlett, celebrity chef and brand ambassador…
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Food for Thought – July 2017
Get fruity Gary Durrant’s new menu at Hunter 486 located within five-star hotel The Arch London, promises a truly British gastronomic experience and includes delights like this lemon and raspberry posset. 3 x P = Perfection! This Pomegranate & Peach Pavlova is the perfect summer dessert – and an ingenious way to get creative with Bottlegreen Pomegranate…