Author: 24content
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Advice from the Experts – Beef up your offering with mini joints
How to maximise your profits during Great British Beef Week By Hugh Judd, senior foodservice manager, AHDB Beef & Lamb The profit potential of beef is greater than ever. It’s the only protein group growing across all foodservice sectors, and AHDB’s category report shows that beef accounts for 41% of meat on menus. Our research…
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A fresh approach to hospital catering
With hospital food hitting the headlines for all the wrong reasons again this year, why is it so challenging to serve fresh, nutritious and tasty food to patients? It’s not difficult at all, says Hazel Read, FM support services manager, for Solent NHS Trust. According to the Campaign for Better Hospital Food:• 400,000 uneaten hospital meals…
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Food for Thought – April 2017
Vegan bacon For a healthy meat-free alternative to bacon, try this seaweed alternative from Seamore. I Sea Bacon has a crunchy, salty and smoky flavour that rivals bacon. Make a bomb This Burger Cheesebomb from Maxwell’s Bar and Grill in Covent Garden is a “grate” idea. The 6oz prime beef patty is served covered in…
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Restaurants and cafés replace pubs as go-to place for socialising
New research from The Restaurant Club has revealed the great British pub is making way for 6,000 new eateries across England, Scotland and Wales. The largest growth areas included lounge bars (116%), cake makers (51%), juice bars (46%) and speciality restaurants. There was also a 31% increase in the number of coffee shops. Indian, Italian and Chinese…
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Caterers are “missing out” by not offering vegan dishes
The number of vegans in the UK has risen by 360% in the UK over the last 10 years – but caterers are “lagging behind” in providing vegan options on their menus. According to a recent poll carried out by Ipsos MORI for the Vegan Society and Vegan Life magazine, 542,000 people aged 15 or…
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Ayrshire College Crowned Country Range Student Chef Challenge Champions 2017
After a gripping live theatre final at ScotHot 2017 on the 15th March, Iona Duncan, Agnieska Dudko and Katarazyna Hospodarewska from Ayrshire College have been crowned Country Range Student Chef Challenge champions of 2017. Competing against college teams from around the UK including Blackpool and Fylde College, City College Norwich, City of Liverpool College, Glasgow Clyde College, Henley College, Hopwood…
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Workplace wellbeing raged by awareness week
“Workplace wellbeing” is being targeted as a key area of this year’s Nutrition and Hydration Week (March 13-19). The organisers of the awareness week are expanding their reach in a bid to improve employee awareness of their own hydration and nutritional requirements. Derek Johnson, partner, Nutrition and Hydration Associates, explains: “Last year we received numerous…
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MasterChef winner champions college education
After scooping the coveted MasterChef: the Professionals title at the end of last year, many people might have expected Gary Maclean to quit his college job and open his own restaurant. But the City of Glasgow College lecturer is adamant this won’t be the case. He is a staunch advocate for the UK’s education system…
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Insurer warns pubs, hoteliers and restaurateurs about danger of self-combusting tea towels
A spate of catastrophic fires caused by self-combusting tea towels has driven commercial insurer NFU Mutual to advise publicans, restaurateurs and hoteliers to exercise caution when handling, washing and tumble-drying tea towels. The little-known ‘self-combusting tea-towel’ phenomenon occurs when remains of oil and fat contaminate fabrics made of natural fibres. The remaining oil can undergo…
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Advice from the Experts – Sustainability in the Kitchen
By Jon Proctor, CEO, Green Tourism Embarking on a sustainable mission in any hospitality business can be daunting; luckily Green Tourism – the market leading sustainable tourism certification programme in the UK – is here to help with top tips to inspire you. Starting with the kitchen, perhaps one of the biggest draws on resources…