Author: 24content
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Melting Pot – What a curry on!
Curry regularly tops the charts in terms of Brits’ favourite dishes and has done for many years. But diners have moved on from the comfort of Chicken Tikka Masala and are becoming much more adventurous. They’re turning up the heat and demanding new flavours and ideas, so how can chefs adapt to these evolving trends…
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Alex is the NACC’s youngest ever Care Cook champ
Alex Morte, chef de partie at Signatures Coombe Hill Manor in Kingston-upon- Thames, is officially the best care cook in the UK. He was crowned the National Association of Care Catering (NACC) Care Cook of the Year 2016 and, at the age of 21, he is also the youngest champion in the competition’s history. His winning menu…
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Grains of inspiration for National Rice Week
Tilda is urging operators to get behind National Rice Week (September 19-25) by adding great tasting rice dishes to their menus and profiting from this gloriously versatile commodity in the process. Rice is the mainstay of food for over half the world’s population, but it’s so much more than an accompaniment to a curry or Chinese.…
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NACC forum set to inform and inspire
This month’s NACC Training and Development Forum is set to inform, update and inspire care catering professionals when it returns to the East Midlands Conference Centre, Nottingham on October 5-7. The two-day event is set to engage delegates through speakers, training workshops and practical culinary demonstration, specifically designed to stimulate discussion and offer fresh approaches,…
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Keep Your Cool This Summer
Care caterers are being urged to keep their cool this summer – and look after their elderly residents, as well as themselves, in the heat. The National Association of Care Catering (NACC) has issued a series of downloadable factsheets packed with helpful tips and advice for summer health and wellbeing. Neel Radia, national chairman of the NACC,…
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Advice from the Experts – How to use edible flowers
By Tom Aikens, two Michelin-starred chef Tom Aikens is one of the most creative and talented chefs Britain has ever seen, becoming the youngest chef to win two Michelin stars aged only 26 and building an expansive, international restaurant empire. During the RHS Chelsea Flower Show this year, Tom created a range of special dishes inspired by…
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Time to tackle education sector’s 250million food waste
The UK education sector is generating £250million worth of food waste a year, according to new research.This amounts to a staggering 336 tonnes of food waste every day across nurseries, schools, colleges and universities. The University Caterers Organisation (TUCO) commissioned the independent study, gathering insights from caterers, chefs and managers from across the country. The resulting findings…
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Care-ful Catering
Inspirational ideas for elderly diners Care cooks face huge challenges on a daily basis to cater for the varying dietary and medical needs of their residents. According to the 2011 census, there are around 291,000 people aged 65+ living in care homes across the UK and the proportion of care home residents aged 80+ has increased in line with longer life expectancies. Many are suffering from a variety of…
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British Roast Dinner Week is back!
The hunt for the Britain’s Best Roast Dinner is back – and it’s bigger and better than ever. As well as crowning an overall winner, this year the panel will announce regional winners – giving even more pubs the opportunity to become famous for their roasts. Now in its fifth year, the Best British Roast…
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New research shows only half of health professionals regard malnutrition as a priority
New research by the Malnutrition Taskforce reveals that only half of health professionals thought malnutrition was a priority in their organisations – and only 47% felt confident their knowledge and skills were sufficient to help people most at risk. The survey ‘Experiences of Patient Malnutrition’ by Dods Research also shows that half of the professionals…