Author: 24content
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Melting Pot: Love Your Leftovers
Food waste remains headline news. As well as being an environmental issue, it’s also financially beneficial to use up all of the food you have purchased. But how can you create restaurant-standard dishes from food which is ‘on the turn’? Here six canny chefs share their inspirational ideas for using up fresh fruit and vegetables…
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TUCO dishes up 2016 Conference programme
University caterers will be heading to Exeter later this month for a jam-packed TUCO Conference. Hundreds of higher education sector catering professionals will gather together at the University of Exeter for the three-day event from July 25. This year’s theme is ‘Your Mind on a Plate’ and speakers include psychiatrist and avid athlete Professor Steve…
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July 2016 Food for Thought
Petalpower Inspired by the RHS Chelsea Flower Show, chef Tom Aikens has been getting creative with all things floral, including this delicious poached chicken lemon risotto with lemon basil and marigolds. www.tomskitchen.co.uk Delicious duck For a scrumptious summer dish, try whole shredded Gressingham duck salad www.gressinghamduck.co.uk/recipes/whole-shredded-gressingham-duck-salad. Get into the groove for Rio As excitement builds for the Rio Olympics this…
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Craft beer has earned its place at the table
By Nick Stafford, commercial director, Society of Independent Brewers (SIBA) British craft-brewed beer has seen meteoric growth over the last few years, with more breweries per-head in the UK than anywhere else in the world and a greater variety of beers being brewed than ever before – it’s a fantastic time to be a lover…
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New report into evolving café culture
Brita Professional has teamed up with The University of Edinburgh to publish a new report into the dynamic coffee shop market. The Killer Concepts report provides new insight into the different elements of a coffee experience, what consumers are looking for and what will appeal to them in the future. It explores the different needs…
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Top Marks at Mealtimes
Catering for boarding school children from all over the world presents a huge challenge – but Fran Graves and Simon Briggs are a class act. The hardworking duo head up the 62-strong catering team at Queen Ethelburga’s College in York, who feed 1,600 children and 200 staff on a daily basis. Catering general manager Fran…
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Create a stir with Maggi Rich & Rustic!
Stir it up has once again teamed up with Maggi to “Create a Stir” in the culinary world. Last year’s competition was a huge success and we were inundated with entries of dishes using Maggi’s Liquid Concentrates. This year, we’re looking for creative chefs to pen inventive recipes using Maggi’s Rich and Rustic Tomato Sauce.…
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School catering – are you making the grade?
With only a few weeks to go until the end of the academic year, now is a good time to start planning ahead and get your kitchen in order for the next school year. With so many rules and nutritional guidelines to adhere to, make the most of time-saving products and ideas to ensure your…
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Melting Pot – Choc’s Away!
It’s official – we’re a nation of chocoholics! According to research by Datamonitor, UK consumers munch more chocolate than any other European nation, with the average Brit devouring over 11kg of the stuff last year. To capitalise on this addiction, caterers need to get creative with this key ingredient. Here, five chefs share their meltingly marvellous…
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Looking after your mental health
By Camilla Woods, employee assistance programme manager, Hospitality Action Hospitality Action is the trade charity offering a crucial lifeline to people of all ages, working and retired, from the hospitality industry. Whether we’re approached by a chef, housekeeper, school cook or bar staff, Hospitality Action will endeavour to support, whatever the difficulty. We understand that sometimes…