Author: 24content
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Nominations for VfL’s prestigious Awards for Excellence are now open
DO YOU KNOW a catering hero who creates delicious and nutritious vegan and vegetarian meals? With VfL’s Awards for Excellence in Vegetarian Care Catering entering their sixth year, now’s the time to nominate them for a prestigious award. 2021’s star-studded awards ceremony broadcast via Facebook and YouTube this January, hosted by popular MC, comedian and radio presenter, Matt Adlington – accompanied by a range…
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The NACC Care Chef of the Year 2022 finalists revealed
The line-up of talented care chefs set to compete in the national final of the National Association of Care Catering (NACC) Care Chef of the Year 2022 culinary competition has been announced. Throughout June and July, regional heats took place across the NACC regions – Scotland, North, Midlands, Wales, South West and South East –…
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Care Sector Focus: The importance of hydration
Hydration for elderly residents in care homes is critical, especially during the summer months. According to the British Nutrition Foundation, even mild dehydration can adversely affect mental functions such as memory or concentration and can also increase feelings of tiredness. Although these symptoms can affect us all, with elderly residents, staying hydrated also helps to…
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On The Range – Stefano La Camera – St Annes Old Links Golf Club
Although he has travelled and worked as a chef across the world, it’s only been since Stefano La Camera joined St Annes Old Links Golf Club as head chef that he has really been able to showcase his imagination and full repertoire in the kitchen. Based in Lytham St Annes on the Lancashire coast, the…
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Balancing the Books: Nursery School Catering on a Budget
With food prices on the rise and budgets continually getting squeezed, planning your nursery school menu is imperative to maximise the use of every ingredient and continue to serve nutritious meals. As many nurseries are already aware, an increasing number of households are struggling to put food on the table and for many children, the…
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Afternoon Tea Week – 8th – 14th August
Around 180 years ago, the 7th Duchess of Bedford, Anne Russell, decided that she could not make it from lunch all the way through to her evening meal without some serious hunger pangs. A lifelong friend of Queen Victoria, the Duchess, in a similar vein to the pioneering Earl of Sandwich, took matters into her own…
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Unleashing The Power of Menu Engineering
Whether you’re an independent operator, a chain or a Michelin starred restaurant, menus are a critical communication and marketing tool. Manipulating the way information is presented on your menu can sub-consciously encourage customers to purchase more of your most profitable dishes – giving your business a cash boost. The practice is called ‘menu engineering’ and…
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Chefs on Fire
Somewhere in everyone’s favourite memory is an occasion spent cooking and eating around an open fire. Whether dining at a teppanyaki grill, experiencing the intense smoky flavours of a tandoor oven or enjoying a BBQ, cooking with fire has had a huge resurgence and consumer demand is fanning the flames. In this month’s melting pot,…
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It’s Game, Set & Match to Local Produce
Featured in this years Country Range Student Chef Challenge, Game is becoming increasingly popular both in the hospitality and consumer markets. Venison, pheasant, pigeon, partridge and wild boar are among the most sought-after meat, with venison often replacing beef on the menu due to its sustainability credentials. Game has long been maligned by issues associated…
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Rising Star – Nathan Eades
With over 16 years of experience working in top restaurants across the UK and beyond, Nathan Eades is now Executive Chef at the award-winning three AA rosette, fine-dining restaurant The Terrace at The Montagu Arms in Brockenhurst. Having worked under Luke Tipping at Simpsons in Birmingham, Nathan moved to The Wild Rabbit in Oxfordshire, which…