Category: Hospitality
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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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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…
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Food for Thought – Jan/Feb 2017
Don’t be shellfish Sharing is caring with a delicious Zuppa di Cozze and fresh crusty bread www.majorint.com/magazine/recipes/mains/zuppa-di-cozza-mussels-in-a-rich-tomato-sauce-/ Give this a Whirl Fall in love with this Baked Rice Pudding by TV chef Ben Bartlett. Says Ben: “Valentine’s Day is devoted to love – and what could be more loving, nurturing and comforting than baking a traditional…
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Country Range Student Chef Challenge Entry Deadline Extended to the 5th December!
Craft Guild of Chefs’ Director of Operations Andrew Green is urging catering colleges and students to enter the 2017 Country Range Student Chef Challenge after the deadline for entries was extended to Monday 5th December. The prestigious competition is in its 23rd year and has become the pinnacle for full-time hospitality and catering college students looking to showcase…
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Food for Thought – Christmas 2016
Posh nosh Acclaimed chef Mark Sargeant is offering “a refined alternative to London’s boozy brunch culture” at Plum + Spilt Milk with guests dining as a pair enjoying a choice of any dish from the menu each, plus a bottle of Billecart-Salmon Champagne to share and coffee to finish for £65. Share the love Try…
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Full Steam Ahead! Your guide to brewing up brilliant hot beverages
The Culture Club Cafe culture is increasingly big business in the UK but it’s a fastmoving sector and operators in the independent sector need to keep abreast of new innovations and trends. Grace Keenan, foodservice marketing manager for Kerry Beverage, says: “Operators who tap into the latest beverage and flavour trends will thrive when they give…
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Out to Lunch league table exposes the truth behind food served at popular family attractions
A new league table ranking children’s food and drink at the UK’s top visitor attractions is published today (October 19) by the Soil Association’s Out to Lunch campaign. Working with an army of ‘secret diner’ parents, the Soil Association has uncovered unhealthy pre-packed lunchboxes, dodgy ingredients, and a lack of transparency about food sourcing practices…