Category: Hospitality
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Food for Thought – March 2017
Saints and Sinners Unlikely pair Barry Tonks, head chef at the Gherkin, and Clean Eating Alice, have created a Saints and Sinners menu, offering diners a combination of healthy and indulgent dishes. Dishes include this roasted aubergine nuzzled in feta and tahini and bejewelled with pomegranates, and slow-braised ox-cheek, butter roasted halibut and truffle risotto.…
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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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Hospitality workers get just 5-6 hours sleep a night over Christmas
Research carried out by drinks distributor Matthew Clark reveals that this Christmas, bartenders, waiters, hotel staff and chefs will be loading up on overtime with just five to six hours of sleep a night. Worryingly, 64% say that they very regularly miss out on sleep and especially so over the festive period and nearly 10% are getting…
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Digital Dining of the Future
The modern “want it now, get it now” culture is establishing itself in the world of dining. Insights from the Quarterly Dining Trends Report from Bookatable, Europe’s largest restaurant booking platform, reveal that Brits prefer a faster, more flexible way of dining, using technology and digital advances to personalise our dining experience. The report reveals…
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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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Food pairing apps boost alcohol sales among young adults
New research claims food pairing apps could entice young adults to try different alcoholic drinks. The art of pairing food with alcoholic drinks, particularly wine, is a well-established and common practice. Mobile apps, however, are starting to offer a novel way of encouraging consumers not only to pair food and drinks more often, but to…
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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…