Category: Hospitality
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Garden Gourmet launches #FlexUpYourMenu toolkit to support operators
Garden Gourmet® has identified three key ways to improve plant-based menu options. This comes in light of research that shows more than two thirds of flexitarians are actively trying to cut down on meat.[1] The plant-based meat alternative brand has partnered with Julie Cleijne from the Sustainable Kitchen Consultants to produce a practical toolkit to…
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Here Comes Summer!
Foodservice is all about cycles and as the season changes from spring to summer, it’s time to give menus a refresh. The days are longer, the sun is (hopefully!) shining and there is an abundance of fabulous fresh fruit and vegetables available at this time of year too. From BBQs and salads to fine dining,…
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The ingredients of Success
Catering charity The Clink works in partnership with Her Majesty’s Prison and Probation Service (HMPPS) to reduce re-offending rates by training inmates in their kitchens, supporting them to develop skills for employment upon release. The Award-winning training scheme has achieveda 65.6% reduction in re-offending and has big plans for expansion. The Clink runs four training…
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Advice from the Experts – Mix it up – Kat Stanley Whyte
Whether pre-pandemic or during lockdown, spirit-based drinks have been enjoying a surge in interest over these past few years, even with fierce competition across the drinks sector. The gin boom shows no signs of flagging, the rum moon is still rising, vermouth is back with a vengeance, the spritz is sexy again, mezcal has been…
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Setting Up for a Summer of Staycationers
As we work our way through the roadmap to recovery from the COVID-19 pandemic, consumers are keen to get out and about, booking holidays and short breaks across the UK and Ireland. Following the announcement of hotels and accommodation reopening, bookings have been coming in thick and fast, but how are operators coping with balancing…
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Escape to Freight Island
As consumers are able to venture out to eat and drink out of home once again, many will be looking for new and exciting concepts to try. Escape to Freight Island in Manchester is described as a permanent outdoor food market and festival space. The 80,000 sq. ft. site combines restaurant quality food vendors, inventive…
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Catering from A-Z
Satisfying the needs of our younger generation As schools break up for the holidays, activity centres, holiday destinations and entertainment venues will once again see an influx of visitors from families who will no doubt be seeking refreshments as a treat or day trip. Catering for families can be quite complex, as children get older…
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Fin to Gill – Masterclass with Josh Niland
After being diagnosed with a rare form of cancer at the age of eight and then beating it, Sydney-based chef Josh Niland gained a different outlook on the importance of food and life with a realisation from an early age that nothing should be taken for granted or wasted. On becoming a chef and seeing…
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NESTLÉ PROFESSIONAL REVEALS TOP TIPS AS INDUSTRY RE-OPENS
Nestlé Professional has revealed its top tips to support operators as hospitality moves back indoors. Stephen Norris, sales director, Nestlé Professional UK & Ireland says: “After months of uncertainty, initial data is showing promising signs as the industry re-opens with 46% more bookings made for the week commencing 17 May compared to the first week of outdoor…
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Gourmet Grilling
This year offers a huge opportunity to capitalise on barbecuing with the opening of beer gardens and outdoor dining areas. As a result of lockdown and the pandemic, people are used to being outdoors. National BBQ Week, which celebrates its 25th anniversary from 2nd to 11th July, raises further awareness for barbecues with its week-long…