Category: News
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Niki Segnit – The Flavour Thesaurus: More Flavours
Published in 2011, Niki Segnit’s first book – The Flavour Thesaurus – quickly became a global phenomenon and bestseller. Revered not just by home-cooks but by leading mixologists, baristas, and chefs including heavyweights such as Nigella Lawson, Nigel Slater, Yotam Ottolenghi and Heston Blumenthal, the book also famously featured in the Cameron’s “shelfie” image at…
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PHOEBE LAWSON: SPRINGBOARD FUTURE CHEF WINNER
Still just 16-years-old, Phoebe Lawson shot onto the food scene after clinching the Springboard Future Chef competition last year. Now working under the star chef Kevin Dalgleish at Amuse whilst continuing her studies, we caught up with proud Scot Phoebe to discuss her incredible rise and dreams for the future. When did your passion for…
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INSPIRING EXCELLENCE: NESTLE PROFESSIONAL TOQUE D’OR® UNVEILS THIS YEAR’S WINNERS
Nestlé Professional announced the final winners of the 35th-anniversary edition of Toque d’Or After battling it out during an exciting but tough Grand Finals Week on 5-9th June, Joshua Kerr from City of Glasgow College and Amber Clay from University College Birmingham have been named the champions of this year’s competition. The Grand Finals consisted…
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Ask the Expert – Building and Sustaining Kitchen Gardens in Schools
Emma Keyworth is the gardener at Washingborough Academy, Lincolnshire, which has a 300sqm organic kitchen garden, including a polytunnel, bee hives, a Lincolnshire Heritage orchard and free range chickens. HOW CAN SCHOOLS GET STARTED WITH A KITCHEN GARDEN? Start by growing seeds in trays on the windowsills in classrooms – no space is too small.…
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Let Them Eat Cake!
There is nothing more indulgent than taking time-out from life’s busy schedule with a hot drink and slice of cake. Our love of baking at home has raised the stakes for hospitality operators who now find their offerings marked against their customers’ capabilities, but with so many businesses rising to the challenge, the market for…
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Catering Culture: Festival Food at its Finest
Those new to festival catering may feel that whilst it is an opportunity to spend the summer outdoors listening to great music and making money, the reality might be a little daunting can be high-risk. However, if you are interested in diversifying, Mark Laurie from the Nationwide Caterers Association (NCASS) believes now is an excellent…
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Inspiring a Movement: Establishing Your Own Food Education Hub
Setting up a food education hub at a school provides students with the opportunity to learn about food by growing and cooking it. The hub not only has educational benefits but can also generate additional income for the school. Charity Chefs in Schools has developed a free toolkit to help schools create their own food…
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IN SEASON: Broad Beans
Official Tasting Notes provided by George McIvor, Chairman of The Master Chefs of Great Britain: The humble and often disregarded broad bean has a surprising history of medicinal and culinary benefits. Broad beans are also known as fava beans but are not a bean at all but related to the pea family. The name broad…
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Enhancing Food Experiences in Care Homes
The National Activity Providers’ Association (NAPA) has joined forces with Lakeland Dairies to produce ‘Working Together’ a free downloadable toolkit, providing helpful advice and tips for care home staff. Its aim is to help colleagues build engaging food activities that go beyond the dining room by building on successful current practice and finding new ways…
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Education Catering: Balancing Crowd-Pleasing with Nutrition and Cost
Caterers in the education sector have one of the most difficult jobs in foodservice – their audience is at best discerning! Caterers for younger children have to encourage even the fussiest of pupils to eat and in higher education, students are more cost conscious, trend aware and plant-based or free-from foods are a focus. As…