Category: News
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Advice from the Experts: MENTAL HEALTH IN THE PROFESSIONAL KITCHEN
By Chris O’Sullivan, head of business development and engagement at the Mental Health Foundation > If you are reading this, then you’re probably aware of the mental health challenges that working in the hospitality industry can have. The hours are long – whether front of house, kitchen, supply or production. In a survey last year from…
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Living positively with dementia
Care caterers at the NACC’s north region seminar gained vital knowledge of how it feels to live with dementia. Bestselling writer Wendy Mitchell, who has the condition, spoke to over 100 delegates at the National Association of Care Catering event in Doncaster. They gathered to learn more about advances in dementia care and mealtimes. Wendy…
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Lifestyle choices that could lower your risk of dementia
A recent study has suggested that healthy lifestyle choices can lower the risk of dementia, even if it runs in the family. The study, carried out by the University of Exeter, followed nearly 200,000 people and showed the risk fell by up to a third when participants made simple lifestyle changes to their diet and…
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Eat the Season: Goose
The Master Chefs of Great Britain was formed in 1980 to provide a forum for the exchange of culinary ideas and to further the profession through training and the guidance of young chefs. In addition, the association seeks to promote all that is best about British cuisine and produce. We are delighted to be working…
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Green Gauge: Take Action on Plastic
Work is stepping up a gear to tackle issues around plastics with WRAP – the body overseeing The UK Plastics Pact – publishing a list of eight problematic or unnecessary single- use plastics that Pact members are expected to remove from shelves by the end of 2020. These are: 1. Disposable plastic cutlery 2. All…
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Ieuan Davies is the first ever chef to achieve Kitchen and Pastry Graduate Award
After being the ‘Highest Achiever’ at last year’s Craft Guild of Chefs Pastry Graduate Award, Ieuan Davies from The Manor House Hotel is the first ever chef to do the double as he’s taken the top spot in this year’s Kitchen exam. Seven chefs passed the Graduate Award this year with Joshua Rooney from Petrus,…
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The Country Range Group is teaming up with Kellogg’s to help school breakfast clubs
Most nutritionists agree that breakfast is the most important meal of the day yet an astonishing one in nine children go to school on an empty stomach or eat inappropriate junk food breakfasts. This is where breakfast clubs come in. What is a breakfast club?Breakfast clubs are becoming increasingly popular and can be found in…
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The Benefits Are Clear
Life in the kitchen is never without its challenges. Speedy service, food hygiene, allergens, sustainability all need to be considered, and that’s without the menu to think about! But what catering equipment can make a chef’s life that little bit easier? And what are the latest products to hit the market that can help? According…
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Green Gauge- Carbon Footprint Information on Menus
New research has revealed that 75% of diners want carbon footprint details on menus to help them make more informed decisions over what they eat. The findings, uncovered by E.Mission, a carbon consultancy for hospitality businesses, make the clearest business case yet for more sustainable menus. According to MCA Insight, eating out contributed 43.2% of total…
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Festive Planning
THE PRODUCTS AND INFO YOU NEED TO “SLEIGH” CHRISTMAS 2019 As we wave farewell to the summer, September is the ideal opportunity to start planning for the festive season in earnest. With just 91 days from September 1 to December 1, it’s time for busy chefs to finalise their Christmas and New Year menus and…