Category: News
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Special Feature- National Treasure
British Food Fortnight is what it says on the tin – a celebration of food produced in Britain and Ireland, taking place over a two-week period from September 21 to October 6. Organised by Love British Food, this successful national food promotion is now in its 18th year. Foodservice organisations from across the private and…
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Eat the Season- Damsons
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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Martin takes the NACC crown
Martin McKee of The Hawthorns, Aldridge, has been named the NACC Care Chef of the Year 2019 following a closely fought national final. The standard of competition was incredibly high, but Martin stood out to take the coveted title with his menu of pan roast cod, fondant potatoes, garden peas and vegetables with sauce vierge…
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Root and Branch’ review of hospital food
The Hospital Caterers Association has welcomed a proposed review of hospital food. Secretary of State for Health and Social Care Matt Hancock called for the review following several deaths linked to a recent listeria outbreak. The Government is working with the Hospital Caterers Association to build progress in three vital areas: eliminating junk food from hospitals,…
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Eat the Season: Broad Beans
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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The Green Gauge: Guardians of Grub- Crusade to Beat Food Waste
Campaigners are on a crusade to tackle nearly £3billion of food thrown away by the hospitality and foodservice sector. The Guardians of Grub campaign has been developed by WRAP, as part of an ambitious plan to cut food waste from farm to fork. Its aim is to empower professionals across the foodservice industry to reduce…
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Catergory Focus: Tiers & Tiffin
Innovative ideas to maximise the Afternoon Tea Week opportunity Afternoon Tea Week takes place from August 12-18, offering an ideal opportunity to promote and showcase your offering. This national institution dates back to the early 1840s, when it evolved as a mini meal to fill the gap and stem the hunger of the evening meal.…
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How to ensure your hotel breakfasts rise to the occasion
With so many hotels across the UK and Ireland, the quality of your breakfast is often what makes you stand out – and attract repeat custom. And with 51% of hotels classed as independents (as opposed to being part of branded chains), the first meal of the day offers a glorious opportunity to shine and…
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How Restaurants Can Meet Government Targets to Cut Calories by 20%
By Emma Brown (MSc Human Nutrition), nutritionist for calorie experts Nutracheck www.nutracheck.co.uk Restaurant meals and foods eaten ‘on the go’ are often much higher in calories when compared to their ‘homemade’ counterparts, so this reduction seems to me to be absolutely essential! With this in mind, the government has requested that UK eateries – which include…
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Cambridge Uni joins the swarm of interest in insects
Buffalo worm and cricket falafel feature on the menu at the first University of Cambridge insect-based Formal Hall As part of their commitment to sustainability, the University of Cambridge Catering Manager’s Committee (CMC) has hosted a unique event to embrace entomophagy – the practice of eating insects. The ‘Formal Hall’, as the name suggests, was…