Category: News
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Customer Profile: You have heard it on the grapevine
Those ‘in the know’ in Skegness head in the direction of The Vine Hotel, nestled in a quiet cul de sac away from the town’s busy thoroughfares. “It’s in the middle of nowhere,“ says Anthony Greenland, head chef at the busy, three-star hotel for the last six years. “In fact the first time I went, I couldn’t…
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Eat the Season : Jersey Royal Potatoes
By George McIvor, chairman of The Master Chefs of Great Britain 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…
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My Signature dish: Gemma Atkinson
The multi-talented Gemma Atkinson is a regular fixture on our TV screens, appearing in a number of high profile series and soaps such as Hollyoaks, Casualty and Emmerdale. In addition, she has braved the jungle in ‘I’m a Celebrity Get Me out of Here!’, cooked up a storm on Celebrity MasterChef and graced the dancefloor…
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Health & Welfare: A new era for texture-modified food
From this month a new global framework governing texture modified foods will come into operation in the UK. The IDDSI (International Dysphagia Diet Standardisation Initiative) framework is a worldwide initiative which aims to improve the lives of over 590million people living with dysphagia. The framework aims to improve clinical safety and efficiency by standardising the…
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Women in Food and Drink celebrated at IFE 2019
Day 3, Tuesday 19th March, 2019 – London ExCeL Women in the food & drink industry were celebrated today at the International Food & Drink Event (IFE) 2019 in London. The celebration came shortly after government figures were released showing there are more women in work than ever before and the gender pay gap is…
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City of Glasgow College Triumph to Retain Country Range Student Chef Challenge Crown
A thrilling conclusion to the 25th anniversary of the Country Range Student Chef Challenge at ScotHot on March 13th saw a trio of professional cookery students from the City of Glasgow College help the college retain its crown and win this year’s title. Alan Coats, Ance Kristone and Andreau Talla fought off fierce competition from seven…
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Free from worry – Raising awareness of special dietary needs
It’s estimated that 21 million people in the UK live with allergic disease, and one in 100 people have coeliac disease. With so many people affected, it’s important to raise awareness, and caterers are being urged to review their menus and practices. Allergy Awareness Week takes place later this month (April 29 – May 5) whilst Coeliac…
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Education: The power of good food
New research by The University Caterers Organisation (TUCO) and the Oxford Cultural Collective has prompted a national conversation about ways in which on-campus hospitality can make positive contributions to student wellbeing. Their brand-new ‘Hospitable Campus’ publication claims promoting students’ positive mental health and wellbeing is now a key priority for UK universities and colleges. Within…
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Category Focus: Fully equipped – non food essentials for the professional kitchen
Whilst food is always at the forefront of any caterer’s shopping list, a supply of quality, time-saving, non-food products is essential for the smooth-running of the kitchen. But which products should you be buying and why? Purple power Allergen management is vital in the professional kitchen – and caterers must take every step possible to avoid cross-contamination. Jacqui McPeake,…
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World’s most expensive Cognac
The M Restaurant Group has become the first in the UK to serve luxury liquor Rome de Bellegarde 1894 – the most expensive cognac in the world of its kind. Crafted by Le Domaine de Rome de Bellegarde, the cognac is made of only four eaux de vie all aged over 70 years. With only…