Category: News
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A Recipe for Disaster ?
The foodservice industry has a reputation for being a thrilling, high-octane environment, bursting with creativity and excitement. On the flipside, long, unsociable hours working under stressful conditions, can take its toll, and startling figures about the poor mental health of an increasing number of chefs and caterers is forcing the sector to take drastic action.…
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The Art of Plating – Purple Sprouting Broccoli, Tunworth Cheese & Duck Offal
This is a very hands-on dish packed with lots of strong flavours. The duck offal confit is made from duck heart and gizzards glazed with a rich duck sauce. They have a very meaty and intense flavour. This is accompanied by a broccoli custard (a purée with a custard consistency) which has lots of viscosity.…
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My Signature Dish – Kate Ferdinand
The former TOWIE star and wife of footballer Rio Ferdinand sees healthy eating as a way of life, and has detailed the secrets of her diet and fitness regime in her new book, ‘Fitter, Happier and Healthier’. “My approach is simple,” she explains. “I exercise and eat well most of the time so I’m able…
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Catering for Special Diets
A growing n number of people are following special diets and it is vital that caterers are armed with the knowledge to deal with any concerns. In the UK an estimated two million people are living with a diagnosed food allergy, and 600,000 with coeliac disease. In Ireland, 5% of children and 3% of adults…
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Green Gauge – Sustainability is served
The recent Future Shock Report published by UKHospitality/CGA confirms that while the hospitality sector is working hard to promote sustainability, there’s room for improvement. UKHospitality chief executive Kate Nicholls explains: “Sustainability is arguably the key issue of our time. It will become more important and hospitality needs to lead efforts to promote sustainability yet further.”…
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SURVEY: 1 in 5 Brits cut down on meat consumption during COVID-19 pandemic
A survey conducted by The Vegan Society has found that 1 in 5 Brits have cut down on meat consumption during the COVID-19 pandemic. The survey also found 15% have reduced their dairy/egg intake over the lockdown period.[1] These figures highlight how pressures on supermarkets and consumers alike are changing buying behaviour towards a more…
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Eat the Season: Trout
Species: The trout is a member of the salmon (Salmonidae) family of freshwater fish. There are three main species: golden, rainbow and brown with the latter two being readily available and affordable in this country. Trout is environmentally friendly as it is a sustainable fish. Health benefits: It is an oily fish that has a…
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Instagram launches Food Orders
Small businesses and restaurants are an important part of Instagram’s community, and we know they are facing immense challenges during the COVID-19 crisis. That’s why, Instagram is launching Food Orders, making it easier for businesses to get support from their customers through food orders on Instagram. How it works: • Action Button on profiles –…
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Dr Oetker Professional Offers Free School Pizzas For Key Worker Children
Dr. Oetker Professional is offering their 1 of 5 a day Deep Dish pizza for free, to support open schools and to feed children of key workers. With 50,000 servings available, the pizza experts are offering free pizzas to help alleviate the pressures open schools are facing during the UK lockdown. The donation is part…
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Green Gauge: Blue Planet Effect
Climate change is one of the biggest stories on the news agenda, and with more British and Irish citizens being increasingly aware of their impact on the environment than ever, there has been a rise in the number of businesses trying to become more sustainable and innovative to offset their carbon footprint. One of the…