Category: News
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Category Focus: Sweet Sensation
Luring Diners to indulge in decadent desserts According to thefoodpeople’s latest ‘Desserts’ report, “deliciously indulgent desserts continue to hold mouthwatering appeal despite concerns around too much sugar hitting the headlines”. However, consumers’ wants and desires are changing when it comes to sweet treats, so how can caterers persuade them to plump for a pud? TRIP…
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The Art of Plating
Adam Reid is the acclaimed chef-patron of The French in the historic Midland Hotel in Manchester. Adam is no stranger to cooking beautifully presented plates of food. He cooked the main course for the Great British Menu 2019 banquet with his winning dish ‘Comfort Food Sounds Good’. His dessert ‘Golden Empire’, also made it through…
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Customer profile: OH BOY – 30 years of service
Everyone knows that little boys have a huge appetite for life – and lunch, and Julie Windebank has made it her life’s work to satisfy their hunger. This month, the catering manager at the all-boys Moulsford Preparatory School in Moulsford-on-Thames, Oxfordshire, notches up an impressive 30 years’ service, making her the longest-serving member of the…
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New Arrivals- Catering for Baby Boomers in care homes
With the Baby Boomer generation set to be the next ‘intake’ of care home residents, it might be time for a menu shake-up. Whilst most current care home residents have favoured traditional fayre, those born between 1946 and 1964 have enjoyed more travel abroad and exposure to international cuisines. But how can care caterers adapt…
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Advice from the experts: Turning up the heat on pop-up restaurants
Why mobile caterers must ensure they comply with UK food safety regulations By Justine Wadge, principal environmental health consultant at Lloyd’s Register POPULARITY OF POP-UP DINING As the name suggests, pop-up restaurants provide a temporary foodservice, hosting in temporary locations throughout the year. This styleof hospitality provides caterers with a testing ground to experiment withrecipes…
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Eat the Season: Watercress
By George McIvor, chairman of The Master Chefs of Great Britain.The Master Chefs of Great Britain was formed in 1980 to provide aforum for the exchange of culinary ideas and to further the profession through training and the guidance of young chefs. In addition, theassociation seeks to promote all that is best about British cuisine…
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FWD: Wholesalers need government support to keep customers in business
Continuity in food distribution must be a priority for government as we negotiate the next few months of this unprecedented crisis, says FWD Chairman Coral Rose. There will rarely have been a period in FWD’s 100-year history when our role of Bringing Wholesale Together has been more appropriate, or more necessary. Industry-wide co-operation is at the…
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The Art of Plating
SMOKED GIGHA HALIBUT, SHRIMP & SEAWEED SAUCE BY ADAM REID Adam Reid is the acclaimed chef patron of The French in the historic Midland Hotel in Manchester. Adam is no stranger to cooking beautifully presented plates of food. He cooked the main course for the Great British Menu 2019 banquet with his winning dish ‘Comfort…
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Master Chef Champs Coeliac Crusade
A MasterChef winner has teamed up with Coeliac UK to help find thousands of children living with undiagnosed coeliac disease. Jane Devonshire, champion of MasterChef 2016, is the charity’s new ambassador spearheading the 2020 campaign focusing specifically on youngsters – and is urging school caterers to look out for the telltale signs. Jane’s youngest son…
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My Signature Dish – Gregg Wallace
MasterChef judge Gregg Wallace has enjoyed a 20-year love affair with the foods of Italy, so it is no surprise that he has published a cookbook on the subject. Gregg went on to marry an Italian, and he and his wife Anna co-wrote the book, drawing on many family recipes for inspiration. “It was a…