Category: News

Once considered the underdogs of the culinary world, British and Irish cuisine are now enjoying the limelight. Consumers are citing ‘provenance’ as one of their top reasons for choosing where to eat out, and the march is being led by the likes of Michelin pioneers Simon Rogan, Clare Smyth and Heston Blumenthal. Political uncertainty and…

Compassion in World Farming is expanding its work with the food industry to improve the welfare of farmed fish during rearing and slaughter.  At a time when the world is facing a crisis of overfishing and with the consumption of fish on the rise, an expansion of fish farming has taken place, which is both…

Food expert Campbell Mickel, co-owner of the newly awarded Bib Gourmand restaurant Merienda in Edinburgh, tells us what inspired him to grow his own micro Herbs to add to Merienda’s dishes and what you can do to get started. Micro herbs are tender immature plants, bursting with nutrients and able to be grown all year…

A highly regarded chef has been credited with turning around the fortunes of a struggling Northern Irish pub. Colleen Lennon was approached to take the helm of The Oliver in Newry, and adopted a ‘softly, softly’ approach to transforming it into the successful venue it is today. She had been juggling working in full-time education…

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…

Leading bakery solution Délifrance is offering operators new insights and advice to maximise success for National Croissant Day on 30 January. The new research from Délifrance’s latest report, Prove It: The Great British Bakery Report, reveals consumers’ top three considerations for buying a pastry are taste/flavour (70%), freshness (56%) and price (40%). What’s more, a significant 40% of people are more likely…

For 2020, the Craft Guild of Chefs has introduced a new age limit to its Kitchen and Pastry Graduate Awards to reflect industry trends. The Guild recognises that many chefs are starting their culinary careers slightly later due to the national changes to school leaver options and chefs preferring to gain workplace experience before entering…