Category: News
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The Italian Job
A third generation Italian restaurant business is celebrating the golden age of hospitality – after notching up 50 successful years in the industry. The Edinburgh-based Vittoria Group started out as a small family eatery – called Vittoria on the Walk – run by Alberto Crolla in 1970. Then, under the leadership of his son Tony,…
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The green light for good hydration
An innovative nurse has created a simple solution to help ensure care home residents and vulnerable people in hospital are well hydrated. Naomi Campbell (above), an independent hydration care nurse consultant and chair of the National Hydration Network, uses a traffic light system to help carers identify which people need additional help to meet their…
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The Art of Plating 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 Food Sounds Good’. His dessert ‘Golden Empire’, also made it through…
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Melting Pot: Face Plant
There are many reasons why people choose not to eat meat – from love of animals to health and environmental issues. Whilst some people fully embrace a different way of eating, others choose to eat meat substitutes which emulate meat products, such as plant-based burgers and fishless fillets. With this in mind, we’ve asked several…
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Advice from the experts: Securing the future
Food and beverage trends for 2020 and beyond by Sarah Edwards, director of trends at thefoodpeople Securing the future After last year’s central theme of Revolution, 2020-21 are years of ‘Securing the Future’. Momentum is growing in all areas of the food and drink industry, challenging every aspect of process, carefully examining what has been, what has…
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Making Scottish school food healthier
School caterers in Scotland are gearing up for new school food regulations which come into effect this autumn. The new legislation will see more fruit and vegetables but less processed red meat and a significant reduction in the amount of sugar available throughout the school day. Scotland is the first part of the UK to…
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Independents lead the way for growth
The British high street is evolving and independent restaurants are playing a key role in driving this transformation. FAST FACTS • Millennials spend an average of £1,519 eating out annually, and dine out on average c. 25 times per month (True Capital).• Cafés and tearooms experienced a 46% increase in the number of net openings…
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Eat the season: Pomegranate
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 now looking forward to…
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Take Five with our Key Trends for 2020
We are delighted to reveal the five key trends we believe will drive significant change across all sectors of the foodservice industry in 2020 and beyond. The five key trends identified, which you can find full details of in our Trend Guide 2020/21, are titled Children of the Revolution, A Change of Pace, TRIBE, An Alternative…
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Grease is the word
Tackling fat, oil and grease (FOG) is an unglamorous, overly ignored, but very significant issue for foodservice. What is FOG? Fats, oils and grease are not simply the leftover cooking oils and fats, but derive also from food itself, from meat, dairy, and fish, alongside sauces and general food scraps. Mishandling FOG, and allowing it…