Category: News
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The dawn of a new era for dysphagia
New international guidelines governing texture modified foods have been unveiled to help caterers to provide suitable meals for dysphagia sufferers. The International Dysphagia Diet Standardisation Initiative (IDDSI) has developed a standardised way of naming and describing texture modified foods and thickened liquids for people with dysphagia with a global terminology. Previously, a number of countries worked to develop dysphagia diet…
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June Food for Thought – Inspirational recipe ideas for summer menus
Winning ways Cory Fowler of Hull University scooped Eurilait’s ‘Best Cheese Starter’ title at Hotelympia this year with this innovative cheesecake using Soignon Fresh Goat Log, with chervil, pickled blackberries and a sourdough cracker with plum and blackberry sauce. Chips ahoy! Celebrate National Fish & Chip Day (June 1) with crispy cod cheeks in homemade batter https://mizkanfoodservice.co.uk/recipes/al-fresco-cod-cheeks-in-crispy-batter/. R-eel-y delicious For an alternative brunch, try balsamic glazed smoked eel with polenta…
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Highchairs at the ready
How to cater for kids, toddlers & babies Today’s tots spend twice as much time eating out in restaurants as those who grew up in the 1970s. Figures from Public Health England show significant changes in the nation’s eating habits, with one quarter eating out once a week, and one in 10 more than once a week. According to NPD Group, there are a whopping 3.18billion…
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Eat the Season: Asparagus
By George McIvor, chairman of The Master Chefs of Great Britain St George’s Day (April 23) heralds the start of asparagus season – it lasts just three months – and ends on Midsummer’s Day (June 21). British asparagus is hailed by leading chefs as the best in the world. While we might all grumble about…
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City of Glasgow take the Challenge crown
A talented team of catering students from City of Glasgow College is celebrating after winning the coveted Country Range Student Chef Challenge 2018. Following an enthralling final played under the watchful eye of a live exhibition audience at Hotelympia, the trio from City of Glasgow College, along with their chef lecturer Robbie Phillips, fought off…
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Good Morning! Waking up to the breakfast and brunch opportunity
MCA’s Eating Out Market Data Report 2017 revealed breakfast participation saw the greatest year-on-year increase last year with 52.2% of UK adults eating breakfast out of home. With this in mind, more venues than ever are opening up early doors to take advantage of this lucrative trade. The traditional slump in trade between breakfast and…
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Advice from the Experts: Planting the seeds of success
By Sam Platt, Vegetarian Society Cookey School manager With the number of people following a vegetarian diet in the UK seeing a dramatic increase, coupled with the growing trend for flexitarianism, there has never been a better time for caterers to capitalise on their plant-based offering. With National Vegetarian Week taking place this month (May…
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‘Challenging’ times in the Country Range Student Chef Challenge Grand Final 2018
The annual Country Range Student Chef Challenge is a pivotal event in the college catering calendar – with teams from across the UK battling hard to win the coveted title. Now in its 24th year, the competition is run in association with the Craft Guild of Chefs and is judged to professional competition standards. With…
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Foreign visitors are hungrier than ever for ‘local’ dishes, says study
Food tourists from overseas are demanding more local dishes when they visit the UK, a VisitBritain study reveals. Visitors are eating up the flavours and history of uniquely UK plates of food which are on offer in England, Wales, Scotland and Ireland. We asked some of the UK’s finest chefs to share their top tips…
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Food for Thought – May 2018
Inspirational recipe ideas for late Spring menus A shining example The inventive bods at Sosa have come up with this clever edible wax concept to add a bit of theatre to your bread basket. Add 3g of Wax Concept to 80g extra virgin olive oil and a little truffle oil for added flavour. Pour into your…