Category: News
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Ieuan Davies is the first ever chef to achieve Kitchen and Pastry Graduate Award
After being the ‘Highest Achiever’ at last year’s Craft Guild of Chefs Pastry Graduate Award, Ieuan Davies from The Manor House Hotel is the first ever chef to do the double as he’s taken the top spot in this year’s Kitchen exam. Seven chefs passed the Graduate Award this year with Joshua Rooney from Petrus,…
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The Country Range Group is teaming up with Kellogg’s to help school breakfast clubs
Most nutritionists agree that breakfast is the most important meal of the day yet an astonishing one in nine children go to school on an empty stomach or eat inappropriate junk food breakfasts. This is where breakfast clubs come in. What is a breakfast club?Breakfast clubs are becoming increasingly popular and can be found in…
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The Benefits Are Clear
Life in the kitchen is never without its challenges. Speedy service, food hygiene, allergens, sustainability all need to be considered, and that’s without the menu to think about! But what catering equipment can make a chef’s life that little bit easier? And what are the latest products to hit the market that can help? According…
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Green Gauge- Carbon Footprint Information on Menus
New research has revealed that 75% of diners want carbon footprint details on menus to help them make more informed decisions over what they eat. The findings, uncovered by E.Mission, a carbon consultancy for hospitality businesses, make the clearest business case yet for more sustainable menus. According to MCA Insight, eating out contributed 43.2% of total…
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Festive Planning
THE PRODUCTS AND INFO YOU NEED TO “SLEIGH” CHRISTMAS 2019 As we wave farewell to the summer, September is the ideal opportunity to start planning for the festive season in earnest. With just 91 days from September 1 to December 1, it’s time for busy chefs to finalise their Christmas and New Year menus and…
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Special Feature- National Treasure
British Food Fortnight is what it says on the tin – a celebration of food produced in Britain and Ireland, taking place over a two-week period from September 21 to October 6. Organised by Love British Food, this successful national food promotion is now in its 18th year. Foodservice organisations from across the private and…
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Eat the Season- Damsons
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 delighted to be working…
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Martin takes the NACC crown
Martin McKee of The Hawthorns, Aldridge, has been named the NACC Care Chef of the Year 2019 following a closely fought national final. The standard of competition was incredibly high, but Martin stood out to take the coveted title with his menu of pan roast cod, fondant potatoes, garden peas and vegetables with sauce vierge…
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Root and Branch’ review of hospital food
The Hospital Caterers Association has welcomed a proposed review of hospital food. Secretary of State for Health and Social Care Matt Hancock called for the review following several deaths linked to a recent listeria outbreak. The Government is working with the Hospital Caterers Association to build progress in three vital areas: eliminating junk food from hospitals,…
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Eat the Season: Broad Beans
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 delighted to be working…