Category: News
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Category Focus: Fully equipped – non food essentials for the professional kitchen
Whilst food is always at the forefront of any caterer’s shopping list, a supply of quality, time-saving, non-food products is essential for the smooth-running of the kitchen. But which products should you be buying and why? Purple power Allergen management is vital in the professional kitchen – and caterers must take every step possible to avoid cross-contamination. Jacqui McPeake,…
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World’s most expensive Cognac
The M Restaurant Group has become the first in the UK to serve luxury liquor Rome de Bellegarde 1894 – the most expensive cognac in the world of its kind. Crafted by Le Domaine de Rome de Bellegarde, the cognac is made of only four eaux de vie all aged over 70 years. With only…
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Apprentice chef celebrates recipe for success
Thomas Martin, 22, chef de partie at Holm House Hotel, Penarth, has been named Foundation Apprentice of the Year at the prestigious Apprenticeship Awards Cymru. He said: “I’m absolutely elated. This award means the world to me. For me it’s the next step in my career and I want to be a champion chef in Wales, my adopted…
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Tea making is coming back!
A new report, commissioned by National Tea Day which takes place on April 21, combines research for the first time from over 50 tea brands, venues and consumers alike to give new insight into the sector. It indicates that a major shift has occurred, largely driven by younger generations who are less tempted by the…
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Advice from the Experts: Mentoring the next generation of women leaders
By Holly Addison, head of hospitality & events practice, Odgers Berndtson We know women are good for business – boards made up of just men will never be the optimal forum for challenging debates. Gender diversity on boards also strongly correlates to improved financial performance. In the hospitality industry, despite having a good proportion of…
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Green Gauge: Reduce Reuse, Recycle
Sir David Attenborough’s much-lauded Clean Seas Project made headline news last year, forcing the global population to unite in reducing the amount of plastic contaminating our oceans. Plastic plays a huge role in the day-to-day running of most foodservice businesses but with pressure over the environmental impact of single use plastics, along with pressure to…
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Eat the Season: Mussels
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…
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Health & Welfare: Office Canteens need tech injection to drive footfall
Over half (57%) of employees would eat in their workplace canteens more frequently if they were rewarded for doing so by a loyalty scheme offering personalised deals, according to new research. A poll by digital ordering technology provider Preoday also reveals that a quarter of workers would visit their canteen more if they could pre-order…
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Health & Welfare: Nutrition and hydration
Nutrition and Hydration Week takes place later this month (March 11-17), shining a spotlight on the importance of nutrition and hydration in health and social care. Care caterers are encouraged to get involved in the week’s events and there are lots of resources available. For practical tips and advice on how to make your week…
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Eight College Teams Reach the Country Range Student Chef Final at ScotHot
After three tense and highly competitive semi-final heats, eight college teams have moved a step closer to being crowned the Country Range Student Chef 2018/19 winners after being announced as finalists for the Grand Final at ScotHot. The colleges to make the final are: The eight successful teams will now face off at Scotland’s biggest…