Category: News
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Win a month’s supply of Mediterranean cheese
Futura Foods is offering you the chance to win a month’s supply of mouthwatering Mediterranean cheese. To enter simply enter your favourite cheese recipe including the name of dish, ingredients and method on the Futura website. The tastiest, most original entry – as chosen by the judging panel – will win a month’s supply of…
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Drinking for a cause!
Radnor Hills Mineral Water Company and their popular fruit juice range Fruella have recently partnered with TREE AID, an incredible charity that works to create thriving, sustainable communities throughout the isolated and remote regions of Africa. In Africa trees mean life, and a donation from every bottle of Fruella juice sold will go towards planting…
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My Signature Dish – Tom Daley
Good nutrition is a way of life for diver Tom Daley, and now the Olympic athlete is sharing his culinary and fitness tips in a new book. ‘Tom’s Daily Plan’ is an accessible and effective nutrition, fitness and lifestyle book featuring more than 80 easy-to-prepare recipes, home workouts for all fitness levels, and lifestyle tips,…
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Advice from the Experts – Negotiating Brexit from a foodservice perspective
By James Bielby, chief executive of the Federation of Wholesale Distributors (FWD) www.fwd.co.uk As we sail through the choppy waters of the UK’s detachment from the European Union we are likely to see some profound changes in our working practices, from how we recruit staff to how we source our products. As the trade association for…
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Sunny ideas to brighten up summer menus
With the summer season fast approaching, it’s time for caterers to think ahead and start planning their offering for the months ahead. “The change of seasons provides the perfect excuse for operators to shake up their menus,” says Darragh Gilhawley, of Big Al’s Foodservice. “It’s out with heavy wintry dishes. Consumers are much less inclined…
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Advice from the Experts – Beef up your offering with mini joints
How to maximise your profits during Great British Beef Week By Hugh Judd, senior foodservice manager, AHDB Beef & Lamb The profit potential of beef is greater than ever. It’s the only protein group growing across all foodservice sectors, and AHDB’s category report shows that beef accounts for 41% of meat on menus. Our research…
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A fresh approach to hospital catering
With hospital food hitting the headlines for all the wrong reasons again this year, why is it so challenging to serve fresh, nutritious and tasty food to patients? It’s not difficult at all, says Hazel Read, FM support services manager, for Solent NHS Trust. According to the Campaign for Better Hospital Food:• 400,000 uneaten hospital meals…
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Restaurants and cafés replace pubs as go-to place for socialising
New research from The Restaurant Club has revealed the great British pub is making way for 6,000 new eateries across England, Scotland and Wales. The largest growth areas included lounge bars (116%), cake makers (51%), juice bars (46%) and speciality restaurants. There was also a 31% increase in the number of coffee shops. Indian, Italian and Chinese…
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Caterers are “missing out” by not offering vegan dishes
The number of vegans in the UK has risen by 360% in the UK over the last 10 years – but caterers are “lagging behind” in providing vegan options on their menus. According to a recent poll carried out by Ipsos MORI for the Vegan Society and Vegan Life magazine, 542,000 people aged 15 or…
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Ayrshire College Crowned Country Range Student Chef Challenge Champions 2017
After a gripping live theatre final at ScotHot 2017 on the 15th March, Iona Duncan, Agnieska Dudko and Katarazyna Hospodarewska from Ayrshire College have been crowned Country Range Student Chef Challenge champions of 2017. Competing against college teams from around the UK including Blackpool and Fylde College, City College Norwich, City of Liverpool College, Glasgow Clyde College, Henley College, Hopwood…