Category: News
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Melting Pot: Smoking’ hot ideas for barbecues
Once the sole domain of the US of A, the smokin’ hot trend for barbecued food is now a global passion, with new methods, marinades and meats making their way onto the coveted coals. We asked some of the UK’s hottest chefs to share their brilliant brainwaves for all things barbecue – from meaty morsels…
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And what would Sir and Madam like to tweet this evening?”
With a staggering 2.62 billion people currently using social media (Statista.com) – engaging with potential and current customers has never been easier. But with 95 million photos shared every day on Instagram alone (Sproutsocial.com), it is important that your photography stands out and doesn’t just get swiped past. Food photographer Jak Spedding has these five…
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Take the crop-to-cup journey with Tetley Tea Masters
With more than 51 million tea drinkers in the UK, 165 million cups of tea drunk every day, and almost 2000 cups consumed every second[1], we can safely say that tea is a drink that can be enjoyed by anyone. However, consumers need to be satisfied that the tea they purchase out of home will…
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John Grover wins NACC Care Chef of the Year 2018
John Grover of Auchtercrag House Care Home, Ellon, Aberdeenshire, was crowned 2018 NACC Care Chef of the Year, yesterday (Wednesday 6 June), following a thrilling national final. The prestigious National Chef of the Year culinary competition, organised by the National Association of Care Catering (NACC), seeks out the UK’s best chef working in the care…
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Country Range and Premier Foodservice team up to champion care caterers
Creative care caterers have a brand new platform to showcase their talents. The Country Range brand and leading supplier Premier Foodservice have joined forced to launch a new competition specifically for chefs working in the care sector. The Care Caterer of the Year competition is open to chefs working in the public and private care sector. Entrants are required to submit…
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Eat the Season: Raspberries
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 about British cuisine and produce. For more…
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Better portion control could save £450million
According to the latest figures from WRAP, food waste costs the hospitality sector more than £1.5billion a year. However, with plate scrapings accounting for 30% of this waste, Philip Simpson, commercial director at specialist national food recycling organisation ReFood, believes that simple changes, such as better portion control, could save pubs, restaurants, hotels and quick service outlets up to Åí450million per…
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Will schools be starved of skilled staff?
Britain’s rising chef shortage could cause a recruitment nightmare for education caterers who are already “underpaid, undervalued, undertrained and overburdened”, says a leading union official. The stark warning comes from Ruth Levin, national officer for education and children’s services at Unison, who believes education catering will be one of the hardest hit sectors if drastic measures are not taken now. According to a British Hospitality…
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My Signature Dish: Dermot O’Leary
Celebrity broadcaster Dermot O’Leary is a catch on any day of the week – but when it comes to promoting the virtues of a sustainable fish dish, the multi-talented TV star is a ‘shore’ thing. A long-standing friend of Billingsgate Fish Market’s Cookery School and a former fish restaurateur, Dermot genuinely couldn’t be more passionate about his seafood. He says:…
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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…