Category: News
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Health and care catering sector secures its first accredited professional catering qualification
The first professional catering qualification for health and social care catering – Level 2 Award in Professional Cookery in Health and Social Care – developed by the National Association of Care Catering (NACC), Hospital Caterers Association (HCA) and the awarding body of the Institute of Hospitality (IOH), has been officially approved on the Ofqual Regulated…
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Celebrating Tetley’s 180th Anniversary
This October Tetley is excited to celebrate its 180th anniversary – the UK’s no.1[1] tea brand has been serving quality cups of tea to the nation since 1837! Tetley is drunk in 9.69 million UK households[2] and works all over the globe, sourcing, buying and blending the finest leaves to ensure the best quality cuppa is always served.From…
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Melting Pot – Hand it over!
Increasingly busy lifestyles have prompted a dramatic rise in the ‘food to go’ market, which is now valued at over £20billion in the UK. Whereas as we might once have “grabbed” a sandwich on the hoof at lunchtime, this trend has filtered into all day-parts and is becoming ever more inventive, drawing inspiration for global food…
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2018 Student Chef Challenge deadline approaches
Chef lecturers have less than two months to enter the prestigious Country Range Student Chef Challenge. The closing date for entries is November 28 and, this year, the teams of three students need to develop a three-course, three-cover menu around the theme ‘Around the World in Three Spices’. Following the paper judging, live regional heats…
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Take the honours – “Fresher” ideas for student caterers
College and university catering is big business and also a big challenge. Competition from the High Street is fierce and on-site caterers face a daily battle to engage with potential customers and keep them on campus. As the new academic year gets underway, we identify the biggest food priorities and trends to consider when catering…
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Advice from the Experts: How to be competition ready
By George McIvor, chairman of The Master Chefs of Great Britain Competitions are an important part of the culinary calendar providing young chefs with opportunities to showcase their skills and receive valuable feedback from those much higher up the culinary ladder. The prizes on offer are designed to provide experiences that may otherwise be out…
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Advice from the Experts – Curing to bring home the bacon
AHDB chef and master butcher Dick van Leeuwen helps independent caterers to venture into the cured meat market with a simple dry cure method. Curing is an ancient method of preserving food, which has created a valuable market in the UK, generating more than £2.3billion of retail sales this year alone from sliced ham, gammon…
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Special feature: Gastrophysics – the science of great cooking
A pioneering chef has joined forces with an Oxford University professor to create a multisensory approach to dining. Jozef Youssef has launched ‘Gastrophysics’ – a 13-course menu at London’s Kitchen Theory with the aim of exploring the science and psychology behind how we perceive flavour. The menu challenges diners to think about how colour, aroma,…
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National competitions offer Welsh chefs a stage to become a star
Ambitious chefs looking to make a name for themselves within Wales and internationally are being sought for two prestigious competitions. The road to winning the coveted National and Junior Chef of Wales titles begins with two regional finals to be held in November. The two winners and the two best runners up will qualify for…
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Inspiring Brunch Success
Demonstrating the versatility of its new Ready to Use Kitchen Sauces range, Kerrymaid has created an in-depth guide for operators looking to expand their brunch menu, bringing together the latest trends to create a range of tasty dishes using two culinary mother sauces. By using Kerrymaid Béchamel and Kerrymaid Hollandaise, operators can make an inspiring…