Category: News
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Dogs in restaurants – are you barking mad?!
New research reveals a doggy divide when it comes to allowing man’s best friend into our nation’s eateries. The Restaurant Club, a scheme supporting local restaurateurs over chains monopolising the high street, posed the question to its 11,000 strong fine dining group – and the results were a mixed (doggy) bag. • Almost four in…
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Melting Pot – What a curry on!
Curry regularly tops the charts in terms of Brits’ favourite dishes and has done for many years. But diners have moved on from the comfort of Chicken Tikka Masala and are becoming much more adventurous. They’re turning up the heat and demanding new flavours and ideas, so how can chefs adapt to these evolving trends…
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Alex is the NACC’s youngest ever Care Cook champ
Alex Morte, chef de partie at Signatures Coombe Hill Manor in Kingston-upon- Thames, is officially the best care cook in the UK. He was crowned the National Association of Care Catering (NACC) Care Cook of the Year 2016 and, at the age of 21, he is also the youngest champion in the competition’s history. His winning menu…
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Grains of inspiration for National Rice Week
Tilda is urging operators to get behind National Rice Week (September 19-25) by adding great tasting rice dishes to their menus and profiting from this gloriously versatile commodity in the process. Rice is the mainstay of food for over half the world’s population, but it’s so much more than an accompaniment to a curry or Chinese.…
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NACC forum set to inform and inspire
This month’s NACC Training and Development Forum is set to inform, update and inspire care catering professionals when it returns to the East Midlands Conference Centre, Nottingham on October 5-7. The two-day event is set to engage delegates through speakers, training workshops and practical culinary demonstration, specifically designed to stimulate discussion and offer fresh approaches,…
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Advice from the Experts – How to use edible flowers
By Tom Aikens, two Michelin-starred chef Tom Aikens is one of the most creative and talented chefs Britain has ever seen, becoming the youngest chef to win two Michelin stars aged only 26 and building an expansive, international restaurant empire. During the RHS Chelsea Flower Show this year, Tom created a range of special dishes inspired by…
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British Roast Dinner Week is back!
The hunt for the Britain’s Best Roast Dinner is back – and it’s bigger and better than ever. As well as crowning an overall winner, this year the panel will announce regional winners – giving even more pubs the opportunity to become famous for their roasts. Now in its fifth year, the Best British Roast…
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Melting Pot: Love Your Leftovers
Food waste remains headline news. As well as being an environmental issue, it’s also financially beneficial to use up all of the food you have purchased. But how can you create restaurant-standard dishes from food which is ‘on the turn’? Here six canny chefs share their inspirational ideas for using up fresh fruit and vegetables…
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July 2016 Food for Thought
Petalpower Inspired by the RHS Chelsea Flower Show, chef Tom Aikens has been getting creative with all things floral, including this delicious poached chicken lemon risotto with lemon basil and marigolds. www.tomskitchen.co.uk Delicious duck For a scrumptious summer dish, try whole shredded Gressingham duck salad www.gressinghamduck.co.uk/recipes/whole-shredded-gressingham-duck-salad. Get into the groove for Rio As excitement builds for the Rio Olympics this…
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Category Focus – Market Yourself
Top tips to make your business shine According to the Eating Out in the UK 2015 report, one in eight people expect to eat out more over the next year, with younger consumers eating out more often than older diners. The under 45s eat out more often than older age groups at all day-parts and…