Category: News
-
McDougalls Young Baking Team of the Year
Premier Foodservice has announced the launch of its 2016 McDougalls Young Baking Team of the Year competition. Teams are encouraged to register their interest via the Premier Foodservice website here or by texting ‘MCDOUGALLS’ followed by their email address to 82727 by April 18. By registering, teams will receive a McDougalls toolkit which will include product samples,…
-
How to attract the best staff in foodservice
How to attract the best staff in foodservice By Michelle Mellor, MD of Chefs Jobs UK We all know that there is a talent shortage epidemic in the hospitality sector and those employers who develop tactics and strategies ahead of their competition are going to be the winners. It’s clear however that power is certainly shifting…
-
Melting Pot – New Year’s Revolutions
Making dishes healthy without compromising on taste The New Year heralds a time to lose weight and get fit after the excesses of the festive season. With 67% of men and 57% of women in the UK classed as overweight or obese, plus the ongoing focus on salt and sugar consumption, caterers have their part…
-
Almondy raises over £3,500 for The Katie Piper Foundation
The impressive figure was raised through two initiatives; the first being a week-long social media campaign in which Almondy donated £3 for every follow and retweet generated on www.twitter.com/almondycake. Customers were encouraged to take part in the activity to be in with the chance of winning signed Katie Piper books, as well as The Katie Piper…
-
Christmas Day: going out is the new staying in
An increasing number of families are opting to take the stress out of Christmas this year by choosing to dine out, according to Bookatable.co.uk which has reported a 63% year on year spike in Christmas Day bookings to its restaurants nationwide. In the last four years, Bookatable has seen an 251% increase in Christmas bookings from 2011 to…
-
The World’s First Edible Christmas Jumper
Bakery experts Dr Oetker has given traditional festive fashion a tasty makeover and created an entirely edible Christmas jumper. Developed with Juliet Sear, baking consultant and founder of Fancy Nancy cake boutique, the winter jumper took over 50 hours to create using 10kg of icing, 5kg of marzipan, 1kg of chocolate and a large sprinkle of Christmas…
-
Unilever’s ‘How to’ Christmas guide for pubs
A new guide released by Unilever Food Solutions (UFS) is packed with top tips and helpful hints on how to pull in the punters during the festive season – one of the most important times on the pub calendar. Written in partnership with UFS’ pub food expert, Chris Barber, the guide offers a wealth of…
-
Campaigners reiterate the importance of UIFSM
School food campaigners have come out fighting following claims that free school meals for infants could be scrapped. Reports in national newspapers have suggested the Universal Infant Free School Meals (UIFSM) scheme is costing the government too much money and not seeing enough success. But Myles Bremner, director of the School Food Plan, said the scheme…
-
Call for fixed price for patient catering in hospitals across the UK
A key advocate for hospital food is calling on the government to set a minimum fixed ‘per head’ cost for hospital meals. Philip Shelley, national chairman of the Hospital Caterers Association, is urging the government to implement fixed minimum costs to show the same type of commitment as they have for school dinners to avoid…
-
Eclectic menus – Chefs are using niche ingredients to create stand-out menus
Chefs are increasingly turning to niche ingredients in a bid to offer customers something different, according to a new report. While burgers and steak may still be the most frequently listed items on British menus, dishes from Middle Eastern, Mediterranean and Vietnamese cuisines are having a strong influence on the foods sold by high street…