Category: News
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Managing Food Allergies in Nurseries and Schools
It’s estimated that two children, on average, in every class, in every school has a food allergy, while experts predict that 70% of the population could have a food allergy by 2060. Schools therefore play a pivotal role to ensure meals are fully inclusive for all students. “We regularly hear from parents of allergic children…
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Raheem Morgan: LACA’s 2023 School Chef of the Year
After clinching the LACA’s School Chef of the Year title this year, we caught up with 29-year-old Raheem Morgan to discuss his journey to the top. Where were you born and raised? I’m originally from Jamaica but I came over to the UK at a tender age and have been here all my life really.…
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The Chocolate Connoisseur’s Kitchen
As versatile as it is addictive, chocolate is widely used throughout hospitality, health and welfare and education, whether for those seeking an indulgent treat with a hot drink or to end a meal with something sweet and delicious. However, chocolate goes way beyond a standard brownie. As we head into winter and the festive season, we’re…
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Planting for Spring
While most vegetables will go into winter dormancy as soon as the temperatures drop, October is still an opportunity to get bulbs and seeds in the ground before the frosts for an early start in spring. Any remaining salads planted earlier in the year may give you a few leaves before they start to hibernate.…
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Nose to Tail Dining
Nose to tail dining is a growing trend, with the rise in popularity of offal and other lesser-known cuts of meat. This concept is nothing new, but restaurants such as St John and Bocca di Lupo have made it more mainstream. One of the main advantages of nose to tail dining is that every part…
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Ask the Expert: Tom Kerridge
It’s been ten years since Tom Kerridge launched his first cookbook – Proper Pub Food – and it’s a completely different playing field in the pub industry as his next book Pub Kitchen rolls out. We caught up with Tom ahead of the book launch to discuss the challenges facing pubs in the next year…
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St Catherine’s Hospice: Making a difference
The catering department at St Catherine’s Hospice, West Sussex, is a truly special place to work. For 35 years, the hospice has offered both physical and emotional support to those living with a terminal illness and their families. This includes patients in the 18-bed hospice, as well as caring for patients in their own homes.…
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Leftovers and Lost Opportunities
In 2011, The Composition of Waste Disposed by the Hospitality Industry report by the Waste and Resources Action Programme (WRAP) found that only 48% of food waste was recycled by the sector, with the remainder thrown away – mainly into landfill. Fast forward to 2023, and what has changed? Since the damning report in 2011,…
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Leftovers and Lost Opportunities
In 2011, The Composition of Waste Disposed by the Hospitality Industry report by the Waste and Resources Action Programme (WRAP) found that only 48% of food waste was recycled by the sector, with the remainder thrown away – mainly into landfill. Fast forward to 2023, and what has changed? Since the damning report in 2011,…
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From Tamales to Turkey: Discovering the diverse flavours of Christmas
Christmas will soon be upon us and for many operators, planning for the end of year party season has been underway for months. Turkey and all the trimmings will be piled high on plates as diners get together to celebrate – but while traditional festive fare is always an attraction, there is an opportunity to…