The Art of Plating – Purple Sprouting Broccoli, Tunworth Cheese & Duck Offal
This is a very hands-on dish packed with lots of strong flavours. The duck offal confit is made from duck heart and gizzards glazed with a rich duck sauce. They…
Hospitality, News |
Food Fuels Pub Growth
The number of pubs is slowly on the rise, and it’s their food rather than drink that’s leading the way. We’re on a new round in the pub and bar…
Hospitality |
85% of diners will shun operators with less than three stars
The Happiness Index reveals direct correlation between chip satisfaction and five-star reviews Innovative foodservice expert, McCain Foodservice Solutions has teamed up with The Happiness Index to unveil what makes diners…
Hospitality |
Serious about sustainability
By Chris Farrell, managing director of Impact Reporting Social value is an umbrella term used to describe any initiative that makes a positive contribution to society and the environment such…
Hospitality, News |
Chefs invited to compete for the National Chef of the Year 2021 title
Chefs from all sectors across the UK have the opportunity to follow in the footsteps of head chef, Steve Groves from Roux at Parliament Square as entries are now open…
Hospitality, News |
Take Five with our Key Trends for 2020
We are delighted to reveal the five key trends we believe will drive significant change across all sectors of the foodservice industry in 2020 and beyond. The five key trends…
Care Homes, Education, Hospitality, News |
National Chef of the Year and Young National Chef of the Year 2020 winners revealed
An impressive list of chefs has been whittled down from over 100 to just one with Steve Groves, head chef at Roux at Parliament Square, scooping the coveted National Chef…
Hospitality, News |
Customer Profile: Hot in the City
> The big crash of 2007 left a lot of Northern Irish business people reeling and wondering what to do next Husband and wife John and Grainne Lavery realised that…
Hospitality |
Increase sales just by being open for business
Restaurants are increasingly not just a place to rest and play (and enjoy good food) – they can be a place to work too. Hot-desking is increasing in popularity, as…
Hospitality |
Advice from the Experts: MENTAL HEALTH IN THE PROFESSIONAL KITCHEN
By Chris O’Sullivan, head of business development and engagement at the Mental Health Foundation > If you are reading this, then you’re probably aware of the mental health challenges that working…
Hospitality, News |
