My Signature Dish: Dermot O’Leary
Celebrity broadcaster Dermot O’Leary is a catch on any day of the week – but when it comes to promoting the virtues of a sustainable fish dish, the multi-talented TV star is a…
News |
Advice from the Experts: Catering for children in hospital
By Stewart McKenzie, chair of the Hospital Caterers Association (HCA) Catering for children in hospitals can be challenging. Many factors come into play, such as dietary requirements, portion control and more commonly, fussy eaters. Children…
Care Homes, News |
The dawn of a new era for dysphagia
New international guidelines governing texture modified foods have been unveiled to help caterers to provide suitable meals for dysphagia sufferers. The International Dysphagia Diet Standardisation Initiative (IDDSI) has developed a standardised way of naming…
Care Homes, News |
June Food for Thought – Inspirational recipe ideas for summer menus
Winning ways Cory Fowler of Hull University scooped Eurilait’s ‘Best Cheese Starter’ title at Hotelympia this year with this innovative cheesecake using Soignon Fresh Goat Log, with chervil, pickled blackberries and a sourdough cracker with plum and…
News |
Country Club – May 2018
English wines? We’ll drink to that? English wine producers are gaining notoriety for making some fantastic wines, particularly sparkling, that have given their European counterparts a run for their money.…
News |
Introducing Radnor Plus, more than water!
Radnor Hills have been on a mission to create the perfect range of enhanced water products that are full of natural goodness and make the ideal on-the-go hydration source, energy…
News |
Eat the Season: Asparagus
By George McIvor, chairman of The Master Chefs of Great Britain St George’s Day (April 23) heralds the start of asparagus season – it lasts just three months – and…
News |
Foreign visitors are hungrier than ever for ‘local’ dishes, says study
Food tourists from overseas are demanding more local dishes when they visit the UK, a VisitBritain study reveals. Visitors are eating up the flavours and history of uniquely UK plates…
Hospitality, News |
Food for Thought – May 2018
Inspirational recipe ideas for late Spring menus A shining example The inventive bods at Sosa have come up with this clever edible wax concept to add a bit of theatre to…
Hospitality, News |
Advice from the Experts: Planting the seeds of success
By Sam Platt, Vegetarian Society Cookey School manager With the number of people following a vegetarian diet in the UK seeing a dramatic increase, coupled with the growing trend for…
News |
