Lifestyle choices that could lower your risk of dementia
A recent study has suggested that healthy lifestyle choices can lower the risk of dementia, even if it runs in the family. The study, carried out by the University of…
Care Homes, News |
Living positively with dementia
Care caterers at the NACC’s north region seminar gained vital knowledge of how it feels to live with dementia. Bestselling writer Wendy Mitchell, who has the condition, spoke to over…
Care Homes, News |
True Blue
Prue’s blueprint for school meals Prue Leith has revealed her aspirational blueprint for school meals. The Great British Bake Off judge and former chair of the School Food Trust believes…
Education, News |
Street-Wise: How to drive the latest street food trends onto your menus
Street food trends continue to flood our Instagram feeds and influence the demands of consumers, who want to see the latest food fads replicated on mainstream menus. It’s a fast-paced…
News |
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 |
Green Gauge: Take Action on Plastic
Work is stepping up a gear to tackle issues around plastics with WRAP – the body overseeing The UK Plastics Pact – publishing a list of eight problematic or unnecessary…
News |
Ieuan Davies is the first ever chef to achieve Kitchen and Pastry Graduate Award
After being the ‘Highest Achiever’ at last year’s Craft Guild of Chefs Pastry Graduate Award, Ieuan Davies from The Manor House Hotel is the first ever chef to do the…
Hospitality, News |
The Country Range Group is teaming up with Kellogg’s to help school breakfast clubs
Most nutritionists agree that breakfast is the most important meal of the day yet an astonishing one in nine children go to school on an empty stomach or eat inappropriate…
News |
The Benefits Are Clear
Life in the kitchen is never without its challenges. Speedy service, food hygiene, allergens, sustainability all need to be considered, and that’s without the menu to think about! But what…
News |
Green Gauge- Carbon Footprint Information on Menus
New research has revealed that 75% of diners want carbon footprint details on menus to help them make more informed decisions over what they eat. The findings, uncovered by E.Mission,…
News |
