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Melting Pot- There’s no place like home…

Once considered the underdogs of the culinary world, British and Irish cuisine are now enjoying the limelight. Consumers are citing ‘provenance’ as one of their top reasons for choosing where…

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How to Grow Your Own – Micro Herb Garden

Food expert Campbell Mickel, co-owner of the newly awarded Bib Gourmand restaurant Merienda in Edinburgh, tells us what inspired him to grow his own micro Herbs to add to Merienda’s…

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My Signature Dish – Gregg Wallace

MasterChef judge Gregg Wallace has enjoyed a 20-year love affair with the foods of Italy, so it is no surprise that he has published a cookbook on the subject. Gregg…

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Softly, softly approach

A highly regarded chef has been credited with turning around the fortunes of a struggling Northern Irish pub. Colleen Lennon was approached to take the helm of The Oliver in…

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Eat the Season- Oysters

By George McIvor, chairman of The Master Chefs of Great Britain The Master Chefs of Great Britain was formed in 1980 to provide a forum for the exchange of culinary…

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Insight for National Croissant Day

Leading bakery solution Délifrance is offering operators new insights and advice to maximise success for National Croissant Day on 30 January. The new research from Délifrance’s latest report, Prove It: The Great British Bakery Report, reveals…

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School baking is back

McDougalls Young Baking Team of the Year returns Premier Foods’ McDougalls Young Baking Team of the Year competition returns and in its sixth successful year the competition will continue its…

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