With new allergen labelling laws coming into effect later on this year we ask are you aware of what needs to be done?
The entire industry is combining its efforts to make the necessary changes as seamless as possible, but as ever, more needs to be done.
Simply put, existing regulations which have been in place for well over a decade are being expanded this December.
This means that the entire foodservice industry – which includes cafes, restaurants and pubs – to track all the allergenic ingredients that are used on site.
…continue reading Allergen labelling laws
Can you hear that faint sound on the horizon? That, my friends, is the alluring call of the Bank Holiday weekend and this time around it is set to attract people in droves to restaurants, cafes, bars and other such establishments.
And there isn’t going to ‘just’ be a mild upturn in revenue either.
A recent survey predicts customers are going to spend 120% more over the next few days than they would on a normal weekend.
Three cheers to the Bank Holiday!
It’s just a shame that it’s going to be the last one for eighteen weeks.
…continue reading Are you set for the Bank Holiday rush?
With the August Bank Holiday tantalisingly on the horizon just like the late summer sun, people are hoping that the weather holds up so that they can turn towards a little bit of outside catering over the course of this extended weekend.
But the Food Standards Agency has issued a few carefully chosen words on warning ahead of the elongated weekend.
Food poisoning, they say, is still a real danger and that problem is exasperated when people turn to cooking outdoors. …continue reading FSA warns against bad barbecue practices
We’ve seen and heard of some pretty exhausting shifts that have been put in by chefs, but the near two day shift worked by Gareth Kyle really does take the biscuit – and the world record.
As part of the Eat! Festival, Kyle, from Gateshead, set himself the mammoth challenge of breaking the current world record for non-stop cooking. Over the weekend he put in a ridiculous 41 consecutive hours in Newcastle city centre and entered the record books.
Streamed live, Gareth’s event will now enter the Guinness Book of World Records and as per the rules passers-by got to sample his culinary handiwork as none of the food prepared could go to waste.
…continue reading Cooking for 41 hours
For one reason or another United Kingdom is a region that is besotted about certain periods of our history, our heritage and identity, and the interplay between different eras and different social classes. Take the immense popularity of Downton Abbey and other period dramas that are set at the turn of the century when the British Isles were thrust into a state of flux through generational, political and technological change. In literary circles this ear was known as the Fin de Siecle, or as Dorian Gray mused to his good friend Lord Henry: “Fin du Globe.” It was a time of upheaval that we have been fascinated with ever since.
Consequently it should be of no surprise that one current beverage trend that is adorned on menus up and down the country can be traced back to the reign of Queen Victoria.
…continue reading Beer cocktails
Earlier on this month an online booking company published a list that will surely resonate with the vast majority of visitors to this humble blog and our valued customers.
It was revealed what our pet-hates are when dining out. Now whilst we might be in catering industry at a professional level, we all probably are keen restaurant goers ourselves, so the chance is that we have witness these behaviours first-hand.
Unsurprisingly the public are most offended when they see people clicking their fingers to (try) and attract the attention of the waiting staff.
It’s commonly seen as bad practice and yet people continue to do it. …continue reading Common causes for restaurant complaints
One of the leading potato breeders in the United Kingdom – yes, such a title does exist and it is highly sought after in the industry – has spoken out to criticise the current fascination with aesthetically beautiful spuds.
According to Dr Finlay Dale, from the James Hutton Institute, people are far more on concerned with external quality that other factors, especially when it comes to the breeding process.
Speaking at the Potatoes in Practice event, held this year just outside of Dundee, Dr Dale stated that “[Britain] must have the most attractive compost heaps in Europe.”
…continue reading Potatoes cause a scene
With the weather being at its tumultuous British past these past couple of days, the idea of cooking some proper barbecue ribs may be at the back of most people’s minds – we imagine that the weekend has been filled with internal debates such as “should I brave the wind and rain and buy that inflatable dinghy?”
But now that the tail end of the (ex) Hurricane Bertha has now passed us all by and a degree of calm has set in, the sun has reappeared. It’s almost as if it is summer once again.
So in order to celebrate, we’re going to light up that grill and cook some ribs. But not just any ribs; extra sticky and garnished with some peppers, you’ll be getting a couple of not-so subtle kicks – of the good kind – to go alongside some great flavours and the succulently cooked ribs.
…continue reading Sticky ribs with a bit of a kick
A certain television programme returned to our screens last night. Known for the quick wit of its judges, the delectable products cooked up and the enthralling range of contestants, the Great British Bake Off has become an institution and sits alongside afternoon tea, queuing and that stiff upper lip mentality as something that it is quintessentially British. It’s also adept at travelling too, as its hop across the channel went without a hitch.
But the star of the show, despite what the critics think, is not a presenter or competitor; it’s an appliance
Since the show was first introduced to our screens, and became a viewing sensation shortly after, Kitchenaid’s range of planetary mixers have been both front and centre and ever present.
…continue reading Kitchenaid K45 on special offer
In 1884 a man named Karl Elsener opened a cutlery workshop.
A couple of years later, in 1891, he was delivering knives to the national army.
Elsener’s devised a compact piece of equipment that had a sturdy blade but also contained a number of other useful tools. This jack of all trades would soon become famous the world over and his company’s logo, adopted in 1909, of a white cross on a red shield, would become a distinctive and instantly recognisable trademark.
We are, of course, referring to the original Swiss Army Knife and the Swiss based manufacturer Victorinox.
…continue reading Victorinox