There must be some cruel folk at the BBC.
On one of the hottest days of the summer, the people behind the cultural behemoth that is the Great British Bake Off decided to focus upon desserts and set the contestants the most monumental of tasks: to make and cook a Baked Alaska.
Alternatively known as a lace au four, the Baked Alaska consists of ice cream and sponge cake that’s topped with meringue before being cooked in a hot oven before being served.
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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.
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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. [ Read More ]
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.
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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.
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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. [ Read More ]
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.”
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Here is an off-kilt news story that we heard on the radio earlier today.
After listening to it, we thought that we’d investigate it a little more.
A wine dealer, based in California, has been found guilty of ‘wine fraud’ and is set for sentencing in the immediate future.
The man in question, Rudy Kurniawan, 37, was convicted last December after it was uncovered that he had been successfully passing wine made in his kitchen off as a rare vintage, and had been profiteering from his illegal activities.
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Author
Damien Wilde