Author
Damien Wilde
After three decades in existence, the milk quotas which farmers within the European Union had to adhere to have been scrapped.
Set up in 1984, the system has come to an ended to, hopefully, allow countries produce more milk to fulfil supply in fast-growing countries in Asia and Africa and compete on an even footing with international competitors.
Author
Damien Wilde
The catering and hospitality sectors of the United Kingdom enjoyed a very positive January as consumers shook off the prospect of a New Year’s hangover and continued to spend their money on meals out and short trips away from home.
According to reports that we chronicled last month, the two industries saw year-on-year spending rise nearly ten percent whilst sales of food and beverages also rose during the same time period.
Author
Damien Wilde
Superfoods come and superfoods go. Some are heralded by food bloggers, others are championed by celebrities and others are seen as the trendiest thing in existence. Most though tend to have a short and fleeting life in the public conscience before they gradually fade away, only to be replaced by something else. And so their cyclic lifestyle continues.
However it turns out that could be some scientific value to super foods.
Author
Damien Wilde
MONO Equipment provides a comprehensive range of specialist convection ovens and essentials that have been specifically designed for the constantly evolving and demanding needs of the bakery, fast-food and confectionary industries.
Their specialist catering equipment can be found in many independent artisan bakeries in the United Kingdom, as well as many high profile retail chains, and their most popular items are now available to purchase through CS Catering Equipment.
Author
Damien Wilde
Pulled pork has taken the nation by storm. A few short years ago the slow-cooked method of cooking pork wasn’t commonplace in commercial kitchens, but now the dish is thriving and given a prominent place on many menu boards of fine-dining restaurants, fast food outlets and gastro-pubs. Whether you want it as a main, as an accompaniment or part of your sandwich filling, we’ve gone crazy for tender pulled pork.
But despite its rise to prominence in commercial establishments and being a favourite amongst diners, it seems that pork isn’t as popular as you might think…
Author
Damien Wilde
Prices for popular meats such as beef and lamb are rising, despite the fact that inflation has, relatively speaking, kept the overall cost of food low. Unfortunately, it’s a case of supply and demand.
For example, there has been a noticeable drop in in the number of cattle coming to market in Great Britain and this can be correlated with the price of beef gradually climbing upwards.
Author
Damien Wilde
Saint Patrick’s Day, the one day in the year where everybody is Irish, whether they have any emerald blood running through their veins or not, takes place next week and it’s an event that has many within the catering, publican and hospitality sectors rubbing their hands with glee.
The associated revelry and celebrations are well-known and for those working in the industry the event is one that represents a perfect opportunity to maximise footfall and increase revenues in a few easy steps.
Author
Damien Wilde
Since the Baby Burco Wash Boiler emerged on the scene in the 1950s, Burco has been at the forefront of the commercial catering equipment sector.
A company with a rich history, Burco originally focused on manufacturing water boilers before recently branching out to build a wide range of British made products that would be suitable for a whole manner of premises be they large or small, indoor or outdoor.
With a reputation built upon affordability and reliability, it is no wonder why Burco has become a leading name in the British catering sector.
Now, the company is set to unveil their latest line.
Author
Damien Wilde
After featuring a number of products that will allow you to showcase your wonderful wares during British Pie Week, we now are turning attention to those utensils which will help you achieve pie perfection.
Steak and ale, chicken and mushroom, apple, rhubarb (something that we’re partial to in all honesty) or four and twenty blackbirds, the pie’s filling is quite important. But perhaps even more so – especially to those passing customers who – is the presentation.
Be it shortcrust or puff, filo or choux, making sure that the pastry is spot on can make or break a pie. And so, ensuring you have the right tools to hand is extremely important.
Author
Damien WildeResearch suggests that 75% of the UK population enjoy tucking into a pie at least once a month and, luckily, British Pie Week is on the horizon.
Despite the rise of exotic cuisines and trendy diets, a good pie is still a favourite of the nation. Be it pork, steak and ale, vegetable or a traditional Bramley apple, a pie, we feel, is to be applauded and placed upon a pedestal.
With people predicting that classic British foods are expected to undergo a renaissance this year thanks in part to the rise of street food and pop-up catering carts, British Pie Week has fallen at a perfect time for those in the catering trade.
Starting on the 02nd March and running for seven days, the week long event will give restaurants, cafes, caterers and producers alike the chance to to celebrate and promote pie par excellence.
We’ll be publishing a few articles over the next few days highlighting products and recipes that will ensure you’ll get the most out of the event and the best place to start is at the front of house.
