Dieting, calorie counting and general diet control are always hot topics both online and offline, but how much of that stress and confusion is caused by our food labelling systems?
The global snack market is facing criticism as research from the University of Surrey has found what is believed to be a link between our snack food labelling and overeating issues. [ Read More ]
Well colour us surprised, a national day for a food item that we have neglected for some time…and we love mushy peas!
The mushy pea probably deserves it’s own week of recognition, but unfortunately, we have to make do with 24 hours of the gooey green goodness.
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Michael Roux in some act of defiance against the modern convention has banned pictures of his kitchen creations from being taken.
Guests at The Waterside Inn, Bray, have been asked to refrain from taking photos of their dishes, with a sign explicitly telling guests to stop taking pictures of their food.
Well it’s not cricket is it Mr Roux?
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Sandwich shop extraordinaire, Subway, exploded on to the British high street in 1996, slowly carving a niche as a healthier alternative to the other American fast food brands that specialise in burgers and deep fried foods.
From the conveyor-like sandwich making process to the wealth of healthier options available, the company reinvigorated the fast food industry to the point that the brand is now seen on high streets and garage forecourts all over the country.
But how is their success built? Through a simple but easy to replicate kitchen formula.
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To get ready for a complete warehouse overhaul, we’ve decided to have a huge clearout!
Which means you can make some serious savings on many of our popular branded and own brand lines.
Be sure to take advantage of some of our stellar offers, some of which are up to 80% cheaper than ever before!
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Synonymous with Europe and a Belgian culinary speciality, the waffle is an extremely popular menu item across all of continental Europe and has transcended oceans to become something of a cultural institution in North America.
Here, however, it’s more of a foreign delight; one that becomes increasingly more prominent during the winter months when festive markets roll into town.
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Often looked down upon for being unhealthy or having an uncalled for reputation for creating poor quality ready meals, the microwave is actually a top quality tool for busy caterers that need a helping hand with common kitchen tasks—or you simply need a quality defrosting and reheating tool.
If you’re in the market for a new microwave and you are quite sure what you need, then this simple guide will help you get the best possible fit for your catering business.
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A vast number of home and professional kitchens rely on the food preparation power of the electric blender in some form or other.
Smooth chopped and blended foods are mere seconds instead of minutes away, saving not only time but energy when you want to make the very best quality dishes.
But why should you invest in a professional stick blender? We’re going to convince you that you’ve seriously been missing out. [ Read More ]
For those who are already running or have previously opened a restaurant, cafe, bar or catering business it’s often easy to think that you have enough knowledge of food safety to run a clean and efficient foodservice operation.
The Food Standards Agency has a multitude of guides to help you navigate the sometimes confusing waters of food safety and how to safely operate your foodservice business. [ Read More ]
Using magnets to cook food sounds like some sort of sci-fi vision of the future, but in reality, it is happening in home and professional kitchens all over the globe.
Induction cookers are growing in usage within professional kitchens as the technology has finally begun to reach maturity, and manufacturers are now rapidly adding induction ranges to their popular product lineups.
To really grasp the benefits of induction cooking, you’ve first got to understand how they work, and how they are helping keep kitchens cooler and more efficient.
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Author
Damien Wilde