Last year, VisitEngland warned that a lack of skilled chefs could severely limit the growth of the tourism and restaurant industry in the United Kingdom. With the sector estimated to be worth a staggering £106bn, any problems could stop companies from cashing in on a huge financial windfall.
With research indicating that a shortage of applicants in London and the South East was becoming increasingly common, the tourist board said that despite being proud of England’s growing foodie reputation “we need to ensure there is enough being done at a grassroots level to inspire young chefs to enter the industry.”
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2016 is less than a week old and we fear that the year has already reached peak opulence.
The neighbourhood of Williamsburg in Brooklyn, New York, is already (in)famous for its hipster culture, gentrified eateries and fear of coffee shop chains. However, there is one thing that the citizens of the district certainly are not afraid of: Expensive donuts.
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Christmas is just around the corner and in a break with custom; our household is going with the three-bird roast this year. However, just to please the purists amongst our ranks, we have ensured that there will be turkey on the table come the 25th.
Not that those purists have a leg to stand on: Long before turkey became synonymous with our Christmas dinners, other birds such geese, capons and pheasants were the go-to bird of choice, though the rich often dined on peacocks and swans.
Alongside the roast centrepiece, we, as a nation, like to serve up pigs in blankets, a spoonful of roast potatoes and an array of vegetables. Some people even opt for a few Brussels sprouts…
But, what is the traditional Christmas meal away from the United Kingdom?
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The EU Food Information for Consumers Regulation came into existence a year ago, requiring all restaurants to provide a thorough breakdown of the ingredients used to prepare each menu.
This is especially important as it means that allergens, such as nuts, dairy and fish, must be clearly labelled and accessible to the general public.
However, despite a number of high profile chains and independent eateries taking the requisite steps, research suggests that many within the dining sector are failing to meet even the most basic of recommended standards.
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Champagne beware, the English are taking over.
Tattinger, the renowned champagne house, has become the first French company to invest in British fizz after investing in a former Kent orchard. Together with UK-based wine merchants Hatch Mansfield and a handful of private investors, Taittinger has acquired the sixty-nine hectare plot near Chilham.
A collection of chardonnay, pinot noir and pinot meunier grapes will be planted in 2017, with the first bottles hopefully being ready by 2020.
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A report has suggested that a tax on sugary drinks should be introduced.
It was written by the Commons’ Health Committee, a cross-party group of MPs, who have been looking into the viability of such a move.
In their findings, the committee has said that there is ‘compelling evidence’ that a tax would help reduce consumption and combat childhood obesity.
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The Association of Licensed Multiple Retailers (ALMR) has recently urged the Government to ‘proceed cautiously’ with any legislative changes regarding tipping. Chief Executive Kate Nicholls last week stated that a refresh to the code of practice would be welcome, but warned against an overreaction to reports of bad tipping.
The ALMR’s words directly oppose those of the British Hospitality Association (BHA), who, last month, called for a new law to be drafted.
The BHA, which represents around 40,000 UK-based businesses, have stated that the government should seek to improve clarity around the practice of tipping and force companies to reveal what happens to tips, and where the gratuity payments end up. [ Read More ]
It is officially the Christmas season. Unless you’ve been living underneath a rather large rock recently, you’ll know that coffee shop chains have started adding seasonal syrups to their drinks and one well-known British retailer has launched their annual festive advert to (as usual) widespread acclaim.
But before you know it, Christmas is out of the way and the New Year is upon us. The past twelve months has seen the avocado rise to prominence, the continued growth of pop-up stalls and street food vendors, and it has been the year when plates (literally) went out of the window in favour of shovels, sinks and terracotta plant pots.
So what’s going to be big in 2016? What trends are going to take the industry by storm and, importantly, what will consumers want? [ Read More ]
After ninety years, Cadbury’s have decided to radically adapt the composition of their Fruit & Nut bar.
Being British, the natural reaction was to jump immediately towards a default outrage setting and the topic quickly became a focal point of radio shows this morning and has received a fair amount of coverage in the mainstream press.
Launched in 1926 the bar’s recipe hasn’t changed much. But far from being bored with the same old combination of fruit, nut and chocolate, the British public at large has been content with that classic mix. Yet Cadbury’s have opted to add ‘variety’ to the bar.
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As one of leading manufacturers of commercial refrigeration equipment, Foster is well known for bringing new technologies and pioneering advancements to market.
Recently, Foster has unveiled another ‘Foster First’: The +stayclear condenser.
+stayclear
Already added to their most popular G2 range of fridges, freezers and appliances, +stayclear is a revolutionary redesign of the conventional condenser, the crucial component that removes heat from the fridge and helps keep the unit within its prime operating temperature range.
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Author
Damien Wilde