The people of Scotland go to the polls tomorrow to determine whether they want to become and independent nation or stay within the Union of Great Britain and Northern Ireland. It is a momentous day for many reasons.
Come Friday morning when the result is known, what would a yes or no vote mean for the thriving Scottish foodservice and catering industries?
According to an article we’ve seen on on the internet recently, some consultancies and industry analysts are predicting that the sectors could be in line for a boost – if the ‘Yes’ movement wins.
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The weather is set for a September renaissance this week, but sadly the longer term forecasts suggests that we are set for a traditional British autumn rather than a prolonged ‘Indian summer’. However that won’t stop us from talking about a true heatwave treat: Ice cream.
Did you know that we are beginning to shift away from the traditional Neapolitan flavours towards crazier varieties?
That is what an ice cream supplier found out in a recent survey.
Chefs, operators and restaurant owners were all asked about the dining habits of their clientele and over two-thirds of respondents said that new flavours such as grape and salter caramel were being gobbled up at the end of a meal.
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Have you got the 24th September written down in your diaries and importantly; are you lowering your prices on that day?
Many pubs and restaurants in the United Kingdom will be reducing the cost of their food and drink in an industry wide effort to highlight the benefits of slashing hospitality VAT.
15,000 venues have already signed up to take part in what has been dubbed ‘Tax Equality Day’, which has been masterminded and organised by the VAT Club.
During opening hours the participating establishments will cut their food and drink prices by 7.5%.
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Some new pan-European wide legislation comes into force next month that is set to affect those who work at all levels within the mobile catering trade.
Set to go live at the tail end of October, the Individual Vehicle Approval Scheme marks a substantial change when compared to laws that are currently in place. Because of this, operators are being warned by numerous agencies to actively plan ahead in order to ensure that their vehicles meet the required standards or safety.
If trucks and vans fail to comply, then there is a strong chance that insurance could be considered invalid.
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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 ]
Author
Damien Wilde