How long are you prepared to wait for your food after ordering?
Well, it appears that the average time customers are willing to linger in restaurants around making small talk clocks in at less than sixteen minutes
The analysis, of some 5,000 UK based consumers was conducted by Peach Factory and aimed to look into the impact that waiting times had on the hospitality industry.
Statistics thrown up in the data concluded that the people of Britain liked to be expediently served.
The figure of sixteen minutes decreases to twelve minutes and twenty-seven seconds for those waiting in pubs whilst it drops even further to a miniscule six minutes and eighteen seconds for those who order in fast food chains.
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The common consensus has been that eating five portions of fruit and vegetables is the healthy target hit per day, but new research shows that the figure should be increased to seven in order to prolong lives.
A study of over 65,000 people indicated that the more fresh fruit and vegetables consumed, the less likely they were to die ā at any age. It is said that this new seven a day initiative would further cut the risk of people dying from cancers and heart disease.
Currently, the NHS recommended that everybody has five different servings of roughly 80g a day. This latest piece of research was carried out by people from University College London (UCL) used the National Healthy Survey, collecting their data through questionnaires and other methods, looking at individual diets and lifestyles.
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Some pupils from a Lincolnshire primary school swapped the classroom for the great outdoors as they headed out on a fact-finding mission to a local egg-farm in Beckingham.
The children were some of the first from the county to take part in an initiative that aims to inform people of school-going age about where the food on their plate comes from, and how it gets there.
During the day the kids were treated to a special behind the scenes lesson that was concerned about the lifestyle of the hens, what they do on a day to day basis, where they play and where they lay their eggs.
How do you eat?
And for those who answered āwith a knife and forkā you may be right, in a literal sense, but for those that replied by saying āwith your handsā you are onto a winner.
The real question is how do you eat with your senses?
Taste is an obvious one, as is sight, but what about touch, smell and sound?
According to researchers at the University of Gastronomic Sciences in Pollenzo, Italy, people have forgotten how to engage all their senses when consuming their food. By default, Shona Miller, a student at the institution claims, the majority of us rely too much on the visual aspects of a dish as we have become accustomed to being bombarded with colour and imagery through a continuous exposure to advertising.
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They say that no food disappears from the culinary bibles altogether. Sometimes they may vanish for a while and then make a renaissance decades later, or they may lay dormant before somebody brands them as ācoolā and markets them as the latest in a long line of āsuper foodsā. Or, as is the case with this tale, you could be sat wistfully reminiscing and then, suddenly, flavours and memories come flooding back.
When I was younger there was fennel in the garden; growing tall ā or maybe I was just short ā it tended to act as a quasi-fence separating grass, soil and path; other times the clumps became battered goalposts; and then, it was used to cook with.
But, for some reason, it vanished.
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Today, for those who are unaware, is Saint Patrickās Day. The one day a year where everybody, including myself, becomes Irish, celebrates and dons some emerald coloured clothes.
So, what could be better than combining Ireland and food for todayās entry to the CS Catering blog?
The answer, clearly, is nothing.
References to the tradition of Irish food can be traced back right to the formative years of Irish literature. The hero of Irish mythology, Fionn mac Cumhaill, gained his intelligence and wisdom from eating a salmon.
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Paella is synonymous with Spanish cuisine, but after witnessing a rapid evolution of its composition in recent years, three chefs are aiming to reclaim one of Valenciaās most iconic dishes from being continually debased.
Wikipaella has been created to āpoliceā paella, so says co-founder Guillermo Navarro. āItās a dish thatās really trendy;ā he laments, āand thereās a lot of people taking advantage of it and selling what they call authentic, traditional or Spanish paella.ā
Initially, Navarro thought it was a problem unique to foreign countries, but a visit to Madrid wielded equally unsavoury results. āIn Madrid, 90% of the paellas that you eat canāt be compared to real paella.ā [ Read More ]
So today is the day where we all rummage through the cupboards, find all the eggs, flour, milk and butter we can find, mix them all together and whack it in a pan.
Surely it hasnāt creped up on you?
Poor puns aside, today isnāt solely about naleÅniki, panqueques or palaÄinka. As lovely as crepes are accompanied by a modicum of freshly squeezed lemon juice drizzle and a sprinkling of sugar, sometimes we just want a little bit more.
Not that thereās anything wrong with that, variety is, after all, the spice of life. [ Read More ]
The UK Art Fund has just started a new fundraising initiative that will hopefully raise money for museums and galleries in the British Isles, but also get people into the kitchen!
With the rise of the āfood pornā trend ā where people take pictures of their dishes ā the Art Fundās campaign goes one step further by aiming to replicate historical and iconic masterpieces from the ingredients in your fridge.
Who needs to look at a finely sculptured duck confit when you could gaze at a De Stijl inspired slice of Battenburg cake and ponder about the reduction of the world around us to its rawest and simplest of forms?
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To round off our potato themed week of blog posts where we pondered if the perfect chip could exist, talked about chip week and genetically modified potatoes, and introduced the Bake-King Mini, it is time to round these past few days off with a tip or two on how to make some of the best baked potatoes around.
Chips may reign supreme, whilst mash is incredibly adaptable, but sometimes you canāt beat a great jacket; crisp, crunchy skin covering the white fluffy innards with a topping, gently melting over it.
It doesn’t get better than that.
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Author
Damien Wilde