Food preparation

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No decision on national 'scores on the doors'

chef in kitchenNo decision can be made on a national ‘scores on the doors’ scheme ranking restaurants on hygiene without further evidence, the Food Standards Agency (FSA) has been warned.
Posted: 20 August 2008 | 09:00

New wave of caterers sign up to FSA’s healthy workplace meals initiative

A second wave of caterers have been signed up to the Food Standards Agency’s (FSA) healthy workplace food initiative, launched early this year to tackle the UK’s bulging waistlines.
Posted: 30 July 2008 | 12:00

Customers want nutritional information on menus

Restaurants, pubs and cafés have a responsibility to provide nutritional information to diners, a new survey of customers has found.
Posted: 23 June 2008 | 14:58

I'm confused by all the options and different specs of pizza oven available. Can you explain?

I'm confused by all the options and different specs of pizza oven available. Can you explain?We want to grow the food side of our City-based bar-restaurant business so we're thinking of offering pizzas, but I'm confused by all the options and different specs of pizza oven available. For example, some manufacturers have conveyor ovens with a temperature range of 0-370°C, whereas others have deck ovens with a range of 0-450°C. Also, when preparing dough, is a press better than a rolling machine?
Posted: 18 June 2008 | 11:00

Fast cooking ovens

Fast cooking ovensAdvances in heating technology have made it possible to produce cooked dishes in next to no time without sacrificing quality. Stuart Ferguson describes the capabilities of ovens now available for commercial kitchens.
Posted: 18 June 2008 | 10:30

FSA launches 'scores on the doors' consultation

The Food Standards Agency (FSA) has launched a 12-week consultation on a nationwide ‘scores on the doors’ scheme ranking restaurants on hygiene levels.
Posted: 22 May 2008 | 18:19

Peter Vaughan's quest to cook and serve healthy food

Peter VaughanSince developing an academic interest in nutrition, one chef has made it his quest to cook and serve healthy food. Janet Harmer speaks to Peter Vaughan
Posted: 22 May 2008 | 00:00

FSA launches card system to help diners with food allergies

Think allergy chef cardThe Food Standards Agency (FSA) has launched a new card system to help diners with food allergies when eating out in restaurants.
Posted: 20 May 2008 | 14:24

Industry must improve gluten-free offering

Giorgio Locatelli to judge UK-wide gulten-free recipe competitionCaterers and restaurants have been urged to improve the provision of gluten-free meals after a charity warned that people with coeliac disease are poorly served in UK establishments.
Posted: 12 May 2008 | 07:00

Pub operator JD Wetherspoon introduces gluten-free menu

lamb rogan joshJD Wetherspoon has introduced a gluten-free menu suitable for customers that suffer from coeliac disease.
Posted: 06 May 2008 | 13:10

Zebu sold as British beef in south-west restaurants

zebuPubs and restaurants are labelling foreign beef as "local" or "British" according to a BBC investigation in the south-west of England.
Posted: 02 May 2008 | 10:47

Operators in menu talks with the FSA

The Food Standards Agency (FSA) has confirmed it is in talks with hospitality operators about putting in place clearer standards on sourcing, preparing and planning healthier menus for customers.
Posted: 01 May 2008 | 09:00

A minute on the clock - Paul Gayler

Paul Gayler is the executive chef at London's Lanesborough hotel who is setting up a series of events this month at catering colleges throughout the UK to raise money for the Teenage Cancer Trust charity. He spoke to Kerstin Kühn about the project.
Posted: 10 April 2008 | 00:05

Quality before quantity

Contract caterer Vacherin has made a virtue out of picking its own way through the complex world of suppliers. Chris Druce reports
Posted: 10 April 2008 | 00:05

Marketing is key at Alimentum

Alimentum owner John Hudgell is keenly aware of the importance of marketing his restaurant and makes use of radio, local press and direct mail to get the message across to his local target market, as Emma White reports.
Posted: 27 March 2008 | 00:05

Mixed reaction to 'scores on the doors' scheme

chefA potential nationwide rollout of a "scores on the doors" scheme ranking restaurants on hygiene levels must be handled carefully, industry figures have warned.
Posted: 20 March 2008 | 07:00

Strategy clinic: making the most of the wedding market

"I want to make the most of the lucrative wedding market for my restaurant this summer. How can I do this?"
Posted: 20 March 2008 | 00:05

FSA launches scores on the doors consultation

eating outThe Food Standards Agency (FSA) is to launch a 12-week consultation on the potential nationwide rollout of a "scores on the doors" scheme ranking restaurants on hygiene levels.
Posted: 14 March 2008 | 13:34

Opportunities in the conference market

Conferences offer an opportunity to fill rooms and sell lucrative extras. So what can hoteliers do to attract this market? Catherine Quinn reports
Posted: 13 March 2008 | 00:05

Menuwatch: The Landau

Returning to London, where his grazing menu first came to prominence, Andrew Turner's new project is part of the ambitious plans for the five-star Langham hotel. Tom Vaughan reports
Posted: 13 March 2008 | 00:05

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8th September 2008