Food & beverage
Pages ...20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 | 39 | 40 | 41... Previous | Next
Raw, fried or sautéed, cultivated, wild or dried, mushrooms bring menus rich flavor and a terrestrial sense of satisfaction.
Posted: 07 December 2006 | 17:50
Matched with dough in different designs, fall’s favorite fruit inspires cleverly updated classic desserts by the bushel.
Posted: 07 December 2006 | 17:42
As the smoking ban looms, we must think of our future customers, says Michelle Gunnery of table entertainment provider Kidzsmart
Posted: 06 December 2006 | 10:54
Given the growing popularity of barbecuing in the UK, Heinz Foodservice is launching an apple-based BBQ sauce that caterers can use for dipping, marinating, basting and grilling or in applications such as on a pizza base or as a burger relish.
Posted: 05 December 2006 | 15:54
Basic American Instant Mashed Potato is now available to the UK food service market and is suitable for use as mashed potatoes, in fish cakes, for thickening soups and stews and for topping pies.
Posted: 05 December 2006 | 15:50
Highgrove Food Distribution, a dairy and fats supplier into the retail market, has launched a 2.5kg catering pack of its Goose Fat.
Posted: 05 December 2006 | 15:46
To help caterers who need to take into account the different social and religious requirements of their customers, Major International has received Halal Certification for five of its 19 stock bases made at its UK manufacturing plant.
Posted: 05 December 2006 | 15:42
Catering businesses which give jobs to illegal immigrants in the European Union face fines or even imprisonment under draconian plans being considered by EU officials.
Posted: 01 December 2006 | 15:35
Businesspeople are increasingly attracted to the American idea of "power breakfasts", allowing them to do a full day's work without the interruption of a business lunch. And as Fiona Griffiths reports, restaurants and hotels are happy to oblige, at up to £30 a time
Posted: 30 November 2006 | 00:00
UK gravy brand Bisto is launching six new bouillon pastes in beef, chicken, lamb, vegetable, fish and ham varieties.
Posted: 30 November 2006 | 00:00
The Welsh and Scottish Culinary teams enjoyed medal success at last week’s Culinary World Cup in Luxembourg.
Posted: 29 November 2006 | 10:15
Ingredients in season...
Posted: 29 November 2006 | 00:00
Bright, fresh and lively preparations built on approachable ingredients make Nuevo Latino cuisine more accessible to operators and diners.
Posted: 24 November 2006 | 15:27
One chef’s contorni is another’s side of veg. Not lost in translation though is the creative and financial edge side dishes bring.
Posted: 24 November 2006 | 14:51
Inspiration meets innovation in a simple, product-driven recipe from a new entrant to South Florida’s sizzling dining scene.
Posted: 24 November 2006 | 14:44
Beyond revealing chefs’ favorite foods and techniques, lineup additions show how operators and menus are in perpetual forward motion.
Posted: 24 November 2006 | 12:52
Whether served with a side of sausage, stacked on a biscuit or draped in a gossamer cloak of hollandaise sauce, eggs rule breakfast menus.
Posted: 24 November 2006 | 12:36
Battered, fried or sautéed and bathed in buttery sauce, shrimp leads many restaurant patrons into their meal.
Posted: 24 November 2006 | 00:00
Barclays has announced that Steve Waller has been appointed head of the new food and beverages team.
Posted: 17 November 2006 | 11:40
Sixty chefs from as far north as Edinburgh and as far south as St Merryn in Cornwall made the pilgrimage to Cheltenham's Le Champignon Sauvage last month for its Chef Eats Out event. Amanda Afiya and photographer Lisa Barber made the journey too
Posted: 15 November 2006 | 11:39
Pages ...20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 | 39 | 40 | 41... Previous | Next
