Food preparation
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The Food and Drink Federation is set to team up with five of the UK’s biggest food manufacturers and plans to launch an advertising campaign promoting their on-pack food labelling scheme.
Posted: 05 September 2006 | 11:01
It's often said that the fresher the produce the better the taste, and you can't get fresher than the fruit, veg and herbs growing outside the kitchen door. That's why some of the world's leading chefs wouldn't think of going to work without a kitchen garden. Joanna Wood reports
Posted: 24 August 2006 | 00:00
People can be on restricted diets for medical or moral reasons, but catering establishments must be able to deal with them all safely. What must you do so that your customers can dine without danger? Antony Adshead reports
Posted: 17 August 2006 | 00:00
Known as pêche de vignes in France, the blood peach is the little-known cousin of the more familiar yellow and white-fleshed varieties. The flesh is deep red-veined and is slightly more tart than other white-fleshed varieties.
Posted: 10 August 2006 | 00:00
Staging a food festival can underline the quality of your restaurant and motivate staff if you persuade the right people to come and cook at it. Joanna Wood has some inside tips from two of our top chefs on how to create a successful culinary event
Posted: 20 July 2006 | 00:00
Further to the masterclass on spit-roasting a chicken (Caterer, 6 July 2006, page 26), your readers may be interested to know that this method of cooking actually lends itself well to red meat and pork.
Posted: 20 July 2006 | 00:00
The British Hospitality Association (BHA) is calling on representatives from across the catering industry to form a Food Policy Forum.
Posted: 26 June 2006 | 17:35
Introducing global dishes to your menu is easier than you might think. A little knowledge and the right ingredients can make even the most unlikely dishes achievable in your kitchen. Antony Adshead reveals the secrets
Posted: 22 June 2006 | 00:00
Caterers have hit back at reports that they are putting their customers at risk from salmonella poisoning by importing unsafe eggs.
Posted: 22 June 2006 | 00:00
Meeting the strong demand for healthy but exciting eating is the biggest challenge facing restaurateurs over the next decade, according to a new report.
Posted: 01 June 2006 | 17:06
A host of well-known chefs have thrown their weight behind a new campaign - What’s On Your Plate? (WOYP) - that seeks to promote locally grown, environmentally sound food.
Posted: 01 June 2006 | 10:23
Ian and Denise Bell claim the animals reared by biodynamic methods on their Shedbush Farm in Dorset have an enjoyable life, which is reflected in the quality of their meat. Dan Bignold joined three top London chefs on a visit to the idyllic set-up
Posted: 25 May 2006 | 00:00
Since arriving at the Ritz as executive chef nearly two years ago, John Williams has worked hard to ensure his food matches the splendid setting of the hotel's restaurant, deemed by many to be one of the most beautiful in the world. Janet Harmer reports
Posted: 25 May 2006 | 00:00
The long-awaited nutritional standards for school food have been released by the Government.
Posted: 19 May 2006 | 10:59
Essential news from around Europe, including: 99% of Bulgarian restaurants are not up to EU standard; 99% of Bulgarian restaurants are not up to EU standard...
Posted: 17 May 2006 | 16:06
Marriott West India Quay, the hotel at the centre of the Tottenham Hotspur FC “food-poisoning” mystery has been exonerated.
Posted: 16 May 2006 | 16:39
Marriott West India Quay, the hotel at the centre of the Tottenham Hotspur FC “food-poisoning” mystery, looks set to be exonerated.
Posted: 11 May 2006 | 11:50
If the phrase "modern British cooking" ever meant anything, does it have any meaning in today's professional kitchens? asks Bill Knott
Posted: 11 May 2006 | 00:00
Take one market gardener, 40 French chefs, a couple of food journos and a London-based translator writing for the US market; garnish with extravagant photography of parsnips. The result? Death by over-design, a coffee-table cookbook of supreme pretentiousness - at least, that's how it presents itself.
Posted: 11 May 2006 | 00:00
For Loch Fyne Restaurants employees, a visit to the original business on the banks of Loch Fyne is educational as well as inspiring, as Ben Walker found out
Posted: 11 May 2006 | 00:00
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