Meat
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When it comes to pork, it’s not always the chop or the loin that gets chefs talking.
Posted: 14 February 2007 | 15:36
Most people are familiar with milk-fed French veal and the intensively farmed Dutch variety, but Tony Borthwick prefers a Scottish alternative. Michael Raffael reports
Posted: 14 February 2007 | 14:33
New laws requiring restaurants and other catering outlets in Scotland to label the country of origin of beef on their menus has been labelled “perverse” by the British Hospitality Association (BHA).
Posted: 13 February 2007 | 15:45
A north London school has provoked the ire of parents after announcing a move to serve up only halal meat to children.
Posted: 12 February 2007 | 12:28
Ingredients in season...
Posted: 08 February 2007 | 00:00
Versatility and favored status with diners make beef an ideal conduit for culinary currents from Mexico to Morocco.
Posted: 20 December 2006 | 16:43
Executive Chef Jonathan Reico disputes the notion that beef cookery is culinarily limited.
Posted: 20 December 2006 | 16:18
A west London restaurant frequented by celebs Kate Moss, Robbie Williams and Kylie Minogue has been fined £7,500 for falsely claiming that meat it was using was organic.
Posted: 18 December 2006 | 18:20
Duck is never more menu-worthy than when presented in approachable preparations that focus on tasty component parts.
Posted: 07 December 2006 | 17:56
Ingredients in season...
Posted: 09 November 2006 | 00:00
A round-up of the weekend's news affecting the hospitality industry. News includes: School bans pupil from dining hall over contents of packed lunch; Creditors push for DTI investigation into collapsed Swallow hotels; Conran’s Cuban concept to go international; Chefs moving more into cooking science.
Posted: 16 October 2006 | 12:25
Albert Roux and Michel Roux Jnr. Albert and his brother Michel Snr are viewed as the godfathers of modern restaurant cuisine in the UK. They put Britain on the culinary map; raised standards across the board through their ground-breaking Michelin-starred restaurants, TV series, and books; and trained and encouraged many of today’s top chefs. Albert’s son, Michel Albert Roux, is chef-patron of two-Michelin-star Le Gavroche in London, which his father and uncle founded in 1967.
Posted: 25 September 2006 | 12:42
Field Farm Fresh hit with £55,000 penalty but says sacked rogue employee replaced English beef with Australian
Posted: 10 August 2006 | 00:00
Barton Meat Company, part of foodservice company 3663, has opened what it claims is the largest butchers operation for caterers in the UK in Gorton, Greater Manchester.
Posted: 07 July 2006 | 14:07
Runaway beef prices have helped to trigger a stampede for other meat and fish, say suppliers. But do the scare stories add up, and what does it mean for menus? Paul Gander reports
Posted: 29 June 2006 | 00:00
Cost-effective chicken breasts strut onto menus and shed their staid image, helping push poultry’s popularity to an all-time high.
Posted: 24 May 2006 | 16:21
Skewers' status is soaring on menus, driven by their easy shareability and ethnic appeal, traits that draw strong consumer interest. An adept vehicle for proteins, vegetables and even fruit, they are an ideal showcase for chicken breasts.
Posted: 24 May 2006 | 14:00
British beef will be back on European menus after the EU lifted its import ban yesterday.
Posted: 04 May 2006 | 12:21
Sell guests on the charms of chops with classic cooking methods and tempting trappings that bring out the best in on-the-bone cuts.
Posted: 16 February 2006 | 12:50
Chefs find a lot to appreciate in chops. The cut is open to a full range of preparations and flavor profiles and yet is simple to execute. And chops can be menu stars, selling well amid competition from showier meat and seafood choices.
Posted: 16 February 2006 | 12:24
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