CATERER EATS OUT
Meat
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | Previous | Next Food Fileingredients in season... Food fileFish, fresh produce, meat The River Cottage Meat Book, Hugh Fearnley-Whittingstall"As long as we continue to pick cheap, appalling meat off the shelves of the supermarket and feed ourselves on fast-food products, we will fan the flames of modern intensive industrial farming" British Pig ExecutiveProfit from Pork!
Free training session Food fileFruit and vegetables, fish Food fileFresh produce, fish Charles backs British mutton campaignThe Prince of Wales is backing a campaign to promote British mutton this winter. The glorious grouseIt's not just Greece that starts a major sporting event this week. Today is the Glorious 12th - the beginning of the grouse-hunting season. Dan Bignold asked four chefs what they would be doing with the famous bird this year Food fileFish, fresh produce Over to youShould all restaurant menus state where their meat originates from?
Chains fight back on MLC menu criticismMidmarket restaurant chains have reacted angrily to criticism from the Meat and Livestock Commission (MLC) that they are refusing to co-operate with its menu transparency campaign. Food fileFish, fresh produce... Fair or fowl?
In BriefPrime cuts from Brakes, Skills programme backed
NPA in pork pledge plea to restaurateursRestaurateurs are being asked to sign an honesty pledge confirming that the pork they buy complies with production standards followed by British farmers. In BriefBad news on bacon... Diners demand they know meat's originsMore restaurant diners than ever now want to know the origin of the meat they eat, according to the latest research commissioned by the Meat and Livestock Commission (MLC). Roast goose ballotineGoose used to be the traditional Christmas feast, but these days nearly all of us go for the easier option: turkey. There's good money to be made serving goose, however, as Anton Edelmann and his team at Allium show Michael Raffael. Poultry resources
Aromatic duckAndrew Fairlie is well known for his modern French repertoire, but here he shows Michael Raffael how Chinese techniques have a place in his cooking Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | Previous | Next |
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