CATERER EATS OUT
Meat
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | Previous | Next 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 | 9 | Previous | Next |
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