Fish

Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | Previous | Next

Halibut, cherries, elderflowers

Ingredients in season...
Posted: 25 May 2006 | 00:00

Guide to help source fish from sustainable sources launched

Rock a Nore FisheriesSourcing fish from sustainable sources should now be easier for independents and small hospitality groups, thanks to the launch new plain English guide.
Posted: 28 April 2006 | 11:01

Chefs pick up 9ft mako shark

CHOT 090306Five chefs get to grips with a 9ft mako shark at Novotel Tower Bridge hotel in London.
Posted: 09 March 2006 | 00:00

Wild garlic leaves, Valencia orange, veal

Ingredients in season...
Posted: 23 February 2006 | 00:00

Blood oranges, chinese leaf, dover sole

Ingredients in season...
Posted: 16 February 2006 | 00:00

Cod back on the menu at restaurants

Cod has been put firmly back on the restaurant menu after the Marine Stewardship Council (MSC) awarded sustainable status to a Pacific fishery.
Posted: 15 February 2006 | 15:50

Shrimp Uncovered

Restaurants and Institutions, January 1 2006Exotic, eclectic, globally influenced menu items that mainly were seen at top-tier restaurants have moved into the menu mainstream, an evolution that will continue to unfold in 2006.
Posted: 09 February 2006 | 18:39

EC plans to cut plaice quotas

EU logoFish and chip shop favourite plaice could become much harder to find, after the European Commission (EC) announced proposals to put the species into its conservation programme.
Posted: 12 January 2006 | 11:42

Go Fish

New Zealand sea bass at Claim Jumper RestaurantsHigh-impact accents and healthful perceptions make seafood a hot commodity on chain menus.
Posted: 05 January 2006 | 13:32

Seafood uncovered

Diners are diving into seafood with gusto at Napa Valley Grille in Paramus, N.J., an eastern outpost of the six-unit, chef-driven chain based in Emeryville, Calif.
Posted: 05 January 2006 | 13:11

Caviar to become past luxury

Photograph of caviarCaviar is set to become a luxury of the past due to the thriving trade in illegal sales, charity WWF warned today.
Posted: 15 December 2005 | 00:01

2005 Menu Census: Seafood

Shrimp cakes with chipotle aioliFew menu items better illustrate the differences between the white-tablecloth, casual- and family-dining, and quick-service segments than the varieties of seafood offered. At the 25 largest R&I Top 100 Independent Restaurants, an average of 27 types of fish and shellfish are served.
Posted: 14 December 2005 | 18:04

Lemon balm; blackberries; figs; mackerel

Ingredients in season...
Posted: 28 July 2005 | 00:00

Industry fears more red tape in crackdown on overfishing

Issue 190505 pg 6Restaurants, hotels and pubs will be tackling yet more red tape in the future thanks to a move by the Government to control the fish market and prevent overfishing.
Posted: 19 May 2005 | 11:26

What the weekend papers say

A round-up of the weekend's news affecting the hospitality industry...
Posted: 03 May 2005 | 10:16

Dover soles, loquats, chive flowers

This week is the European Seafood Exposition...
Posted: 28 April 2005 | 00:00

Portion control

Careful control of the amount of food served to every customer – or portion control – is essential if you are to stick to your profit margins.
Posted: 27 April 2005 | 00:00

Local produce

A series of major food crises in recent years – including BSE, E-coli and foot and mouth – has encouraged chefs, restaurateurs and caterers to seek out local food producers and suppliers, in an attempt to gain greater control over the food they purchase.
Posted: 26 April 2005 | 00:00

Artichokes, English lamb and Scottish mussels

The first European cherries hit the market...
Posted: 21 April 2005 | 00:00

Conger eel, Israeli samphire, and Scottish beef

The first of the Israeli fresh samphire...
Posted: 14 April 2005 | 00:00

Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | Previous | Next

Latest News

Most Viewed Articles

Latest Blog Posts

Subscribe
 
10th February 2012