Fresh produce
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Nearly one in five restaurants, pubs and hotels in England and Wales which sell "local" food are making the claim falsely. That's the finding from...
Posted: 28 February 2011 | 14:58
What do you normally have for breakfast? Branflakes What was your best subject at school? Truancy What was your first job in catering?...
Posted: 25 February 2011 | 14:40
Benoit Blin, executive pastry chef from Le Manoir aux Quat'Saisons, talks about his favourite dessert ingredients and the best seasonal produce...
Posted: 15 July 2010 | 09:38
Would you like to use more local suppliers but are
worried that the recession means you won't be able
to afford the premium price? The trick is to get to know your suppliers so well that they start helping your business grow, too...
Posted: 12 May 2010 | 11:38
Fierce competition from supermarkets for home-grown produce could cause food prices to surge, as Iceland’s volcanic ash cloud continues to disrupt air traffic across Europe. Air freight carrying perishable food supplies to the UK stopped when air traffic restrictions ...
Posted: 20 April 2010 | 10:26
Chef Simon Rogan is going back to basics. He has
acquired Howbarrow organic farm, which he will
use to supply his L'enclume and Rogan & Company
restaurants, where he aims to serve the ingredients
in their natural state. Andy Lynes reports.
Posted: 18 March 2010 | 14:41
John Moverley, senior consultant at Bidwells Agribusiness, says the catering industry must look for ways to secure a reliable supply of local produce at a reasonable price and at the right quality. When you're sourcing produce, you've obviously got to get the right price.
Posted: 04 March 2010 | 16:53
Shane Osborn, head chef and co-proprietor of the two-Michelin-starred Pied à Terre in central London, has launched a kitchen garden on the restaurant’s roof terrace. Osborn has planted a range of 13 different herbs on the roof terrace including thyme, rosemary and flat leaf parsley...
Posted: 26 October 2009 | 07:00
Sourced Market - an ethical, high-quality food market created to improve the offer at festivals and events– is to take up its first permanent home at London’s St Pancras International station in September. It was created in 2007 by festival fans Ben O’Brien and Tim Harvey, who became disenchanted by the food ...
Posted: 27 July 2009 | 09:00
New red watercress, grown in Hertfordshire, is now on the market. Spanish Bunched Beetroots are super fresh and tender. And most arrivals have leaves that are clean and tender enough to eat as greens of edible quality.
Posted: 11 February 2009 | 11:03
Sea kale has finally arrived, a rare treat in these barren months. Grown in Scotland using techniques similar, but slightly more complicated than, forced rhubarb, it is priced at £8.50 per kg.
Posted: 22 January 2009 | 00:00
Sour, bitter-peeled Seville oranges have arrived, while southern hemisphere grapes are excellent and supplies of good South African plums are beginning to come on.
Posted: 13 January 2009 | 11:34
Savoy cabbages, cavolo nero and late-crop Chantenay carrots are all in great condition. Red onions are relatively plentiful...
Posted: 18 December 2008 | 00:00
The Food Standards Agency (FSA) has given the all clear to pork from Ireland.
Posted: 12 December 2008 | 17:04
Fish Meat Suckling pig supplies are good and represent a worthy consideration for Christmas menus. All game is around, except for English partridge,...
Posted: 11 December 2008 | 00:00
The Food Standards Agency (FSA) has advised caterers to remove from sale pork products manufactured from 1 September 2008 in the Republic of Ireland and Northern Ireland.
Posted: 09 December 2008 | 10:00
The cold weather has had a sweetening effect on English veg. Not only are parsnips and Brussels sprouts more delicious than they have been for...
Posted: 04 December 2008 | 00:00
The Prince of Wales last night urged schools and hospitals to group together to buy locally sourced food from hubs of local farmers.
Posted: 02 December 2008 | 10:21
Despite average weather conditions there are good turbot and plaice around, and there are plenty of Cornish herrings. Now's the time to start...
Posted: 20 November 2008 | 00:00
An early cold snap might well finish off the more tender northern European crops, but it can only help the flavour of hardy...
Posted: 06 November 2008 | 00:00
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