Food preparation

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Food without fear

Quorn burger from Smollensky's MetroPeople can be on restricted diets for medical or moral reasons, but catering establishments must be able to deal with them all safely. What must you do so that your customers can dine without danger? Antony Adshead reports
Posted: 17 August 2006 | 00:00

Blood peaches from Reynolds

blood peachesKnown as pêche de vignes in France, the blood peach is the little-known cousin of the more familiar yellow and white-fleshed varieties. The flesh is deep red-veined and is slightly more tart than other white-fleshed varieties.
Posted: 10 August 2006 | 00:00

Festivals rock: How to create a sucessful culinary event

Staging a food festival can underline the quality of your restaurant and motivate staff if you persuade the right people to come and cook at it. Joanna Wood has some inside tips from two of our top chefs on how to create a successful culinary event
Posted: 20 July 2006 | 00:00

Review your spitting image

Further to the masterclass on spit-roasting a chicken (Caterer, 6 July 2006, page 26), your readers may be interested to know that this method of cooking actually lends itself well to red meat and pork.
Posted: 20 July 2006 | 00:00

BHA calls for Food Policy Forum members

salad dish with wineThe British Hospitality Association (BHA) is calling on representatives from across the catering industry to form a Food Policy Forum.
Posted: 26 June 2006 | 17:35

Food: The world in your hands

Sweet and sour prawnsIntroducing global dishes to your menu is easier than you might think. A little knowledge and the right ingredients can make even the most unlikely dishes achievable in your kitchen. Antony Adshead reveals the secrets
Posted: 22 June 2006 | 00:00

Caterers hit back over salmonella in eggs fears

Caterers have hit back at reports that they are putting their customers at risk from salmonella poisoning by importing unsafe eggs.
Posted: 22 June 2006 | 00:00

Restaurants must address health and weight concerns

waiter servingMeeting the strong demand for healthy but exciting eating is the biggest challenge facing restaurateurs over the next decade, according to a new report.
Posted: 01 June 2006 | 17:06

What’s On Your Plate? campaign launched

What's on your plate logoA host of well-known chefs have thrown their weight behind a new campaign - What’s On Your Plate? (WOYP) - that seeks to promote locally grown, environmentally sound food.
Posted: 01 June 2006 | 10:23

Prime movers: Biodynamic rearing methods

Shedbush FarmIan and Denise Bell claim the animals reared by biodynamic methods on their Shedbush Farm in Dorset have an enjoyable life, which is reflected in the quality of their meat. Dan Bignold joined three top London chefs on a visit to the idyllic set-up
Posted: 25 May 2006 | 00:00

Ritz man's table

John WilliamsSince arriving at the Ritz as executive chef nearly two years ago, John Williams has worked hard to ensure his food matches the splendid setting of the hotel's restaurant, deemed by many to be one of the most beautiful in the world. Janet Harmer reports
Posted: 25 May 2006 | 00:00

Junk food to be banned from schools

school girl woth school mealThe long-awaited nutritional standards for school food have been released by the Government.
Posted: 19 May 2006 | 10:59

Bulgarian restaurants fail to meet EU standards... and other European news

Essential news from around Europe, including: 99% of Bulgarian restaurants are not up to EU standard; 99% of Bulgarian restaurants are not up to EU standard...
Posted: 17 May 2006 | 16:06

Marriott West India Quay hotel cleared over Tottenham Hotspur FC 'food poisoning' claim

Marriott West India Quay hotelMarriott West India Quay, the hotel at the centre of the Tottenham Hotspur FC “food-poisoning” mystery has been exonerated.
Posted: 16 May 2006 | 16:39

Marriott hotel in Spurs food 'poisoning scandal' set to be cleared

Marriott West India QuayMarriott West India Quay, the hotel at the centre of the Tottenham Hotspur FC “food-poisoning” mystery, looks set to be exonerated.
Posted: 11 May 2006 | 11:50

Is 'modern British' dead?

Stephen Terry's pan-fried mackerelIf the phrase "modern British cooking" ever meant anything, does it have any meaning in today's professional kitchens? asks Bill Knott
Posted: 11 May 2006 | 00:00

Vegetables by 40 Great French Chefs

Take one market gardener, 40 French chefs, a couple of food journos and a London-based translator writing for the US market; garnish with extravagant photography of parsnips. The result? Death by over-design, a coffee-table cookbook of supreme pretentiousness - at least, that's how it presents itself.
Posted: 11 May 2006 | 00:00

Loch Fyne Restaurants: Watch and learn

CHOT 110506For Loch Fyne Restaurants employees, a visit to the original business on the banks of Loch Fyne is educational as well as inspiring, as Ben Walker found out
Posted: 11 May 2006 | 00:00

Eating out in the UK is a 'postcode Lottery' when it comes to food safety

Eating out in the UK is a "postcode lottery" because most restaurant hygiene scores are not made public, a consumer group said today.
Posted: 10 May 2006 | 11:12

Chef winners of Academy of Culinary Arts Annual Awards of Excellence announced

Seven chefs and seven pastry chefs have gained the Academy of Culinary Arts’ Annual Awards of Excellence (AEE) recognition this year.
Posted: 24 April 2006 | 14:50

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5th July 2008