Meat
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Strong gales across Scotland in the past week have put paid to supplies of langoustines and diver-caught scallops, though small quantities of razor clams are emerging from the isle of Arran. England's south-coast suppliers have had a better week.
Posted: 22 March 2007 | 00:00
Get restaurant diners to sit up and take notice of the versatile poultry with tasteful, taste-worthy recipes.
Posted: 15 March 2007 | 16:08
Cauliflowers from the UK are good quality and value for money at present, as is fresh wild garlic, which is now in season. Yellow courgettes remain expensive, while green courgettes stay low in price.
Posted: 15 March 2007 | 00:00
The Meat and Livestock Commission (MLC) has hit out at industry opposition to its call for food outlets to label the origin of meat on their menus, claiming operators are searching for "excuses" not to do so.
Posted: 15 March 2007 | 00:00
Ingredients in season...
Posted: 22 February 2007 | 00:00
In 2003 the Cranborne Estate was chosen by Rick Stein as one of his Food Heroes in the Best Meat category
Posted: 21 February 2007 | 12:21
Caterers can add duck to their menus with the help of a quintet of new pre-prepared packs from Cherry Valley
Posted: 19 February 2007 | 14:58
Pyrenean milk-fed lamb under the Axuria label is available in the UK exclusively through Wild Harvest
Posted: 19 February 2007 | 14:57
Complementing the meat and poultry options from Brakes is a trio of products that have been individually frozen from raw for portion control
Posted: 19 February 2007 | 14:56
Chicken speciality supplier Plusfood has served up a new range of chicken skewers under its Friki brand
Posted: 19 February 2007 | 14:54
To help caterers add variety to their menus, Moy Park Foodservice offers a diverse line-up of added-value poultry products that includes roast wings and drumstricks, roast chicken saddle, half rôtisserie-style chicken, and spicy Chick 'n' Ferno Wings
Posted: 19 February 2007 | 14:52
A portfolio of spring lamb cuts and roasts has been unveiled by Bernard Matthews Foodservice
Posted: 19 February 2007 | 14:50
Two new collections have been launched by Steelite
Posted: 19 February 2007 | 14:31
There are many undervalued cuts of meat that deserve more attention, not least because they can be cost-effective and versatile. Emma Allen explores options that, with a bit of thought and the right cooking method, will sit well on any menu
Posted: 15 February 2007 | 00:00
Braising, roasting and smoking help chefs muscle flavor into pork’s less-tender cuts.
Posted: 14 February 2007 | 15:42
When it comes to pork, it’s not always the chop or the loin that gets chefs talking.
Posted: 14 February 2007 | 15:36
Most people are familiar with milk-fed French veal and the intensively farmed Dutch variety, but Tony Borthwick prefers a Scottish alternative. Michael Raffael reports
Posted: 14 February 2007 | 14:33
New laws requiring restaurants and other catering outlets in Scotland to label the country of origin of beef on their menus has been labelled “perverse” by the British Hospitality Association (BHA).
Posted: 13 February 2007 | 15:45
A north London school has provoked the ire of parents after announcing a move to serve up only halal meat to children.
Posted: 12 February 2007 | 12:28
Ingredients in season...
Posted: 08 February 2007 | 00:00
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