Fish
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Heat a non-stick frying pan over a high heat with 20g butter. Once it starts to foam add the leeks with seasoning and brown all over. Add the stock, reduce the heat to low, cover the pan with a lid and gently braise for about 8-10 minutes until the leeks are tender...
Posted: 08 February 2012 | 10:37
Interest in sustainable fish has soared in 2011. Much of that is down to Hugh's Fish Fight campaign to reverse the EU laws that see half of all fish caught in the North Sea thrown back - dead.
Posted: 05 December 2011 | 15:27
The original UK Harry Ramsden's restaurant is to close after 83 years in business because it is losing money. The first branch opened in Guisely, Leeds in 1928 but the fish and chips chain said it was losing money and needed a "considerable investment" before it could return to profit...
Posted: 30 November 2011 | 09:38
Richard Muir, owner of Edinburgh's Café Fish, has bought seafood restaurant Livebait in Manchester from Paramount Restaurants. The deal marks the first for Muir's new company SBG Restaurants, which he has set up with William Rollason the former executive chairman of Paramount...
Posted: 29 November 2011 | 14:56
More than three-quarters of British-grown oysters contain norovirus, new research from the Food Standards Agency (FSA) has found. The study, which tested 39 UK growing beds across the UK, discovered that 76% of oysters had traces of the winter vomiting bug...
Posted: 29 November 2011 | 11:09
Restaurant Associates, the executive dining division of Compass Group, has become the latest contract caterer to sign up to the Sustainable Fish City pledge. City caterer Vacherin signed up to Sustainable Fish City in March, while WSH businesses BaxterStorey, Caterlink and Holroyd Howe announced their involvement in July.
Posted: 19 September 2011 | 12:13
Brought up in West Bay on the Dorset coast, Mark Hix has an affinity with fish which has stood him in good stead as a chef. From the age of 11, it was second nature for him to pluck fish out of the sea - although in those days it was more due to the thrill of landing a catch rather than an inbuilt desire to dish them up on a plate.
Posted: 14 September 2011 | 15:09
Could London become the world's first sustainable fish city? Café Spice Namasté chef-patron Cyrus Todiwala explains why restaurants across the country should consider their sourcing.
Posted: 19 August 2011 | 17:12
Raymond Blanc is heading a competition to find the UK's most forward-thinking restaurant or caterer for sustainable fish. Blanc will work with the City of London Corporation, Sustainable Fish City...
Posted: 17 August 2011 | 14:47
Proposals to reform the Common Fisheries Policy (CFP) have been described as "disappointing" by conservation group the World Wildlife Fund (WWF). The WWF's director of European policy Tony Long described...
Posted: 13 July 2011 | 16:00
London chef-restaurateur Malcolm John has launched his fifth restaurant in the capital and his second Fish & Grill. Located in Putney, the all-day restaurant serves a menu focused on fresh fish and crustaceans from the South Coast and Cornwall and also includes meats from the grill.
Posted: 10 June 2011 | 12:50
Sustainability has joined seasonality and format as a key consideration when sourcing fish and seafood. We consider the factors to take into account before making a buying decision
Posted: 20 May 2011 | 14:51
Indigestible plastic fibres have been found in the stomachs of langoustines fished from the Clyde estuary in Scotland. Research published in the Marine Pollution Bulletin suggests that up to four fifths of langoustines have been contaminated.
Posted: 28 April 2011 | 17:08
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
Catering giant Sodexo has pulled off an industry first by achieving Marine Stewardship Council (MSC) certification at each of its UK outlets serving fish. The move means that more than one million people...
Posted: 09 December 2010 | 16:15
To mark the approach of the 150th anniversary of that great British culinary institution, fish and chips, Product Zone put three leading battered fish products to the Taste Test before a panel of five industry judges.
Posted: 01 November 2010 | 14:17
As concerns over dwindling fish stocks have magnified, so contract caterers have become increasingly committed to sourcing sustainable fish. Tom Vaughan reports.
Posted: 07 October 2010 | 12:21
Story of the week: Hotel, café, pub and restaurant customers all face the risk of being unceremoniously shunted off the information superhighway by a heavy-handed piece of government legislation passed hurriedly last week.
Posted: 16 April 2010 | 15:34
London restaurant Sushinho has become the first sushi outlet in the capital to take tuna off its menu.
The restaurant on King’s Road in Chelsea has made the decision on the back of the EU’s recent decision to support a ban on international trade in Atlantic bluefin tuna until stocks recover.
Posted: 15 April 2010 | 11:02
London restaurant Sushinho has become the first sushi outlet in the capital to take tuna off its menu. The restaurant on King’s Road in Chelsea has made the decision on the back of the EU’s recent decision to support a ban on international trade in Atlantic bluefin tuna until stocks recover.
Posted: 14 April 2010 | 15:31
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