Food preparation
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A Chinese restaurant in Greenwich has been handed a record fine of £54,000 and its owners have been banned from running restaurants in the future after it failed to clean up its act. The Peninsula restaurant, 85 Bugsbys Way, SE10 pleaded guilty in Woolwich Crown Court to 18 breaches of food hygiene...
Posted: 23 January 2012 | 13:24
The luxury four-red-AA star Tylney Hall hotel in Rotherwick, Hampshire, has apologised to customers affected by a food poisoning incident, which landed the property with fines and costs of more than £40,000. Three people were struck down with the campylobacter form of food poisoning...
Posted: 13 January 2012 | 10:36
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
The combi-oven is arguably the most versatile piece of kit in today's commercial kitchen. During the last 30 years it has evolved from simple manual models offering three cooking modes - convection, steam and a combination of the two - to multi-programme ovens using cutting edge technology.
Posted: 11 November 2011 | 15:46
The FCSI has urged catering consultants to write the Food Legacy Pledge into tenders to help garner support and push through positive change in food standards...
Posted: 28 October 2011 | 16:28
The British Hospitality Association (BHA) has launched a new free online training tool for entry-level workers handling food. The Food Hygiene Training...
Posted: 12 October 2011 | 10:40
As meat costs soar and it becomes more difficult to balance the budget, cheaper cuts become all the more attractive. John Porter looks at how to use less familiar cuts
Posted: 30 September 2011 | 12:58
The Government is set to scrap or simplify 60 regulations governing the food and hospitality industry, following feedback from the industry. Tourism minister John Penrose (announced the move today after the public and businesses made 600 comments as part of the Government's Red Tape Challenge.
Posted: 29 September 2011 | 10:20
The Brewery has appointed Phillipa Thomas to the newly created role of event sales and wedding co-ordinator. While studying business and events management at the University of Gloucestershire, Thomas completed her placement year at the London venue.
Posted: 15 September 2011 | 16:55
Calorie labelling on menus does little to deter customers from choosing more fattening options, research in New York has found. Only a minority of people, about one in six, pays attention to calorie information on menus when eating at fast-food outlets such as McDonald's or KFC...
Posted: 27 July 2011 | 11:53
British duck is back in favour, thanks in part to the thriving cottage industry in the Lancashire village of Goosnargh, where one producer has made the name famous for its lean, meaty ducklings. Allan Pickett at Plateau, in London's Canary Wharf, takes Michael Raffael through his recipe for duck breast with confit, foie gras and endive
Posted: 27 July 2011 | 10:57
Open gas burners and solid tops have long been favoured by chefs when choosing that workhorse of the kitchen, the cooking range. However, in an age when...
Posted: 12 May 2011 | 14:45
An increasing number of chefs are being diagnosed with an allergy or food intolerance but how does this affect their work? Emily Manson reports
Posted: 09 May 2011 | 19:18
The British Hospitality Association and the British Beer and Pub Association have won a legal battle to prevent the compulsory display of food hygiene ratings...
Posted: 31 March 2011 | 16:47
Hospitality operators will have to work even harder to monitor food costs and wastage - as well as being more flexible with menu creation, as it emerged that an average basket of food for caterers has risen almost 6%.
Posted: 23 March 2011 | 10:15
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
Caterers are being warned to cook chicken liver thoroughly after an increased number of campylobacter food poisoning outbreaks in the last year. Data provided by the Health Protection Agency (HPA) revealed that...
Posted: 06 December 2010 | 12:35
Most restaurateurs are aware of the Food Hygiene Rating Scheme but how many know what it takes to get a good score?
Posted: 26 November 2010 | 12:38
Pressure on budgets and staff have made pre-made stocks a lifeline for many kitchens. John Porter looks at how suppliers are meeting the demand for better-quality, healthier formulas, with a more natural flavour and appearance...
Posted: 18 November 2010 | 11:07
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