Meat
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Steaks have never been more popular. Brits seem to have developed an insatiable appetite for all things bovine. From Goodman to Wolfgang Puck's first European venue Cut at 45 Park Lane and Caprice Holdings' soon to open 34 in Mayfair, it seems everyone wants a piece of the meat.
Posted: 25 November 2011 | 12:56
Michelin-starred chef Anthony Demetre and Master Butcher Dick Van Leeuwen have unveiled 42 new lamb and beef cuts that are ideal for sous-vide cooking. The master chef and master butcher spent several months testing and evaluating a wide range of cuts on behalf of Eblex...
Posted: 05 October 2011 | 12:34
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
Catering firm Talkington Bates has been awarded Red Tractor accreditation for its beef, lamb, pork, chicken and turkey. The Red Tractor scheme, run by Assured Food Standards (AFS)...
Posted: 01 July 2011 | 12:17
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
Burgers and bangers are off the menu at Forest Green Rovers football club after red meat was banned from being sold to fans. Red meat was removed from the diets of players at the Blue Square Bet Premier club a few weeks ago, but the policy has now been extended to the whole stadium.
Posted: 11 February 2011 | 16:30
In order to make a real difference to the environment, the issue of sustainable development needs to become part of the hospitality industry's sourcing policies. BPEX chairman Stewart Houston explains.
Posted: 21 October 2010 | 17:40
A round-up of the weekend's news affecting the hospitality industry. News includes: Richard Shepherd puts Langan’s Restaurants on the market; Premier Inn launches £199 wedding and honeymoon deal; GMB blames pub tie for decline of rural pubs and more...
Posted: 20 September 2010 | 11:06
With a number of food assurance schemes in operation, caterers could be forgiven for a certain amount of confusion about what they mean in terms of standards of food quality and animal welfare. John Porter reports.
Posted: 02 September 2010 | 14:55
The great British art of potting meat and fish seems to have been largely forgotten by today's chefs. Not so in the East Riding of Yorkshire, though, where James Mackenzie has made potted dishes a big feature of his menu. Michael Raffael reports
Posted: 26 March 2010 | 14:16
Contract caterer BaxterStorey has confirmed that it is the first and so far the only contract caterer to back a new voluntary code on pork labelling. The firm joins major supermarket chains Asda, Morrison’s, Sainsbury’s and Tesco in endorsing the code, which aims to give "clear and unambiguous" information ...
Posted: 23 February 2010 | 18:10
A round-up of the weekend's news affecting the hospitality industry. News includes: Older pupils still shunning healthy meals; TGI Friday’s UK franchise to be auctioned; Anglian Water seeks operator for £50m hotel at Leith Shore; Scottish tourism lacks innovation and more...
Posted: 11 January 2010 | 10:57
When times are tough, it makes sense to look at some of the cheaper cuts of meat and
poultry. As ever, the trick is to buy a good-quality product, as Tom Vaughan reports.
Posted: 04 December 2009 | 15:39
Stuart Gillies is the head chef of the Boxwood Café, London.
Posted: 04 December 2009 | 07:38
With clever recipes and a little persistence, chefs are elevating budget-friendly chicken thighs to new heights.
Posted: 17 November 2009 | 16:09
BaxterStorey has become the first British contract
caterer to source all of its meat from the UK. But
reorganising the supply chain to become more eco
friendly has not been easy. Rosalind Mullen reports.
Posted: 26 October 2009 | 11:36
Story of the week: Heston Blumenthal has issued an official apology to the victims of the food poisoning outbreak at his three-Michelin-starred restaurant the Fat Duck; British people are the rudest guests and poorest tippers, according to a straw-poll of front-of-house staff conducted by Caterer; and more ...
Posted: 25 September 2009 | 17:21
Celebrity chef Aldo Zilli has spoken out in support of the World Cancer Research Fund’s (WCRF) recent warnings over processed meats. Last week the WCRF warned parents against feeding their children processed meats such as ham and salami, often placed in their lunchboxes...
Posted: 24 August 2009 | 11:42
Steakhouses are booming. New York led the trend by quadrupling its number in the past 10 years. Now, London seems to be following in its footsteps. Fiona Sims reports.
Posted: 05 August 2009 | 14:37
Diners dig well-appointed dogs and links, and these days they don't have to hit up sausage stands to find them.
Posted: 12 June 2009 | 11:24
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