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Essentially Catering Magazine

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Burgers

Burgers
Page 16

It's official. Burgers are big. The burger market is predicted to grow from £2.9bn to £3.3bn by 2019, becoming the third biggest cuisine in growth terms by 2020. However the days of customers finding satisfaction with a simple patty served in a bun more akin to cottonwool than bread are long gone. While not everyone expects customised gourmet burgers, the market has shifted and will continue to do so.

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Ice Cream

Ice Cream
Page 24

As the weather warms up, the chances of people indulging in a spot of ice cream increases. From takeaway cones to sundaes and desserts, ice cream deserves a place on the menu more than ever during the summer months.

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Fire Safety

Fire Safety
Page 30

With open flames, hot equipment, cooking oils, alcohol, and many more potential causes of fire in catering establishments, good fire safety practices are essential. Stuart Collyer, Staff Writer, Fire Protection Online advises on how best to ensure that the spectre of fire stays well away from your business.

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Waste Disposal

Waste Disposal
Page 34

With restaurant kitchens facing continuous drainage problems, operators need to be more aware of how they dispose of fats, oils and greases. Michelle Ringland, head of marketing at drainage specialist Lanes Group, advises on how to tackle the issue.

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News updates - For more news stories read this month’s magazine »

New standard serves up sustainable approach to catering

Jun 2017 • The Soil Association Certification and the Carbon Trust have launched a new certification designed to promote sustainable catering. Read more >

New standard serves up sustainable approach to catering

Tobacco Dock takes summer to a new level

May 2017 • Launched this week at Tobacco Dock in Wapping, London, Skylight is set to be one of London's more quirky rooftop destinations. Read more >

Tobacco Dock takes summer to a new level

Caroline Quentin launches Coeliac UK’s Gluten Freevolution campaign

May 2017 • Caroline Quentin, Patron of Coeliac UK, the national charity for people living gluten free, is today (8 May) helping to launch the charity’s ‘Gluten Freevolution’ to further grow the range of options of safe gluten free food when eating Read more >

Caroline Quentin launches Coeliac UK’s Gluten Freevolution campaign

The Clink Restaurant at HMP Brixton opens for Sunday lunch behind bars

May 2017 • The Clink Restaurant at HMP Brixton is opening its doors for Sunday lunch and Thursday dinner service for the first time ever as it looks to expand its celebrated fine-dining experience in response to demand from London foodies. Read more >

The Clink Restaurant at HMP Brixton opens for Sunday lunch behind bars

Chocolate-coffee treats at London Coffee Festival,
6-9 April 2017

Mar 2017 • UCC Coffee UK & Ireland and Hotel Chocolat have joined forces for this year’s London Coffee Festival. They will be running sensory lab sessions to explore what makes coffee and chocolate great. Read more >

Chocolate-coffee treats at London Coffee Festival, <br />6-9 April 2017
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Essentially Catering @MagazineEC 22 JUN

Thanks Nestle Professional @NestleProUK for sharing great insight #BuzzBites with afternoon tea on 1960s Routemaste… https://t.co/M19InFEYbx

Essentially Catering @MagazineEC 5 JUN

@jackiemmitchell Thanks Jackie. Hoping the summer weather returns soon for plenty of al fresco dining.

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Article Archive

Pest Control

Every catering business knows that food and pests can be a poisonous combination - one that poses a serious threat not only to the health of customers and staff but also to the business as a whole. Read more >

Seafood

Seafood Week is an eight-day national campaign encouraging the UK public to eat more fish more often and celebrate the plethora of seafood available in the UK. Read more >

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