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Essentially Catering Issue 23

Afternoon tea, shrimps and prawns, grains and pulses, New Zealand wines, managing your online reputation, staff apprenticeships, focus on Margate, Industry and Equipment News and more...
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July 19th 2013Next issue out:

Editorial Copy deadline:
9th May 2013

Advertising deadline: 13th Jun 2013

Oil Recycling Service - Get 20p per litre for your used cooking oil

Recent Articles

All impressions count

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All impressions count

Dan Einzig explains why creating your own particular brand does not have to be costly and why ongoing awareness of the image you portray is crucial both to attracting customers and keeping them

A matter of health

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A matter of health

Bucking the general recessional trend, the freefrom food market (i.e. food free from at least one of a number of ingredients such as gluten, dairy, wheat, sugar or egg) is on an upward trajectory

Brand Roux

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Brand Roux

At the top of his game, yet with his feet still firmly on the ground, Michel Roux Jr remains as passionate about the industry today as he was when he first set foot in a kitchen many years ago. EC visited Chef Michel's latest venture

Hit the road

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Hit the road

We take a look at roadside catering, which is not - contrary to many people's belief - a simple way of making a fast buck.

Sous vide indeed
Not so simply red
Hock, stock and two steaming trotters
Out in the field
Technology offers win/win opportunities
Celebrating spuds
London 2012 Under starter's orders
Customer service rules
Ride the Mexican Wave
Marcus Wareing leading by example
English wine
Don't get left with egg on your face

More articles >

Industry News

Taste of London adds more top chefs and restaurants to the 10th anniversary line-upTaste of London adds more top chefs and restaurants to the 10th anniversary line-up

Jun 2013 • Taste of London, the capital's annual restaurant festival, returns with a Michelin starred line-up of chefs, restaurants and brand new features. read more >

Out-of-home food and drink index makes brewer top dog with 193% growthOut-of-home food and drink index makes brewer top dog with 193% growth

Jun 2013 • BrewDog, the dynamic Scottish brewer and bar operator, has taken the top spot in an index of the fastest-growing companies in the UK eating and drinking out market. read more >

Unilever gives chefs the technology to help reduce consumer food wasteUnilever gives chefs the technology to help reduce consumer food waste

Jun 2013 • With research revealing that almost one third of consumers admit to leaving food waste on their plates when eating out, a new mobile app has launched to help chefs and caterers tackle avoidable food waste. read more >

Pork-gate leads to thorough meat-sampling programme in LeicesterPork-gate leads to thorough meat-sampling programme in Leicester

May 2013 • The recent news that pork has been found in Halal lamb burgers in Leicestershire schools is disappointing and is another indication that certain industry procedures and policies are crying out for reassessment. read more >

Clement Robert is Moët UK Sommelier of The Year 2013

May 2013 • Following a closely contested final yesterday (28 May), Clement Robert, head sommelier at Medlar Restaurant, London, won the Moët UK Sommelier of the Year 2013. read more >

Supermarkets sweep up at expense of local restaurants and takeaways

May 2013 • With supermarket chains opening more convenience or c-stores, research from global information company The NPD Group Inc highlights the threat of this expansion to restaurants and takeaway operators. read more >

Horizons' annual briefing gives hope for future growth with snacking to rise, but evening meals declining
UK Coffee Week
Bessant & Drury's Coconut Lemon 'Ice Cream' carries off top prize at 2013 FreeFrom Food Awards
Time to vote for the craft guild of chefs people’s choice award
Gadgets, gizmos and ideas for chefs at the CESA Light Equipment & Tableware Forum 2013
Savoy lecture given by Most Powerful Person in UK Hospitality
Hospitality Guild And People 1st Call For Support To Access Share Of £250m Skills Funding Pot
Hospitality industry gears up for National Apprenticeship Week
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Recipes

Glazed Breast of French Guinea Fowl

Glazed Breast of French Guinea Fowl

with Thigh-Meat Roulade, Morels and Garlic Leaves view >