Article Archive - Catering information for pubs, restaurants, chefs & caterers

We take a look at a very British institution that is said to have sustained morale through two world wars and that today still holds its own in spite of very tough opposition from the raft of quick service takeaways that have sprung up in recent years

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Issue 20
August 2012

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

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Issue 20
August 2012

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

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Issue 20
August 2012

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

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Issue 19
May 2012

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.

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Issue 19
May 2012

Sous vide indeed

Sous vide is a French term, meaning 'under vacuum'. Quick to prepare, easy and highly unlikely to overcook, it has become much more widespread as its benefits cannot be ignored.

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Issue 19
May 2012

Not so simply red

Ask anyone over a certain age what they think about tomatoes and the chances are they'll say that they don't taste like they used to. While there is no sauce more appetising than nostalgia, too often these people are right.

Hock, stock and <br />two steaming trotters

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Issue 18
February 2012

Hock, stock and two steaming trotters

With the combined advent of austerity and a return to celebrating local produce, 'nose to tail' is making a comeback. This return to the way our predecessors ate for millennia is a welcome addition to the 21st Century menu.

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Issue 18
February 2012

Out in the field

Every weekend, tens of thousands of Britons head out to a mind-bogglingly diverse range of events. Are you missing a trick by not being there in a catering capacity, or is it best to stick to what you know and steer well clear?

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Issue 18
February 2012

Technology offers win/win opportunities

Richard Armstrong, head of UK payment acceptance at Barclaycard explains why it makes sense to embrace technology and offer your customers the option to settle their bill with a contactless payment

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Issue 17
November 2011

Celebrating spuds

The Potato Council leads the celebration of the vegetable that is served in 45% of meals eaten out-of-home with sales estimated to be worth around £2.5 billion