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
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
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
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
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 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.
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.
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.
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?
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
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
Establishments that want to offer great hospitality and benefit from the 'Greatest Show on Earth' need to start planning right now to ensure their house is in order and able to excel even with substantially increased footfall
- Supermarkets sweep up at expense of local restaurants and takeaways
- 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
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...
Next issue out:
Editorial Copy deadline:
9th May 2013
Advertising deadline: 13th Jun 2013