Issue Ten

Issue 10 of Essentially Catering is out now – see the Subscriptions page for details of how to buy it. If you are a Bestway or Batleys customer you should have already received your copy. The current issue includes the following features plus the usual industry news, events, product updates and equipment news:

• He's Alright Jack
  Secrets of success behind Jack’s fish & chip shop in Ashford, Middlesex
• Creating a Spring Menu
  Top tips from the Inn at Inverbeg AA Pub of the Year Scotland 2009-2010
• Chinese Cuisine
  Adding a taste of the orient to your menu offers the potential for increased profits
• Offering a Nice Cold Welcome
  It might be cold outside but people still expect chilled drinks
• Competition
  Win a Champagne treat and accommodation for two at London’s 5* Grosvenor House Hotel
• Opening the Lid on Canned Food
  Industry body Canned Food UK provides an overview of the canned food arena
• Worldwide Whisky
  Tim Forbes, The Whisky Exchange, looks at the changing world of whisky
• Six of the Best
  Diverse dishes from six busy chefs
• Food From Devon
  Darryl W Bullock visits England’s third largest county and discovers a plethora of award-winning food and drink producers
• Health & Safety
  How green is your kitchen?
• It's Springtime
  Ensure you are ready for Mothering Sunday, Easter and other occasions when tills should be ringing
• British Pie Week
  Get ready for British Pie Week 1-7 March
• Let's Get This Show on the Road
  James Pringle looks at equipment for mobile catering businesses
• World of Wine
  Alongside advice from Oz Clarke we look at glassware, how to keep your wine fresh once opened and visit Quilon, London’s award-winning Indian restaurant

Click here to view the articles from Issue 9.