Latest Issue

Issue 23 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:

• Industry News
  Keeping you up to date with what is happening in the industry
• Afternoon Delights
  Afternoon tea is an increasingly popular meal occasion that can be adapted to suit almost any foodservice establishment
• COMPETITION
  Win afternoon tea, dinner, bed & breakfast for two at the luxurious Charingworth Manor in the Cotswolds
• Defying the Location Rule
  In spite of being declared by Rough Guides as one of the Top Ten Places in the World to visit this year, Margate is not where you would expect to find both the Kent Restaurant of the Year and the Best Indian Restaurant in the South East under the same roof
• Small but Mighty
  They might be mere shrimps, but these shellfish are plentiful, easy to cook and nutritious
• Feel the Pulse
  Clive Moxham, Leathams Ltd, predicts that ancient grains and pulses will soon become one of the hottest culinary categories in foodservice
• COMPETITION: Brecon Beacons
  Grind the flour to make your own bread in a working water mill, enjoy two nights in a five star bed & breakfast, and dine in one of the UK’s friendliest hotels
• Kiwi Wines on the Up and Up
  Hamish Young, New Generation Wines, looks at exciting wine offerings from New Zealand
• Seasonal Suggestions
  Tips, recipe ideas and seasonal trends
• Go for Green
  Designer Mike Mellor explains how sustainable choices in the kitchen invariably lower overheads as well as ticking the eco-friendly box
• Working with the Web
  How to manage your online reputation
• No Train, No Gain
  Apprenticeships can be beneficial to both learner and employer, especially as there are now government grants available for the latter
• Keeping it in the Family
  David Baldwin, Baldwins Accountants, advises on best practice for family businesses
• Equipment News
  Keeping you up to date with new catering equipment
• Health & Safety
  How to lower salt levels in cooking; recognising signs of stress and how best to cope with them

View the articles from Issue 22 »