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Essentially Catering Magazine

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November 2013: Issue 25

Festive Fizz

As the festive season fast approaches, does Champagne still hold the position as the 'go to' category for licensees over the festive period?

Festive<br />FizzRead article »

August 2013: Issue 24

Breakfast Bonanza

Whether you already benefit from or are, very sensibly, thinking of adding breakfast to your menu, you need to ensure that your offering is relevant to your customers, be they existing or potential

Breakfast BonanzaRead article »

May 2013: Issue 23

No train, no gain

If you haven't already, it is time to acknowledge the fact that apprenticeships in the 21st century bear little or no resemblance to those of yesteryear

No train, no gainRead article »

February 2013: Issue 22

Fish – dispelling the myths

EC recently attended a trade conference in London where delegates from all over the world were 'Celebrating Sustainable Fish and Shellfish' and railing against the inaccurate representation in the media of their thriving industry

Fish – dispelling the mythsRead article »

February 2013: Issue 22

All Thaied up: Capitalising on the South-East Asian trend

Thai cuisine has experienced a 37% increase in sales, with South-East Asian food hotly tipped to be one of the most popular emerging food trends over the coming year

All Thaied up: Capitalising on the South-East Asian trendRead article »

November 2012: Issue 21

'Ale and hearty

James Clarke, managing director (brewing) at Hook Norton Brewery, rejoices in the resurgence of cask ales and explains why they are a lifeline for the 21st century pub

'Ale and heartyRead article »

November 2012: Issue 21

They come from a land down under

The Australian wine industry is the world's fourth largest exporter of wine with approximately 750 million litres a year going overseas. Ben Smith of award-winning wine importer Enotria celebrates the antipodean offering

They come from a land down underRead article »

November 2012: Issue 21

Champion Chippies

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

Champion ChippiesRead article »

August 2012: Issue 20

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

All impressions countRead article »

August 2012: Issue 20

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

A matter of healthRead article »

August 2012: Issue 20

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

Brand RouxRead article »

May 2012: Issue 19

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.

Hit the roadRead article »
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Article Archive

Mental Health

Christmas may be heralded as a time for customers to be jolly and let their hair down, but the extra pressure on hospitality workers can take its toll. This year has witnessed an unprecedented amount of media attention being given to mental health. Read more >

Cocktails

Back in the day, the availability of cocktails out of home was very much limited to eponymous bars where your drinks were served by expert mixologists with a flair for spinning and twirling bottles as they created their offer. Read more >

View previous articles > 191
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