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Essentially Catering Magazine

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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 »

May 2012: Issue 19

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.

Sous vide indeedRead article »

May 2012: Issue 19

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.

Not so simply redRead article »

February 2012: Issue 18

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.

Hock, stock and <br />two steaming trottersRead article »

February 2012: Issue 18

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?

Out in the fieldRead article »
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Article Archive

Christmas presence

With the festive season nearly upon us, now is the time to check that all is planned and ready both to embrace and benefit from this particularly busy time of year. Read more >

Soft Drinks

Britvic’s 2017 research into the importance of soft drinks at Christmas revealed that almost half of consumers (45%) were set to buy more soft drinks at Christmas and over a fifth (21%) planned to drink less alcohol. Read more >

View previous articles > 187
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