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Essentially Catering Magazine

Article Archive – For this month’s articles – View magazine »

October 2009: Issue 9

Venison: a meat for all seasons

As more and more consumers are looking for healthier options on the menu, why not satisfy their desires with venison? Recent research indicates that you could be on to a winner

Venison:<br />a meat for<br />all seasonsRead article »

August 2009: Issue 8

Coffee Culture

With profit margins on cups of coffee typically coming in at around 90 per cent, and out-of-home sales of the drink rising substantially year on year, here is a sure-fire winner for any catering establishment.

Coffee <br />CultureRead article »

August 2009: Issue 8

Staff – your most precious commodity

There are those who believe that even in this downturn there is an upside for the catering industry, one of which is the quality and availability of staff

Staff – your most precious commodityRead article »

August 2009: Issue 8

English apples

As provenance of food becomes ever more of an issue, you can't go wrong with English apples. In spite of adverse challenges in the past, the future looks bright for this tasty part of English heritage.

English applesRead article »

May 2009: Issue 7

Seasonal workers' employment rights

Those who work in the tourism and catering industries have to remain mindful of seasonal fluctuations in business. One of the unique challenges for seasonal businesses is recruitment.

Seasonal workers'<br />employment rightsRead article »

May 2009: Issue 7

Frozen food: exploding the myths

In today's economic climate we find ourselves increasingly looking at the bottom line and searching for ways to cut costs without compromising on quality or taste

Frozen food:<br />exploding<br />the mythsRead article »

May 2009: Issue 7

Catering for Children

More and more families are regularly dining out, making catering for children a profitable priority for operators

Catering for <br />ChildrenRead article »

February 2009: Issue 6

Making the most of meat

In recent years we've experienced the fastest rate of food inflation since records began, and for caterers the impetus is now firmly on sourcing cost-effective ingredients.

Making the most of meatRead article »

February 2009: Issue 6

Cardiff's Cuisine

If you thought that Welsh food was just about laver bread, lamb and leeks, it's time to think again.

Cardiff's CuisineRead article »

February 2009: Issue 6

Down on the Organic Farm

Organic farmer Peter Kindersley has long been a proponent of pesticide-free farming. Adam Baggs visited him on his organic farm in Berkshire.

Down on the Organic FarmRead article »

February 2009: Issue 6

Keep your business on track

The downturn in the general economy has reduced leisure spending by businesses as well as individuals. This may be the start of things to come

Keep your<br />business on trackRead article »

November 2008: Issue 5

Wiltshire's wares

Wiltshire is as famous for exceptional food and drink as it is for its stunning countryside. Darryl W Bullock sampled the culinary delights of this West Country heaven for foodies

Wiltshire's <br />waresRead article »
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Article Archive

Chocs away

When it comes to chocolate spend per head, the UK is top of the leaderboard. Read more >

Kitchen Compliance

In June, BBC TV’s Watchdog programme revealed that ice from three of the UK’s biggest coffee chains (Costa Coffee, Starbucks and Caffe Nero) contained bacteria from faeces. Read more >

View previous articles > 160
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