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Essentially Catering Magazine

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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 »

February 2012: Issue 18

Technology offers win/win opportunities

Richard Armstrong, head of UK payment acceptance at Barclaycard explains why it makes sense to embrace technology and offer your customers the option to settle their bill with a contactless payment

Technology offers win/win opportunitiesRead article »

November 2011: Issue 17

Celebrating spuds

The Potato Council leads the celebration of the vegetable that is served in 45% of meals eaten out-of-home with sales estimated to be worth around £2.5 billion

Celebrating spudsRead article »

November 2011: Issue 17

London 2012 Under starter's orders

Establishments that want to offer great hospitality and benefit from the 'Greatest Show on Earth' need to start planning right now to ensure their house is in order and able to excel even with substantially increased footfall

London 2012 <br />Under starter's ordersRead article »

August 2011: Issue 16

Customer service rules

With customers counting every penny, many publicans are doing all they can to keep prices low. But don't ignore the bigger picture - customer loyalty and advocacy

Customer service rulesRead article »

August 2011: Issue 16

Ride the Mexican Wave

With the popularity of Mexican cuisine among UK consumers reaching new heights of success, there is no doubting that this ethnic food is a highly lucrative market.

Ride the Mexican WaveRead article »

August 2011: Issue 16

Marcus Wareing leading by example

At this moment in time Marcus Wareing is at the very top of the hospitality tree. EC caught up with the mighty Marcus shortly after the launch of his latest business

Marcus Wareing <br />leading by exampleRead article »

May 2011: Issue 15

English wine

English wine expert, Stephen Skelton MW, takes a look at this burgeoning industry

English wineRead article »

May 2011: Issue 15

Don't get left with egg on your face

From 1 January 2012 egg production across the EU will undergo a massive change as conventional battery cages are banned and replaced by new, more animal welfare-friendly 'enriched' cages

Don't get left with egg on your faceRead 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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