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Essentially Catering Magazine

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May 2010: Issue 11

Peter Avis - Restaurant Manager of the Year 09

EC met Peter Avis of Babylon Restaurant, The Roof Gardens, London - UK Restaurant Manager of the Year 2009 - who is on a mission to raise the profile of front of house staff everywhere

Peter Avis - <br />Restaurant<br /> Manager of the Year 09Read article »

May 2010: Issue 11

Around the World Cup in 32 Sizzling Barbecues

The National BBQ Association has created some exciting, tasty, yet simple to prepare BBQ dishes from every country that is competing in this year's tournament.

Around the World Cup<br /> in 32 Sizzling BarbecuesRead article »

February 2010: Issue 10

Worldwide whisky

Tim Forbes of The Whisky Exchange takes a look at the changing world of whisky that is having to make way for relative newcomers such as Japan

Worldwide whiskyRead article »

February 2010: Issue 10

Creating a menu full of eastern promise

Sam Sangha looks at the history of Chinese cuisine and explains how adding a taste of the orient to your menu offers the potential for increased profits

Creating a menu<br />full of eastern promiseRead article »

February 2010: Issue 10

Opening the lid on canned food

In a world where we are continually being urged to buy local and eat fresh, we should nevertheless not underestimate the convenience or value provided by canned food.

Opening the lid<br />on canned foodRead article »

October 2009: Issue 9

New lease of life for liqueurs

It would appear that the days of the simple liqueur drink are generally a thing of the past. In spite of this, licensed establishments would do well to address their liqueur offering.

New lease of life for liqueursRead article »

October 2009: Issue 9

Game on

Fruit machines, darts, pool and other bar games established themselves long ago as part of UK pub culture. Has their heyday gone forever or is it time for a revival?

Game onRead article »

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 »
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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 >

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