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Essentially Catering Magazine

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

January 2017: Issue 61

Valentine’s Day

For many, Valentine’s Day will be the first eating-out landmark on the 2017 calendar. After a January spent watching the pennies or keeping healthy New Year resolutions, the prospect of an evening out will be eagerly anticipated.

Valentine’s DayRead article »

January 2017: Issue 61


On 13 December 2014, the EU Food Information for Consumers Regulation (FIC) came into force. From that date, products that contained ingredients ranging from fish and crustaceans to nuts or milk, would have to be declared to the consumer.

AllergensRead article »

December 2016: Issue 60

Music Matters

When thinking about your establishment, are you thinking about the mood you want to create? In addition to your menu and decor, music can play an important role in creating an inviting customer environment.

Music MattersRead article »

December 2016: Issue 60

Christmas Special

EC caught up with a host of different caterers and industry experts for their last-minute tips and advice on how to survive the next few weeks and emerge with a healthy bottom line as we move into 2017

Christmas SpecialRead article »

November 2016: Issue 59

Safer food, healthier employees

With a plethora of customers no doubt visiting your establishment for the first time, the last thing you need is to suffer any kind of negative fallout, whether through service, food or hygiene issues.

Safer food, healthier employeesRead article »

November 2016: Issue 59

Christmas Countdown

Does your establishment tick all the boxes required to give partygoers a memorable experience - one that will ensure they both spread the word and choose to return in future

Christmas CountdownRead article »

October 2016: Issue 58

HMRC investigations

Tony Monger, a former Tax Inspector who is Director in the Tax Investigations & Employer Solutions team at accountancy firm Mazars LLP, talks about the issues facing the catering sector from HMRC enquiries.

HMRC investigationsRead article »

October 2016: Issue 58

Fish & Chip Research

Seafish and AHDB Potatoes, with the support of other leading industry sector stakeholders, have undertaken a comprehensive programme of research, investigating the nutritional make-up of fish and chips.

Fish & Chip ResearchRead article »

September 2016: Issue 57

Pest Control

Every catering business knows that food and pests can be a poisonous combination - one that poses a serious threat not only to the health of customers and staff but also to the business as a whole.

Pest ControlRead article »

September 2016: Issue 57


Seafood Week is an eight-day national campaign encouraging the UK public to eat more fish more often and celebrate the plethora of seafood available in the UK.

SeafoodRead article »

August 2016: Issue 56

Engaging with Generation Z

As the skills gap in the hospitality industry continues to widen, Jill Whittaker, Managing Director of HIT Training, urges us to engage with the younger generation and raise awareness of the benefits of a career in the catering sector.

Engaging with Generation ZRead article »

August 2016: Issue 56

Spirits and Cocktails

While alcohol consumption in general is in long-term decline, with volumes down 19% since 2004, all is not lost for the on trade as increasingly discerning consumers choose to treat themselves with higher value premium spirits and experiences.

Spirits and CocktailsRead 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 >


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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