Restaurant magazine: Exclusive insight into Modernist Cuisine

03-May-2011 - Pick up this month’s Restaurant magazine for an exclusive insight into Modernist Cuisine, a weighty gastro-tome that lifts the lid on cutting-edge cooking techniques with recipes from the likes of Heston Blumenthal and Ferran Adria.

Orchid chef joins Maggi Guest Chef campaign

26-Apr-2011 - Nestle Professional’s Maggi brand has unveiled Orchid Group senior development chef Brendan Corder as pubs expert for its new Guest Chef campaign.

McCormick launches UK flavour innovation centre

19-Apr-2011 - The herb and spice firm McCormick has opened a Technical Innovation Centre in Buckinghamshire, which it will use as a base for developing high flavour-impact products for the foodservice sector.

Sweet Potato Fries from McCain Foodservice

18-Apr-2011 - McCain Foods has launched new Sweet Potato Fries to its foodservice portfolio, to help caterers make use of a well-known yet underused ingredient.

EBLEX promotes “King Arthur” St. George’s Day beef joint

15-Apr-2011 - EBLEX is urging pub and restaurant caterers to use the King Arthur Beef Roast cut this 23 April to maximise sales across the St. George’s Day and Easter weekend.

News in brief

Entries urged for England’s Best Steak Pie competition

15-Apr-2011 - Catering businesses serving pies are being urged to enter their offerings into a competition that will name England’s Best Steak Pie.

RSPCA awards open for restaurants and pubs that source ethically

14-Apr-2011 - Pubs, restaurants and caterers are being called on to enter the RSCPA Good Business Awards, which recognise companies for their contribution to animal welfare by offering higher welfare products on their menus.

British palate becoming more European, finds survey

05-Apr-2011 - The modern British palate is becoming increasingly European, with the majority of consumers in the country saying they like to try British dishes that incorporate European ingredients, finds a new survey.

Top fish swaps for sustainable menus

04-Apr-2011 - A new guide aims to help chefs make simple seafood swaps to improve the sustainability of their menus and businesses.

Gluten-free bakery mixes arrive from Dr. Oetker

28-Mar-2011 - Dr. Oetker Foodservice has created a new range of gluten-free baking mixes to help chefs and operators cater for coeliacs.

Toblerone-topped cake lands in UK from Almondy

25-Mar-2011 - Swedish confectioners Almondy is to launch a new catering-size almond tarta topped with pieces of Toblerone next month.

Pubcos pledge to cut salt in food

24-Mar-2011 - Major managed pub operators have vowed to reduce salt content in dishes after a survey found up to 15 crisp packets worth of salt in some pie meals.

Pub groups criticised over “dangerous” salt usage

18-Mar-2011 - Wetherspoons, Punch Taverns and Hungry Horse Pubs have been criticised for using too much salt in their pie dishes, after research revealed levels exceeded the recommended daily allowance.

Tapas bites join Moy Park Foodservice

16-Mar-2011 - Moy Park Foodservice has added six new additions to its portfolio that can be used as starters, accompaniments or as part of tapas and platters.

Restaurants and pubs back Responsibility Deal

15-Mar-2011 - The Department of Health has published full details of its Responsibility Deal, as well as a list of 170 companies and organisations that have already pledged their support on measures to help tackle poor diets and alcohol misuse.

Sustainable fish to be focus of Dorset Seafood Festival

09-Mar-2011 - Sustainable fishing will be the key focus this year at the Dorset Seafood Festival, in an effort to promote education on the use of less well known species of fish.

Larger own brand range now available from 3663

09-Mar-2011 - Foodservice provider 3663 has relaunched and expanded its range of own brand products so caterers now have over 700 to choose from.

Heinz releases Cucumber and Dill flavour Salad Cream

04-Mar-2011 - Heinz Salad Cream is now available in a new Cucumber and Dill flavour designed to complement fish dishes and burgers.

Brakes and Unilever boost sustainability of catering supplies

01-Mar-2011 - Foodservice suppliers Brakes and Unilever are both putting an extra push into their sustainability efforts, which they hope can be handed down to their customers in the hospitality sector.

Hotel banqueting: a menu’s ‘strategic’ role in event success

01-Mar-2011 - Hotels looking to build their banqueting operations should use their food as an extension of an event’s content in order to engage delegates and event organisers, and ensure repeat business, according to a recent round table discussion.

Food safety fears halt sale of breast milk ice cream

01-Mar-2011 - The IceCreamists in Covent Garden has removed its Baby Gaga breast milk ice cream from sale over fears the product could transmit viruses.

Breakfast: Is your hotel getting it right?

28-Feb-2011 - Breakfast in hotels is often one of the most under-rated and overlooked meals, but if it’s done right it becomes a key driver for business and extra revenue. BigHospitality takes a look at how you can make the most of breakfast in your hotel.

Restaurants abusing ‘local’ claims, investigation reveals

28-Feb-2011 - Restaurants across England and Wales are using false ‘local’ claims on some of their products, a Local Government Regulation investigation has revealed.

News in brief

Covent Garden’s IceCreamists serves breast milk ice cream

25-Feb-2011 - Covent Garden ice-cream parlour The IceCreamists has started serving breast milk ice cream served in a martini glass.

Moroccan and breakfast flatbreads from Mission Foodservice

21-Feb-2011 - Mission Foods is to unveil two new flatbreads – in Moroccan and breakfast varieties - at the IFE show (13-16 March).