French glacé cherries are often just used for decoration in the UK. But it would be a mistake to think of them as nothing more than a topping on a Bakewell...
To demonstrate the qualities of new McCain Gastro Chips first hand, McCain is asking chefs and operators to take on the ‘Hand Cut Chip challenge’ to see...
After more than 30 years, the legendary Langan's Brasserie, situated just off Piccadilly, continues to go from strength to strength. Part of the Langan’s...
From canapés to petits fours, Philadelphia is an ingredient that works for every course. Professional chef, Sophie Wright, shows us just how versatile...
When someone like Simon Kossoff, MD of Carluccio’s says “We wouldn’t be where we are now had we not entered into the relationship with this company.” you’d...
We’ve created a new leading brand partnership exclusive for the foodservice market that will help chefs to confidently deliver authentic Oriental dishes...
“A steak is the benchmark of any restaurant” Marco Pierre WhiteAll you need for the perfect steak. Take the Marco Steak Challenge with KNORR Beef Paste...
It’s official, 73% of us confess to eating fried food once or twice a week with three quarters of people saying that the emotion they most associate with...
With big name chefs, sommeliers, restaurant managers hosting demos, tastings and seminars, The Restaurant Show is the leading event for the industry where...
“Many people have said to me that when they’ve tasted a steak seasoned with KNORR Paste Bouillon, that it’s the best steak they’ve ever had in their lives....
