Food

Cooks & Co launches new recipe pestos for foodservice

04-May-2012 By Peter Ruddick

The Cooks & Co brand, owned by fine food distributor R.H. Amar, has launched new recipes for its two pesto pasta sauces for foodservice operators.

Black Garlic to be produced in UK

02-May-2012 By Luke Nicholls

Black Garlic Limited - the company which produces the first ingredient of its kind, transformed from local and European white garlic in 14 days – is to be produced in the UK and made more accessible for chefs.

EBLEX improves Quality Standard Mark specifications

25-Apr-2012 By Luke Nicholls

EBLEX, the organisation for beef and lamb levy payers in England, has strengthened the scheme specifications for Quality Standard Mark beef and lamb in a bid to add better value throughout the supply chain.

Quorn unites with KK Fine Foods to launch range of ready meals

18-Apr-2012 By Luke Nicholls

Mock meat manufacturer Quorn has teamed up with KK Fine Foods to create a new range of ready meals for pubs and hotels.

Carpigiani launches time-critical ice cream machines for busy restaurants

13-Apr-2012 By Luke Nicholls

Italian ice cream equipment manufacturer Carpigiani has launched the Freeze & Go machine, allowing chefs to create fresh ice cream and sorbet in just five minutes. 

Live organic yoghurt range for hospitality business launched by Brown Cow Organics

10-Apr-2012 By Peter Ruddick

Brown Cow Organics has launched a range of its live organic yoghurts specifically produced in a size and design to be used by hospitality sector operators.

BigHospitality’s live chocolate masterclass provides top tips for customers, chocolatiers and chefs

26-Mar-2012 By Luke Nicholls

Chocolatier and pâtissier Will Torrent took part in a live and interactive chocolate masterclass hosted by Michelin-starred chef Alan Murchison on Friday, in what was the first event of its kind aired live on BigHospitality. 

Chefs urged to pitch their chips against McCain's in Hand Cut Chip Challenge

07-Mar-2012 By Emma Eversham

McCain Foodservice is giving chefs who are proud of the hand cut chips they make for their menus to pitch them against their own Gastro Chips range to see how they compare in terms of taste, appearance and operational efficiency.

Mövenpick Ice Cream extends range with two new flavours

01-Mar-2012 By Luke Nicholls

Mövenpick Ice Cream is extending its range with the launch of two new products - Fior di Latte Ice Cream and Apricot Sorbet.

Milk and dairy supplier Foodspeed receives Royal Warrant

14-Feb-2012 By Emma Eversham

Foodspeed, supplier of fresh milk and dairy products to the hospitality industry, has been granted a Royal Warrant by the Queen

Pipers Crisps refreshes brand and packaging to underline provenance

01-Feb-2012 By Luke Nicholls

Lincolnshire-based gourmet crisps manufacturer Pipers Crisps has revamped its brand and redesigned its packaging to emphasise the product’s quality and its provenance.

Peter’s Food Service launches new pie range

30-Jan-2012 By Luke Nicholls

Pie manufacturer Peter’s Food Service has launched a new range of pies that are 30 per cent larger and feature enhanced recipes, but are the same price as the product they replace.

Aviko launches Superlong Fries to give homemade feel

25-Jan-2012 By Luke Nicholls

Aviko Foodservice is launching two variants of its new Superlong Fries – Original Superlongs and Skin On Superlongs.

Heinz launches Sweet Chilli SqueezMe! Sauce

23-Jan-2012 By Luke Nicholls

Chinese food and ingredient provider Amoy, which falls under the Heinz Foodservice brand, is expanding its range of sauce pots with the launch of the first branded sweet chilli portion available on the market.

Pritchitts brings back 'Magic Numbers' promotion

20-Jan-2012 By Emma Eversham

Dairy supplier Pritchitts has brought back its 'Magic Numbers' promotion, giving its customers the chance to win prizes throughout the year.

Nestlé Professional Chef adds brown stock to Chef Flakes range

19-Jan-2012 By Luke Nicholls

Nestlé Professional Chef has unveiled the newest edition to its Jus en flocons (Flakes) range – Chef Flakes Brun Lié, a thinkened brown stock which can be used as a base for all brown sauces.

Growing demand for street food inspires new appetisers range from Abergavenny Foodservice

04-Jan-2012 By Emma Eversham

Abergavenny Foodservice has launched a range of hand-held appetisers inspired by the growing demand for ‘street food’.

Bubble Food launches molecular festive menu for Christmas parties

07-Dec-2011 By Luke Nicholls

Corporate catering company Bubble Food has launched a new festive menu featuring an innovative ‘molecular’ selection of food and drink, available to hospitality businesses planning a Christmas party.

Knorr & Blue Dragon unite to offer range of pastes and concentrated sauces

04-Nov-2011 By Luke Nicholls

Knorr has partnered with Oriental retail brand Blue Dragon to offer a new range of curry pastes and concentrated sauces specially developed for chefs.

Classic Cuisine launches bespoke frozen pie range

28-Oct-2011 By Luke Nicholls

Classic Cuisine, the frozen ready meal manufacturer, is offering a new bespoke range of frozen pies available to bars, restaurants, pubs and catering establishments.

Dobla chef crowned World Chocolate Master 2011

24-Oct-2011 By Luke Nicholls

Frank Haasnoot, executive pastry chef at chocolate decorations manufacturer Dobla, has been named World Chocolate Master 2011 at the Salon du Chocolat Professionnel in Paris.

Knorr Patak’s rejuvenates range in time for National Curry Week and Diwali

19-Oct-2011 By Luke Nicholls

To mark National Curry Week and Diwali, which both fall in October, Knorr Patak’s has rejuvenated its range of authentic pastes to help caterers maximise the profit potential of curry dishes.

Hot Diggidy Dog Sauce develops single-use sachet for foodservice sector

30-Sep-2011 By Luke Nicholls

Hot pepper sauce supplier Hot Diggidy Dog Sauce, has developed a single-use sachet designed for use in restaurants, hotels and pubs.

Christmas products: Food

27-Sep-2011 By Luke Nicholls

BigHospitality takes a look at some festive-themed food including Redwood’s turkey-style vegetarian Celebration Roast and Brakes tapas range and game casserole. All of these food products are sure to make your business stand out from the crowd during...

Restaurant Associates joins Sustainable Fish City pledge

16-Sep-2011 By Luke Nicholls

Restaurant Associates has joined the growing list of signatories for the Sustainable Fish City pledge, which aims to make London the first ever city committed to sustainable fish.

Irish Corned Beef named Great Taste Supreme Champion

07-Sep-2011 By Becky Paskin

A handmade corned beef from Northern Ireland has been named the Supreme Champion over 7500 fine foods at the Great Taste Awards 2011.

Essential expands Signature pre-made stocks and sauces range

26-Aug-2011 By Becky Paskin

Essential Cuisine is to introduce three new products to its Signature range of stocks and sauce bases, which will launch at The Restaurant Show on 10 October.

Larchwood Foods produces rapeseed oil for professional kitchens

03-Aug-2011 By Emma Eversham

Norfolk-based Larchwood Foods has produced two rapeseed oil products under the Mr Hugh's brand especially designed for use in professional kitchens.

Pubs outpace restaurants in value food sales

22-Jun-2011 By Lorraine Heller

The economical food offering in pubs is helping the sector attract consumers while traditional full-service restaurants continue to struggle, according to new market research.

Gourmet pop-up restaurant to challenge frozen food perception

13-Jun-2011 By Becky Paskin

Westminster Kingsway College has teamed up with the British Frozen Food Federation (BFFF) to launch a pop-up restaurant serving only dishes that have been cooked from frozen.

April pub and restaurant sales up, but analysts urge caution

18-May-2011 By Lorraine Heller

The Royal Wedding, Easter Holidays and record sunshine all contributed to higher sales in pubs and restaurants this year, but market analysts warn that they also created new challenges for the hospitality sector, which did not trade as well as it could...

Restaurant magazine: Exclusive insight into Modernist Cuisine

03-May-2011 By Joe Lutrario

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 By Becky Paskin

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 By Lorraine Heller

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.

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

15-Apr-2011 By Becky Paskin

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.

RSPCA awards open for restaurants and pubs that source ethically

14-Apr-2011 By Lorraine Heller

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 By Lorraine Heller

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 By Lorraine Heller

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

Pub groups criticised over “dangerous” salt usage

18-Mar-2011 By Becky Paskin

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.

Restaurants and pubs back Responsibility Deal

15-Mar-2011 By Lorraine Heller

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 By Lorraine Heller

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.

Brakes and Unilever boost sustainability of catering supplies

01-Mar-2011 By Lorraine Heller

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 By Lorraine Heller

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 By Becky Paskin

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

Restaurants abusing ‘local’ claims, investigation reveals

28-Feb-2011 By Lorraine Heller

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

Breakfast: Is your hotel getting it right?

28-Feb-2011 By Lorraine Heller

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.

Covent Garden’s IceCreamists serves breast milk ice cream

25-Feb-2011 By Becky Paskin

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

Mrs Paisley’s Lashings to feature at Real Food Festival 2011

17-Feb-2011 By Becky Paskin

Mrs Paisley’s Lashings, the pop-up restaurant devised by chef Arthur Potts Dawson and environmentalist Jo Wood, will be appearing at this year’s Real Food Festival as it returns to Earls Court on 5-8 May 2011.

Breakfast: Expanding your offering in pubs

14-Feb-2011 By Lorraine Heller

With some of the biggest high street pub brands moving into the breakfast market, BigHospitality takes a look at why early morning trade makes sense – for some pubs.

Breakfast: Can you afford to miss out?

07-Feb-2011 By Becky Paskin

Hotels have benefited from the breakfast opportunity for years, but with the economic downturn biting at the heels of many hospitality businesses, restaurant and pub operators are now waking up to the potential revenue provided by early morning service...