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  • Catering For Vegans

    Following a slew of magazine and lifestyle features, a huge swathe of the millennial generation are now going vegan for the sheer hell of it. A lifestyle choice that has nothing to do with animal cruelty, and everything to do with the way it makes them feel. In recent history, the vegan diner was often … read more…

  • Exotic fruit: The time is now

    The intensity of exotic fruit can be hard to beat, particularly when the summer comes a-knocking. While the classical flavours of the British summertime are iconically popular, nothing rings the sunshine through as well as the alluring flavours of warmer climes. Acai bowls have been on the trend watch list for a while now and … read more…

  • The Best Cheeses For Spring Menus

    Cheese, the cornerstone of rich winter dinners and a mainstay of the Christmas offering. But as the sun starts to show its face a little more, and the temperature slowly begins to rise, the cheeseboard sometimes takes a hit and sees nowhere near as much action as it does in the darkness of winter. However, the freshness … read more…

  • St Patrick’s Day, it’s not all about Guinness…

    St Patrick’s Day is the traditional occasion to raise a glass of Guinness (or three or four…) to Ireland’s patron saint. But it’s not all about Guinness and whiskey … Food plays a huge part on this day, celebrating with the amazing seasonal produce that is on offer during March. With such delicious dishes from … read more…

  • Embrace the spice!

    Driven by globalization and the growing multicultural population, spices that were once exotic and unfamiliar are becoming familiar and universal. Flavours in this group include: chilli, pink peppercorn, ginger, cinnamon, cardamom, cumin and turmeric. So with the cold weather this month, heat up the kitchen with some on trend spice and spicy cuisines. A great … read more…

  • Alternative pancakes…

    As the breakfast space continues to grow in popularity, so too does the widespread consumption of pancakes. Although the never-ending batch of skimpy dinner plate sized pancakes, enjoyed on Shrove Tuesday have fallen out of favour in recent years, the American ‘stack’ is embedding itself as a cornerstone of the weekend brekkie, or more accurately … read more…

  • Pasta: This time it’s serious

    It’s the staple found in almost every kitchen across the UK. Whether we call them by their proper names, or the widely accepted descriptors, of twists, shells and bow-ties, pasta has become an everyday ingredient, but one that hasn’t necessarily got the credit it deserves. But pasta is the base ingredient that’s getting a huge amount … read more…

  • Regional Chinese Food For The Masses

    Chinese food in Britain has long been an Anglicised version of Cantonese cookery. Spare ribs, chow mein, special fried rice and the obligatory sweet and sour pork balls. However, there’s a huge diversity of regional styles in China that the British diner is not used to seeing. But that is all about to change… British … read more…

  • January Detox: What fun for the kitchen

    It’s a time of year when every man and his dog seems to be clinging on desperately to a variety of new-fangled diets. When gym memberships boom and celebrities from yesteryear release a slew of fitness DVDs, destined for charity shop shelves come spring. But what all this translates to in the kitchen, is a … read more…

  • Canapés and Gourmet Bar Snacks

    We’re entering a time of year when canapés come into their own. Trays of small bites are never more commonplace than at Christmas and can prove a profitable spread for events, functions and work parties. However, in recent years the ante has been upped. Finger foods no longer consist of vol-au-vonts and Parma wrapped melon. … read more…

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