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  • Why British Puddings Are The Best

    We don’t mess about when it comes to puddings in Great Britain. Come to dinner, and despite the global misconception that you’ll be served tough meat and over boiled veg, you know that dessert will be pretty epic. America might be known for its penchant for extremes when it comes to sweet dishes, but we … read more…

  • Pasta gets fresh for Autumn

    In today’s modern wasteland of carbohydrate dodging diets and the multi-million pound gluten-free market, opening restaurants dedicated to pasta might seem like a pretty brave move. However, that’s exactly what’s happening not only by new upstarts, but by seasoned city restaurateurs too. Perhaps this is a backlash to all the restrictions imposed by Instagram-fuelled, but … read more…

  • Is Filipino cuisine the next BIG trend

    The past few years have seen great diversification in regional and international cuisines on offer not only in London, but across the UK. Asia has been responsible for many of the heavy food trends, an unrelenting succession of Japanese ramen, Chinese dumplings, Taiwanese bao, Vietnamese pho, and more recently Filipino food. Both sides of the … read more…

  • The Best Cuts For Summer Grills

    Whether it’s outside event catering, taking care of a function, or just cranking up the heat in the kitchen, summer is prime time for grilling. From a food service point of view, one of the best things about the summer grill is the speed in which you can get things fired and plated. The game … read more…

  • The Abundance of August

    Kitchens are heaving in fresh produce at this time of year. At no other time do we see such a wide and varied crop of ripe fruit and vegetables. Cheeses made from spring milk are tasting sweet and fresh while the ocean kicks out a startling array of seafood. August is happening and now is … read more…

  • French Cheese Vs. British Cheese

    Historically, it’s been French cheeses that have had the most prolific fame and attention. Call it marketing, call it the backlash of 13 years of post war rationing, but the UK cheese making industry took a heavy hit following the war, while production on the continent never stopped – the downside of being an island … read more…

  • Britain’s Favourite Vegetable

    There’s never been a more promising time for vegetables. From street food stands to trend-setting restaurants, vegetables are being promoted from side dishes to the main event in a meal. What’s more, is that vegetables are now being embraced in countless smoothies, cold pressed juices and even yoghurts and ice creams. Yes, it appears we … read more…

  • Summer fruits: Don’t let them pass you by

    The window of opportunity is small when it comes to British summer fruits, and that’s before we even begin to talk about the fleeting weather that is here one minute, gone the next. With changeable seasons and disruptive UK weather, there’s no guaranteed time when fruits will be in their prime and it takes great … read more…

  • Yoghurt has its day

    From hipster cafes that make their own cultured yoghurts, to Michelin-starred restaurants that demand only the freshest they can lay their hands on, yoghurt is having a bit of a moment. Thick-set Greek-style yoghurts have been gaining more and more attention for their versatility in breakfasts, brunches and dessert plates. Now the go-to bedfellow of … read more…

  • 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…

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