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  • Cool for cabbage

    Continually overlooked, the humble cabbage has been a consistent, but perhaps under-loved ingredient in UK kitchens. Other than being boiled to death in stews or served alongside more lackluster Sunday roasts, the hardy winter vegetable shares similar notoriety as the Brussels sprout, the anti-hero of childhood dinners. However, things have changed significantly for the cabbage. … read more…

  • Provenance of produce 2.0

    Provenance has been dutifully respected by serious chefs since the early days of the brigade system (and arguably since man first began picking fruit from the finest trees). However, every now and then, the word gets bandied around restaurant menus, websites and supermarket advertising to try and brag about quality and in many cases, justify … read more…

  • How delivery is shaping food service in 2018

    Today’s on-demand consumer culture has led to the rapid growth of home delivery services in the food realm and according to several news outlets this could be a huge driving force in the food service industry this year. As Deliveroo continues to expand globally alongside competitors like UberEats the market for potential customers is no … read more…

  • The Rise of Alpine Cheese

    Mountain cheeses carry incredibly complex, satisfying flavours and have recently become some of the most popular ingredients to be used by chefs everywhere from fancy restaurants, to curbside food trucks. Alpine cheeses include those like Gruyere, Comte, Emmental and Fontina and one of the things that makes these cheeses so special, is the milk. As … read more…

  • 2018 Food Trend Predictions

    2017 saw a tectonic shift in the way consumers view vegetarian and vegan food, with restaurants and food service operators having to offer serious options to stay ahead of the game. We’ve also come to learn to appreciate more authentic Mexican cuisine such as al pastor tacos. But as 2018 approaches, what trends can we … read more…

  • Ode to the Christmas pudding

    It’s perhaps one of the finest and most famous of all our foods. It’s a dish that is celebrated, revered and seen as a beacon of historical, classic, Dickensian Britain. Yes, the Christmas pudding has a lot to answer for and is symbolic of us as a nation. Restaurants and hotels will go through an … read more…

  • 2018: Year of the veggie

    There has never been a more promising time to be a vegetable. Gone are the days where, if you were unfortunate enough to be a carrot, your only options were boiled to death, or left until unusable in a salad drawer. The prospects for veg are much brighter nowadays with a booming enthusiasm among both … read more…

  • Could you be doing more with cheese?

    The humble cheeseboard is a highlight of any meal, and one that gives diners something to move onto after their main meal if they don’t have a sweet tooth. But cheese is for more than just crackers and chutney and there are a ton of great places in the UK utilising cheese in some pretty … read more…

  • 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…

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