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  • 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…

  • 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…

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