Nick Baines, Author at Fresh Direct
Tel: 01869 365 600
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  • Singaporean cuisine

    The small economic powerhouse of Singapore is home to a veritable melting pot of Asian cuisines. With strong culinary influences from India, Thailand, Malaysia and Indonesia, paired with the various regional Chinese cooking styles, this tiny nation punches well above its weight when it comes to food offerings. It’s a little known fact that Singapore’s … read more…

  • Alternative seasonings…

    Whether it’s to add depth to your sauce, or lift the natural flavours of a casserole, seasoning is arguably the hardest thing to master in the professional kitchen. Beyond the fine art of administering salt and pepper to a dish, inquisitive culinary minds will reach for a wide variety of ingredients to add layers of … read more…

  • Time to take your vegan offering seriously…

    The vegan freight train has been rumbling along for a while now and has certainly gathered some momentum. Whether it’s Pret A Manger stuffing another plant-based grab and go sarnie into their offering, or Sainsbury’s and Waitrose further expanding their lines of meat and dairy free ready meals, the vegan label is a valuable one. … read more…

  • The secret to summer success…

    Winter is cold, and it is bleak. The near Arctic conditions and short, grey, dreary days can often leave you thinking the intensity of British summer produce is a mere glimmer on the horizon. However, while we rummage around with a limited line-up of local seasonal produce, now is the time to set your sights … read more…

  • Complimenting With Compotes

    Consistency is one of the most difficult traits to nail in the commercial kitchen. Sometimes, things are easily fixed, such as the knife work of a young commis chef, but there are greater issues at play that can derail even the most conscientious of cooks. The seasons, growing conditions and the weather all play a … read more…

  • Rediscovering the potato

    For years the humble ‘tato has served the UK as one of the most reliable food sources we pull from the ground. However, despite its dependability, this tasty tuber is never revered in the same way as the freshness of new season asparagus or the glorious colours of beets. But underestimate potatoes at your peril. … read more…

  • 2020 Menu Prep: Working smart…

    The beginning of the year is always a tricky one. It’s peak time for January diets, detoxes and a vast number of gluten-free, vegetarian and non-dairy diet choices. Most of which are doomed to fail, yet wreak havoc for those of us planning menus. This is made particularly difficult as we come straight out of … read more…

  • Is Brazilian food the next big thing?

    Up until now Brazilian food in the UK has mainly been focussed around all you can eat churrascarias, but that could be about to change. Food trends tend to come in waves, whether it’s the gourmet burger that dominated the food landscape a decade ago, or the more recent occurrence of accurate Mexican street food … read more…

  • A New Era For The Brussel Sprout

    Once the most maligned vegetable on the Christmas spread, this hardy winter brassica has undergone something of a make-over…. The humble sprout has never really been met with the warmest reception. Whether through bad press, poor preparation or simply being misunderstood, this cornerstone of the Christmas dinner is something that’s long been endured, rather than … read more…

  • Kitchen Hacks: Save Time, Money and Labour…

    Cooking with fresh ingredients has always been labour intensive, as anyone who has ever run a professional kitchen can attest. From peeling, slicing and dicing, to deboning, trimming and marinating, it’s a world where flavour can come at a cost. So as foodservice continues to be an industry where costs are increasing and margins remain … read more…

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