Pie perfectionists from all over the UK are invited to enter the 2016 British Pie Awards. The world-famous Awards, which are to be held on 9th March 2016 in the Leicestershire town of Melton Mowbray, are in their eighth year. The hotly coveted contest continues to grow in popularity, with last year’s Awards seeing a staggering 830 pies entered from 131 professional bakers, … [Read more...]
FreeFrom Eating Out Awards announces 2015 Shortlist
Since the arrival of the new EU regulations covering food service in December 2014, knowing about any of the 14 major allergens in the food that you serve has become a requirement for all food service outlets. After some initial resistance the food service industry has now largely got its head round the requirements and is realising that the ‘freefrom’ market offers … [Read more...]
HotBox introduces Custom Charcoal Grill and Spice-Focussed BBQ Menu
Spitalfields BBQ specialist HotBox is set to launch a new menu on 10th November, bringing together classic Texan barbecue dishes with the flavours of Central America. With a brand new charcoal grill and a two tonne rotisserie smoker at its centre, the menu draws inspiration from HotBox co-founder Basit Nasim’s travels across the Deep South and Mexico, where he fell in love with … [Read more...]
Chefs at Play competition offers young chefs Development Day of a Lifetime
Premium foodservice supplier, Coup de pates, is launching a nationwide competition offering young chefs the chance to win an all-expenses-paid trip to its exclusive Paris development kitchens and have a hand in creating a brand new product for the UK foodservice market. Launching on the 9th October 2015, Chefs at Play is open to working and aspiring chefs aged between 16 and … [Read more...]
Chefs Vegetarian Recipe of the Week, Vegetable Soup with Braai Style Sausages
Time: 20 mins, Serves: 4 Ingredients 1 box FRY’S BRAAI STYLE SAUSAGES, sliced into 4 pieces each 30ml olive oil 1 large onion finely chopped 2 cloves garlic crushed 6 carrots sliced 4 potatoes peeled and cut into 3cm cubes 3 large stalks celery finely chopped + 1 cup celery leaves 1 x 410g tin chopped tomatoes 800ml vegetable stock 1 red … [Read more...]