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BRIT Awards 2015 menu

By James Russell: BRIT Awards 2015 menu

February 25, 2015

Payne + Gunter is the accredited caterer for the BRIT Awards and, for more than 10 years, the team has delivered a three-course meal to about 4,000 guests before the cameras start rolling and the awards are transmitted live to the nation. Within a 75 minute window, the 550-strong front of house team support a brigade of 60 chefs in the kitchen to ensure the brief - 'an … [Read more...]

How’s this for starters? Smoked salmon and spinach roulade in under five minutes in a microwave oven

By James Russell: How’s this for starters? Smoked salmon and spinach roulade in under five minutes in a microwave oven

February 25, 2015

So easy using Samsung Professional Appliances’ online commercial microwave cookbook Most commercial kitchens have a commercial microwave but do they use them to their full potential? If they are just using them to defrost and re-heat - then the answer is no. The commercial microwave shouldn’t stand idle. It can be a very useful prime cooker taking up the slack when the main … [Read more...]

Burnt ends and French dip sandwiches become eating out food trends

By James Russell: Burnt ends and French dip sandwiches become eating out food trends

February 25, 2015

Charred meat cut from a barbecued brisket, known as ‘burnt ends’, are becoming one of the emerging trends in the UK’s high street restaurants, according to foodservice expert Horizons in its latest Menu Trends survey, which tracks the menu changes of high street restaurants, pubs, quick service outlets and hotels. Burnt ends go mainstream According to the survey, burnt … [Read more...]

Pan fried salmon, creamed cabbage and bacon

By James Russell: Pan fried salmon, creamed cabbage and bacon

February 24, 2015

A really quick and simple recipe for your dinner this evening. Easy to rustle up in 10 minutes.  Ingredients Fresh salmon fillet 100g savoy cabbage 50g pancetta 100ml double cream 1 fish stock cube Handful of fresh parsley Olive oil Salt and pepper to taste  Method Ask your fishmonger to pin bone and skin your fillet of salmon if you don't fancy … [Read more...]

New seafood traceability standard caters to restaurants

By James Russell: New seafood traceability standard caters to restaurants

February 23, 2015

The world’s leading sustainable seafood certification program has revised its requirements for seafood suppliers, processors and vendors. Following feedback from over 200 stakeholders around the world, the Marine Stewardship Council’s (MSC) Chain of Custody Standard is now more streamlined, clear and accessible. The updated MSC Chain of Custody Standard includes a new … [Read more...]

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