Writing in the Technomic blog, Darren Ristano comments that at UK chain and independent pubs and restaurants tracked in Technomic’s Menu Monitor database, the number of dishes described as “gluten-free” has increased by more than 22% in the year from Q1 2013 to Q1 2014. Gluten-free continues to increase within manufactured foods, too. For example, Tesco now stocks many Udi … [Read more...]
Adande buoyed by results of customer satisfaction survey
Adande® has been buoyed by the results of a customer satisfaction survey into the performance of its patented refrigerated drawer systems. The company canvassed the opinions of customers who had been using Adande® refrigerated drawers for over a year. A representative cross section of end users in the food service sector were interviewed, including operators in fine dining, … [Read more...]
Philadelphia Recipe, Grilled Mackerel with Horseradish
Ingredients for 4 4 mackerel fillets 2 tsp plain flour 60 g Philadelphia Light 2 tsp horseradish sauce Instructions Preheat the grill and dust the mackerel with flour on both sides. Grill the fish for 3-4 minutes each side until the skin is crisp and golden. Mix the Philadelphia with the horseradish sauce and serve on the side. Serve with wilted … [Read more...]
Chefs Recipe of the Week by Matthew Tomkinson
This week's Chefs Recipe of the Week is Assiette of apples, with apple sorbet and panna cotta - by Matthew Tomkinson and courtesy of Great British Chefs Matthew Tomkinson presents a sweet apple dessert recipe using contrasts in temperature and texture to highlight many different preparations of this classic ingredient. This recipe is an assembly of quite a few components, but … [Read more...]
Hilton Manchester Deansgate appoints Stuart Duff to Executive Head Chef
Affirming its place at the pinnacle of the Northern gastronomic scene, Hilton Manchester Deansgate is pleased to announce the appointment of its new executive head chef, Stuart Duff. The accredited new chef has committed to a no-nonsense, back to basics and tasty future for diners. Stuart brings 16 years as executive chef and a further ten years of culinary experience to … [Read more...]