The Food Standards Agency has written to Charles Campion explaining that rare steaks are safe to eat, following his article in the Daily Mail that incorrectly stated that the FSA has 'issued "guidance" that meat in restaurants should be cooked until no pink remains.' Restaurateurs and their staff may want to answer customers’ questions on this subject. Copy of the FSA letter … [Read more...]
Stag on the River delivers the goods
The H&C News team recently took time out to consider and quietly celebrate progress and developments over the last year (most visibly, the transformation of our website), as well as make plans for the months ahead. The weather being fine, we decided to visit The Stag on the River, a Red Mist Leisure pub (and hotel) at Eashing, near Godalming in Surrey, which enjoys an … [Read more...]
Hard Rock Cafe set to rock Glasgow from November 2013
Scotland’s largest city gets ready to rock, as the iconic Hard Rock Cafe makes its way to Glasgow and is set to open November 2013. The multi-level Hard Rock Cafe Glasgow will be situated on Buchanan Street in the heart of the city’s historic Style-Mile. Blending the city’s historic feel with the energy and vibe of the Hard Rock brand, Hard Rock Cafe Glasgow will be … [Read more...]
The Chefs’ Forum: leading the way in supporting young chefs
Michelin-starred chef Richard Davies and The Manor House Hotel, Castle Combe played host to The Chefs’ Forum Cotswolds & Bath on 19 August, leading VRQ students from City of Bath and City of Bristol College in preparing and serving a stunning Michelin standard barbeque (picture above by Tim Martin Photography). This gave young chefs and front-of-house professionals a … [Read more...]
Hot dogs hit the big time as fastest-growing menu item
Hot dogs have nudged scampi and chips from their top 20 ranking of the most popular dishes in eating out establishments, as the nation’s love of all-things-American continues to influence British menus. New research from hospitality consultancy Horizons reveals that hot dogs, albeit with a gourmet twist, are now featured on 85% more menus than they were last year. Pulled pork … [Read more...]