On Monday, 19th October over 200 guests attended The Master Chefs of Great Britain Annual Lunch at Prestonfield House in Edinburgh. A superb menu was devised and prepared by a team of Scottish MCGB members. Gary Maclean and the students of City College Glasgow who created the canapés served with Villa Sandi Prosecco. Braehead Foods and Sam Mallalieu were in charge … [Read more...]
The World’s Most Expensive Sausage…from Aldershot
In celebration of British Sausage Week 2015, butcher Kevin Turner has created the world’s most expensive sausage. Made from the rare Mangalitsa pig, considered ‘the Kobe beef of pork’, this superior sausage has been dubbed the ‘Magnificent Mangalitsa’ and costs a whopping £37.00 each (one hundred times the cost of the average sausage at 35p!) The posh banger has been made … [Read more...]
SSP introduces Caffè Ritazza at Newcastle International Airport
SSP, the leading operator of food and beverage brands in travel locations worldwide, is to offer passengers at Newcastle International Airport a new food and beverage concept, Caffè Ritazza. The new facility, which is part of a first phase redevelopment of the airport’s landside facilities, will welcome its first customers later this year. The new facility has been designed … [Read more...]
Premier Inn tops Which? Hotel Chain Report for 2015
It has been announced that Premier Inn has been named the UK’s number one - according to the results of the annual Which? Hotel Report. Premier Inn, with over 700 sites and 60,000 rooms across the UK, was declared Britain’s best with an overall score of 83% in this year's report - to be named the UK’s top rated hotel chain. The score also sees it beat off its nearest rival … [Read more...]
plate2planet sustainability initiative
Some of the UK’s forward thinking foodservice companies have united – for the first time ever – to launch a powerful sustainability initiative, designed to revolutionise how the industry shares green knowledge, guidelines and best practice examples. A recent survey revealed the continued need for foodservice operators to drive sustainability within their business, responding … [Read more...]