As H&C News readers know, from 13 December new Food Regulations require businesses to clearly mark all food products that may contain any of 14 known allergens. Comprehensive ingredient listings with allergens marked in bold must be available to all customers. The new legislation is undoubtedly a challenge to the UK hospitality sector, and the British Hospitality … [Read more...]
LexChef 2014 Champion Crowned
H&C News has long held the view that the term ‘contract caterer’ does not do justice to the skills and quality of services demonstrated by many catering organisations in the UK. This view was reinforced once again when we dropped in to take a look at Lexington Catering’s LexChef competition just last week. Not only was it a ‘fun’ occasion for Lexington, its chefs and … [Read more...]
Michael Ball appointed Head Chef at Macdonald Frimley Hall Hotel
Michael Ball, 29, has joined Macdonald Frimley Hall Hotel & Spa, near Camberley, Surrey, as Head Chef responsible for the stylish, AA two rosette Linden Restaurant. He and his team of ten will also be looking after banqueting for both business and private events in the hotel’s function suites as well as the informal bar menu. Bringing with him a wealth of experience, … [Read more...]
Pizza Hut unveils world’s first Subconscious Menu
Pizza Hut Restaurants has unveiled footage of the World's first ‘Subconscious Menu’, designed to intuitively recognise what the user really wants, even when they don’t themselves. To coincide with the initial roll out of a new menu – set to eventually appear in every refurbished restaurant as part of the brand’s £60m estate re-imaging programme, to include chicken wings, BBQ … [Read more...]
Lussmanns offers a solution to serving sustainable fish
ussmanns award winning restaurants in St Albans, Hertford and Harpenden in Hertfordshire have become the first small restaurant group outside London to serve MSC certified sustainable fish and shellfish. One of the first MSC menus item will be pan-fried MSC cod cheeks with garlic, chilli and lime, served with a dill and tarragon mayonnaise. The cod is sourced from … [Read more...]