With the current craze for ‘street food’ having a major impact on our culinary tastes, there’s never been a better time to run a mobile catering business. Once more or less the preserve of hamburger and fish and chips vendors, food vans can now be found hawking delicious and exotic treats from every corner of the globe, operating at festivals, fairs, markets, concerts, sporting … [Read more...]
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Behind every great hotel is a well-oiled machine
Behind every great hotel is a well-oiled machine of a thousand different parts, all working in perfect unison to deliver the best service possible to guests. Or perhaps that’s the goal for every hotelier? Perhaps you have the vision and commitment but you’re missing a few integral pieces that can take your hotel from good to truly great. If you want to improve your service and … [Read more...]
Asian Restaurant Owners Network Menu Development Day at Equipline
The Asian Restaurant Owners Network Menu Development Day at Equipline’s Open Kitchen Live Demonstration Kitchens, in association with Rational and H&C News Date and Times: Tuesday 26th November 2019 - 10.00am – 14.30pm Venue: Equipline, Ashley House, Ashley Road, Uxbridge, Middlesex, UB8 2GA Travel by Car - Parking: There is plenty parking available on site, … [Read more...]
Climate Change: plant based, vegan and vegetarian now mainstream
Not so long ago words like vegetarian were used with a somewhat esoteric tone and seldom in a complimentary fashion, veggies were ‘sorta weirdos’. Not any more, plant-based, vegan and vegetarian are all now uber cool and are all now officially mainstream. Before we go any further with simply waxing lyrical about plant-based, vegan and vegetarian lets see what the money … [Read more...]
The Bocuse d’Or UK Selection winner 2019 is Ian Musgrave from The Ritz
Ian Musgrave from The Ritz London will be the next candidate to represent the UK in the Bocuse d’Or, the world’s largest and most prestigious chef contest. The Bocuse d’Or UK Selection took place on Monday 30 September and the three hour 45 minutes contest required the chefs to prepare a vegetable terrine and a poultry dish using Cotswold White Chicken with six portions of … [Read more...]