We have collectively, and individually, spent many months indoors. This has led to a rise in people being active outside as much as possible, and the growth in outdoor sports is almost unprecedented.In particular; road and mountain biking, trail running, hiking and climbing have all seen a significant increase in participants and spending. Unfortunately, these customers are poorly served when it comes to offering food for their activities.There are some amazing trailhead/car parking locations spread across the country, these spots are potential goldmines for a dedicated customer base. There could be great opportunities to have a pop-up cafe on the weekends or busy summer evenings. Additionally, restaurants and cafes near office hubs and cit...
The number of consumers choosing to eat plant-based meat alternatives (PBMA) is growing every year. During January, in particular, we see a huge rise, largely due to ‘Veganuary’, which is now becoming something of a trend. Eating a plant-based diet has become increasingly easier. Ten years ago the number of meat substitutes was minimal. It was either a processed frozen piece of ‘chicken’ or ‘sausage’. Or the alternative was simply sticking to uninspiring dishes of pasta, risotto or plain tofu. It’s the former days of meat-substitutes that’s given PBMA a bad rep – many contained palm oil, unnecessary preservatives or sweeteners. But fast forward 10 years and the industry has come on leaps and bounds, yet some people still...
People always overindulge at Christmas. It’s just so hard to resist that extra pig in blanket, ball of stuffing, or tasting a bit of every dessert on the table. And why not, it only happens once a year. The trouble is, come January, everyone immediately decides they need to go on a health kick, whether that’s simply just eating a little healthier, consuming less meat, giving up alcohol or joining a gym; some resolutions last, others crumble within a couple of weeks. January is generally a quiet month for the hospitality business or for any business owner in fact. A large part of this is people staying in to avoid the temptation of breaking their ‘detox’ or ‘resolution’. Another reason is to save a few pennies after what’s bee...
January can be a tough month to navigate when it comes to food. It’s cold; dark; and damp. And while most people are wanting to eat a healthy diet, there’s nothing more unfulfilling than a salad on a blustery winter’s day. Luckily, there are plenty of hearty recipes out there that with just a few simple tweaks, can be given a healthy twist. Simple swaps like using creme fraiche or yoghurt instead of cream, using root vegetables for mash instead of potatoes, baking instead of frying, or even swapping meat for a meat-free alternative like pulses, which are a great source of protein. We’ll be taking a deeper dive into some plant-based recipes for the New Year, coming very soon…Below are a few recipes to inspire you, many of which ca...
Christmas is coming around fast, and before we know it, streets will be filled with twinkling lights, houses with Christmas trees, and the radio will be playing all our favourite festive songs. By now, most people have probably already had their first mince pie, sausage roll, or Santa-shaped chocolate – shops have had them on the shelves since October – and are slowly starting to feel the Christmas spirit. As we draw further into the Christmas season, people will be starting to think about Christmas parties and get-togethers. With the pressure on from their colleagues or friends to find the best restaurant, they’ll begin their search for a Christmas feast to remember. When it comes to planning your Christmas menu, whether you’re ...
When you walk into a food shop, be it a supermarket or newsagents, at the entrance or by the till they always place sweet treats to capture your attention… and they almost always do, especially if it’s a good offer. It’s a technique you don’t see often in restaurants, bars and cafes, but there’s no reason it shouldn’t be. If this isn’t already something you do, Christmas could be the time to start. You’ll often see beautifully packaged homemade chocolates, biscuits and cakes in places like farm shops. They always look so appealing, the perfect gift, whether you’re popping to see family or friends, need something for a last minute secret santa… or just want something to enjoy with your afternoon coffee. This festive s...
Christmas pudding is one of the biggest family dividers every single year – a close second being Brussel sprouts. Some people can’t wait to dive into the dense and fruity, booze-filled cake, drenched in custard or cream – probably all laced with further brandy. Others can’t stand the rich pud and long for something a little lighter but just as fulfilling. Giving a festive edge to some of the nation’s favourite desserts is actually quite simple, all you have to do is spike them with spices like cinnamon, ginger and nutmeg, or add fruits such as orange and cranberry – a little brandy or whiskey wouldn’t hurt either. Everyone loves a crumble. Give it a Christmassy edge but combine a little mincemeat with the apple, and serve ...
Creating a vegan menu can sound like quite the challenge, especially if it isn’t a way of cooking that you’re used to. Thankfully, over the last few years, creating vegan dishes has become much easier, with alternatives to foods like cream, butter, yoghurt, and even meat, becoming readily available – and they’re actually pretty good too! According to The Vegan Society, the number of vegans in the UK has increased by 445,428 people (40%) over the past 12 months, so if you’re looking for a Christmas menu that appeals to everyone, having vegan alternatives amongst the festive staples is a winning combination. These tried and tested vegan recipes are perfect for Christmas. It’s amazing how much flavour you can create just by t...
There’s something very satisfying about a toasted sandwich. So warming and comforting, and yet really rather simple. It only takes a few ingredients to make a good toastie, butter and cheese being the glue that holds most together, resulting in a perfectly charred crust, and mouth-watering ‘cheese pull’ – it’s got over 175k tags on Instagram. Anyone can make a toasted sandwich, and in fact, they’re a rather common item on many menus, but making a good one; one that’s talked about; one that people come back for, now that’s quite an art. First, let’s start with good bread. Sourdough is my personal favourite but you could get away with a thick white or even granary. Next, we need to layer on the flavour. Cheese and h...
Create a mood for the festive season with your own photography, just follow our handy tips for your food and environment pictures. Festive rooms and exteriors Consider using the available light in your room (so no flash), fixing your camera to a tripod or still surface so not to get camera shake. By using the tripod it's easier to compose your shot and the exposure can be controlled.Exposing for a more ‘warmer feel’ to your room which includes Christmas bulbs/ candles / decorations etc it maybe best shot in the evening / at dusk, so not getting too much bright daylight through the windows.Exposing for a more ‘cooler feel’ to your room, still including your Christmas decoration...
Well, well, well, it’s almost Christmas. It seems so far, but it’ll be here before we know it! I've been testing mince pies, and Christmas puddings and the difference in the quality and taste is remarkable. As chefs and caterers, I think it's imperative to research and test products for our Christmas menus and events. The feeling of knowing you've got those boxes ticked will help you out over the festive season. We only see some items in December, so it's good to re-familiarise yourself with them and see what has changed over the past year. Look out for new options and twists on pigs in blankets, roast potatoes, stuffing, cranberry sauce, gravy mixes, canapés and brandy sauce, to name a few. [quote] Watching the chefs wandering arou...
Please read below the points and difference that set this range apart from general offer of frozen breads in the domain are as follows. • No additives are used• 24 hours natural fermentation, resulting in a creamy moist texture• Extended shelf life of 24-48 hours once baked, with no loss of eating quality• French Regional floor unique to the area is used in production• A true sourdough with the mother yeast produced and managed on site• Small bespoke range with room to grow variety with the customers’ requirements Traditional Sole Oven Cooking. A traditional baking that allows ou...
