Salmon remains one of the world’s most popular fish, praised for its taste, adaptability, and nutritional benefits.
Bacon holds a unique place in professional kitchens. It’s part of our language, our memories, and for many, their ideal last meal.
An astonishing 1.3billion tonnes of food is wasted globally each year – which is one third of all food produced for human consumption according to the Food and Agriculture Organisation of the United Nations.
British lamb is known around the world for its quality, ethical farming, and deep ties to the British countryside. But as costs rise and cheaper imports gain ground, chefs have a vital role to play in understanding the value of British lamb and how to make the most of every cut—from prime joints to underused offal.
Few dishes are as deeply rooted in British food culture as mushy peas. A humble yet iconic staple, they’ve been part of our diet for thousands of years—long before fish and chips or pie and mash became national treasures.
Baked beans in tomato sauce are a true crowd-pleaser—comforting, nostalgic, and endlessly versatile. Whether served on toast, a jacket potato, as a side dish, or simmered into a main, they’re a guaranteed hit with diners.
The Wholesale Group is launching a new foodservice range to satisfy demand for high quality, professional products created specifically for the needs of chefs, caterers and industry kitchens.
As a chef or caterer, you know the value of reliable ingredients and trusted products.
The waters around the UK are home to over 150 species of fish, yet most diners tend to stick to the same familiar five – cod, salmon, haddock, tuna, and prawns.
Sight shapes our first impression of a dish. Long before a fork is lifted, how a plate looks sets expectations about taste, quality and satisfaction.
As spring arrives and the days grow lighter, the hospitality industry starts preparing for one of the key dates in the calendar: Easter.
In today’s fast-paced world, the food-to-go market is booming, and seafood is emerging as a key player and opportunity. Operators are seeking efficient, high-quality solutions that meet the increasing demand for healthy and delicious options.
