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PERFORMANCE-FOCUSED MENUS FOR ACTIVE CUSTOMERS

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 Read more…

WHY IS SOURDOUGH SO POPULAR?

Sourdough bread was once a rare find, saved for specialist shops and on-trend cafes. However, over the last few years, the delicious bread has become a weekly buy for many Read more…

HOW TO BUILD A POKE BOWL WITH 5 EASY RECIPES

The old saying ‘you eat with your eyes’, couldn’t be more true, especially in the last few years where ‘Instagrammable food’ has become one of the key things to consider Read more…

SUPPLIER STORY: FARRINGTON OILS

Farrington’s Mellow Yellow was founded in 2005 by the fourth-generation farmer Duncan Farrington. Born and brought up in the beautiful Northamptonshire village of Hargrave, following University, he returned to the Read more…

BUSTING THE MYTHS OF FROZEN VEGETABLES AND HOW TO USE THEM

Somewhere along the way, frozen vegetables got a bad rep. Well, all vegetables apart from maybe peas, which almost everyone keeps in their freezer for more than just eating (any Read more…

NATASHA’S LAW: WHAT YOU NEED TO KNOW

From October 1st, Natasha’s Law will come into force, requiring food businesses in Wales, England, and Northern Ireland to label all pre-packed food with a full ingredients list. The law Read more…

TRANSPORT YOUR CUSTOMERS TO AN EXOTIC LOCATION

In the previous articles of our staycation series, we looked at how to make your restaurant, bar or cafe stand out to customers and bring them an experience they won’t Read more…

HOW TO HOST AN ARGENTINIAN BBQ (WITH RECIPES)

We’re in the height of summer, with our lakes, forests and mountains thronged with people enjoying outdoor adventures. With this surge in outdoor living, we have a great opportunity to Read more…

FIVE HEALTHY AND NUTRITIOUS SALADS TO ADD TO YOUR MENU

Gone are the days where a salad consists of a few pieces of wilted lettuce, cucumber, and tomato, and is drowned in dressing. Salads are wonderfully versatile. They can be Read more…

HOW TO ELEVATE THE HUMBLE JACKET POTATO

Ah, the humble jacket potato. A food that often splits the nation in two – those who crave it and those who loathe it. Often, when people loathe it, it’s Read more…

SIX WAYS TO UP YOUR STAYCATION GAME

With the outlook on international travel this summer still looking bleak, staycations are set to become the new vacation. And if 2020 is anything to go by, customers are going Read more…

BRING THE VACATION TO THE STAYCATION

In our other staycation article, we look at how to make your restaurant, bar or cafe standout to customers and bring them an experience they won’t forget. Here, we’re going Read more…

IT’S TIME TO MAKE VEGAN CATERING YOUR NEW NORM

Anyone who thought that following a vegan diet was a passing trend is probably ready to admit that they were mistaken. A recent Mintel* report has found that a quarter Read more…

#EatLocal #SupportLocal

Now we’re easing out of lockdown, we can see a bright light through that gloomy tunnel, and I’m excited! Businesses are keen to get back to some normality, but the Read more…

HOW TO CLEAN AND DISINFECT YOUR ESTABLISHMENT

The COVID-19 pandemic has brought public health and cleanliness to the fore as a first-line defence in halting its transmission. As a respiratory illness, the virus spreads through the air Read more…

HOW TO ADD “WINTER WARMERS” TO YOUR MENU

With winter just around the corner its time to look at your menus. The colder weather ignites a desire for ‘Winter Warmers’, dishes that grab you and hug you with Read more…

HOW TO SERVE ALABAMA FUDGE CAKE

We can thank Paul Hollywood, Prue Leith and The Great British Bake Off for catapulting a nation’s love of cake to near-stratospheric heights in recent years. From traditional favourites like Read more…

CELEBRATING GREAT BRITISH FOOD

British Food Fortnight is a national food promotion which invites communities and organisations across the country to celebrate the diverse and delicious, high-quality food produced in this country. Organised by Read more…

HOW CATERERS CAN PROMOTE HEALTHY EATING

“At least you still have your health” is how the old saying goes, and it’s as true today as it ever was. Your health and wellbeing is the foundation of Read more…

CREATING YOUR “EAT OUR TO HELP OUT” MENU

The government is launching ‘Eat Out to Help Out’ discount scheme for August, giving people across the UK a 50% discount, capped at £10 per person, on meals out. Chancellor Read more…