Could your working kitchen benefit from a new pizza oven or grill? What about a smoker or commercial barbecue? To celebrate the return of catering across the country, Essential Cuisine are calling on all chefs to submit their hero summer dish as part of their new “turn up the heat” campaign...
Starting tomorrow (23rd April 2021), this year is set to have a particular focus on the beef industries sustainability and environmental credentials. Figures show that UK beef production boasts a carbon footprint of just less than half the global average. Jilly Greed, who co-founded Ladies in Beef with NFU president Minette Batters, said the food industry was “constantly evolving”. "This year we wanted to demonstrate how the beef sector is progressive and wanted to demonstrate its environmental sustainability credentials.
It is no surprise that us Brits love our roast dinners, in fact according to research by Kantar, roasts were consumed a whopping 1.28 billion times in 2019. So what is the driving force behind this much loved classic and how are chefs going to keep their offerings fresh in years to come?
According to research carried out by guest experience management company HGEM, consumers are more willing to accept additional booking terms, such as minimum spend, time limits on table reservations and deposits compared to pre-pandemic times.
