Making food matter for the working kitchen has never been so important.
Chefs are facing so many challenges with staff and skills shortages, coupled with the increasing costs of food inflation. The ability to offer quality, reliable, consistent, and innovative solutions to chefs across all types of working kitchens is becoming a real point of difference for Foodservice manufacturers.
Earlier this month, New College Swindon opened their doors to their restaurant located in the North Star Campus, and welcomed Business Development Chefs Robin Dudley & Jonathan Harvey-Barnes and Development Manager, Gary Kilminster for an inspiration filled #ECKitchenTakeover!
As inflation sends the cost of ingredients spiralling, schools are concerned that without additional funding from the government they may have to increase the price of school meals next term, however they are very reluctant to add to the mounting financial pressures families are already facing.
Celebrate the Queen’s Platinum Jubilee with our collection of classic British recipes, using in-season, British ingredients!
