Will Hawkes
Reporter
Why is salt beef so popular?
Though salt beef is traditionally made from a cheap cut of meat, customers are hankering for a taste. Here's why affordability is a top consideration for meeting demand
Hot honey is the hottest sauce on the market
Diners are increasingly turning up the heat on their meals with the addition of spicy sauces. Here's what’s hot right now
How to make waves with your seafood menu
Meet the new cod on the block
World cuisines can inspire vegan cooking
Whip up a frenzy with flavourful soft serve ice cream
Topped baked goods are on the rise
From doughnuts to buns, choux and pastries, there’s huge demand for pâtisserie with toppings galore
Make the most of trends in meat and poultry
The future of fast food is properly produced meat, left to mature naturally, and then spiced[...]
Fish and chips have gone upmarket for customers' chippy teas
Customers are casting their nets wider when it comes to a chippy tea, with lobster and[...]
Curd is the word: fine cheeses for cooking and eating
The UK is stuffed with a huge range of cheeses, from Ogleshield to Summerfield, so match[...]
All I want for Christmas is... a working supply chain
A lack of anything from CO2 to Christmas trees is instilling pre-seasonal panic, so how will businesses cope? Will Hawkes reports."
High steaks: Gaucho finds the meat without the methane
Martin Williams, chief executive of Gaucho and M Restaurants, is tackling methane production through the Sustainable Steak Movement, a way of raising cattle that reduces their environmental impact. Will Hawkes finds out more.
The latest vegan and vegetarian innovations for your restaurant menu
Plant-based foodstuffs that deliver all the richness, texture and depth of flavour of animal products are helping caterers target the growing customer demographic of flexitarians.
How to dress up your desserts in their sundae best
Vegan ice-cream hits two sweet spots: it’s healthier than traditional ice-cream yet it’s also an indulgent[...]
How Brexit, Covid-19 and the Suez Canal blockage are affecting supplies, from produce to equipment and even staff
Bookings are flying for those operations that have reopened, but as consumer demand becomes less of[...]
Meat matters: the latest trends in meat and poultry
It seems that absence makes the heart grow fonder when it comes to finding a decent[...]
Kerb appeal: how to set up your restaurant outside
Outside dining is here to stay, so it’s time to create an inviting space to sit[...]
Dessert island: tempting treats from standalone dessert restaurants
With standalone dessert restaurants sweeping throughout the country, Will Hawkes discovers which trends are here to stay and which sweet products can add value to your menu"
Fat of the land: why butter is on trend again
Only the finest butter made from raw milk from grass-fed cows graces the best restaurant tables, especially if it has been flavoured with truffles or Himalayan pink salt.
Just keep swimming: Fish and seafood dishes to tempt your customers back after lockdown
Fish and seafood presents a great opportunity for operators, whether as a versatile takeaway option or as a premium offering for guests looking to celebrate.
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