Will Hawkes
Reporter
A brill idea: how to link sustainability with inventive seafood cookery
Sustainability is paramount when serving fish and seafood, so why not make it work to your advantage and introduce unusual species and dishes? Will Hawkes reports
Trail blazers: the new veg-centric way to barbecue
Basic burgers don’t cut it any more. The bright sparks of barbecue are grilling veg-centric dishes to tempt their customers outside.
Sweet fantasy: the superstar baked goods getting all the attention
Bounce-back burgers: meat alternatives do have a future, say suppliers
Australian beef and lamb are redefining the UK culinary scene
The suppliers reinventing the market for meatless products
Sourcing ethical products will win over eco-conscious customers
Caterers who source ethical products will win over customers looking for a spotless supply chain, panellists[...]
Kitchen couture for chefs
The cut of the perfect white T-shirt on TV show The Bear has brought chefwear into[...]
World food is a way to appeal to customers
Britain’s zest for cuisines makes putting world foods on the menu a winner for operators with[...]
Liquid assets: free-from sauces as good as the originals
If you can source free-from sauces and products that are indistinguishable from the original, you can[...]
More uses for mighty mayo
Mayonnaise is more than a condiment – it’s a versatile ingredient. Will Hawkes attends the Heinz Mayonnaise round table to hear how chefs use it"
Bake it til you make it: little luxuries in pâtisserie
Affordable luxuries, such as high-end baked goods, are in demand as customers treat themselves in hard times. Will Hawkes looks at the best of the bakes to get tummies rumbling
Introduce children to hospitality with bite-sized versions of adult meals
Kids and parents are turning the children’s menu down in favour of ‘adult’ food in smaller portions
Why is salt beef so popular?
Though salt beef is traditionally made from a cheap cut of meat, customers are hankering for[...]
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.[...]
How to make waves with your seafood menu
Going with the flow when it comes to diner demand is getting harder for seafood-selling operators.[...]
Meet the new cod on the block
Getting ahead in fish and chips means offering something different – whether that’s curried fish served[...]
World cuisines can inspire vegan cooking
World food can be great inspiration for vegan cooking, providing plant-based dishes without sacrificing flavour. Here are the cuisines with the best vegan food ideas"
Whip up a frenzy with flavourful soft serve ice cream
This year has seen a flavour explosion in the world of soft-serve ice cream. Find out how operators can whip up a frenzy with the latest sweet treats and savoury favourites
Topped baked goods are on the rise
From doughnuts to buns, choux and pastries, there’s huge demand for pâtisserie with toppings galore
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