Will Hawkes
Reporter
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 with global flavours, from Korean to jerk seasoning
Fish and chips have gone upmarket for customers' chippy teas
Curd is the word: fine cheeses for cooking and eating
All I want for Christmas is... a working supply chain
High steaks: Gaucho finds the meat without the methane
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[...]
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 and cook up comfort food for guests en plein air. We look at the new products on the market."
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[...]
Pints and pies: traditional pub food goes vegan
Pub food is going through a transformation, with veganism and healthier options on the menu, yet[...]
Drink big: How to lure wary customers back in with breakfast beverages
Breakfast beverages present the perfect opportunity to get customers back through the doors and kickstart your[...]
How to harness recent enthusiasm for sourdough into bread and pâtisserie fit for your discerning customers
Everyone’s a sourdough expert these days, and it seems home-based baking has awakened an appetite for[...]
Heat wave: The chilli sauces that are heating up the market
Ketchup, brown sauce and mayo had better watch out – hot sauce is fast becoming the UK’s favourite condiment. Will Hawkes finds out which products and suppliers are igniting caterers’ imaginations"
Menuwatch: 14 Hills
Daniel Boulud’s protégé Thomas Piat is revelling being back in London, towering over the City in D&D London’s 14th-floor restaurant. Will Hawkes pays a visit
Savour the moment: sweet and savoury desserts
Desserts that straddle the line between sweet and savoury are riding high in the trend stakes and make for a memorable meal. Will Hawkes takes a look at these along with some more traditional offerings
Jacobs Media is honoured to be the recipient of the 2020 Queen's Award for Enterprise.
The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.
© {{year}} All rights reserved. Jacobs Media Group Limited is a company registered in England and Wales, company number 08713328. 3rd Floor, 52 Grosvenor Gardens, London SW1W 0AU.
Ad Blocker detected
We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.