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April Fools': Top five spoof hospitality stories

02 April 2017 by
April Fools': Top five spoof hospitality stories

With ‘fake news' becoming a real phenomenon, it's more tricky than ever to identify real crazy stories from manufactured ones.

If some news left you baffled this weekend, the explanation may well have been because it was the one day of the year when it's acceptable to post fake news. In fact on April Fools' day, only the best fake news is fit for print. We round up five of the finest hospitality April Fools stories.

1. Small-scale production of fermented foods banned
Miso, kombucha, sauerkraut, and a host of other on-trend fermented foods could soon be off the menu after the FSA moved to impose a surprise ban on goods produced in-house by restaurants and other establishments, The Caterer revealed.
We reported that the Fool Standards Agency was holding a Kilner jar amnesty after reports of shattering vessels thanks to fermented products.
There was a whiff of something about that story.

2. Galvin at Windows gets itself in a fizz

Responding to customer requests for healthier dishes, Thaikhun said it was adding kob (frog) dishes to its menu. Along with Kob Pad Thai and Kob cob, the Thai street food restaurant said it was also looking at serving a 28-week matured frog, aged in a Himalayan salt chamber located underneath its Guildford site.
May Bright, chief foreign food procurement officer at Thaikhun said: "It's well known that if you kiss a frog it might turn into a prince, but we've found that if you cook a frog you can eat like a king."
They must be pulling our legs.

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