Christmas pudding is one of the biggest family dividers every single year – a close second being Brussel sprouts. Some people can’t wait to dive into the dense and fruity, booze-filled cake, drenched in custard or cream – probably all laced with further brandy. Others can’t stand the rich pud and long for something a little lighter but just as fulfilling. Giving a festive edge to some of the nation’s favourite desserts is actually quite simple, all you have to do is spike them with spices like cinnamon, ginger and nutmeg, or add fruits such as orange and cranberry – a little brandy or whiskey wouldn’t hurt either. Everyone loves a crumble. Give it a Christmassy edge but combine a little mincemeat with the apple, and serve ...
Creating a vegan menu can sound like quite the challenge, especially if it isn’t a way of cooking that you’re used to. Thankfully, over the last few years, creating vegan dishes has become much easier, with alternatives to foods like cream, butter, yoghurt, and even meat, becoming readily available – and they’re actually pretty good too! According to The Vegan Society, the number of vegans in the UK has increased by 445,428 people (40%) over the past 12 months, so if you’re looking for a Christmas menu that appeals to everyone, having vegan alternatives amongst the festive staples is a winning combination. These tried and tested vegan recipes are perfect for Christmas. It’s amazing how much flavour you can create just by t...
There’s something very satisfying about a toasted sandwich. So warming and comforting, and yet really rather simple. It only takes a few ingredients to make a good toastie, butter and cheese being the glue that holds most together, resulting in a perfectly charred crust, and mouth-watering ‘cheese pull’ – it’s got over 175k tags on Instagram. Anyone can make a toasted sandwich, and in fact, they’re a rather common item on many menus, but making a good one; one that’s talked about; one that people come back for, now that’s quite an art. First, let’s start with good bread. Sourdough is my personal favourite but you could get away with a thick white or even granary. Next, we need to layer on the flavour. Cheese and h...
Create a mood for the festive season with your own photography, just follow our handy tips for your food and environment pictures. Festive rooms and exteriors Consider using the available light in your room (so no flash), fixing your camera to a tripod or still surface so not to get camera shake. By using the tripod it's easier to compose your shot and the exposure can be controlled.Exposing for a more ‘warmer feel’ to your room which includes Christmas bulbs/ candles / decorations etc it maybe best shot in the evening / at dusk, so not getting too much bright daylight through the windows.Exposing for a more ‘cooler feel’ to your room, still including your Christmas decoration...
Well, well, well, it’s almost Christmas. It seems so far, but it’ll be here before we know it! I've been testing mince pies, and Christmas puddings and the difference in the quality and taste is remarkable. As chefs and caterers, I think it's imperative to research and test products for our Christmas menus and events. The feeling of knowing you've got those boxes ticked will help you out over the festive season. We only see some items in December, so it's good to re-familiarise yourself with them and see what has changed over the past year. Look out for new options and twists on pigs in blankets, roast potatoes, stuffing, cranberry sauce, gravy mixes, canapés and brandy sauce, to name a few. [quote] Watching the chefs wandering arou...
Please read below the points and difference that set this range apart from general offer of frozen breads in the domain are as follows. • No additives are used• 24 hours natural fermentation, resulting in a creamy moist texture• Extended shelf life of 24-48 hours once baked, with no loss of eating quality• French Regional floor unique to the area is used in production• A true sourdough with the mother yeast produced and managed on site• Small bespoke range with room to grow variety with the customers’ requirements Traditional Sole Oven Cooking. A traditional baking that allows ou...
In our industry Christmas is a make or break for us, we know it’s coming, we try to leave it to the last minute as we have other things that are more important don’t we…...wrong.For the last 15 years, I have started to plan Christmas in January, yes it’s true, as soon as New Year is over, business is quiet and a great time to think, this is how I do it.What worked last yearTake the best dishes and recycle, if the sales on those dishes were strong keep them, your team will know them, they don’t need to learn them again, you will have the spec and costings for the dishes that you just need to update. And guess what, your customers won’t remember them from last year. It’s a winner half the menu is done! The rest of the menuKeep...
The Stir-Up Sunday tradition dates back to the Victorian era, when families would meet to stir the Christmas pudding five weeks before December 25, read 21st November. In fact, the opening words of the Book of Common Prayer are: ‘Stir up, we beseech thee, O Lord, the wills of thy faithful people.’ The essence of a traditional Christmas PuddingThe prayer is read on the last Sunday before Advent – the day when people of all ages would mix up to 13 delicious ingredients into a cake or pudding. Said to represent Jesus and his disciples, the ingredients would be traditionally stirred by each member of t...
HOW TO EFFECTIVELY CLEAN AND DISINFECT YOUR ESTABLISHMENT The COVID-19 pandemic has brought public health and cleanliness to the fore as a first-line defence in halting its transmission. As a respiratory illness, the virus spreads through the air and on surfaces. It is not thought to spread through food. Increasing hygiene standards will help to reduce the spread of COVID-19 as well as other harmful bacteria and pests activity. KNOW YOUR CLEANING PRODUCTS Understanding the function and limitations of the chemicals is crucial for their effective use. Both chemicals and cleaning equipment needs to be certified food-safe, and you must always read the manufacturers instructions. Detergent: A chemical used for general cleaning (e....
With winter just around the corner its time to look at your menus. The colder weather ignites a desire for "Winter Warmers", dishes that grab you and hug you with their big, bold flavours. These are casserole and stew dishes where all the flavours are cooked together and go from oven to table. Customers love these nostalgic dishes that are bursting with great flavour, are keen on price and remind them of mums or grandmas home cooking. One-pot cooking is very different from traditional cuisine in that the prep is in advance with add the finishing touches at the end. Prep hard, easy service! One-pot cooking is one of the earliest forms of cookery and is used the world over. The reason is simple; cheap and easy to prepare, works...
We can thank Paul Hollywood, Prue Leith and The Great British Bake Off for catapulting a nations love of cake to near–stratospheric heights in recent years. From traditional favourites like Victoria sponge to quirky classics like pineapple upside down cake, we all enjoy a slab of something sweet with our cuppa – and so do your diners. One such cake delighting foodies everywhere is the marvellously moist Alabama fudge cake, which answers all diners dessert-based prayers in one go. Our love for chocolate makes this the UK s top selling cake with 40% of sales, and the over 55-s eating an average of six portions per month. How did the dessert come to be, though? Fudge cake itself refers to a dense, single-layer chocolat...
British Food Fortnight is a national food promotion which invites communities and organisations across the country to celebrate the diverse and delicious, high-quality food produced in this country. Organised by Love British Food the event takes place every autumn and is now in its 19th year. The foodservice sector has been at the heart of the promotion since its early years with hundreds of chefs taking part including some big names like Raymond Blanc and Phil Howard who run special Love British Food menus every year. Regional food, regardless of your location, adds value to your menu. Most signature dishes from top chefs in top restaurants are updated regional classics like Bread and Butter Pudding which wa...
