Market News

Will technology replace the traditional chef?

The kitchen has always been the domain of the chef, and in a professional kitchen, it’s run like something of a military operation, with the chef the General. The success...

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Will food in the future trick of the senses?

There’s much more to eating than just energising our bodies, as any foodie will tell you. A good meal is just as much about catering to our senses as it is actually suppl...

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Change of the white brigade

The death of Escoffier’s traditional kitchen hierarchy vs modern kitchens. Getting food out to a table takes a certain degree of time management, organisation and plannin...

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Is the popularity of Roux based sauces dwindling?

Out of the five mother sauces, Roux is used as a thickening agent in four of them. Béchamel, Velouté, Espagnole and Sauce Tomat. Only Hollandaise is not thickened by a ro...

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High pressure cooking: The mental health problems of the professional kitchen

​Working in a professional kitchen can look, to an outsider, like an easy job. After all, all you’re doing is cooking a bit of grub, right? ...

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Michelin: Fine dining, haute cuisine and… street food?

The Michelin Star has always been the quintessential benchmarking of really incredible food. With superstars like Alain Ducasse, Gordon Ramsay and Heston Blumenthal......

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The veggies are coming! How vegetarian food became so cool.

​Quinoa, lentils, chia seeds and acai: Once words associated with tie dye wearing, dreadlock toting hippies from hell, now seen as trendy, healthy and very much a part of...

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Where's the Brexit?

​We’re leaving the EU. Be it hard or soft, the door is open and we’re already half way through. We’re already feeling the pain of the declining value of the pound, and it...

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Planning your school menu for summer – seasonal foods for schools

At last the sun is giving us some genuine warmth, as spring finally arrives. The sagacious school caterer, however, is already looking at the season ahead. Planning your ...

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