Market News

Counting the calories

British restaurants do not need to offer detailed breakdowns of calorific intakes to diners, despite calls from organisations including the Local Government Association (...

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Super seasonal suggestions for Autumn 2016

Get customers’ taste buds tingling with our super seasonal suggestions. Seasonal cooking is a great way to keep ‘in sync’ with the passing of time in terms of consumer de...

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Meeting sustainability goals

Sustainability - meeting a business’s needs without compromising future generations’ requirements - is, as we know, more complex than responsible food sourcing....

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Social media for chefs

It stands to reason that social media is the perfect tool to showcase a restaurant’s culinary fayre. So-called celebrity chefs do it very well - the social media research...

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Caramelising - the sweetest thing

​Chef’s Pass Onion Reduction for Caramelising is one of the most versatile ingredients around. Richard Troman, development chef at Kerry, shares his top tips for this ver...

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Why MSG is OMG

Here at Kerry, we are proud that our Chef’s Pass range of marinades and onion reductions is free from MSG. But why should this be a benefit to your customers?...

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Brexit – how has the vote affected your business?

However you and your staff and colleagues voted in the referendum, there’s been no escaping the effects of Brexit....

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Menu Trends

British menus are becoming increasingly eclectic. Some of the newest ingredient trends picked up by a Horizons survey include the wheat-free, grain-like superfood quinoa....

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Growth in the Market

Consumers are more confident, wages are finally rising and eating out of home is growing. The eating out market continues to build, with a very positive outlook…...

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