• Plating up: Knowing the rules means you can break them

    September 12, 2014 Food Trends; General; Latest Features

    Any chef worth his or her salt will know that there are some reliable basic rules for plating-up. These rules will serve you well. At least to the point when confidence and experience means a chef can start experimenting and developing their own style. Whatever stage of proficiency a chef has reached, it’s always useful to remind oneself of the basics, which means at the very least you can continue to bend and break the rules to make your food presentation unique and memorable.... Read More

  • The unloved odd shaped carrot ends up in the bin

    Dumpster dining and the trend in rethinking food waste

    August 01, 2014 Food Trends; Latest Features; Trends

    To give credit where it’s due, as a nation we’re getting better at reducing household food and drink waste. Official figures from WRAP show that we’ve cut what we chuck by an impressive 21% since 2007. As a result, we have saved ourselves almost £13 billion over the five years to 2012. But as households we’re still throwing away a staggering seven million tonnes annually, most of which could be safely consumed. According to the same source, food wastage in the UK hospitality sector... Read More

  • Chicken takes flight

    July 21, 2014 Food Trends; Trends

    With more than 72 million chickens produced for UK consumption every year, it must be one of the most versatile, flexible and popular ingredients in any cook’s repertoire – and it’s a very British favourite! From Coq au Vin to Kiev, Fricassee to Cacciatore, Tandoori Tikka Massala to Nuggets ‘n’ Chips, almost every restaurant, cafe or takeaway will have chicken somewhere on the menu. The British have always had a love affair with this all-rounder but right now the bird is at the top... Read More

  • Brazil is on everyone’s lips

    July 21, 2014 Food Trends; Trends

    If you think Brazil is fanatical about football, then you’ve yet to see their fever for their own dazzling and diverse food and drink – and that fever is proving infectious to UK diners. In an outline of trends to impact the 2014 UK consumer market, Mintel’s Senior Trends Consultant, Richard Cope, tipped Brazilian food and drink to have a huge influence on our tastes well into 2015. To get some insight into the Brazilian boom we talked to Marcelo De Campos, originally from... Read More

  • Better buffet

    July 21, 2014 Food Trends; Trends

    It is often said that we ‘eat with our eyes’ and nowhere is this more true than with buffet presentation. How food looks is one of the first sensory criteria that we use to make decisions about what to eat, and with the wide selection often available on a buffet display, combined with the operational demand to reduce waste, the presentation is a fine balance between style and substance. By combining a complementary selection of flexible products in various materials, from wood to melamine... Read More

  • Street Food Revolution

    July 21, 2014 Food Trends; Trends

    The word on the street is that the street is where the British public is looking for its next culinary adventure. People are more widely travelled than ever. They have returned from the sidewalks of Europe, Asia, Africa, Middle East and the Americas hungry for the cheap, fresh, big flavours of street food. To get insight into how to create an authentic street food experience we talked to Richard Johnson, food journalist, presenter, author of ‘Street Food Revolution’ and founder of the British Street... Read More

  • Rustics “Simmer Terracotta” 20cm mezze dish

    Get the Brazil look

    June 23, 2014 Food Trends; Trends

    In an outline of trends to impact the 2014 UK consumer market, Mintel’s Senior Trends Consultant, Richard Cope, tipped Brazilian food and drink to have a huge influence on our tastes well into 2015. Brazil’s global influence is already inspiring kitchenware designers and suppliers. In our first edition of Trend Set magazine we featured Steelite and Churchill ranges that capture the excitement, colour and shared experience of Brazilian eating. With street food also influencing high street restaurant menus, food trends are moving towards grilled meats... Read More

  • Cottage Pie, from norm to unique

    June 12, 2014 Food Trends; Trends

    The Cottage Pie is a legendary dish that was originally conceived as a way to squeeze out another hearty meal from the leftovers of the Sunday roast. All the cold cuts and trimmings were cut up and moistened with the remaining gravy, then topped with potatoes, and baked in the oven again. Despite its humble origins, Cottage Pie doesn’t taste like a dish of leftovers. It is a deep, rich, creamy and crunchy experience, which deserves care and respect when it is being made... Read More

  • Cyrus Todiwala’s Fusion Restaurant, Assado

    Mr Todiwala talks chicken

    June 11, 2014 Food Trends; Latest Features; Trends

    Chicken is flying at the moment and eateries are popping up across the UK with the bird taking top stop on the menu. We caught up with the fabulously talented Cyrus Rustom Todiwala (OBE DL DBA) to discover why his new restaurant, Assado, gives chicken an important role in creating a new dining experience. Cyrus has discovered a natural relationship between Portuguese, Goan and Brazilian cuisine. For Assado (meaning ‘roast’ in Portuguese) he has combined that relationship with his Indian homeland and created a... Read More