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Bidfood has announced the acquisition of Elite Fine Foods, the latest business to join Bidfood’s network of independent businesses trading alongside other companies in the delivered foodservice sector including Caterfood, South Lincs Foodservice and Cimandis in the Channel Islands.
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London’s only Michelin-starred pub, the Harwood Arms in Fulham, celebrates its 10th anniversary this year. Chris Gamm spoke to head chef Sally Abé about positive working environments, the importance of flavour and life in a four-Michelin-starred family
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Head chef Pete Hall is winning favour by putting flavour at the top of his menu, as Katherine Price discovers
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With increasing competition across all sectors of the industry, successful businesses are the ones that stand out from the crowd and offer a point of difference.
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Tangy jam is a quick way to deal with a bargain bagful of tomatoes from a market or shop, or a glut of home-grown produce.
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The recently published 2019 Bord Bia Brexit Barometer has revealed that Irish food and drink firms’ preparedness for Brexit has jumped to 93%.
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What was your best subject at school?
Probably design technology. I’ve always loved making stuff and playing with power tools in an unsafe manner…
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Why is it that kidneys have such a bad reputation? Most of my students first regard them with undisguised horror, but then most of them have never actually tasted kidneys. Once they do – prepared in this rich, unctuous, and piquant sauce – they usually love them.
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Belgians are fond of saying their cuisine is cooked with French finesse and German generosity, writes Ruth van Waerebeek in the opening pages of The Taste of Belgium.
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With the price of ingredients skyrocketing over the past two years and the situation only set to worsen after Brexit, Andy Lynes examines some creative ways to cut food costs
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