The Micro-Vegetable Revolution

Published February 26, 2016

Rob Baan is the planet’s greatest micro-vegetable innovator who believes his creations could help the developing world avoid heart disease and cancer. Chefs, caterers and cocktail specialists from all around the world look to him for his botanical discoveries and innovations. Baan has been the catalyst for many food trends over the years, including micro […]

Read More

Afternoon Tea Board Game

Published February 23, 2016

Everyone loves afternoon tea; tasty finger sandwiches, patisseries, a refreshing cup of tea, you get the picture. But this is a little bit different. St James’s Hotel & Club have launched ‘It’s all in the game’ afternoon tea; an exciting board game concept  designed by executive Head Chef William Drabble at Michelin Starred; Seven Park […]

Read More

In Defence of Lager

Published February 17, 2016

Is it last orders for lager? According to market analysts Mintel, sales of ale and craft beer are on the up, while as a nation we drank millions of pints less of lager last year than the year before. This does not necessarily mean that lager is to “be no more”, people are simply becoming fussier about what they […]

Read More

Woods Foodservice

Published February 12, 2016

Woods Foodservice, one of our newest supplier members, have just been crowned winner of ‘Best Foodservice Company 2016’ for the 2nd year in succession. Having been highly commended the year prior to this. ‘This is once again a huge accomplishment for family run Woods. The competition was based on number of votes and we were […]

Read More

Pancake Day

Published February 9, 2016

Pancake Day, is the traditional feast day before the start of Lent; 40 days leading up to Easter. Traditionally a time of fasting and on Shrove Tuesday, People went to confession and were absolved from their sins. A bell would ring to call people to confession. The bell was known as the “Pancake Bell” and is […]

Read More

The Changing Role of the Sommelier

Published February 4, 2016

In order to be successful, a sommelier must be familiar with and have the latest information about certain production areas, quality of production companies, top brands, vintages and many other wine characteristics necessary for evaluating wine and pairing wine with food. The traditional role of the sommelier however has changed in recent years. As restaurants […]

Read More