Previous
A limited-edition range of Winter Warmers from United Biscuits gives publicans the chance to capitalise on the trend for comfort food at Christmas and during winter.
(29 October 2008 15:56:00)
A Festive Menu Guide from wholesaler Booker features buffet foods, starters, main courses, desserts and a cheeseboard. The guide shows the cost per serving on all the dishes to help with pricing.
(29 October 2008 15:53:00)
Christmas pudding manufacturer Matthew Walker has three key ranges for caterers this Christmas.
(29 October 2008 15:48:00)
Upstairs at the Bluecoat, the restaurant at Liverpool’s Bluecoat art centre, is set to reopen next week after a fire forced it to close in May.
(29 October 2008 15:06:00)
Coors compactdraught enables operators without a cellar (or who are short of space) to offer customers consistently cold, quality, draught beer
(29 October 2008 14:44:00)
Fashion designer Christian Audigier has joined forces with Montpeyroux Estates in southern France to create a range of wines with striking bottle designs featuring the work of tattoo artist Ed Hardy.
(29 October 2008 14:41:00)
Pickled Partridge seasonal ale is named after a traditional farmer's wife's recipe for partridge braised in ale.
(29 October 2008 14:38:00)
The award-winning Cagiòlo Montepulciano D'Abruzzo DOC 2005 is made from 100% Montepulciano grapes and has an abv of 14%.
(29 October 2008 14:36:00)
For a seasonal special try serving your customers the Old Timer ale from Wadworth.
(29 October 2008 14:33:00)
Pink, the Australian rosé sparkling wine brand from Yellowglen, has a new packaging format exclusive to the trade and is supplied in single-serve 200ml bottles.
(29 October 2008 14:31:00)
Brugal's Caribbean rums include the A¤ejo Golden Rum, which is positioned alongside premium golden rums, and the Extra Viejo Golden Rum, which sits in the super premium golden rum category.
(29 October 2008 14:26:00)
Domaine du Tariquet has created an aperitif combining a subtle blend of Armagnac and grape juice.
(29 October 2008 14:23:00)
The 2005 Dark Harvest vintage was a bronze medal winner in the 2008 South East Vineyards Association Competition and was Highly Commended in the 2008 English and Welsh Wine of the Year Competition.
(29 October 2008 14:21:00)
New Horizon Wines is launching a selection of medal-winning wines to celebrate the 20th anniversary of Virginia wine country's Wine Month.
(29 October 2008 14:16:00)
The fresh and crisp Villa Maria Private Bin Sauvignon Blanc 2008 vintage is now available and promises to deliver ripe gooseberry, citrus lime and tropical fruit aromas and flavours.
(29 October 2008 14:14:00)
The beverage trade is divided over the performance of the first European Coffee Symposium, held in London by Allegra Strategies.
(29 October 2008 12:32:00)
The annual Lavazza calendar - one of the most genuinely anticipated events of the beverage year - has made its appearance. It is always shot by a ritzy photographer, always lavishly produced, often brought out in a very big wall-calendar size (but sometimes available as a desk version)… and often extremely hard to get hold of.
(29 October 2008 11:59:00)
One of the most intriguing yet rarely-known commercial battles within the beverage and café trades has emerged again – it is the constant battle between the trade’s suppliers for the biscuit sector, of the kind which can either be placed on a saucer, or be sold in retail packs.
(29 October 2008 11:17:00)
The major quality event of the espresso year is about to begin again – it is time for entries to the 2009 UK Barista Championships.
(29 October 2008 10:55:00)
Mark Block has been named the new executive chef of London’s Bluebird Restaurant following the departure of Mark Broadbent, which was revealed by Caterersearch last week.
(29 October 2008 8:30:00)
A luxury hotel aboard a yacht is scheduled to open near London’s Canary Wharf.
(29 October 2008 8:00:00)
Japanese take away concept Me Love Sushi has launched its first restaurant in north London and has plans for four more outlets across the capital.
(29 October 2008 7:30:00)
Harbour & Jones (H&J) has won its first ever concession contract - a five-year deal worth approximately £5m in turnover at London Landmark St Paul’s Cathedral.
(29 October 2008 7:00:00)
A combination of classic British soups and more exotic recipes gathered from around the world has been created by the Southover Food Company under its Ladle brand to appeal to all tastes.
(28 October 2008 16:38:00)
The Italian Riviera range is the latest addition to the Tastes of the World range from Beacon Foods.
(28 October 2008 16:35:00)
Sussex Gold Extra Virgin Sunflower Oil and Extra Virgin Rapeseed Oil are produced at a family farm in West Sussex.
(28 October 2008 16:32:00)
Gourmet Classic has added a selection of eaux de vie and spirits to its cooking wines range. Peach, Pear William, Plum, Strawberry and Kirsch (cherry) flavours are available in 350ml bottles.
(28 October 2008 16:29:00)
Five new product lines have been added to the Whites frozen and chilled range including perene, walnut and multigrain pav‚ loaves.
(28 October 2008 16:26:00)
Curry-flavoured pasta sauces Kari Veg and Chicken Balti have been added to Pasta King's portfolio.
(28 October 2008 16:23:00)
Triple Sec and Poire William have been added to Cuisinewine's range of cooking gel spirits and liqueurs. The gels are made from distilled spirits and turned into a gel using a natural stabiliser.
(28 October 2008 16:22:00)
TSC Foods' new chilli products include low-fat and vegetarian dishes and two premium recipes. A 5%-fat Chilli Con Carne; Chipotle Chilli Con Carne with King of Mexican Chillies; and a 5% fat Creamy Chicken Chilli are available.
(28 October 2008 16:08:00)
Energy Cookies from Dawn Foods include a Mega Muesli cookie and Jumbo/Mega Oatmeal and Raisin cookie with no trans fatty acids.
(28 October 2008 16:05:00)
Manzanilla olives cultivated in the groves of Seville by traditional Spanish olive growers are available with four new stuffings in Noel's stuffed green olives range. Olives stuffed with garlic, anchovy, jalape¤o and lemon are bottled in brine in 1.5kg plastic jars.
(28 October 2008 16:03:00)
Caterers can enhance a range of dishes with Verstegen's 12-strong Season Peppers and Fruit Peppers. The seasonings are a blend of peppers combined with dried fruit, dried vegetables, exotic spices and seaweed and lavender.
(28 October 2008 16:01:00)
Individually-wrapped cake slices from the Handmade Cake Company are made in small batches with real kitchen-cupboard ingredients and contain no artificial flavours, colourings or preservatives.
(28 October 2008 15:59:00)
Three new varieties of kiln-roasted nuts in 50g packs for bars and restaurants have been launched by Olives Et Al.
(28 October 2008 15:56:00)
UK scientists have developed a new way of finding out how hot a chilli sauce is without tasting it.
(28 October 2008 15:51:00)
Crispy crumb-coated Crunchy Mushroom Boats seasoned with basil and olive oil are a new starter from Brakes and come in 1kg packs.
(28 October 2008 15:38:00)
Turkey Tuckers are frozen, fully cooked meat balls with a Moroccan flavour plus added fruit for sweetness and chilli for heat.
(28 October 2008 15:36:00)
A Tender-Form machine has been incorporated as part of Paragon Foods' £250,000 development to replicate the texture of homemade, ground and formed beef burgers.
(28 October 2008 15:34:00)
Gourmet Salmon Tournedos, developed by Royal Greenland, were awarded the Seafood Prix d'Elite 2008 for their "unique taste combination of salmon and bacon and for being quick and easy to prepare".
(28 October 2008 14:47:00)
Raymond Blanc, Michelin-starred chef and star of TV’s The Restaurant, has been presented with an honorary OBE for his services to British food.
(28 October 2008 14:46:00)
In response to consumer demand for chip shop-style products, Young's has launched the Chip Shop range of battered cod, haddock and pollack products for food service.
(28 October 2008 14:45:00)
Three varieties of fish fingers are available from Birds Eye Food service.
(28 October 2008 14:42:00)
Lyons Seafoods' lightly spiced and battered king prawns come from Thailand and can be served as part of a buffet or sharing platter.
(28 October 2008 14:40:00)
Breadcrumbed Whitby wholetail Scampi are supplied in packs of 30 weighing 450g.
(28 October 2008 14:38:00)
Red Tilapia, Basa and Nile Perch have been added to 3G Food Service and Seafood Solutions' Warm Water Round Fish range, enabling caterers to include less popular species.
(28 October 2008 14:35:00)
Premium Strom cod from Norway is sought after by chefs because of its thick marbled loins and its fine sashimi slices, and Direct Seafoods offers the sustainably farmed cod in limited numbers.
(28 October 2008 14:33:00)
3663's portfolio of Marine Stewardship Council-accredited fish products includes pollack and salmon fillets in a choice of sizes.
(28 October 2008 14:30:00)
Sea bass is sold individually from M&J Seafood and farmed from Mediterranean waters under strict governmental guidelines.
(28 October 2008 14:28:00)
- Property:
- Property of the week
- Advertise:
- Media Centre
- Topics:
- Explore by topic