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)
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 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)
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)
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)
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)
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)
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)
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)
Breadcrumbed Whitby wholetail Scampi are supplied in packs of 30 weighing 450g.
(28 October 2008 14:38:00)
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)