Dirty Vegan will be a pop-up concept hosted at @dirtyboneslondon⠀ ⠀ ⠀ www.chefsoffice.com/dirty-vegan-to-pop-up-at-dirty-bones/
.@chef.essential launches profitable new sauce collection. ⠀ ⠀ ⠀ www.chefsoffice.com/essential-cuisine-launches-profitable-new-sauce-collection/
.@blackroe launches a new menu that is inspired by Hawaiian, Japanese and Southeast Asian dishes. ⠀ ⠀ ⠀ www.chefsoffice.com/black-roe-poke-bar-grill-launches-new-menu/
.@slimchickens are coming to the UK!⠀ ⠀ ⠀ www.chefsoffice.com/boparan-restaurant-group-set-to-bring-slim-chickens-to-uk/
.@whichwichuk will be launching at the end of this month!⠀ ⠀ ⠀ www.chefsoffice.com/us-sandwich-chain-to-launch-in-uk-this-month/
Bread Ahead launches baking lecture series!⠀ ⠀ www.chefsoffice. com/bread-ahead-launches-baking-lecture-series-with-acclaimed-author-visionary/
.@pladisglobal launches Jaffa Cakes Pocket Packs⠀ ⠀ www.chefsoffice.com/pladis-launches-new-mini-jaffa-cakes-to-meet-on-the-go-demand/
@mcdonaldsuk has just announced a partnership with @mumsnet , the UK’s biggest parenting network, to develop a new item for the Happy Meal.⠀ ⠀ ⠀ www.chefsoffice.com/mcdonalds-partners-with-mumsnet-to-develop-new-happy-meal-product/
@craftguildofchefs announces the eagerly awaited shortlist of its prestigious New Restaurant of the Year award.⠀ ⠀ ⠀ www.chefsoffice.com/craft-guild-of-chefs-announces-shortlist-for-new-restaurant-of-the-year-award/
Tom Crowley, CEO of Boparan Restaurant Group, commented, ‘Over the next few months, we will be launching our new look Ed's Easy Diner across the UK. ⠀ ⠀ www.chefsoffice.com/eds-diner-chain-set-for-new-look-menu/
New York-based vegan casual dining chain, @eatbychloe has opened its first UK site.⠀ ⠀ ⠀ www.chefsoffice.com/chloe-vegan-restaurant-launches-london/
@crusshjuicebars will remove plastic straws from all stores by Easter!⠀ ⠀ ⠀ www.chefsoffice.com/crussh-introduces-re-usable-cup-discount-outlines-sustainability-plans/
@radici_n1 launches new bottomless weekend brunch⠀ ⠀ ⠀ https://www.chefsoffice.com/radici-launches-new-bottomless-weekend-brunch/
@leonrestaurants has confirmed they are teaming up with Aylmer Aaharn to launch a joint venture in Central London this April.⠀ ⠀ www.chefsoffice.com/leon-partners-with-thai-food-group-to-launch-new-concept-in-london/
Taking place at The Halls in Norwich, Great British Beer Festival Winter's trade session, opening the winter festival on Tuesday 20 February from 3-5.30pm.⠀ ⠀ https://www.chefsoffice.com/beer-pub-industry-set-to-descend-on-great-british-beer-festival-winter/
The Greenwood London (@GreenwoodLDN) Generates Record Sales on Super Bowls Weekend!⠀ ⠀ https://www.chefsoffice.com/super-bowl-generates-record-sales-at-etm-venue/
Could the introduction to the 'T' Levels help to introduce young workers to the hospitality industry?⠀ ⠀ ⠀ https://www.chefsoffice.com/almr-underlines-urgent-need-for-t-level-implementation-in-hospitality/
Scotch Whisky has enjoyed a record-breaking year for exports in 2017.⠀ ⠀ @scotchwhiskycom⠀ ⠀ https://www.chefsoffice.com/scotch-whisky-reports-record-breaking-year/
Muscle Food recalls meat products after Food Standards Agency supplier inspection⠀ ⠀ ⠀ https://www.chefsoffice.com/muscle-food-recalls-meat-products-after-fsa-supplier-inspection/
Production allowed to resume at one Russell Hume site⠀⠀ ⠀⠀ ⠀⠀ https://www.chefsoffice.com/production-allowed-to-resume-at-one-russell-hume-site/
@aryztafoodsolutionsuk Launches Four New Sourdough Breads for Foodservice industry!⠀ ⠀ ⠀ www.chefsoffice.com/aryzta-food-solutions-launches-four-new-sourdough-breads-foodservice/
On Tuesday 6 March, to mark British Pie Week , Terry Blake, Head Chef and Co-Founder of @sparrow.london , will welcome Holborn Dining Room’s Calum Franklin into the kitchen for an evening celebrating the humble British pie.⠀ ⠀ ⠀ www.chefsoffice.com/sparrow-teams-up-with-calum-franklin-for-british-pie-week-collaboration/
Ei has strengthened its relationship with @hickoryssmokehouse⠀ ⠀ ⠀ www.chefsoffice.com/ei-agrees-further-deal-with-hickorys-smokehouse/
Tom Aikens (@tomaikens) will be introducing a new menu that will feature seasonal British small plates, perfect to be shared with family and friends at Tom's Kitchen Chelsea (@tomskitchens).⠀ ⠀ www.chefsoffice.com/tom-aikens-to-relaunch-toms-kitchen-chelsea/
15% of Seasoned’s requests last year were from vegan diners ⠀ ⠀ ⠀ www.chefsoffice.com/seasoned-sees-uplift-in-customers-choosing-vegan-focused-menus/
@novikovrestaurant latest masterclass will focus on seasonal vegetarian fare.⠀ ⠀ ⠀ www.chefsoffice.com/novikov-to-put-on-veggie-masterclass/
@hotelympia introduces three new stages⠀ ⠀ www.chefsoffice.com/hotelympia-to-tackle-future-of-hospitality-as-three-new-stages-announced/
Photo shooting and tasting panel for our new coffee breaks 🥙☕️🍯 amazing results and definitely a “Bagels First” in Belarus 🇧🇾. Try us as we “go local” with homegrown products and engage all senses to get you fresh and focused for the meeting @doubletreeminsk #hiltonchef #coffeebreakathilton #wearehilton #healthyfood #iloveminsk #luxuryfood #chefsoffice #tasteofhilton #localproduce #bestmeetingspot #doubletreebyhilton #fooddiversity
A new neighbourhood Italian-inspired restaurant, Sorella (meaning sister), from the group behind The Dairy and Counter Culture, has opened today in London’s Clapham. The team – Robin and Sarah Gill, Daniel Joines, Dean Parker – offer a menu that takes a traditional format; cicchetti, antipasti, primi, secondi and dolci but is also hugely influenced by the produce arriving in from their farm. Robin Gill’s years spent working on the Amalfi coast, learning about a seasonal approach, has shaped the family of restaurants and therefore, at Sorella, the team has honed in on all that they love about the Italian attitude to cooking and eating. Head chef and co-owner, Dean Parker’s produce-led obsession, along with his time spent in Italy’s kitchens, place him firmly at the helm.
On 20 February, Bubbledogs, the gourmet hot dog and Champagne bar in Fitzrovia, will become ‘Chappett’s Café,’ a Chinese café, for one night only, in celebration of Chinese New Year. Sandia Chang of Bubbledogs, will be joined in her kitchen for the first time ever by husband, James Knappett, Head Chef of Michelin Starred Kitchen Table, the intimate chef’s table tucked behind Bubbledogs. Waving goodbye to hot dogs for the night, the culinary duo have devised a menu of their favourite home-style Chinese dishes with a blowout menu including Taiwanese spiced fried rabbit; Satay roasted cauliflower; 3 cup English clams, marinated and cooked in sesame oil, Chinese rice wine, soy sauce and basil. In true Bubbledogs style, the Champagne will be flowing, with a carefully curated selection by Sandia. The refreshing acidity of JM Seleque and Dhondt Grellet have been perfectly matched to counter the savoury, richness of the Asian ingredients, and special bottles of Marie Courtin will also be on offer. Chang said, “James and I came up with the idea for Chappett’s Café as we always take it in turns to cook at home, so thought it would be fun cook together for once! Chinese New Year has always been a big tradition in my family and we usually spend it at home but as it’s the year of the dog this year, we wanted to bring the fun to Bubbledogs and celebrate with all our four legged friends!” As in Chinese tradition, Hong Baos; little red envelopes containing money, are exchanged as gifts to friends and family. To honour the year of the dog, Bubbledogs will be giving a Hong Bao to any diner who visits with their hound, replacing the money with homemade dog treats. A Chinese inspired hot dog, the ‘Lucky Dawg’, topped with “Lu Rou”, a Taiwainese pork belly mince, shiitake mushrooms, Japanese pickled daikon and coriander, will also be on the menu for the month of February.
Premier Foods is bringing back its McDougalls Young Baking Team of the Year competition for the fourth year running, with more prizes than ever before. New for 2018, schools will have more opportunity to win kitchen equipment as everyone shortlisted to take part in the live final, at LACA – The Main Event, will be rewarded. Schools looking to bake their way to the top spot should recruit a team of up to three enthusiastic 7-11 year-olds and register online. This year the winning team will take home the jackpot of £1,000 worth of equipment for their school kitchen, whilst the four runners up will win £250 worth of equipment for the first time. Mark Taylor, Customer Controller at Premier Foods, comments: ‘It is really important to us that the McDougalls Young Baking Team of the Year competition helps develop children’s cooking skills, in addition to educating them on where ingredients come from. Last year it was revealed that 41% of children didn’t know that eggs come from chickens, so we’re proud to run an initiative that can help rectify this knowledge gap’ Sarah Middlemiss, School Chef at Chapter House Preparatory School, 2017 winner, comments: ‘We were delighted to be crowned the champions of the 2017 competition. Our recipe was inspired by our school tradition of serving meringues with berries for our school birthday celebrations, and also by our delicious home grown strawberries from the school’s very own vegetable garden. The experience has been invaluable for the children and I would encourage everyone to take part... Good luck to all the 2018 entrants!’ Schools up for the baking challenge can register their interest at www.premierfoodservice.co.uk and will receive a McDougalls toolkit within seven days which will include product samples, an application form and recipe inspiration. Teams will be asked to create either a sweet or savoury recipe, which includes one local ingredient, and one McDougalls Flour Based Mix for submission. Ingredients must be sourced from within a 30 mile radius of the school’s address and can include fruit and vegetables grown, or locally made produce such as cheese or eggs.
Amazon has just opened the world’s first checkout-free supermarket, Amazon Go supermarket in Seattle. The new shopping experience is made possible by the same types of technologies used in self-driving cars: computer vision, sensor fusion, and deep learning. The Just Walk Out Technology automatically detects when products are taken from or returned to the shelves and keeps track of them in a virtual cart. Shoppers need an Amazon account, the free Amazon Go app, and a recent-generation iPhone or Android phone. Before entering the store, shoppers must scan the Amazon Go smartphone app. Sensors on the shelves add items to the bill as customers pick them up – and deletes any they put back. When customers have finished shopping, they can just leave the store. Shortly after, they will be sent a receipt and their Amazon account will be charged. The 1,800 sq ft store offers ready-to-eat breakfast, lunch, dinner, and snack options made by Amazon Go chefs and favorite local kitchens and bakeries. The selection of grocery essentials ranges from staples like bread and milk to artisan cheeses and locally made chocolates. For a quick home-cooked dinner, shoppers can pick up one of the chef-designed Amazon Meal Kits, with all the ingredients needed to make a meal for two in about 30 minutes. The store was trialled by Amazon staff in December 2016 and had been expected to allow the public in early 2017. However, there were technical issues with correctly identifying shoppers of similar body types, and children moving items to the wrong places on shelves, according to an Amazon insider. The new Amazon Go is open 7am-9pm, Monday to Friday.
The Co-op is partnering with Deliveroo for a delivery trial in Greater Manchester. The company is exploring new channels to attract customers and sees delivery as a key area to explore how it can widen access to Co-op products for existing and new customers. A spokesperson for the Co-op said, “We are a leading convenience retailer and have launched an exciting partnership with Deliveroo to make access to our products and services even easier for consumers. This small trial will focus on beers, wines and spirits as well as snacks and confectionary and will be limited to the Greater Manchester area.” The trial is taking place at five stores in the Greater Manchester area to test consumer demand for a home delivery service. The stores are: Corporation Street (Manchester City Centre), Vimto Gardens (Salford), Wilbraham Road (Chorlton), Heald Green (Cheadle) and West Didsbury (Didsbury).
Starbucks has been named the fifth most admired company in the world by Fortune magazine in its annual rankings. Starbucks was also ranked number one in the food and beverage industry. This is the 16th year in a row that Starbucks has appeared on the global list. Starbucks is the only traditional brick-and-mortar retail business to be included in the top 10 list. The rankings, which Fortune has published since 1983, are compiled by surveying thousands of executives and securities analysts about the corporate reputations of about 1,500 companies — the 1,000 largest U.S. companies ranked by revenue, along with non-U.S. companies in Fortune’s Global 500 database with revenues of at least $10 billion. The selection was narrowed down according to the highest-revenue companies in each of 52 industries — a total of 680 in 29 countries. The highest-ranked companies were chosen from that group by executives who work at those companies. Executives, directors and securities analysts rated businesses in their own industry on nine criteria, including innovation, people management, use of corporate assets, financial soundness, long-term investment value, quality of products/services, social responsibility and global competitiveness. A company must score in the top half of its industry survey to be listed.
A major new independent study has revealed how Deliveroo is helping to strengthen the UK restaurant sector and bring significant benefits to the wider UK economy. Deliveroo has helped create 7,200 jobs across the restaurant industry since launching in the UK four years ago, and increased revenues of restaurants and their wider supply chain by £460m over the past year, according to analysis by Capital Economics. The study examined the impact of Deliveroo on the restaurants who partner with the app, their suppliers and the wider economy. It reveals that Deliveroo’s operations helped to add £372m in value to the UK economy in the 12 months to June 2017. Looking ahead, the report concludes that if Deliveroo were to continue to expand at its current pace, in 2018/19 the company is projected to have created 23,700 jobs in partner restaurants and grow the economy by £1.5 billion. This would generate £200 million worth of tax to the UK public purse. Deliveroo works with 10,000 restaurants across the UK, more than half of which are small independent restaurants rather than large chains. Deliveroo helps these restaurants access new customers, bolster demand and increase their sales. This rise in revenue not only means they increase spending in their supply chain, which benefits food and restaurant suppliers, but it also enables restaurants to expand into new premises, take on new staff, offer existing staff more work and to diversify their menus. Shops on the high street have faced pressures from technological changes and the growth in online retail, leading to the closure of traditional high street outlets such as banks and post offices. However, contrary to this trend, Deliveroo has helped the restaurant industry and the wider supply chain thrive amid this challenging environment. Dan Warne Managing Director for the UK and Ireland said, ‘Deliveroo is proud to be boosting British restaurants, helping restaurants large and small throughout the UK grow. ‘We’re committed to giving people more access to quality food, and are thrilled that restaurants are benefiting as more people use Deliveroo to get great meals delivered straight to their door.'
BaxterStorey launched Healthy Me in 2016 to promote wellness in the workplace with a range of nutritious, yet simple and delicious recipes. This month has seen 20 new dishes created and shared with hundreds of workplaces, including a number of vegan and vegetarian recipes for those pledging to go vegan this January. Gabriella Roberts, Head of Nutrition at BaxterStorey, said, “We have seen a significant rise in people following vegetarian and vegan diets as people are becoming more conscious nutrition and sustainable eating. ‘As a result, we have been developing a range of dishes that are focussed on using less meat and more plants. Our intention is to change people’s perception on meat; to not over-rely on it as a source of protein and to instead make grains and vegetables the stars of the plate.” The new recipes focus on plant based ingredients designed to release energy slowly, keeping you fuller for longer. The new dishes cater for every taste. For those wanting a big flavour hit; Cuban Quinoa with Sweet Potato, Black Beans and Mango, or Red Quinoa and Ratatouille with a Chimichurri Dressing are favourites. Customers craving a more familiar and comforting flavour can enjoy Three Bean Mexican Chilli with Sweet Potato Wedges. For those wanting to increase their fruit and veg intake, there is also a new selection of fresh juice recipes incorporating nutrient rich ingredients such as beetroot, spinach, turmeric and chia seeds. Roberts continueed. “Healthy Me is a programme founded on evidence based nutrition, health and wellness information. We aim to educate and engage with customers so they feel more confident in making better and more informed food choices, bringing things back to basics and help to dispel any nutrition myths that often leave people confused.”
London bar and restaurant company, @galvinrestaurants is to close Galvin Bistrot de Luxe on Baker Street, which opened its doors 12 years ago. The Galvin brothers, Chris and Jeff Galvin, said, ‘It’s time to move on… in the world’s great cities things do not stand still. Tastes change and also, as creative chefs, we are restless and now want to do new things not just endlessly repeat the same style of cooking.” The brothers are planning new openings, similar to the diffusion restuarant at The Athenaeum Hotel & Residences in Mayfair, and the beer and hotdogs concept HOP in Spitalfields, along with partnerships like the new one with Tottenham FC.
On 6 February, Gordon Ramsay’s Union Street Café will bring a gourmet pizza trend taking hold in Italy, to London. The new trend sees the worlds of fine dining and pizza collide, as bespoke dough recipes are paired with finest ingredients. Italian dough expert, Matteo Attianese, will join Union Street Café Head Chef and old-friend Davide Degiovanni for one night only to create a 6-course pizza tasting menu, which takes guests on a journey to discover this new style of pizza, ahead of the national celebration of the dish on 9 February. Having first worked together seventeen years ago, Degiovanni and Attianese are reuniting for an unforgettable evening, working side by side to create a 6-course pizza tasting menu which will showcase the emerging trend taking hold of Italy. Ranked within the top 10 best pizza restaurants in Italy in the prestigious Gambero Rosso Guide, La Cascina dei Sapori showcases the finest dough-making, for which Attianese is an expert in and has become known for. Degiovanni will be working alongside Attianese, pairing his exceptional, innovative dishes to the bespoke dough base Matteo has created. The tasting menu will include ‘Fritta’, fried pizza dough topped with crudo of tuna, turnip tops, chilli and bergamot, ‘Dal Mare’ with Mediterranean octopus, stracciatella and n’duja and Dolce, a sweet dough topped with sheep’s ricotta, pistachio, lemon and chocolate. Each dish served will be a small taster size, rather than the pizza sizes most are used to seeing.
Iceland, the UK’s leading frozen food specialist, is committing to become the first major retailer globally to eliminate plastic packaging from all of its own brand products by the end of 2023. The process starts now and Iceland is challenging itself to complete it within the next five years. Iceland’s pledge will be an important step towards cutting down on the 1 million tonnes1 of plastic generated by supermarkets in the UK each year. In its place, Iceland will be harnessing the latest technologies to create a range of packaging comprising paper and pulp trays along with paper bags which are fully recyclable through domestic waste collection or in-store recycling facilities, and therefore less harmful to the environment. The continuing defence of current plastic packaging does not resonate with the consumer and general public opinion. In a survey of 5,000 UK consumers: – 80% would endorse a supermarket’s move to go plastic-free – As a result of a supermarket’s plastic-free stance, 91% would be more likely to encourage friends and family to shop there – Nearly 68% think that other supermarkets should follow this lead Iceland has already removed plastic disposable straws from its own label range. And its new food ranges, which are set to hit the shelves in early 2018, will feature paper-based rather than plastic food trays. The supermarket will be providing regular updates on key milestones during the next five years as it transitions to plastic-free packaging. Iceland Managing Director, Richard Walker, a passionate advocate of environmental awareness and sustainability, is driving this initiative to demonstrate the potential for the entire supermarket retail sector to go plastic-free as far as possible. Walker commented, “The world has woken up to the scourge of plastics. A truckload is entering our oceans every minute, causing untold damage to our marine environment and ultimately humanity – since we all depend on the oceans for our survival. “The onus is on retailers, as leading contributors to plastic packaging pollution and waste, to take a stand and deliver meaningful change..."
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