Insider

YES, YOU CAN BARBECUE YEAR-ROUND!

If your idea of barbecued food is your ‘cliched pile of burnt offerings and a token salad’, says chef and barbecuing expert, Richard Holden, it’s time to think again. After spending much of his early career as an in-house training chef for Weber Barbecues, the Lancashire-born aficionado of alfresco dining experiences soon discovered there was…

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THE BIG BREAKFAST

As we all know, or have been told, breakfast is the most important meal of the day. We are told this from an early age by our parents along with ‘carrots give you night vision’ and ‘Santa doesn’t bring toys to misbehaving children’. But research shows that the body uses lots of energy stored for…

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WHERE HAVE ALL THE CHEFS GONE?

I started my career in 1989 and was lucky to get my first job in a 1-star Michelin restaurant in Gloucestershire cooking fantastic food 6 days a week, the restaurant was small the team was very skilled (not me!). I have to say at first it was tough, we worked hard, we looked after each…

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WHAT MAKES A PERFECT PUB MENU

So, what does make a great pub menu? I have been asked this many times, what goes on the menu? How much does it cost? Is the best fish for fish and chips haddock or cod? Is a pickled egg a bar snack? We all have an idea of how it should be, that’s what…

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A WORLD TOUR WITH THE HOG HOUSE

There’s no denying our nation’s love of food. We’re travelling more and learning about different cultures and flavours from around the world – and as a result, we’re all eager to experience new and exciting dishes. It’s this love of all things culinary that has led The Hog House to explore its own ingredients and…

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INSIGHTS 5/5: PULLING IT ALL TOGETHER

It’s here – the fifth and final part of our five-part insights series. In it, we look at what we’ve learned from the enlightening independent research we recently commissioned. If you haven’t yet checked out the previous pieces, make sure you delve into them. Parts one to four shed plenty of light on why customers…

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HOW TO RUN A ZERO WASTE KITCHEN

There’s no denying it, food waste is a huge problem – and not just in the world of catering. In our homes, we’re responsible for throwing away multiple pounds of untouched food each week, with younger members of the family watching and learning these bad habits. But food wastage isn’t a UK issue – it’s…

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11 HANDY TIPS FOR CHRISTMAS PHOTOGRAPHY

Create a mood for the festive season with your own photography, just follow our handy tips for your food and environment pictures. Festive rooms and exteriors Consider using the available light in your room (so no flash), fixing your camera to a tripod or still surface so not to get camera shake. By using the…

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SMALL WORLD – BIG FLAVOUR

The high street has changed massively over even the last few years and this includes the foods we see. Street food ‘pop-ups’ are exciting food concepts creating big flavours, it really is a great time to discover new things. Food choice in our shops has never been better either and we can travel then find…

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OUT IN THE WILDERNESS

When four friends of mine said they wanted to open something different in Manchester, it didn’t surprise me. Between them they run some of the most exciting places, not only in Manchester but across the country. Not bad for a bunch of guys who started out working in bars together! While out together in Manchester,…

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2019 RUGBY WORLD CUP MENU IDEAS

There are lots of different events and occasions that can help with menu specials and in turn increase sales, a lot we already think about throughout the year and plan them in to our operations like Valentine’s day, Mother’s day and Easter to name a few, but there are other easy wins that can increase…

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INSIGHTS 4/5: RESEARCHING WHERE TO EAT

Choosing where to dine has long since outgrown the traditional guidebook. While the Michelin Guide may still be relevant, most diners are choosing where they spend their hard-earned money by other means – and by using a range of platforms to piece together their plans. In part four of our multi-part series on consumers’ dining…

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PRO CHEF: PART 4 OF OPENING A COFFEE SHOP

This is Part 4 of our multi-part series following the journey of our intrepid consulting chef as he works to open a new coffee shop for his client. You can navigate to part 1 (planning) and part 2 (creating the menu) and part 3 (staffing and the food critic). His story continues… It’s a fantastic…

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DESSERT AS THE MAIN EVENT

Most diners will visit your restaurant for its main courses, but there’s a growing number of people who head out with one thing in mind – and we’re not talking about your drinks menu. Instead, foodies everywhere are viewing dessert as the ‘main event’ during a meal – and there are plenty of reasons this…

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HEALTHY CUSTOMERS ARE HAPPY CUSTOMERS

“At least you still have your health” is how the old saying goes, and it’s as true today as it was when it was first said. Your health and wellbeing is the foundation of a happy life and whether you’re serving up wholesome and nutritious food, educating your customers around a balanced diet or making…

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INSIGHTS 3/5: EATING OUT TRENDS

In this, Part 3 of our multi-part series, we share the latest trends in eating out. After all, the most important driving forces behind consumer behaviour in any sector are trends – and if caterers are to get ahead, they can do much worse than keeping on top of them. Be sure not to miss…

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PRO CHEF: PART 3 OF OPENING A COFFEE SHOP

This is Part 3 of our multi-part series following the journey of our intrepid consulting chef as he works to open a new coffee shop for his client. You can navigate to part 1 (planning) and part 2 (creating the menu). His story continues… Now to open any successful business as I have said before…

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TIPS FROM A KEEN FOOD FORAGER

It’s a Nordic trend but one that has made its way to Blighty – and there’s no denying that foraging for food is big news in the culinary world. Some of the UK’s most-respected chefs are foraging for wild food to add to their menus, with Hugh Fearnley-Whittingstall promoting the ‘virtues of locally sourced, uncultivated…

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PRO CHEF: PLANNING FOR CHRISTMAS

In our industry Christmas is a make or break for us, we know it’s coming, we try to leave it to the last minute as we have other things that are more important don’t we……wrong. For the last 15 years I have started to plan Christmas in January, yes, its true as soon as New…

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STARTUP STORY: TRULY TREATS

FOR Adam and Ellie, baking is so much more than a hobby. The Devon-based couple love nothing more than whipping up a treat or two – and such is their skill for creating deliciously tempting cake-based creations that they’ve turned what was once an enjoyable pastime into a fully-fledged business. Introducing Truly Treats – a…

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BURGERS: DARE TO BE DIFFERENT

The growth of the ‘gourmet’ burger and burger chains over the past few years has been massive, every high street has a ‘dirty’ burger joint serving some amazing burgers with wonderful topping, normally too big to pick up. Customers are not just looking for a slice of tomato, a gherkin and a bit of shredded…

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STARTUP STORY: BOTANICAL BAKES

The latest research by the Vegan Society states that there are over 540,000 non-meat and fish-eaters in Great Britain. Of course, that’s an enticing market for any businessperson to enter, but when the businessperson in question has a passion for all things vegan, too, a new plant-based food brand makes perfect sense. Cue Jane Toner,…

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PRO CHEF: PART 2 OF OPENING A COFFEE SHOP

With 2 weeks until we open the coffee shop things are coming together, we have a coffee menu with some amazing coffee from Brazil, Columbia and Rwanda that will give great talking points around the city, we have a great location with a fully functional kitchen and have started to employ staff we are moving…

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VARIETY’S THE “RICE” OF LIFE

You’ve heard of Wikipedia, but did you know a ‘ Ricepedia ’ is in existence?! It’s the home of all things rice, and it explains just how the grain originally came to be. As the team here at Fairway Foodservice recently scooped an accolade at the Cash and Carry Management Awards for our Easy Cook…

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INSIGHTS 2/5: DINING DECISIONS

In this, the second part of our five-part insights series, we look at the behaviour around diners eating out – where they are eating, when, why and with who.   In Part 1: Eating Somewhere New we talked about how we commissioned this research to help our customers understand what motivates diners to eat out and…

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PRO TIPS: FOOD STYLING FOR PHOTOGRAPHY

Like the fashion images we see every day, equally when it comes to food, the key to the final look is an artful bit of styling. We all eat with are eyes and you know if an image has worked when you look at it and want to eat it. Lighting Lighting your food is…

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STARTUP STORY: SUNCREAM

AN INTENSE passion for ice cream was the catalyst for an award-winning food and drink company that’s now worth millions. Born over 80 years ago in 1934, Suncream ice cream came to be when Agostino Manfredi settled in the UK and began creating Italian-style ice cream from his own, unique recipes. Before long, the ice…

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PRO CHEF: PART 1 OF OPENING A COFFEE SHOP

In just a couple of weeks’ time we will be involved in opening a coffee shop for a client of ours, this client has no experience in the industry and has given us a total blank canvas to play with, a chef’s dream.  In this is a multi-part series we’ll be charting the journey from…

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TORTILLAS – AND 6 CREATIVE WAYS TO USE THEM

Ah, the humble tortilla. It may well be made up of only a handful of everyday ingredients, but it’s a key addition to many a restaurant’s culinary offering.  A mainstay of Spanish and South American cuisine, the tortilla originates from Mexico. While today they’re made from finely ground wheat flour, it derived from the corn…

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INSIGHTS 1/5: EATING SOMEWHERE NEW

In this cluttered and competitive market, it is becoming increasingly challenging to explain consumer behaviour, its drivers and influences. This led us to consider the issues our customers face in trying to understand what motivates diners to eat out, as well as what decision process they go through when selecting where to eat. Unlike traditional…

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PASTA – AND 7 INVENTIVE WAYS TO SERVE IT

Pasta is such a popular cooking staple that we’re sure it features on most caterers’ menus. It’s why we’re launching a brand-new Fairway Assured range, which includes seven key varieties of the dinner-time staple. For some time, our customers have requested we add pasta to our Fairway Assured Range – and we’ve worked hard to…

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ENJOY SUSTAINABLE SEAFOOD

Seafood is a key addition to many a caterer’s menu, but consider this: today, over 70% of fish species are either ‘fully exploited, overexploited, depleted or recovering from depletion’. That’s according to Wikipedia, which suggests some practical strategies to ensure a positive future for marine life. Meanwhile, The National Geographic advises: ‘In order to continue…

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PREPARING FOR SUMMER

So once again Summer is upon us and we need to be ahead on our menu ideas and our offerings for all to enjoy, when planning menus for this time we can use them from the start of Spring until early Autumn if we plan correctly. So, what happens in Summer, what do customers want?…

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PRO CHEF: VEGAN – HOW BIG CAN IT GET?

There are many ways to embrace vegan living. Yet one thing all vegans have in common is a plant-based diet avoiding all animal foods such as meat (including fish, shellfish and insects), dairy, eggs and honey Although the vegan diet was defined early on by the The Vegan Society’s beginnings in 1944, it was as late as…

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7 PHOTOGRAPHY TIPS

Whether shooting a plate of food or capturing a beautifully decorated room in your venue, consider these seven key tips for social media posts when photographing with your camera or phone. 1 Photograph food natural lightShoot your food pictures in daylight rather than under artificial lighting. Artificial light such as a warm bulbs is likely…

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STARTUP STORY: LOVE TASTE CO

Love Taste Co was founded in 2004 by Richard Canterbury who bored by a prospective life in the advertising industry set up his own smoothie stall in Borough market as a first baby step in conquering the world! The first big break was an opportunity to build a smoothie bar in the new reception of…

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