James Martin launches SudsULike flavoured bath bubbles
Following the runaway success of SpudULike by James Martin, the potato retailer has announced the launch of spin-off SudsULike, a range of bubble baths featuring the chef’s favourite scents and flavours.
April Fool's Day roundup: A cocktail bar for dogs and chocolate beer glasses
As ever the industry has decided to contribute its best puns and craziest ideas to April Fool's Day.
How to fillet a Dover sole
How to serve an enticing vegan fast-food menu
Recipe: Connemara mountain lamb with beetroot
Raise a glass with: Ross Carter, chief executive of the Drinks Trust
Ross Carter, chief executive of the Drinks Trust, on Develop, the trust’s vocational hardship programme, created[...]
Revelations: Simon Shand, head chef, Leroy, Shoreditch, London
We delve into the life and inner thoughts of a top chef. This week: Simon Shand
KP of the Year returns for 2022
The KP of the Year competition is back and open for entries in all sectors of[...]
Wake-up call: have you counted your calories?
The Calorie Labelling Regulations are almost here, so it pays to ensure you’re ready for that[...]
Recipe: Octopus stew, Ribeira do Chão style from Portugal: The Cookbook
An unusual pairing of octopus and cinnamon made delicious in this Ribeira do Chão style stew"
Viewpoint: The three ingredients of a happy kitchen
If you want to look after your chefs and encourage them to stay with you, there are just three simple things you need to do, says Max Brent
Everything you need to know about the AA Rosette Awards
AA rosettes are a highly sought-after award in the hotel and restaurant industry. Here's everything you need to know about them
Revelations: Guy Owen, chef, St Enodoc hotel, Cornwall
We delve into the life and inner thoughts of a top chef. This week: Guy Owen,[...]
Recipe: Kimchi stew with pork from The Gluten-Free Cookbook
Kimchi jjigae is a spicy stew that is often served family-style from a stone pot and[...]
Revelations: Lydia Taylor, head chef/co-owner, Tides Kitchen & Wine Bar, Pembrokeshire
We delve into the life and inner thoughts of a top chef. This week: Lydia Taylor
Recipe: Pamela Yung’s mozzarella in carrozza from The Female Chef
A snack food from southern Italy, mozzarella in carrozza is traditionally made with leftovers, from Clare[...]
Boy, 12, accused of spate of burglaries across London's top hotels
A 12-year-old boy has been accused of a spate of burglaries across some of London’s top hotels spanning a 10-month period. "
Sugar rush: the latest pâtisserie and chocolate desserts
Pâtisserie is a world of old and new, where pastries made with waste products and vegan milk chocolate sit happily alongside afternoon tea classics. Will Hawkes rounds up the latest sweet treats
How to utilise personalised nutrition when catering for the workplace
A workforce marches on its stomach, so make sure your menu caters to their needs, says Liz Forte, health and wellness director at Eurest UK
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