Will Hawkes

Reporter

Products

Make the most of trends in meat and poultry

20 April 2022 by

The future of fast food is properly produced meat, left to mature naturally, and then spiced with global flavours, from Korean to jerk seasoning

Products

Fish and chips have gone upmarket for customers' chippy teas

04 February 2022 by

Customers are casting their nets wider when it comes to a chippy tea, with lobster and moules mariniere taking their place alongside, well, plaice. Will Hawkes looks at upmarket fish and chip shops across the country

How to dress up your desserts in their sundae best Products

How to dress up your desserts in their sundae best

13 August 2021 by

Vegan ice-cream hits two sweet spots: it’s healthier than traditional ice-cream yet it’s also an indulgent[...]

How Brexit, Covid-19 and the Suez Canal blockage are affecting supplies, from produce to equipment and even staff Business

How Brexit, Covid-19 and the Suez Canal blockage are affecting supplies, from produce to equipment and even staff

29 April 2021 by

Bookings are flying for those operations that have reopened, but as consumer demand becomes less of[...]

Meat matters: the latest trends in meat and poultry Products

Meat matters: the latest trends in meat and poultry

09 April 2021 by

It seems that absence makes the heart grow fonder when it comes to finding a decent[...]

Kerb appeal: how to set up your restaurant outside Products

Kerb appeal: how to set up your restaurant outside

12 February 2021 by

Outside dining is here to stay, so it’s time to create an inviting space to sit[...]

Fat of the land: why butter is on trend again Products

Fat of the land: why butter is on trend again

30 October 2020

Only the finest butter made from raw milk from grass-fed cows graces the best restaurant tables, especially if it has been flavoured with truffles or Himalayan pink salt.

Just keep swimming: Fish and seafood dishes to tempt your customers back after lockdown Products

Just keep swimming: Fish and seafood dishes to tempt your customers back after lockdown

18 September 2020

Fish and seafood presents a great opportunity for operators, whether as a versatile takeaway option or as a premium offering for guests looking to celebrate.

Pints and pies: traditional pub food goes vegan Products

Pints and pies: traditional pub food goes vegan

14 August 2020 by

Pub food is going through a transformation, with veganism and healthier options on the menu, yet[...]

Drink big: How to lure wary customers back in with breakfast beverages Products

Drink big: How to lure wary customers back in with breakfast beverages

07 August 2020 by

Breakfast beverages present the perfect opportunity to get customers back through the doors and kickstart your[...]

How to harness recent enthusiasm for sourdough into bread and pâtisserie fit for your discerning customers Products

How to harness recent enthusiasm for sourdough into bread and pâtisserie fit for your discerning customers

31 July 2020 by

Everyone’s a sourdough expert these days, and it seems home-based baking has awakened an appetite for[...]

Products

Heat wave: The chilli sauces that are heating up the market

20 March 2020 by

Ketchup, brown sauce and mayo had better watch out – hot sauce is fast becoming the[...]

Savour the moment: sweet and savoury desserts Food & Drink

Savour the moment: sweet and savoury desserts

15 November 2019

Desserts that straddle the line between sweet and savoury are riding high in the trend stakes and make for a memorable meal. Will Hawkes takes a look at these along with some more traditional offerings

Sauces with sizzle Products

Sauces with sizzle

04 October 2019

Whether it’s Japanese miso, Chinese soy or Thai curry, Asian flavours are perennially popular with diners, and there’s a host of readymade sauces and spices for chefs to recreate authentic dishes

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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