Ministry of Defence chef instructors from the British Army, Navy, and Royal Air Force recently took part in a masterclass on plant-based cuisine to learn how to create nutritious meals with vegan ingredients. The workshop was hosted by Humane Society International (HSI) UK’s Forward Food program, which aims to encourage and enable the catering industry in all sectors to shift
Continue reading A chef who holds two Michelin stars, and has made several television appearances, cooked up a feast at an East Lancashire restaurant. Atul Kochhar, who has appeared on The Great British Menu, Saturday Kitchen Live and other shows, was a guest chef for two nights at The Three Fishes in Mitton. The five-course menu comprised a fusion of Atul’s signature Indian cuisine
Continue reading With the fresh produce section of supermarkets up and down the country looking quite bare, how can you make sure you’re still able to eat fresh food? Michelin star Tommy Banks tells 5 Live’s Gordon Smart how he thinks people can get through the shortages. His tips include shopping locally, how to have delicious meals with what’s available, how to
Continue reading searchSo what is to blame for the apparent chef shortage?+5The Staff CanteenThe Staff CanteenEditor1 Likes11 Comments1 SharesLikeCommentShareMember Sign UpSign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more.enter email addressIt’s the ‘hot’ topic uniting chefs of all levels; from the Michelin-starred like René Redzepi to those producing
Continue reading It has been in the media that about 50 hospitality companies are closing per week at the moment. One comment we are hearing alot at the moment is, this will increase chef supply. Looking into this, we do not believe it will increase the supply that much. The establishments closing at the moment are small independent Restaurants, often chef owned.
Continue reading One menu item you may not have seen before? Sea moss. You can order sea moss smoothies, cereal bowls and ice cream bowls, as well as sea moss gels. Sea moss is known for its health benefits such as supporting gut and heart health, boosting immunity and controlling blood sugar. “The need grows greater and greater every year,” Jones told
Continue reading K-12 operators have come up with creative ways to fill in staffing gaps and make sure students keep getting fed. Photo: Shutterstock As K-12 nutrition teams continue to face labor challenges, operators have come up with ways to keep the meals coming even when short staffed. Here are four ways K-12 operators are working to combat labor shortages that were
Continue reading Featuring some of the most unique plant-based dishes in the country, Bib Gourmand Millennium leans into the natural from the decor to the menu. Chef-owner Eric Tucker’s rustic-chic boîte brings distinctive flavors to vegan cuisine that even the truest carnivore could be converted. Inspector notes: “Roasted pumpkin tamales with pumpkin seed pastor and cashew nut crema are knockouts, as are
Continue reading The British Kebab Awards, an annual event to celebrate local kebab restaurants across the United Kingdom, has added a vegan kebab category for the first time in its 10-year history. This year, the British Kebab Awards included the Best Vegan Kebab category to celebrate the growing appetite for plant-based kebabs. Sponsored by plant based meat brand Eatplanted, this year the new
Continue reading Legend has it that Chinese dumplings were first created not by a chef or a home cook, but by a pharmacologist and physician, called Zhang Zhongjian. During the Han Dynasty, which began in 206 BCE, one bitter winter led many villagers to develop frostbite injuries around their ears. Zhongjian noticed this, and in a bid to cure their ills, he
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