On-Trade progress’ Questions for Maria Chong
We recently attended the release of the Foodservice Report from Lee Kum Kee and caught up with Maria Chong, Managing Director of Lee Kum...
Wrapmaster helps chefs go greener with 26% plant-based sustainable cling film...
Wrapmaster®, a brand of Cofresco Foodservice, is proud to introduce its latest innovation – 26% Plant-Based Sustainable Cling Film - a foodservice solution first.
With...
ARYZTA Food Solutions Revolutionises Desserts
They said it couldn’t be done, but ARYZTA Food Solutions, inspired by the clamour for hybrid bakes such as the ‘croffin’, ‘cronut’ and ‘muffle’,...
Pantheon re-launches mixer with new, super-safe features
Pantheon has re-designed its high-performance PM20, 20-litre planetary mixer to incorporate a wealth of new safety features making it one of the safest mixers...
UKHospitality – The introduction of vegan sausage roll to Greggs’ range
This year began with a tabloid fracas, possibly manufactured, about the introduction of a vegan sausage roll to Greggs’ range of baked treats.
The news...
On the Plate – Quorn Bao Buns with Quorn pieces
Our 'On the Plate' feature this month features Quorn's Bao Buns with the recipe developed by Mark Robinson.
Sesame glazed Quorn pieces served in steamed...
Best practice key to food safety and transparency
Promoting best practice and open dialogue between customers and businesses about allergens is the best way to promote transparency and food safety, according to...
Show preview – Casual Dining Show 2019
Ascentia Foodservice Equipment is excited to be attending the 2019 Casual Dining Show at London Excel on the 27th & 28th of February, on...
On the plate with the MIBRASA charcoal oven from Ascentia
Charcoal Roasted Cod Fillet with a Bacon & Hazelnut Crumb, Puy Lentils, Charred Vegetables and Chorizo Mayo
A great warming autumnal cod dish cooked in...