Peanuts, sesame and nuts: allergen advice for caterers
We look at the next three allergens in our series – how you can work with them safely and what alternatives are best
Expertise
Explore our chef profiles, and handy hints and tips on making the most of your food and drink offering
Expertise ordered by latest date
10 amazing British ingredients (and why you should buy British)
Choosing to promote home-grown food and drink to your customers isn’t just about being patriotic. There are plenty of very real reasons why British really can be best
How to boost your customer numbers for the big spring events
Inspire your customers and up those profit margins with these new ideas and opportunities for Mother's Day, St Patrick's Day and St George's Day.
Easter: 3 promotional ideas for restaurants, pubs and bars
Chocolate, roast dinners and treasure hunts – what more do you need this Easter?
Special diet: dysphagia
Three ideas for how you can make meals look more attractive for those who have issues swallowing food
Fish, molluscs and crustaceans: allergen advice for caterers
Our allergen series looks at all things from the sea – the watch-outs and easy substitutions
New ideas for the big events in January and February
Give yourself a head start by getting prepared now. The new year has lots of events to draw customers into your venue. Here’s how you can make the most of them
Staying positive and being brave at Zim Braai
A fresh take on food, and a fresh look at your offer – just some of the ways Poole and Bournemouth’s Zim Braai restaurants are keeping the festive spirit alive this year
Calorie counts on menus: should you put them on?
Are you going to put calorie counts on your food menu? Should you? We look at the pros and cons.
