Day: 3 December 2015

Scientists shoot down lead

Earlier this year we featured a blog by Mark Avery, blogger and author, and former Conservation Director of the RSPB in which he raised a number of issues for chefs to consider when sourcing and serving grouse. One of those was the dangers of lead shot – to birds, humans and the environment. Now Oxford University has published a …

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Meat: the climate change COP-out?

We have a problem. People love meat. It just tastes so good. But our love affair with meat consumption plays an astonishing role in climate change. And yet, while leaders and delegates from at least 190 nations are gathering in Paris for COP21, ostensibly to slow climate change, food production does not appear prominently on …

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How to make meat eaters crave veg

“I believe vegetables are the way forward,” pronounces Simon Crannage, Executive Chef at Samuel’s at Swinton Park in North Yorkshire which boasts three AA rosettes. This may not be your average restaurant, situated as it is in a luxury castle hotel surrounded by 20,000 acres. But, historically, it was traditional in that its menu relied …

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Chef with a beef about meat

By Tim Bouget of ODE-truefood So let’s be clear. Being vegetarian does not necessarily make you healthy, just as sticking to a raw or other specific diet may or may not. From my time in California and spending almost two years avoiding meat, I know only too well the health benefits and pitfalls of many …

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Get plugged into new energy regime

By Chris Ashleigh, Managing Director, Hotel Energy Ltd, an award-winning energy consultancy. Energy represents one of the highest costs within the hospitality and catering industries and there are new costs coming on stream. This is a detailed guide to ensure you are fully prepared. New Energy Regulations Due to the Energy Market Reform, you may soon …

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