Day: 20 October 2016

Cash in on growing passion for pulses

Andrew Jacobs, Chair of UK Pulse Promotion Group Restaurants are responding to the changing tastes of customers, and including more pulse dishes on their menus. They are not only featuring as an accompaniment to main courses, but also front and centre of the plate – grilled fish served on a bed of lentils, spicy bean …

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How to ensure your seafood is squids in and not from the wrong plaice

By Bernadette Clarke, Good Fish Guide Programme Manager, Marine Conservation Society Where once the prawn cocktail was a staple of the restaurant starter menu, calamari has now become a diner’s favourite.  Baked, fried, popped in a paella, stewed or sautéed, squid has spread its tentacles across the menu of many high street restaurant chains. Landings …

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