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Articles by Angela Frewin
Catch the bug with plant-powered cleaning products
Deep-cleaning doesn't mean hours of scrubbing – the new generation of biology-based solutions can kill germs with super-efficient plant power. Angela Frewin reports US humorist Will Rogers famously observed: "You never get a second chance to make a first impression," and this has always been true when it comes to cleanliness and hygiene in hospitality.
Catch the bug with plant-powered cleaning products
Deep-cleaning doesn’t mean hours of scrubbing – the new generation of biology-based solutions can kill germs with super-efficient plant power. Angela Frewin reports US humorist Will Rogers famously observed: “You never get a second chance to make a first impression,” and this has always been true when it comes to cleanliness and hygiene in hospitality.
Cheat sheets: how to make your laundry operation clean and serene
Cutting wash time, using less detergent and smart dryers all contribute to running a super-efficient, sweet-smelling laundry. Angela Frewin reports on the freshest developments Clean linen is critical to hotels. In fact, procurement bosses at hotel companies Marriott International and Accor said that "without it, we can't sell our rooms" at a series of joint round tables held by the Textile Services Association (TSA), UKHospitality and the UK Housekeeping Association.
Cheat sheets: how to make your laundry operation clean and serene
Cutting wash time, using less detergent and smart dryers all contribute to running a super-efficient, sweet-smelling laundry. Angela Frewin reports on the freshest developments Clean linen is critical to hotels. In fact, procurement bosses at hotel companies Marriott International and Accor said that “without it, we can’t sell our rooms” at a series of joint round tables held by the Textile Services Association (TSA), UKHospitality and the UK Housekeeping Association.
Temperature monitoring kit to avoid errors and stick to a food safety plan
Being safe with food no longer means a sacrifice in timing as the latest tech will help you stay on track "Food safety should be at the heart of any catering operation and embedded within its DNA," declares Jason Webb, managing director at Electronic Temperature Instruments.
Clean sweep: products for a professional cleaning regime
Keeping your venue clean is paramount for customer satisfaction. Angela Frewin looks at the latest kit to support spotlessness "Across foodservice and hospitality venues, the customer experience is paramount. It is incredibly important that venues maintain a clean and hygienic appearance, from lobbies to lavatories, to instil customer confidence and satisfaction," declares Jason Tallamy, global brand director at Clean Zero, 2San's sustainable, chemical-free cleaning arm.
Lone rangers: the next generation of prime cooking
Carbon-reducing induction cooking will have a role to play as the government seeks to reduce emissions by 78% before 2035 compared to 1990 levels. Trevor Burke, managing director at Exclusive Ranges, says induction is a major feature of the cookers in the bespoke-built ranges from Menu System: "Induction is no longer the technology of tomorrow and is already widely available in the foodservice market.
Lone rangers: the next generation of prime cooking
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Lighten your laundry load
"To help reduce [energy] costs but keep exceeding customer expectations, businesses should use contemporary technology," says Ian Yates, quality assurance manager at bed, bath, and table linen specialist Richard Haworth.
Plant-based proteins are becoming menu winners for operators
The increased appetite for plant-based food has made the hospitality industry sit up and take notice. Operators are tweaking menus to cut their own costs while also catering to diners' changing preferences. Phil Thornborrow, foodservice director at mycoprotein-based meat substitute pioneer Quorn Foods, has heard of operators making similar moves as a cost-saving measure when menu planning.
Ptisserie perfect ways to show off creative desserts on social media
"The versatility of pâtisserie is unmatchable, from éclairs and macarons to filled tartelettes and delicious entremets," agrees Erwan Inizan, Northern Europe sales director at Brioche Pasquier. As seductive to the eyes as the tastebuds, chocolate and pâtisserie is a kaleidoscopic, cross-fertilising sector that embraces the old, the new, the updated and the hybrid.
Veganuary has been the catalyst for fresh new products
Veganuary has been the catalyst for a range of fresh new products and ideas to grace forward-thinking menus in the plant-based space Veganuary's challenge – to trial a vegan diet during January – is a New Year's resolution with some sticking power. "Every year the Veganuary campaign prompts a new surge of vegan eaters. For some, it causes a full conversion to vegan eating, and for others it means simply occasionally going for the plant-based option.
Keep on top of food safety with temperature technology
Ensure food safety with mistake-proof technology for recording temperatures and alerting staff Digital technology can work wonders in removing the sheer slog, inaccuracies and unwieldy paper trails inherent in manual food safety processes. But inspectors report that many caterers are yet to take advantage of these time-saving tools and struggle to fulfil and fully understand their HACCP (hazard analysis and critical control points) obligations.
Track your food waste to prevent profits being thrown away
Don't waste your waste. Use it to track output and minimise the amount of food going in the bin. Here's the tech to help recalibrate your usage and prevent profits being thrown away "Without doubt, food waste has become one of the most pressing issues to face the foodservice industry and is front-of-mind for operators and customers alike," reports Scott Duncan, managing director at Unox UK.
Understand the upcoming takeaway packaging laws
Bans and taxes are key tools when it comes to incentivising greener solutions. Examples include April's (bungled) launch of the plastic packaging tax that few businesses were ready for (see panel, page 48) and Scotland's ban on single-use plastic cutlery, plates, cups and food containers made from expanded polystyrene that came into force in June.
No-meat magic the latest vegan and vegetarian products
Motivated by the desire to improve their health, the environment and animal welfare, flexitarians are largely aligning with the more stringent vegan diet. Lumina Intelligence reports that 92% of plant-based meals are eaten by non-vegans. "The vegan diet has gone way beyond being trendy and is now a permanent and ever- growing global trend.
Rapid-cook kit can drastically reduce cooking times
Rapid-cook kit can cut down cooking times so you can serve in a hurry. We look at the latest in cooking equipment and how it saves you time in the kitchen Accelerated and multifunctional cooking equipment proved a potent panacea during the pandemic.
Rapid-cook kit can drastically reduce cooking times
“Rapid-cook kit can cut down cooking times so you can serve in a hurry. We look at the latest in cooking equipment and how it saves you time in the kitchen” Rapid-cook kit can cut down cooking times so you can serve in a hurry. We look at the latest in cooking equipment and how it saves you time in the kitchen You need to be a premium member to view this. Join our community for just £4.99 per month, or £54.99 for a full year. Already a subscriber to The Caterer? Login below: Remember Login
Meat alternatives have seen huge advancements
With texture-identical cuts and 3D-printed joints, meat substitutes are advancing fast. Here are the next level plant-based foods The belief that plant-based diets contribute to planetary, personal and animal health and welfare is making its mark on the nation's eateries. Brady Collins, co-chief executive at Arley Foods, says: "The biggest change [in 2021] was the increase in choice for plant-based options on menus.
Meat alternatives have seen huge advancements
Since their inception in 1986, the Acorn Awards, affectionately known as the 30 under 30, have sought to recognise the brightest prospects in the hospitality industry.
All in a day's work for the right warewasher
This means performance, speed, energy use and water and chemical consumption will be among operators' top considerations in this current climate of spiralling costs. Electrolux's water-efficient Green & Clean range – which spans under-counter, hood and rack formats – can cut operating costs by up to 22% a year, says Bowler. The hood washer's 24-litre tank uses just two litres of water per cycle, while the dual-rinse rack model's 34-litre tank uses just 1.2 litres.
Is it time to upgrade your refrigerator
"Used continuously 24 hours a day, seven days a week, refrigeration appliances are required to maintain precise temperatures [and humidity] in demanding environments and under the strain of constant use," explains Jack Stockley, cold sector specialist at First Choice Group, a leading stockist of original equipment manufacturer (OEM) spare parts, accessories and consumables.
Sauce material how to use stocks and sauces to build a menu
The huge range of sauces and stocks on offer are your building blocks to quickly cooking up a tailored creation that will add some spice to your menu. Angela Frewin looks at what's new to the market Stocks and sauces are the linchpins of delicious dishes, adding flavour, aroma and colour to the base ingredients.
Guard against downtime with maintenance plans...
As coronavirus has proven, anything can happen, so operators would be wise to future-proof their businesses by servicing and maintaining equipment A lthough pandemic restrictions have eased, the repercussions of the extreme downtime and big losses that have hammered hospitality for the past two years have left their mark. Operators have found that flexible finance and kit maintenance are now key tools in the sector's post-lockdown recovery.
Guard against downtime with maintenance plans and leasing contracts
Since their inception in 1986, the Acorn Awards, affectionately known as the 30 under 30, have sought to recognise the brightest prospects in the hospitality industry.
How to ensure your food is safe to eat
With food poisoning outbreaks an escalating problem that can ruin your reputation, operators need to ensure their food is always safe to eat.
Laundries offering hotel bed linen that is...
If you want linen that ticks the clean and green boxes, laundries are guaranteeing germ-free, beautifully scented bedding that will give your customers a great night's sleep. Angela Frewin reports. Clean, comfortable bedding, fluffy towels, crisp tablecloths and spotless workwear have always been part of the hospitality experience. But the pandemic means operators now have to factor infection prevention into the hygiene equation.
Give peas a chance the latest plant-based...
It's time to modernise that menu with the latest vegan and vegetarian products, from juicy barbecued burgers to summer desserts without the dairy. Operators may be settling back into their old, familiar routine, but their menus can't – they need to be constantly renewed and reinvigorated. That's where the latest crop of vegetable-based vegan and vegetable foods come in. It's already a fact that diners, whether meat eaters or not, want to see a plant-based option on the menu.
Rise of the machines how to choose the right...
Sustainability, cost and ease of use are all vital things to consider when it comes to choosing a warewasher. Angela Frewin discovers the latest machines and services to arrive on the market With warewashing accounting for 15%-20% of hospitality operating costs, it pays to choose the right model for the job, be it compact undercounter or trolley washers or larger-scale pass-through rack or flight-type machines.
How to reduce your menu and cater to special...
While operators may be looking to reduce menus as we embark on the roadmap to reopening, the free-from and special diet market can't be ignored. Angela Frewin discovers the latest products and trends. Diversity may be the name of the game in catering, but the need to accommodate an expanding range of free-from and special dietary requirements can place a "significant burden" on operators as they ease out of lockdown, warns Henry Seddon, managing director at Access Hospitality.
Lease of life why renting kit may help you...
Appliance breakdowns could ruin an operation's post-Covid bounceback, but investing in new equipment can be difficult. Angela Frewin discovers how flexible leases and planned preventative maintenance schemes can help.
Clean and confident how to communicate you...
The importance of hygiene in a post-Covid-19 world cannot be understated, and relaying your cleaning protocols to customers will be vital to gain their confidence. Angela Frewin discovers the best products and practices to adopt. Hygiene – always a central plank to the catering and hospitality experience – has been propelled to centre stage by the drive to curb Covid-19 transmission routes.
The latest sustainable takeaway packaging and...
Food and plastic waste mean money waste, and as the industry recovers from the impact of Covid-19, operators simply can't afford these losses. Angela Frewin finds out what can be done.
Real-life nightmare for Ramsay star
A second Lake District chef has left the London job he was offered by chef Gordon Ramsay after appearing on the Ramsay's Kitchen Nightmares TV programme earlier this year. Ian Waddle quit his job as demi chef de partie at Gordon Ramsay at Claridge's after just three weeks because he was unhappy with its long-hours culture. His departure follows that of Claire Porter from Angela Hartnett's Menu restaurant in the Connaught hotel in London.
Fake it till you make it how to swap meat on...
How to answer the dilemma of customers who want to eat less meat and dairy, who want to make the ethical choice, but still crave the taste and texture? Bring in the substitutes, says Angela Frewin We're entering what Charles Banks, co-founder of the Foodpeople, dubs "the era of conscience cuisine... dictated by environmental and mindful eating".
Summer vegetable mixes from Brakes
Brakes is marking the new season with summer vegetable mixes that are ready to roast or microwave. Summer Roasting Mix - sold in 2 x 1.5kg bags - combine red and yellow peppers, carrot and onion wedges and sliced leeks that simply need to be roasted in the centre of the oven for 30 minutes. The Summer Vegetable Mix - carrot batons, broccoli florets and sliced courgettes - comes in ready-to-microwave portion packs of 150g (packed 12 to the case) that require just one minute and 45 seconds to cook.
Rare absinthe from Harvey Miller
Only 1,000 bottles of the new Apsinthion Grand De Luxe super-premium absinthe will be produced a year at Toorak Distilleries' Polish plant. The recipe has evolved from the group's award-winning Apsinthion De Luxe, which shifted 50,000 bottles last year. The limited-edition newcomer is made to an 18th-century Polish formula using wormwood, coriander and peppermint collected from the Wisla mountains which - uniquely for absinthe - is matured in oak barrels.
Test and track spotlight on temperature...
With the coronavirus crisis amplifying the need for reliable hygiene protocols, the spotlight is now on temperature monitoring and HACCP requirements. Angela Frewin finds out which equipment and technology can help "Meeting HACCP (hazard awareness critical control point) requirements is more important than ever in light of the Covid-19 pandemic," advises John Whitehouse, chair of the Foodservice Equipment Association (FEA).
Green shoots How to add inventive plant-based products to...
As kitchens come out of lockdown, most chefs will be looking to make efficiencies, but they should think twice before ditching the veggie dishes, says Angela Frewin, who discovers how a plant-based offering is more vital than ever Covid-19 may have locked down hospitality, but it has failed to reduce demand for plant-based food and drink across all menu parts and operators, from hotels to home delivery.
Historic Brecon hotel sold off 1m asking price
The historic Brecon Castle hotel in South Wales has been sold out of administration off an asking price of £1m. The hotel was created in 1809 by Sir Charles Morgan from the ruins of the adjacent Norman castle to become one of the first modern hotels in Wales. The original castle was built by Bernard de Neufmarche, brother of William the Conqueror, as a ‘marcher' fortress, later serving as an early coaching inn.
On the safe side making allergen management a breeze
When it comes to allergens and special diets, confidence and knowledge is key. Angela Frewin takes a look at the suppliers and products that can put your guests at ease Gone are the days when allergen requests were few and far between and focused mainly on dairy and shellfish. Caterers now face a world where 20% of the UK population (and 44% of all adults) suffer from one or more food allergies, according to Allergy UK.
Out in the wash how to choose between in-house or...
We all know the warnings about airing our dirty laundry in public and there are innumerable surveys and online customer reviews to remind hoteliers and restaurateurs of the perils of falling short on the linen and workwear front. “Customers expect the very best, whether they are heading out to dinner, staying in a hotel or visiting a spa for a relaxing weekend,” observes Justine Abson, communications manager at laundry equipment supplier JLA.
Food waste: best ways to reduce and dispose efficiently
Food waste is not only a huge problem for the environment, but also for operators’ bottom line, so it makes sense to reduce it and then dispose of it as efficiently as possible. Angela Frewin selects the best ways to take out the trash If food waste was a country, it would be the third-largest emitter of greenhouse gases after China and the US.
Hot without the bother going digital with temperature probes
Digital wireless temperature probes take a lot of the hassle out of recording data and there are a wealth of options for operators looking for an easy-to-use option. Angela Frewin reports Caterers need to be able to prove their food is kept within strict temperature parameters to control or kill off pathogenic microbes, especially in high-risk items such as poultry.
V is for veggie
The latest meat-free products make thinking up veggie options for the menu a piece of cake. Pret A Manger's plan to convert 94 recently acquired Eat outlets to its four-strong Veggie Pret brand is just one of many signs of the continued migration of plant-based meals to centre plate in the nation's diet. Recent research by Waitrose suggests that one in eight Britons are vegetarian or vegan, while 21% claim to be flexitarian.
A lot on one's plate the latest trends in tableware
With competition across the industry heating up, an operator's choice of tableware can make all the difference when it comes to enhancing customer's perceptions and achieving a higher price point. Angela Frewin finds out more Gone are the days when it would be all white on the night and operators heaped meals on one style of (usually round) porcelain plates in a couple of sizes.
A new leaf: the latest plant-based products for foodservice
In this webinar, sponsored by Harri, we take a look at what operators can do to optimise labour so these wage increases aren’t such a hit to the bottom line.
Set the scene with the latest tableware
can communicate your restaurantâs brand in seconds, so it pays to choose wisely. Angela Frewin shops the trends Once, durable white porcelain ruled and table decor reflected the traditions of the cuisine on offer, but now, a plethora of new colours, shapes, materials and textures are vying to help operators stand out â" both in-store and on Instagram â" accentuating why tableware cannot be a design afterthought.
Mooch chocolate milk drinks from Navson
Product Mooch chocolate milk drinks Details A calcium-rich blend of milk and cocoa beans with natural flavourings, no artificial colours or preservatives, and less than 1% fat. Market Positioned as a healthy alternative for both children and adults. The flavoured milk market grew by 6.6% in the year to March 2010, according to Nielsen. Flavours Three - Original, Hazelnut and Mint. How supplied Cases of 12 x 250ml ring-pull cans Price £6.99 per case SupplierNavson0845 644 0992www.navson.com
Rapidz carbonated fruit juices from Calypso Soft Drinks
ao link This is Hospitality The Caterer’s campaign celebrating our amazing hospitality industry Subscribe Start a subscription today from just £5.99 bookmark_borderSave to Library Rapidz is a carbonated beverage suitable for serving at schools Product Rapidz carbonated fruit juices for schools Details The lightly-sparkling, school-compliant drink mixes 50%-plus of pure juices - from concentrate - with natural mineral water and contains no added sweeteners.
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