Chickpeas
Coverage of how chickpeas are shaping hospitality menus, from plant-based innovations and Mediterranean small plates to modern pub dishes and grab-and-go formats. Tracks supplier partnerships, seasonal recipe development, and the use of chickpeas in both traditional and contemporary dining concepts. Includes reporting on consumer demand for healthier, protein-rich options, menu cost management, and sustainability credentials, offering operators insight into ingredient trends influencing UK foodservice.
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Jan- 2019 -31 JanuaryFeatures
2019’s essential ingredients
2019 is well and truly upon us and with it comes a whole host of ingredients which are set to hit our plates and set our kitchens alight! 2018 was characterised by healthy eating, plant-based cuisine and mocktails as the heath train showed no signs of letting up. 2019 will…
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Nov- 2018 -13 NovemberFeatures
Plant power: How veganism could power workplace productivity
This November is World Vegan Month and as such, it’s a great time to consider the potential benefits of a meat free diet when it comes to achieving results at work. Like any good fringe movement, veganism has well and truly infiltrated the mainstream with The Vegan Society estimating there…
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Sep- 2018 -26 SeptemberAdvice
Fuelling productivity – How catering in the workplace is taking centre stage
Getting the best out of your employees incorporates a wide range of factors from ensuring they have the right tools for the job, to making sure they’re happy and healthy when at work. As emphasis shifts to focus on a more holistic approach, food and catering has firmly established itself…
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