Meat

Pubs told to beef up their sales

Pubs told to beef up their sales

By Jo Bruce

Pub caterers are being encouraged to get involved in Great British Beef Week running from 23 April to 3 May.

The Chotch egg combines venison and chocolate

Easter "Chotch" egg launched

By Jo Bruce

Pub caterers wanting ideas for a seasonal twist on bar snack the Scotch Egg, can take inspiration from Fortnum & Mason’s new gourmet chocolate Scotch egg.

Salmon: the ultimate fall-back fish?

Opinion

Lets call curtains on samey salmon dishes

By Daniel Woolfson

I only began eating meat at age 11 after being raised by pescetarian parents, so believe me when I say I have nothing against salmon. 

Campylobacter: Do you know the hygiene issues?

Website set up for Campylobacter advice

By Noli Dinkovski

A website has been set up to offer advice on the safe handling of poultry following the news that the majority of supermarket chickens carry a potentially deadly food bug.

Stew & Oyster in Leeds offers stews served with a chunk of bread

MENU IDEAS

Trend Watch: Stew - causing a stir

By Noli Dinkovski

With the increasing trend towards affordable cuts of meat and slow cooking, it was perhaps inevitable that stews would come back into fashion.

Chef Colin McGurran offers pork wellington

MENU IDEAS

Trend Watch: Wellington - fit for a Duke

By Noli Dinkovski

Some claim it is named after the famous Duke, others believe it was invented for a civic reception in the New Zealand city, while a third set of people are adamant that it’s an American creation.

Slow-cooked lamb shoulder croquettes: Showcased at the EBLEX campaign launch

TREND WATCH

Slow-cooking: Patience is a virtue

By Noli Dinkovski

As the economic downturn took hold and cheaper cuts of meat became more fashionable, it was perhaps inevitable that there would be a slow-cooking renaissance in the UK.