2017

Yearly Archives

  • The Hospitality and Catering Supply Chain Roundtable 2017

    The Hospitality and Catering Supply Chain Roundtable 2017 took place on Tuesday 25th April 2017 at Café Spice Namaste, hosted by Cyrus Todiwala OBE. The event was conceived by Cyrus, wanting to enable the sharing of knowledge and experience between like-minded people across the hospitality and catering industry, in relation to the food and drink supply […]

  • Blueberry, Banana & Mango Bread

    INGREDIENTS Butter, for greasing the loaf pan 1 ½ cups all-purpose flour 1 tsp baking soda 1 tsp fine sea salt ½ tsp baking powder ½ tsp ground cinnamon ½ tsp ground nutmeg 1 cup sugar ½ cup vegetable oil 2 large eggs, beaten 2 tsp vanilla extract 2 ripe bananas peeled and coarsely mashed […]

  • Dakshas Gourmet Catering

    MasterChef’s Daksha Mistry Serves Up Stunning Inter-Cultural Menus for Weddings, Parties and Corporate Events Daksha Mistry, the passionate culinary entrepreneur famous for dazzling the judges on Masterchef, is now serving up mouth-watering international menus that are tantalising taste buds at weddings, parties and corporate events across the UK. She also appears on BBC Masterchef as a […]

  • Flavours of India: Pistachio, saffron & cardamom Soufflé

    Ingredients 30g soften butter (to grease ramekins) 50g of pistachio paste Few strands of saffron 100ml of milk ¼ tsp cardamom 2 egg yolks 25g of caster sugar 40g of plain flour Method To prepare the soufflés, preheat the oven to 170°C fan assisted Use the softened butter to grease 6 soufflé ramekins, and then […]

  • My Simple Banana Muffins Recipe

    Ingredients 3 eggs 150g self-raising 150g butter 150g soft brown sugar 2 bananas (ripe) Method Preheat oven 200’C/ 18C and line a muffin tin with muffin cases Start with butter and sugar first, whisk until pale and fluffy and then add the rest gradually until all the ingredients are in and smooth and feel light […]

  • Strawberry millefeuille (stack) with strawberry sauce

    Ingredients  For the Shortbread 150g plain flour, plus a little extra 100g corn flour ½tsp fine sea salt 125g unsalted butter cold 90g caster sugar 1 large egg, beaten For the cream 5 tbsp. icing sugar 300ml double cream ½ tsp vanilla extract For the strawberry sauce 400g strawberries, hulled 1 lemon, juice only 2 […]

  • Chefs create secret dining experience

    Catering and events specialists, Sodexo Prestige Venues & Events treated a select group of venue and corporate guests to a mystery fine-dining experience at the Edinburgh New Town Cookery School. Led by Divisional Executive Chef, Stephen Frost, the event featured an eight-course tasting menu specifically designed by Sodexo’s craft & innovation team to showcase familiar […]

  • MasterChef: The Professionals finalists raise over £9.4k for SSAFA

    On Monday 27th March, 10 MasterChef: The Professionals finalists hosted a dinner for over 60 people at Adam Handling’s restaurant, The Frog E1 in Shoreditch, in order to raise money for SSAFA, the Armed Forces charity. The dinner was a huge success, with total proceeds from the charity raffle and ticket sales raising over £9.4k […]

  • MasterChef runner up serves a tasty website

    We were asked by MasterChef 2007 Finalist Daksha Mistry to review the new website for her catering business Dakshas Gourmet Catering, so we took some time and went through it thoroughly. We are using ‘we’ here as most of the team here at H&C News got a say and of course Daksha had her input. […]