by Julie Bowen | Aug 23, 2019
Tip of the Week What is Coeliac Disease and how do you cater for customers requiring gluten free foods? Are you fully aware of this disease and how to avoid cross contamination of gluten in your kitchen? Here are a few facts Coeliac disease is not a food allergy or...
by Julie Bowen | Aug 19, 2019
Tip of the Week How long a shelf life can you safely give your food? First rule is to go by the manufacturer’s instructions. So, if the manufacturer’s instructions are to use within 3 days of opening – you must use the product within the 3 days (even if you add other...
by Julie Bowen | Aug 4, 2019
Tip of the Week With all the publicity regarding the new allergen regulations, customers with allergies are feeling more confident about eating out. This poses both an opportunity and a threat for hospitality businesses. Generally, the public are not aware how a...
