Blog

Episode 87: The Ceres Podcast – Mark Greenaway Talks Pies, Resilience, and Recovery

Posted by Emma on 19th Mar 2021       Reading Time:

Imagine a chef who's spent 25 years perfecting his craft, only to find himself hiding in an electrical cupboard to escape the roar of a street cleaner during a podcast recording. That's where we meet … read more

Episode 86: VAT, Family Business Lessons, and Future-Proofing with Mark Petrou & Cihan Oktem

Posted by Emma on 4th Mar 2021       Reading Time:

In Episode 86 of The Ceres Podcast, host Stelios Theocharous is joined by Mark Petrou and Cihan Oktem for a discussion that blends personal reflections, industry insights, and practical advice fo … read more

Episode 85: Revolutionising Hospitality with Fetch

Posted by Emma on 4th Mar 2021       Reading Time:

Imagine a world where you can order a pint from a bustling beer garden, a cocktail by the pool, or popcorn in a cinema seat—without ever leaving your spot or wrestling with a clunky app. For hos … read more

​Tesco Fined a Record £7.56 Million for Selling Out-of-Date Food.

Posted by Stelios on 3rd Mar 2021       Reading Time:

On 19 April 2021, Tesco Stores Limited faced a significant £7.56 million penalty at Birmingham Magistrates' Court for 22 instances of selling out-of-date food at three outlets between 2016 and 2017 … read more

​Street food meets fish and chips

Posted by Emily on 2nd Mar 2021       Reading Time:

Located in Southbourne, Bournemouth, just a few hundred yards from the beach, Ricky’s isn’t your average chippy. But then again, owner Ricky Knowlton isn’t your average fish frier. Building on … read more

Delivery Aggregators Unwrapped – 2021 Update

Posted by Stelios on 2nd Mar 2021       Reading Time:

The world is significantly transforming how people buy and consume food. Modern consumers are more likely to order fast food while sitting at home watching Bridgerton on Netflix than they are to co … read more

Episode 84: Wing Shack’s Joshua Jarvis on Resilience, Innovation, and Hospitality’s Future

Posted by Emma on 27th Feb 2021       Reading Time:

Imagine a hospitality story that starts with a love for chicken wings, blossoms into a thriving business, and weathers the storm of a global pandemic—all while keeping the vibe alive. That&rsquo … read more

Episode 83 - Digging Deep into Potatoes with Richard Lee & Stuart Mitchell

Posted by Emma on 12th Feb 2021       Reading Time:

Imagine this: you’re running a bustling fish and chip shop, and the price of potatoes swings like a pendulum—one day, it’s a steal; the next, it’s breaking the bank. How do you … read more

​Burton Road Chippy Finds a New Home

Posted by Emily on 1st Feb 2021       Reading Time:

Confronted with a steep 17% hike in rent coupled with the mandatory shuttering of their restaurant due to the COVID-19 crisis, Burton Road Chippy in Lincoln opted for relocation last summer. Lesley … read more

The Genius Behind The English Indian

Posted by Emily on 27th Jan 2021       Reading Time:

Birmingham-based street food vendor The English Indian puts an Asian twist on a very British classic From one pop-up gazebo working festivals and food halls in and around Birmingham five ye … read more

Episode 82: Resilience, Adaptation, and Fish & Chips with Jodie Zeniou, Kelly Barnes & Lesley Graves

Posted by Emily on 23rd Jan 2021       Reading Time:

Imagine running a fish and chip shop in the midst of a global pandemic, juggling rising costs, staff training, and the ever-shifting demands of customers—all while keeping your business afloat a … read more

Episode 81: Nick Damurakis on the Realities of Running a Fish & Chip Shop

Posted by Emma on 27th Dec 2020       Reading Time:

Running a fish and chip shop is no small feat, and few know this better than Nick Damurakis of Athenas Fish & Chips in Bexhill on Sea. In Episode 81 of The Ceres Podcast, host Stelios Theocha … read more

Episode 80: How Kate Nicholls Fought for Hospitality's Survival

Posted by Emma on 11th Dec 2020       Reading Time:

The hospitality industry has been through one of the most turbulent periods in modern history, facing unprecedented challenges from COVID-19 restrictions, Brexit-related labour shortages, and the loom … read more

Inside the Mind of Steve Drake: Episode 79 of The Ceres Podcast

Posted by Emma on 10th Dec 2020       Reading Time:

The latest episode of The Ceres Podcast brings an unfiltered, insightful, and often humorous conversation between host Stelios Theocharous and Michelin-starred chef Steve Drake, the mastermi … read more

Episode 78: Alex Santamaria on Restaurant Innovation & Surviving Hospitality’s Toughest Times

Posted by Emma on 29th Nov 2020       Reading Time:

The restaurant industry has faced some of its toughest challenges in recent years, from pandemic shutdowns to economic uncertainty. In this episode of The Ceres Podcast, host Stelios Theocharous sits … read more

77: Huw Jones on Adapting and Thriving in the Fish & Chip Industry

Posted by Emma on 18th Nov 2020       Reading Time:

In the latest episode of The Ceres Podcast, host Stelios Theocharous sits down with Huw Jones, the owner of Finnegan's, to discuss the challenges and opportunities in the fish and chip industry. … read more

Episode 76: Mastering Digital Growth with Charlie Terry

Posted by Emma on 7th Nov 2020       Reading Time:

In an era where digital marketing evolves faster than ever, businesses must stay ahead—or risk falling behind. In the latest episode of The Ceres Podcast, host Stelios Theocharous sits down … read more

​Grains of Contention: The India-Pakistan EU Basmati Dispute

Posted by Stelios on 4th Nov 2020       Reading Time:

India's move to attain geographical indication (GI) status for its basmati rice in the EU has stoked tensions with Pakistan. This latest development intensifies the already delicate relations be … read more

Episode 75 of The Ceres Podcast brings Stelios Theocharous and Shaun De Vries

Posted by Emma on 24th Oct 2020       Reading Time:

Imagine sitting down with two mates who’ve seen it all in the hospitality game—one a UK fish and chip aficionado, the other an Australian industry veteran—and getting the unfiltered … read more

Episode 74: Navigating Challenges with Tim Barnes & Charlie Collins

Posted by Emma on 18th Oct 2020       Reading Time:

In the latest episode of The Ceres Podcast, host Stelios Theocharous sits down with two industry stalwarts: Tim Barnes of Krispies and Charlie Collins of Frydales. These two fish and chip shop ow … read more

Episode 73: A Journey into Exceptional Coffee with Amir Gehl of Difference Coffee

Posted by Emma on 10th Oct 2020       Reading Time:

Imagine finishing a luxurious meal at a top-tier restaurant, savouring every bite, and having the experience capped off with a disappointing cup of coffee. It's a scenario hospitality professionals kn … read more

Episode 72: Mastering Efficiency and Business Growth: Cem & Cihan Oktem on The Ceres Podcast

Posted by Emma on 10th Oct 2020       Reading Time:

You don't want to miss the latest episode of The Ceres Podcast. Host Stelios Theocharous sits with Cem and Cihan Oktem of Oktem Kitchens for an in-depth conversation about business strategy, efficienc … read more

Episode 71: Chloe Combi Talks Gen Z Trends on The Ceres Podcast

Posted by Emma on 11th Jul 2020       Reading Time:

Imagine a world where young people shun pubs, rethink their careers, and demand workplaces that genuinely reflect their values. That’s the reality Chloe Combi, author of Generation Z: Their Voic … read more

Episode 70: Dodo Pizza's Recipe for Success: Digital, Data & Delivery

Posted by Emma on 3rd Jul 2020       Reading Time:

In the latest episode of The Ceres Podcast, host Stelios Theocharous sits down with Max Kotin of Dodo Pizza to uncover one of the most fascinating growth stories in the hospitality industry. Dodo … read more

Episode 69: From Navy to Fish & Chips – Peter Fraser’s Journey on The Ceres Podcast

Posted by Emma on 30th Jun 2020       Reading Time:

Imagine leaving a steady career in the Royal Navy, trading submarine-hunting helicopters for frying fish and chips, and then welcoming royalty to your restaurant—all while keeping a smile on you … read more

​From Sea to Table: Longsands Secret to Perfect Fishcakes

Posted by Emily on 30th Jun 2020       Reading Time:

Longsands Fish Kitchen serves an array of daily changing fish in its Tynemouth seafood restaurant and a consistent menu of chip shop staples in the takeaway. Some of its most popular dishes are the … read more

Episode 68: How The Ashvale Bounced Back Stronger – Ceres Podcast

Posted by Emma on 29th Jun 2020       Reading Time:

Imagine running a fish-and-chip empire for 35 years, only to face an unprecedented challenge that rivals wartime upheaval. That’s the story Stuart Devine, a veteran of The Ashvale, brings to the … read more

Episode 67: The Crabstock Boys and the Fight for UK Seafood

Posted by Emma on 27th Jun 2020       Reading Time:

The UK has some of the most diverse and abundant fishing waters in the world, yet our menus are dominated by just five species—cod, haddock, salmon, tuna, and prawns. In Episode 67 of& … read more

Episode 66: Navigating Crisis and Reinvention – Lessons from Savvy Hotel Group’s Steven Hesketh

Posted by Emma on 22nd Jun 2020       Reading Time:

The hospitality industry has faced no greater challenge in recent memory than the COVID-19 pandemic. Overnight, hotels went from bustling with guests to struggling for survival. In Episode 66 of  … read more

#65 - The Rise & Fall of a Cult Burger Brand – Yanni Papoutsis on The Ceres Podcast

Posted by Emma on 20th Jun 2020       Reading Time:

When it comes to shaking up the UK’s food scene, few have made as much impact as Yianni Papoutsis, the founder of Meat Liquor. In Episode 65 of The Ceres Podcast, hosted by Stelios Theochar … read more

Episode 64: Cyrus Todiwala on Resilience, Reinvention & the Future of Hospitality

Posted by Emma on 20th Jun 2020       Reading Time:

When crisis strikes, some crumble and others reinvent. In Episode 64 of The Ceres Podcast, host Stelios Theocharous welcomes back chef and restaurateur Cyrus Todiwala for an unfiltered conversati … read more

#63 - The Cost of Burnout: Lessons from Elaine Batho on The Ceres Podcast

Posted by Emma on 12th Jun 2020       Reading Time:

The hospitality industry is known for its relentless pace, high-pressure environment, and long hours—factors that often take a toll on the well-being of those working there. In Episode 63 of&nbs … read more

Episode 62: Frydales’ Charlie Collins Talks Business and Balance on The Ceres Podcast

Posted by Emma on 10th Jun 2020       Reading Time:

Imagine stepping into a bustling fish and chip shop, the sizzle of fresh batter hitting the oil, the hum of customers waiting for their Friday treat. Now picture running not one, but two of those shop … read more

Episode 61: What Makes The Pig Hotels Stand Out with Emma Cripwell

Posted by Emily on 8th Jun 2020       Reading Time:

The latest episode of The Ceres Podcast brings listeners an insightful conversation between host Stelios Theocharous and Emma Cripwell, the publicist for The Pig Hotel Group. If you’ve … read more

Episode 60: Andy Hayler on the Future of Restaurants & Michelin-Starred Dining

Posted by Emma on 5th Jun 2020       Reading Time:

The hospitality industry is no stranger to challenges, but few have tested its resilience, like the COVID-19 pandemic. In Episode 60 of The Ceres Podcast, host Stelios Theocharous sits down with … read more

#59 - The Future of Frying: Oil Markets, Supply Chains, and What It Means for Fish & Chips with Gary Lewis

Posted by Emma on 6th Apr 2020       Reading Time:

The world of edible oils is more complex than many realise, and few people understand it better than Gary Lewis, Head of Business Development at KTC Edible Oils and President of the National Edible Oi … read more

#58 - Paul Williams Talks KFE, Innovation, and the Future of Fish & Chips

Posted by Emma on 4th Apr 2020       Reading Time:

In Episode 58 of The Ceres Podcast, host Stelios Theocharous sits down with Paul Williams, the Managing Director of KFE UK Limited, to explore his fascinating career path, the evolution of frying rang … read more

#57: How Vittoria Group’s Tony Crolla is Steering His Business Through Crisis

Posted by Emma on 3rd Apr 2020       Reading Time:

The hospitality industry has faced its share of challenges, but few moments in recent history have tested business owners as much as the COVID-19 lockdowns. In Episode 57 of The Ceres Podcast, host St … read more

Episode 56: Stuart Mitchell on the Challenges and Opportunities for Fish & Chip Shops

Posted by Emma on 1st Apr 2020       Reading Time:

How does a supplier navigate uncertainty when the entire food service industry is in flux? In The Ceres Podcast Episode 56, host Stelios Theocharous sits with Stuart Mitchell of Mitchells Po … read more

Episode 55: Lessons from Papas Fish & Chips on Crisis Management

Posted by Emma on 24th Mar 2020       Reading Time:

What does it take to run a fish-and-chip empire during a global crisis? In Episode 55 of The Ceres Podcast, host Stelios Theocharous sits down with George & Dino Papadamou, the … read more

Episode 54: MasterChef Finalist Tony Rodd Talks Business, Sustainability, and Survival

Posted by Emma on 23rd Mar 2020       Reading Time:

What does running a successful restaurant in an industry that is constantly facing challenges take? In this episode of the Ceres Podcast, host Stelios Theocharous sits down with Tony Rodd, c … read more

Episode 53: How Click & Collect is Reshaping the Future of Fish & Chips with Nick Hucker

Posted by Emma on 22nd Mar 2020       Reading Time:

Digital transformation in the hospitality industry has accelerated dramatically in recent years, and fish & chip shops are no exception. In Episode 53 of The Ceres Podcast, host Stelios … read more

Episode 52: Crisis, Community, and the Future of Fish & Chips – A Conversation with Andrew Crook

Posted by Emma on 21st Mar 2020       Reading Time:

How does an industry known for tradition and community spirit adapt when faced with unprecedented challenges? That's the question at the heart of Episode 52 of The Ceres Podcast, where host& … read more

#51 - What the Pandemic Taught Us About Supply Chains – A Conversation with Kevin Newey

Posted by Emma on 21st Mar 2020       Reading Time:

The Ceres Podcast is back with another thought-provoking episode, and this time, host Stelios Theocharous sits down with Kevin Newey of Shire Foods to discuss a topic that has shaken the food industry … read more

#50: How London's Hospitality Sector Adapted to Crisis – A Conversation with David Moore

Posted by Emma on 20th Mar 2020       Reading Time:

The hospitality industry is no stranger to challenges, but few moments have tested businesses as profoundly as in recent years. In Episode 50 of The Ceres Podcast, host Stelios Theocharous&n … read more

Episode 49: Kelly Barnes on Adapting Fish & Chip Shops in Uncertain Times

Posted by Emma on 19th Mar 2020       Reading Time:

Running a fish & chip shop has never been simple, but adapting to rapid changes in consumer habits and industry challenges separates the best from the rest. In Episode 49 of The Ceres Podcast … read more

Episode 48: ​James Ritchie bosses it at Stroud

Posted by Emily on 18th Mar 2020       Reading Time:

Although James Ritchie’s plans for the first fish and chip shop he bought with his ex-wife Bonny was to own it for a couple of years and sell it on, it quickly became their baby and resulted in the … read more

​Episode 47: Des Collinson on the Realities of the Fishing Industry & Frozen-at-Sea Quality

Posted by Emma on 11th Mar 2020       Reading Time:

The fishing industry is one of the toughest and most misunderstood sectors in food production. From sensationalist headlines claiming “there will be no fish left by 2048” to the rising costs of Co … read more

​Episode 46: Marc & Jacques Verite – A Family Legacy in the Kitchen

Posted by Emma on 4th Mar 2020       Reading Time:

In Episode 46 of The Ceres Podcast, Stelios sits down with father-and-son duo Marc and Jacques Verite, the minds behind Bistro Verite in Birkdale, to discuss their journey in hospitality, the evolut … read more

​Episode 45: Mulling things over with John Molnar

Posted by Emily on 29th Feb 2020       Reading Time:

Spurred on by his dad telling him he would never be a better chef than him, it’s probably fair to say John Molnar can lay that ghost to rest. Not only has he held various top cheffing position … read more

​The Bearded Sailor: Sailing Towards Sustainability

Posted by Emily on 29th Feb 2020       Reading Time:

Four years ago, Alex Papaioannou traded his chalk and blackboard for batter mix and haddock, fulfilling his ambitions by launching The Bearded Sailor in Pudsey, West Leeds. Far from being just anot … read more

​Andrew Calleja, the visionary behind Clopton Catch, champions one belief: Quality above all else.

Posted by Emily on 25th Feb 2020       Reading Time:

‘Fresh food comes to those who wait’ is the ethos at Clopton Catch in Stratford-Upon-Avon, Warwickshire, and owner Andrew Calleja is so proud of it that he’s had it emblazoned in huge lettering acr … read more

​#44: Gregg Howard on Tradition, Triumphs & Tough Lessons

Posted by Emma on 13th Feb 2020       Reading Time:

The latest episode of the Ceres Podcast is an unmissable conversation between host Stelios and a true industry veteran, Gregg Howard. As a former National Federation of Fish Friers president an … read more

​Episode 43: Designing Restaurants That Stand Out – A Chat with Afroditi Krassa

Posted by Emma on 10th Feb 2020       Reading Time:

Design is often overlooked in hospitality,  yet it plays a crucial role in shaping the customer experience. In Episode 43 of The Ceres Podcast, host Stelios welcomes Afroditi Krassa, a renowne … read more

Bespoke Touch: Beyond the Ordinary at Krispies

Posted by Emily on 29th Jan 2020       Reading Time:

Krispies in Exmouth, Devon, prides itself on serving top quality food, whether from the takeaway or its newly opened click-and-collect and delivery shop, and its owners, Kelly and Tim Barnes, are m … read more

​Episode 42: How Tim & Kelly Barnes Took Krispies to the Top – And What's Next?

Posted by Emma on 17th Jan 2020       Reading Time:

For any business, winning a major award can be a game-changer. But what happens when the initial excitement wears off? In Episode 42 of The Ceres Podcast, host Stelios sits down with Tim and Kelly … read more

​Ceres Podcast #41: David Miller's Lessons on Business, Family & Resilience

Posted by Emma on 11th Jan 2020       Reading Time:

You won't want to miss the latest episode of the Ceres Podcast. In  Episode 41, host Stelios sits down with David Miller, the passionate owner of Miller's Fish & Chips in Haxby, to discuss his … read more

​Episode 40: Eric Snaith on Building a Hospitality Empire, One Dish at a Time

Posted by Emma on 31st Dec 2019       Reading Time:

When it comes to hospitality, some people grow into it, while others are born into it.  In episode 40 of The Ceres Podcast, host Stelios sits down with Eric Snaith, the man behind the renowned … read more

​Episode 39 - Andrew Crook on the Future of Fish & Chips: A Must-Listen Podcast

Posted by Emma on 24th Dec 2019       Reading Time:

Episode 39 of The Ceres Podcast offers an enlightening conversation with Andrew Crook, President of the National Federation of Fish Friers (NFFF). Host Stelios brings his trademark passion to a disc … read more

​Episode 38 - How Kate Nicholls Champions UK Hospitality

Posted by Emma on 18th Dec 2019       Reading Time:

The latest episode of the Ceres Podcast delivers a dynamic discussion with Kate Nicholls, the CEO of UK Hospitality, who sheds light on the pivotal role of hospitality in the UK's economy. If you're … read more

​Episode 37 - Breaking Myths and Changing Perceptions with Mark Thompson

Posted by Emma on 8th Dec 2019       Reading Time:

Whiskey lovers and curious newcomers will find plenty to savour in the latest episode of The Ceres Podcast. Host Stelios sits down with Mark Thompson, Glenfiddich's ambassador to Scotland, for … read more

​Ingredient Glossary: Capers

Posted by Emily on 1st Dec 2019       Reading Time:

Capers are petite, brined flower buds with a unique salty character. Learn how to choose the finest ones and integrate them into your recipes. But be aware that they may be small but full of flavou … read more

​Ingredient Glossary: Parmesan

Posted by Emily on 1st Dec 2019       Reading Time:

This is a robustly flavoured Italian matured hard cheese and a favourite addition to pasta dishes and many more. Learn about Parmesan's PDO credentials, how to select the finest quality, and what r … read more

​Ingredients Glossary: Quinoa

Posted by Emily on 1st Dec 2019       Reading Time:

What is Quinoa? Quinoa consists of tiny, bead-like seeds, which are more commonly categorised alongside grains. These seeds sprout a tiny tail when cooked and boast a subtly nutty flavour as w … read more

​Ingredient Glossary: Quince

Posted by Emily on 1st Dec 2019       Reading Time:

The dual forms of quince, resembling both apples and pears, provide an evident hint towards their closely related fruits. When mature, quinces emanate a strong fragrance and boast a sleek, golden-y … read more

​Ingredients Glossary: Beansprouts

Posted by Emily on 1st Dec 2019       Reading Time:

What are Beansprouts? The two most prevalent beansprouts are the green-topped mung bean and the larger, yellow-topped soya bean. Often regarded as a primary, somewhat mystical ingredient, bean sp … read more

​Ingredient Glossary: Quark

Posted by Emily on 1st Dec 2019       Reading Time:

What is Quark? Quark is a soft, velvety curd cheese with a pleasingly light tartness. It varies from low-fat versions made from skimmed milk to richer varieties enhanced with cream. Traditionally … read more

​Ingredient Glossary: Beetroot

Posted by Emily on 1st Dec 2019       Reading Time:

What is Beetroot? Once a staple in 1970s British salads where it was typically cooked and pickled in vinegar, beetroot is a vibrant root vegetable with a deep purple exterior and a rich pink t … read more

​Ingredient Glossary: Quail

Posted by Emily on 1st Dec 2019       Reading Time:

What Are Quails? Initially indigenous to the Middle East, quails are now widespread across Europe. These small birds typically serve one person as a starter dish; for a main course, you would … read more

​Ingredient Glossary: Anchovy

Posted by Emily on 1st Dec 2019       Reading Time:

Commonly sold in tins or jars, anchovies bring a savoury, umami touch to various sauces and dressings. Here's your comprehensive purchasing guide for storing, preparing, and cooking this versatile … read more

​Ingredient Glossary: Agar-Agar

Posted by Emily on 1st Dec 2019       Reading Time:

Comparable in texture to jelly, agar-agar serves as a setting agent for terrines, custards, and creams. Learn how to buy, store, and prepare dishes using agar-agar. Originally discovered in Ja … read more

​Ingredient Glossary: Tahini

Posted by Emily on 1st Dec 2019       Reading Time:

Tahini, a paste crafted from ground sesame seeds, is more than a mere auxiliary ingredient; it stands tall as a sauce and condiment in its own right. Often overshadowed by the likes of chickpe … read more

Ingredient Glossary: ​Arrowroot

Posted by Emily on 1st Dec 2019       Reading Time:

Arrowroot powder serves as a versatile starch substitute for cornflour. It's particularly effective for thickening liquids and is the go-to choice for creating transparent jellies. While its use in … read more

​Ingredient Glossary: Asparagus

Posted by Emily on 1st Dec 2019       Reading Time:

What is Asparagus? A cultivated lily plant yields the young shoots known as Asparagus, a delicacy vegetable. These shoots have a unique, potent, savoury flavour and are relatively expensive. T … read more

Ingredient Glossary: Hen Eggs

Posted by Emily on 1st Dec 2019       Reading Time:

What Are Eggs? Eggs are a nutritional powerhouse, rich in protein and 18 essential vitamins and minerals. They are incredibly versatile in cooking, serving as binding agents and flavour enhancers … read more

​Ingredient Glossary: Banana

Posted by Emily on 1st Dec 2019       Reading Time:

Originating from what is believed to be the Arabic word for 'finger', 'banan', bananas have comfortably claimed the title of the most sought-after tropical fruit worldwide. There's a delightful arr … read more

Ingredient Glossary: Asafoetida

Posted by Emily on 1st Dec 2019       Reading Time:

What is Asafoetida? Asafoetida is a resinous gum derived from a species of giant fennel, and it is well-known for its intensely pungent aroma, akin to decaying garlic. It is an invaluable spice f … read more

​Ingredient Glossary: Mincemeat

Posted by Emily on 1st Dec 2019       Reading Time:

What is Mincemeat? A quintessential component in Christmas mince pies, mincemeat also lends well to year-round baking. Originating as an age-old concoction of dried fruits, ground almonds, spi … read more

​Ingredients Glossary: Bamboo Shoots

Posted by Emily on 1st Dec 2019       Reading Time:

Originating from the heart of Asia, bamboo shoots are the tender offshoots of various bamboo species. Before consumption, it's imperative to cook them comprehensively, as many contain toxins that c … read more

Ingredient Glossary: Baking Powder

Posted by Emily on 1st Dec 2019       Reading Time:

Baking powder acts as a leavening agent frequently utilised in the world of baking, particularly in the creation of cakes. Its core components include bicarbonate of soda (an alkali) and cream of t … read more

​Ingredient Glossary: Basil

Posted by Emily on 1st Dec 2019       Reading Time:

Basil, though commonly linked with Mediterranean cuisine, has made significant inroads into Asian culinary traditions. This aromatic herb is cherished for its captivating, sweet scent and robust fl … read more

​Ingredient Glossary: Balsamic Vinegar

Posted by Emily on 1st Dec 2019       Reading Time:

Authentic Balsamic vinegar hails from Modena, situated in Emilia Romagna, Italy. It is meticulously crafted using grape must (juice) that undergoes a reduction process, followed by fermentation. Su … read more

​Ingredient Glossary: Bavette

Posted by Emily on 1st Dec 2019       Reading Time:

What is Bavette? Bavette is the French term for flank steak. Similar to onglet, it is a loosely textured and flavourful flat cut. It's often referred to as the butcher's cut, as it's believed tha … read more

​Ingredient Glossary: Dates

Posted by Emily on 1st Dec 2019       Reading Time:

Dates are among the most ancient fruits ever to be cultivated. Dates were believed to be a fundamental component of the Babylonian diet nearly 8,000 years ago. Predominantly grown in North Africa a … read more

Ingredient Glossary: ​Dark Chocolate

Posted by Emily on 1st Dec 2019       Reading Time:

What is Dark Chocolate? Dark chocolate refers to the glossy, dark-reddish brown confection made from the cacao bean, scientifically known as Theobroma cacao. It is commonly available as pre-fo … read more

Ingredient Glossary: Damson

Posted by Emily on 1st Dec 2019       Reading Time:

A petite fruit featuring a vivid, dark blue hue, damsons resemble plums and belong to the rose family. They possess a substantial stone and are frequently juicy, although they are seldom consumed r … read more

​Ingredient Glossary: Avocado

Posted by Emily on 1st Dec 2019       Reading Time:

What is an Avocado? Although technically classified as a fruit, the mildly flavoured avocado is more commonly used as a vegetable. Originating from Central America, the primary types include t … read more

Ingredient Glossary: Aubergine

Posted by Emily on 1st Dec 2019       Reading Time:

What are Aubergines? Although it's technically a fruit (a berry, to be exact), the Aubergine is used as a vegetable. It's native to Southeast Asia but is grown worldwide, with many varieties. The … read more

Ingredient Glossary: Bacon

Posted by Emily on 1st Dec 2019       Reading Time:

Etymology The term "bacon" traces its origins back to the early 14th century, describing meat taken from the back and sides of a pig. This meat could be fresh or cured, although it was particu … read more

​Ingredient Glossary: Za'atar

Posted by Emily on 1st Dec 2019       Reading Time:

Za'atar is a renowned spice blend in Middle Eastern and Levantine cuisine. An Introduction to Za'atar Za'atar is transformative; once tasted, it's easy to see why it has become a staple in n … read more

​Ingredient Glossary: Arborio Rice

Posted by Emily on 1st Dec 2019       Reading Time:

What is Arborio Rice? Arborio is a variety of superfine rice originating from Italy, precisely one of the largest types within the short Italian rice variants in the species Oryza sativa japon … read more

​Ingredient Glossary: Apricot

Posted by Emily on 1st Dec 2019       Reading Time:

A close cousin to the peach, nectarine, plum, and cherry, apricots exude a delightful aroma and soft, velvety skin ranging from a subtle yellow to a rich orange hue. The interior houses a large sto … read more

​Ingredient Glossary: Sumac

Posted by Emily on 1st Dec 2019       Reading Time:

Description: A drupe that is sun-dried and ground Flavour Profile: Vibrant, citrusy, tart, floral Associated Cuisines: Native American, Middle Eastern and Mediterranean cuisines such as Pale … read more

​Ingredient Glossary: Amaranth

Posted by Emily on 1st Dec 2019       Reading Time:

Amaranth is a versatile, protein-packed pseudo-cereal similar to quinoa, and it's distantly related to leafy greens like Swiss chard and spinach. The plant produces numerous seed heads, each yieldi … read more

​Ingredient Glossary: Apple

Posted by Emily on 1st Dec 2019       Reading Time:

Grown in temperate climates, apples are among the most extensively cultivated tree fruits. Over 7,000 varieties exist, many of which are produced in the UK. Nonetheless, a mere dozen or so types ar … read more

​Ingredient Glossary: Almond

Posted by Emily on 1st Dec 2019       Reading Time:

What Are Almonds? Sweet almonds possess a delicate aroma that is well-suited for baking, and also complements fish and chicken dishes. Classic almond recipes include trout with almonds, Ba … read more

​Ingredient Glossary: Aduki Bean

Posted by Emily on 1st Dec 2019       Reading Time:

What Are Aduki Beans? The Aduki Bean is a tiny, reddish-brown bean with a cream-coloured seam and sweet, nutty flavour. It is particularly popular in Asian cooking, often used for sweet dishes … read more

​Ingredient Glossary: Agave Syrup

Posted by Emily on 1st Dec 2019       Reading Time:

What Is Agave Syrup? Agave syrup (also known as agave nectar) is a naturally occurring sweetener akin in texture to honey, albeit slightly thinner. It's derived from various species of the aga … read more

​Ingredient Glossary: Duck

Posted by Emily on 1st Dec 2019       Reading Time:

What is Duck? Duck meat is rich and robust in flavour, offering a high nutritional value. It's a good source of protein, B vitamins, and minerals such as zinc, potassium, magnesium, and iron. … read more

​Ingredient Glossary: Udon Noodles

Posted by Emily on 1st Dec 2019       Reading Time:

What Are Udon Noodles? Udon noodles are a staple of Japanese cuisine, known for their thick, white, and somewhat ribbon-like appearance. These noodles are primarily crafted from strong white w … read more