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Versatile, dependable, able to do two things at once - chefs have so much in common with combi-ovens. So it's hardly surprising so many are making the switch, as Antony [...]

The article focuses on the two pavilions that will be launched at Hotelympia, the industry leading exhibition for foodservice and hospitality, which will be held in Great Britain in February 2006. The Regional Food and Drink pavilion showcases regional produce from around Great Britain and the Specialty Food and Drink pavilion features specialty food and drink. Many on the pavilion are companies making the most from their own produce.

The article focuses on the efforts of food manufacturers to reduce the amount of salt and other food additives in their products. It presented the reasons behind this move by food manufacturers. Among the manufacturers that have reduced the amount of salt and food additives in their products are RHM Foodservice, Nestlé and Lee Kum Kee.

This article offers tips about menu creation. The main course of a restaurant or catering service offers the opportunity to use cheaper cuts of meat and to cash in on consumer interest in slow cooking and local and seasonal produce. According to Dave Howarth, trading director with Woodward Foodservice, a basic main-course menu should consist of one fish dish, one white meat, one red meat and one vegetarian option. Several restaurants in Great Britain that have been taking the basic menu ethos are named.

The article provides information on the popularity of relishes and sauces as accompaniments of meals in Great Britain as of December 2005. Popular ingredients include pawpaw, damson, coriander and cucumber. The common features of relishes include tartness and sweetness, which can complement most fatty foods.

Focuses on the use of rôtisseries in restaurants. Popularity of rôtisseries in Europe; Views of chef Tim Tolley on the advantages of rôtisseries to roasted meat; Cost of a standard-finish rôtisserie.

Focuses on the increasing share of the soft drinks category in the beverage market in Great Britain. Promotional strategy of Renny Dobbs, owner of pubhouse Hussar, for non-alcoholic drinks; Factors considered by Roger Narbett, proprietor of the Bell & Cross and the Chequers Inn, in selecting the brands of soft drinks to stock; Impact of the increase in health awareness on soft drinks in the pub trade according to Andrew Marsden, category director of soft drink brand BritVic.

Discusses the advantages of offering alfresco dining among restaurants. Statement from Chris Brown, director and co-owner of food service consultant Turpin Smale, on the effect of having outdoor areas for dining customers; Factors to consider in having outdoor dining areas; Equipment used at the outdoor dining area of the Babylon restaurant at Kensington in London, England, for protective measures.

Presents information on the changes made by British caterers and restaurateurs to their breakfast offerings to adjust to the lifestyle of people. Factors that influence the changing breakfast eating habits of British people; Breakfast items preferred by customers, according to a survey by Travel Inn conducted in 2004; Types of breakfast foods offered by Costa.

Focuses on the use of vacuum packing machines in the kitchen. Description; Advantages of vacuum packers to chefs; Other uses of vacuum packing machines.

Focuses on the effect of the demand for non-fat products on the dairy product industry in Great Britain. Interest of consumers in low-fat products; Sale of full-fat cheese products of Cheese Cellar Co.; Views of Stephanie Shakibai, marketing manager of Galbani, on nutritional content of dairy products.

Discusses the capabilities of a microwave oven. Information on how it works; Power ratings of domestic commercial microwave ovens; Common features of microwave ovens.

The article presents information on different varieties of fishes, which come under endangered species. According to the Marine Conservation Society, 70% of the world's fish stocks are heavily fished, and many of the well-known fishes, including cod, haddock, halibut and skate, are threatened species. However, it is mentioned that farmed fish is inherently sustainable, and offers a massive range of fish species including cod, sea bass, and barramundi.

The article reports that caterers in Great Britain have capitalized on using fresh local seasonal produce when developing menus as a means of communicating to customers of their support to local businesses and also as a valuable marketing tool. Hilton hotels are going through a complete menu revamp, increasing the use of fresh produce, while simplifying procurement by cutting the number of ingredients.

This article offers advice on what caterers must do so that their customers can dine without danger. For food allergy sufferers, the merest trace of nut, for example, could be a matter of life or death, and about 10 people each year lose their lives as a result of allergic reactions to food. Another reason is that while the most serious of consequences occur very rarely, there are millions of people whose food intake is governed by allergies, intolerances, health concerns and moral or religious issues.

The article offers information on food served in bars in Great Britain. In the past, there were often just crisps, nuts and pork scratchings offered to drinkers who fancied a bite. Nowadays, according to Dave Howarth, trading director at Woodward Foodservice, a good bar menu consists of a variety of light and more robust options such as sandwiches, salads and simple meals.

The article offers suggestions on various cooking styles across the globe by using common proteins with varying sauces, accompaniments and methods of serving. For chicken, there is coq au vin, a stew with plenty of red wine. Roast chicken can be done British-style or, with the addition of herbs and lemon, it becomes Mediterranean-style chicken. Lamb is especially suited to southern European and north African-style dishes. Fish and seafood can also be adapted to a variety of styles, and can be wrapped in vine leaves for a Greek-style dish.

The article discusses the reasons why barbecuing has become more popular in Great Britain and the differences between the preparation and process of barbecuing in the U.S. and Britain. The maritime climate in Britain is hardly the best environment for cooking outdoors with real fire. However, the introduction of quality outdoor furniture and equipment that offer heating or shelter from a passing shower has made barbecuing more popular in the country. The sauce or marinade and the wood are important to the barbecuing process.

The article focuses on the role of caterers in handling the current focus on good health through good nutrition in Great Britain. The drive toward healthy eating is manifested in catering businesses through the changes in what is served and changes in how to communicate such to the customer. Sodexho launched its Healthwise scheme that entails working to develop and educate its kitchen teams about healthy food preparation. Supplier 3663 has established its Positive Steps campaign which has seen the company change its product offering to provide foods that fit with a healthier diet.

Focuses on the use of induction hobs in cooking. Comparison between gas cooking and induction cooking; Function of induction hobs; Pans or skillet that can be used for induction cooking; Power levels and cost of induction hobs; Caution in using pans in induction hobs.

Offers tips on the proper management of stocks for kitchens of hotels and restaurants. Things to do when the order arrives; Tips on storing the goods; Ways to smooth stock control in the kitchen.

Reports on the debate over the award won by Green King IPA in Camra's annual beer awards in Great Britain. Reactions readers of the monthly newsletter "What's Brewing" to the award; Role of the licensees in preserving the quality of beers; Factors that affect the taste of the beer; Results of a research on the connection between cask ale quality and profitability.