Market-leading conversation in disposables,
packaging and hygiene solutions

Food delivery – The new weekend MUST HAVE

Food delivery is booming. More and more restaurants are jumping on the bandwagon (or moped!) and the choice of meal delivery websites and apps is growing, with new entrants on the market including; Supper, UberEats and Feast. Supper are a brand new entrant who are looking to offer consumers more variety. They noticed that the calibre of casual dining had rocketed in the last few years and partnered with L’Anima, Homeslice, Kurobuta, Mac & Wild and Tamarind to offer delivery, using their specially adapted Japanese delivery bikes, to London-based consumers.

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Food On-The-Go Trend 2017 – Colourful smoothie bowls

Brimming with colourful ingredients, bowls full of deliciously creamy thick smoothie, pilled with an assortment of fruits, nuts and seeds have taken breakfast to a whole new level.

The popularity of the smoothie bowl trend was first born when health food bloggers on Instagram flooded their feeds with bowl after bowl of vibrant, photogenic smoothies.

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Our People: Tina Pankova – ‘Namaste’ to Nepal

On the 9 March, 26 volunteers from the hospitality industry began a once in a lifetime challenge and community trek to Nepal. An annual event, run by The Springboard Charity, and now in its 6th year – the participants experienced an off the beaten track adventure which included five days trekking in the spectacular Mahalangur mountains and three days working with a local community school, to help rectify some of the damage caused by the destructive earthquake the region experienced in 2015.

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Food On-The-Go Trend 2017 – Infinitely adaptable Poutine

A 1950s working-class dish, originally served in Canadian province Quebec, the classic Canadian staple known as Poutine has been steadily growing in popularity. The dish in its purest form features a foundation of crispy French fries smothered in thick brown gravy and firm, springy cheese curds.

First hitting the headlines back in 2016, chefs are continuing to elevate this dish by adding new ingredients, including everything from bone marrow to foie gras – and we’re certain that it will continue to pop-up on menus in the region’s most trendy restaurants and street food vendors this year.

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Get set to Impresso customers

There’s absolutely no doubt that the rise of the coffee bar culture has changed customers’ expectations when it comes to the style of cup they want their hot beverage to be served in.

Those looking for a contemporary, sleek style solution with superb insulation to cater for the latest coffee culture trend need look no further than the Black Impresso Double Wall cups from Huhtamaki; Ideal for serving frothy cappuccinos, tempting lattes and luxurious hot chocolates.

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Complete Kitchen Cleaning is as easy as 1, 2, 3

It’s a fact that commercial kitchens can get very dirty. Surfaces need to be regularly cleaned and sanitised, equipment needs to be washed so it’s free from contamination and floors need to be clean and dry to prevent slippages. With a multitude of activities taking place in a kitchen at once, it’s easy to see why cleaning can be missed if there’s no proper cleaning system in place.

Now that spring has sprung, ‘spring cleaning’ might be on your mind, and although a deep clean is essential in catering establishments, why not also use spring as a time to review and refresh your cleaning system?

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Delicious, raw and bottled up

The juice and smoothie bars industry has grown rapidly over the past five years – its revenue is estimated at over £85 million, according to IBISWorld’s Juice & Smoothie Bars’ market research report 2016. Revenue growth has been driven by increases in health awareness and consumer demand for healthy, convenient, on-the-go beverages.

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