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Latest British cuisine Stories

2008-10-01 18:00:35

MANY firms may be taking a bit of a battering during the current downturn but a Llandudno Junction-based businesses is bucking that trend and preparing to pull in more trade. Enoch's Fish and Chips cafe and take away, on Conwy Road, is reporting a 20% boost in sales and is looking to expand. Danny White-Meir took over from his parents two years ago and now plans to open a second outlet. He said the company's success is due in large part to achieving Investors in People status: "One...

2008-09-27 03:00:26

By Bainbridge, Jane Despite healthy-eating trends, cakes have retained their appeal as an indulgent treat, writes Jane Bainbridge THE BACKGROUND Cakes, like other food products, are under increased scrutiny from consumers as healthy-eating awareness and concerns about obesity continue to grow. However, as consumers become more disciplined about what they eat, there is also a growing willingness to indulge in the occasional treat. These trends have led to a division in the cake market...

2008-09-27 00:00:26

By PHIL CORRIGAN Footage of pupils cooking up a storm will feature in a national film festival. Year 11 students at Sir Thomas Boughey Co-operative Business College, in Halmerend, created a six-minute film, entitled Au Marmite, as part of their French lessons. The film, a Gallic take on Ready Steady Cook, was considered good enough to be shown during the Co-operative Young Film Makers Festival, at the National Media Museum in Bradford. School, colleges and youth clubs entered more...

2008-09-25 00:00:24

By Clare Rudebeck With hard times looming, Clare Rudebeck dug out her grandmother's post-war recipe scrapbook. But would her friends warm to a thrifty feast of offal and corned beef? The Ancient Romans liked to use entrails to predict the future, inspecting sheep's livers for clues about what the gods would do next. Today, the Italians consider boiled brains in tomato sauce a delicacy. If you think that sounds strange, consider our own relationship with offal. Usually, we'll only eat it...

2008-09-25 00:00:24

Britain produces 700 named cheeses - that's more than France. There are more than 2,000 varieties of apple grown in Britain. The Bramley apple is still produced from stock taken from the original tree where a pip was planted in the garden of a Mr Bramley in the early 19th century. Britain's seasonal climate produces one of the greatest varieties of vegetables in the world. Each season's crop gives us all the nutrients, minerals and trace elements that our bodies need at particular times...

2008-09-23 12:00:36

By ALISON CHIESA PAST generations knew something about stretching the cheapest cuts of meat. Our mothers and grandmothers would have been familiar with brisket, topside, chuck or half shoulder of lamb - and many could have rustled up 10 dishes from a pigeon carcass. With the credit crunch taking a large bite out of carefree food shopping, back-tobasics cooking is returning to vogue. Television cook Delia Smith has relaunched her Frugal Food recipe book, which helped feed recession-hit...

2008-09-22 03:00:21

A RETAILER today launched a campaign encouraging consumers to use little-known, cheaper cuts of meat to ease their way through the credit crunch. Waitrose, which has a new store in Kenilworth, said new research showed customers were ignoring the more economical cuts of meat despite pressures on household spending. The poll of 1,000 shoppers showed a growing generational divide, with many unaware of the thrifty techniques used by their parents and grandparents. The shift away from slow,...

2008-09-21 18:00:21

A CHIPPIE is charging traffic wardens extra for their fish and chips after being ticketed 50 times at his shop in Scarborough. (c) 2008 Sunday Mirror; London. Provided by ProQuest LLC. All rights Reserved.

2008-09-18 15:00:26

NEW YORK, Sept. 18 /PRNewswire-FirstCall/ -- The Enlightened Gourmet, Inc. (BULLETIN BOARD: ENLG) , the creator of Absolutely Free(R) Gourmet Ice Cream, an ice cream novelty with the taste and texture of Premium Ice Cream, with the added benefit of being free of fat, cholesterol, lactose and with no added sugar, is pleased to announce that the last investor of its $1.5 million 12% Convertible Notes recently converted their Notes to equity, and as a result the note is no longer a liability...

2008-09-18 12:00:27

By ALISON CAMPSIE DINNER ladies have been issued with guidance on how to maximise the healthy content of the meals they serve to children, as new legislation surrounding the quality of school food comes into force. Tips on how to increase fibre and lower fat content in lunches is included in the guide, as is advice on how to incorporate more vegetables into meals. Instructions on how to concentrate vitamins and minerals through various preparation techniques are listed, and detailed...


Latest British cuisine Reference Libraries

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2007-06-24 19:22:57

The Haddock or Offshore Hake is a marine fish distributed on both sides of the North Atlantic. Haddock is a popular food fish, widely fished commercially. The Haddock is easily recognized by a black lateral line running along its white side, not to be confused with Pollock which has the reverse (white line on black side), and a distinctive dark blotch above the pectoral fin, often described as a "thumbprint" or even the "Devil's thumbprint" or "St. Peter's mark". Haddock is most...

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Word of the Day
Cthulhu
  • A gigantic fictional humanoid alien god being described with a head resembling an octopus and dragon wings and claws, around whom an insane cult developed.
  • Pertaining to the mythos of Cthulhu and additional otherworldly beings created by H. P. Lovecraft or inspired by his writings and imitators.
This word was invented in 1926 by H.P. Lovecraft for his short story, 'The Call of Cthulhu.' 'Cthulhu' may be based on the word 'chthonic,' which in Greek mythology refers to the underworld.
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