I realise, with horror, that it is well over a week since I even looked at this blog – but I blame it all on 'freefrom'..... It has, indeed, been a heavy couple of freefrom weeks: the closure of the entry for the FreeFrom Eating Out Awards on August 31st, an exciting webinar …
FDIN
FreeFrom Eating Out Awards on a roll
The advantage of being a 'small compact team' is that you can be ultra flexible and move forward quickly on an idea if it seems like a good one; the disadvantage is that you are all too likely to leap into something without really having looked as carefully as maybe you …
Allergen legislation in pubs will not have an easy ride
A short piece in the Publican's Morning Advertiser headlined 'Allergen law 'fatal for pub specials board' has put its finger on one of the trickiest challenges faced by the new allergen regulations for 'food sold loose and in food service'. Waitrose Good Food Guide editor, …
Tactile tableware, vanilla tapenade, 38 brands of gin and conversing in real time with the grower of your Shisito peppers…
My good friend Jeffrey Hyman, he of the Food & Drink Innovation Network, sent me, last week, Baum & Whiteman's 'Hottest food and Beverage Trends for 2014'...... In case you are not aware (and I certainly wasn't) Baum and Whiteman are the restaurant design team who …
‘FreeFrom’ moving forward
Cressida and I spent two very enjoyable days last week in Daventry at the Food and Drink Innovation Network's two-day 'freefrom summit' which I was chairing. FDIN freefrom seminars are a well established tradition by now – I think this was the fifth – but this was the first time …