Beef and lamb trade body EBLEX is continuing its push to promote innovative and affordable quality cuts, with the launch of its Master Chef and Master Butcher veal range.

Aiming to make better use of the carcass and help chefs differentiate their menus, the range is focused on forequarter and offal cuts. It is also intended to continue the rehabilitation of veal, following the drop in demand created by concerns over animal welfare in the 1980s.

Hugh Judd, foodservice project manager for EBLEX, said: “The market for quality, welfare-friendly veal is increasing. Many top chefs are recognising that it is a wonderful, delicately flavoured meat which is just as versatile, nutritious and tasty as beef – there is so much more to it than escalopes and liver!

“As much of the veal sold in the foodservice market in this country is imported, we felt it was important to stimulate the market for quality high-welfare veal by introducing a range of affordable cuts which will add interest to menus and at the same time provide good profit margins for caterers.”

The UK led the way in banning veal crates and they have been illegal in this country since 1990s. Welfare-friendly veal comes from calves raised on quality-assured farms and the animals have permanent ad-lib access to straw, cereal-based feed and water.

For more information visit www.eblextrade.co.uk

Dairy products supplier Kerrymaid has added Kerrymaid Culinary to its range, strengthening its cream alternatives offering.
Kerrymaid Culinary is aimed at chefs who are looking for a product with the taste of fresh cream but greater versatility and functionality.

The product, which can be used hot or cold, is bain-marie and microwave stable in sauces, does not split when heated or used with acidic and alcoholic ingredients, and can be whipped to three times its volume. It can also be used for pouring.

The brand also points to its lower calorie count compared with leading cream alternatives fresh whipping cream, its six-month shelf life and the fact that once opened it can be kept for eight hours. 

Grace Keenan, Kerrymaid brand manager, said: “The launch of Kerrymaid Culinary enables us to offer chefs a product that outperforms across numerous applications, providing a cost-effective, functional and versatile cream alternative, with the same great taste of fresh cream.”

Kerrymaid’s range includes spreads, slices, grated, creams and custard. For more information visit www.kerrymaid.co.uk or call 01784 430777.

Aspiring chefs got a taste of life in a pub kitchen, as student catering competition the Nestlé Toque D’Or kicked off with the “Gastro Pub Challenge”.

The eight competing teams were asked to produce a dessert based on Nestlé Docello desserts & Mövenpick Ice Cream and using previously unseen ingredients, and present it to a to a panel of top chefs and industry experts in one hour 15 minutes.

Students were marked on their ability to adapt to the situation, as well as their kitchen skills. Judges commented that the challenge would give students the chance to glimpse the life of a pub chef.

Teams from Blackpool and the Fylde College, Liverpool Community College, City of Glasgow College, University College Birmingham, South Downs College, South West College, College of est Anglia (Kings Lynn) and the University of Derby, are competing for a work placement with top chef Anton Mosimann. As well as the pub challenge, they have had to tackle working in a fine dining restaurant and London’s O2 arena. The winners will be announced on June 4.

Celebrity chef and chairman of the judges James Tanner said: “Being able to work through unforeseen challenges is the true test of how a busy working kitchen or restaurant works, and the tasks over the past couple of days have been a genuine replica of a hospitality workplace.”alt

For more information on the competition visit www.nestle-toquedor.co.uk

Food sales will return to 2007 levels nearly 10 years after the first bite of the financial crisis.

According to industry experts Horizons, the sector will experience long-term growth now that the recession is over but it will not hit the heights of 2007 trading until 2016.

Managing director Peter Backman said: “Many operators have responded to trading challenges by looking at new opportunities and serving food throughout the day. The real winners have been snacking and the breakfast market. We think the two will grow considerably over the next few years.”

However Horizons predicts that meal sales in pubs will fall by 1.5 per cent as tenanted outlets decline and more outlets become classed as restaurants.