Food for thought | Trends | Page 102
Cupcakes with more substance than style
The BBC interviewed our very own Charles this week – National Cupcake Week – on cupcakes, the rise of their popularity and their place in the future. Click the link to read the full article by Deborah Reddihough and Michelle Warwicker. http://www.bbc.co.uk/food/0/19589210...
Red mango Launch 'Fro-Yo Mash-Ups'
Delicious foods, when blended together, can create mind-blowing flavours, especially when frozen yogurt and decadent desserts are involved. This is why Red Mango, the number one Zagat-rated frozen yogurt and smoothie chain in America, announced the launch of its new "Fro-Yo Mashups," an innovative line of softly-swirled frozen desserts that are made by mashing up Red Mango all-natural non-fat frozen yogurt and indulgent treats… like cookies and cupcakes...
It's a Perfect 10 For L'Enclume
The Good Food Guide have just awarded chef Simon Rogan a perfect score of 10 after visiting his restaurant in Cartmel, Cumbria. To put it into context, the last time this high score was awarded was in 2006 to Heston Blumenthal of The Fat Duck in Bray, Berkshire. And only the seventh since the introduction of the system in 1998...
The Good Food Guide Editor's Awards 2013
Every year, The Good Food Guide team award ‘Editors’ Awards’ to restaurants and chefs who they feel deserve the highest recognition. For the 2013 edition, the team have confered the following awards...
BrindisaTapas Kitchens opens fourth restaurant in Shoreditch
Named Tramontana, Brindisa’s fourth restaurant celebrates the cuisine of the Spanish Mediterranean. This includes the Catalan and Levantine Coasts, from northern Catalunya to Almería and the Balearic Islands. Fresh fish, rice and pasta along with an exceptional array of Mediterranean vegetables and fruit are strong elements of this cuisine. The warm and unique climate of this area of Spain provides a colourful, diverse range of dishes and a balanced way of eating...
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