There aren’t many ingredients that can make the journey from speciality product to pub-menu regular quite like halloumi. Once primarily associated with Cypriot and Mediterranean cooking, halloumi is now everywhere. It’s grilled for salads, stacked into burgers, tucked into wraps,…
Food has an extraordinary ability to take us backwards. A particular pudding can remind us of childhood. A packet of sweets can bring back a school lunchbox. Even the sight of a buffet table can transport us instantly to family…
For a long time, the language of healthy eating was largely about restriction. Low fat. Low calorie. Reduced sugar. Smaller portions. Products and menus regularly told customers what had been removed, and choosing the “healthy option” often meant choosing something…
There was a time when putting an unfamiliar global ingredient on a menu might have required an explanation. Today, many of those same words need little introduction. Halloumi, hummus and feta have become everyday staples. Sriracha appears everywhere from breakfast…
Eating out has always been a social experience. But increasingly, the food itself is becoming part of that interaction. Rather than everyone ordering a starter and main of their own, sharing plates put food in the middle of the table.…
Protein has been one of the loudest food trends of recent years. Walk through a supermarket and it’s difficult to miss. High-protein yoghurts, snacks, cereals, ready meals and drinks have moved well beyond the sports nutrition aisle and into everyday…
