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Anne Bruce

Reporter

Chef

Chef Eats Out: What happened at Turnips with chef Tomas Lidakevicius

24 February 2022 by

Diners at the first Chef Eats Out event of the year were treated to an innovative vegan menu created by Tomas Lidakevicius at Turnips in Borough Market

Products

Tick the right boxes with your restaurant barbecue

15 February 2022 by

Inject a bit of theatre into your barbecue, with a sleek front of house oven serving up smashed burgers, corn dogs and burgeritos with all the trimmings

Earthly delights: tap into the trend for global flavours Products

Earthly delights: tap into the trend for global flavours

06 January 2022 by
Eye of the tiger: make your menu for Chinese New Year Products

Eye of the tiger: make your menu for Chinese New Year

05 January 2022 by
Dynamic ceramics: how to match your tableware to your brand Products

Dynamic ceramics: how to match your tableware to your brand

23 July 2021 by
Quick wins: fast multi-tasking with multifunctional kit Products

Quick wins: fast multi-tasking with multifunctional kit

09 July 2021 by

Brand new dawn: how to refresh your breakfast offer Products

Brand new dawn: how to refresh your breakfast offer

28 May 2021 by

What to serve for breakfast at the dawn of a new era? With much of the[...]

The hottest food for a barbecue summer Products

The hottest food for a barbecue summer

02 April 2021 by

As lockdown eases and a summer feast of showdown sports events beckons, the outdoor cookout will[...]

Grab-and-grow: how the pandemic has caused a surge of innovation in the food-to-go market Products

Grab-and-grow: how the pandemic has caused a surge of innovation in the food-to-go market

26 March 2021 by

Covid-19 has affected our businesses in myriad ways, but one positive it has brought is the[...]

A bit on the side: ready-made sauces to bring pizzazz to your menu and calm to your kitchen Products

A bit on the side: ready-made sauces to bring pizzazz to your menu and calm to your kitchen

19 March 2021 by

Spice up your meals with the latest range of ready-made sauces, whether you fancy British comfort[...]

Products

Reel them in with unusual fish and seafood choices

Post-lockdown diners will be hungry for something different, so swim against the tide with a selection of unusual fish and seafood to tempt your customers. "

05 March 2021 by
Welcome the year of the ox with a Chinese New Year menu Products

Welcome the year of the ox with a Chinese New Year menu

08 January 2021
by

The qualities of the ox – strength, determination and hard work – will stand operators in good stead when looking for ways to celebrate Chinese New Year.

Style and substance: the latest tableware trends Products

Style and substance: the latest tableware trends

04 September 2020
by

When it comes to tableware, design and material is vital, whether you’re choosing between linen or paper tablecloths or between china or melamine crockery. Anne Bruce discovers the latest trends

Sauce of comfort: readymade stocks and sauces for a smaller kitchen Products

Sauce of comfort: readymade stocks and sauces for a smaller kitchen

21 August 2020 by

A versatile range of stocks and sauces is vital for piquing guests’ interests as they cautiously[...]

Up for grabs: The products and packaging you need to launch your grab-and-go offer Products

Up for grabs: The products and packaging you need to launch your grab-and-go offer

30 July 2020 by

With some customers still reluctant to visit restaurants, the savvy operator will be thinking how best[...]

Zest for life: the latest trends in herbs and spices Products

Zest for life: the latest trends in herbs and spices

17 July 2020 by

After months stuck at home with their own cooking, diners want something a little bit more[...]

Uptown grill: barbecue season heats up Products

Uptown grill: barbecue season heats up

09 April 2020 by

While barbecue can be a profitable summertime staple, consumers are looking for premium options that they[...]

Products

Paws for thought: ideas for Chinese New Year in the Year of the Rat

The Year of the Rat beckons, and Anne Bruce has some tips on how to embrace the qualities associated with the rodent in Chinese tradition when planning a Chinese New Year menu"

27 December 2019 by
From farmhouse to fauxmagerie: the latest trends in cheese Products

From farmhouse to fauxmagerie: the latest trends in cheese

29 November 2019
by

There’s a wealth of cheeses now available for your Christmas cheeseboard, but artisan and plant-based are the latest trends, and diners are voting for the unusual over the everyday. Anne Bruce investigates

Recipe: Braised tripe, red wine and shallots Archive

Recipe: Braised tripe, red wine and shallots

22 November 2019
by

Fergus has often commented on how many chefs he has come across who, like him, have mothers who come from Lancashire.

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