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British Farming vs European Farming -   While there are many similarities between farming in the UK and farming in continental Europe, there are also numerous differences, not only because of physical factors but also because of differing cultures. Farming in Britain In 2006, farming contributed £5.6billion to the UK economy and 18.7 million hectares – or 77 per cent of the country’s total area – were dedicated to agriculture. Agriculture provides nearly 60 per cent of UK’s food requirement...
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The top eating trends for 2017 & 2018 -   While chefs like to be innovative, they also need to know what will appeal to their existing customers and attract new ones. Being aware of the latest and upcoming trends helps with creating new menus and advising food procurers of what is needed to make dishes that entice today’s diners. Here are five eating trends we’ll see over the next 18 months… Carbs are back The trend in recent years for creating carb-free dishes appears to be over, so dishes...
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Despite what some are saying, Food Inflation is not a hopeless challenge
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PSL Sponsors the Cateys 2017 Lifetime Achievement Award -   The hospitality industry’s leading partner for maximising food profitability was once again proud to support the Cateys lifetime achievement award. On 4th July, the Cateys recognised the individuals, teams and businesses shaping the hospitality industry at a spectacular awards ceremony hosted this year at the Grosvenor House, London. Since its inception in 1984, The Cateys have cast a spotlight on the industry’s highest flyers, str...
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Update on fruit and vegetable crops -   At the end of 2016, adverse weather conditions in Europe had a significant impact on the imports of fruit and vegetables. In the Spanish regions of Murcia and Valencia, heavy rainfall in December caused extensive flooding that spoiled the harvest of a number of crops, including several types of leaves, peppers, tomatoes and cucumbers. Normally, alternatives to the Spanish supplies would have been found in Italy and Southern France, but unusual snowfal...
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British Hospitality Association is driving best practice with the launch of its Industry Nutrition Guide
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Sustainable seafood -   The demand for seafood has never been greater and this is having a catastrophic effect on the stocks of some species. Once teeming with what seemed to be a never-ending source of seafood, the rise in demand and increasingly efficient fishing fleets are threatening the world’s seas and oceans delicate balance, with serious implications for the ecosystem of the entire planet. Increasing the amount of sustainable seafood consumed is the best way to tackle this difficult...
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Diet personalisation on a grand scale where moderation is becoming mainstream (alcohol/dairy/salt/gluten)
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You are what you eat: how food tells us who we are -   With 1 in 4 sharing images of food, Gen Y is the generation who use food as a key marker of their personal brand There’s a big secret about millennials. A lot of them are thinking about food all the time. They’re entertaining questions like, “What shall I eat tonight?” “Where can I dine out next?” and “What’s in my fridge that I can throw together into a meal?” But they’re also expressing this food preoccupation on social media. Just ta...
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