Tag Archives: Caroline Fry

No Salt Recipe for Salt Awareness Week

We loved working with the Charlton House and the Virgin Atlantic teams on this no salt recipe video for the Consensus Action on Salt & Health (CASH) website and Salt Awareness Week. It is a vivid example of what can be done to change culture and how quickly customers can become accustomed to new tastes.
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An Innocent Smoothie with…Caroline Fry

THE CHIEF executive of CH&Co’s business and industry arm talks about the company’s new sustainability strategy and the ‘quirky things’ her chefs have achieved with cakes.                     David Burrows (DB): Good morning Caroline. Thanks for coming along and being the first person to join me on…
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Fair pricing in foodservice

CH&Co’s Caroline Fry explains why she supports the idea of a fair price for dairy farmers, but it’s not always easy.   When the recent media interest in the price paid to dairy farmers threw an unflattering spotlight on the buying practices of supermarkets, their PR departments went into overdrive with statements of support and…
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Veggie restaurants up 50% in five years

THE NUMBER of vegetarian restaurants in the UK has continued to grow, with 30 premium restaurants now in operation across the country, up 50% since 2007.     Sales of vegetarian foods have also increased, rising by 7.7% from £730.4m in the year ending January 2007 to £786.5m in the year ending January 2011.  …
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Caterer cuts salt by over 600kg

THE RESTAURANT chains took a bit of a battering last week in a new report by Which?, but there was good news this week with Charlton House announcing the first results of its salt reduction programme.     In 2011, the caterer removed 602kg of salt from meals served in the workplace. This is the…
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An appetite for change

IT'S BEEN almost 10 years since the UK Government ran a public debate on GM food. With issues over food security, drought and a booming population intensifying, is the foodservice sector one of those asking for the technology to be given a second chance? David Burrows reports.     Environmentalists are beginning to change their…
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Young chef’s sustainable menu challenge launched at Hotelympia

DAVID CAVALIER, Food Director, CH&Co, last week launched the Footprint Awards Young Chef ‘Back to the Future’ challenge at The Skillery at Hotelympia – offering the chance for one lucky student chef to win the opportunity to work alongside David and David Collison, Head Chef, 8 Northumberland in their preparation of the prestigious Footprint Awards…
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GM debate must be re-opened

THE FOODSERVICE industry is ready to have another look at the options around genetically modified (GM) food.                             According to a poll on foodservicefootprint.com, 78% of readers are in favour of re-opening the debate on GM foods. Meanwhile, 11% don’t want a…
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Have Ethical labels have lost their value?

Sustainability labels cannot deliver sufficient business value or drive the level of consumer demand needed to develop a sustainable economy, according to a new report published today.     Signed, Sealed... Delivered? assesses the value and challenges that businesses find in using certification and labelling schemes, before concluding that while they have done much to push the sustainability agenda, they…
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House Style: Interview with Caroline Fry from Charlton House

Footprint’s Charles Miers caught up with Charlton House Managing Director Caroline Fry following the recent brand re-launch of this highly successful contract caterer. Q: Charlton House is transforming corporate staff restaurants into vibrant and colourful foodie environments with displays of fresh produce and the use of natural materials such as wood, glass, wicker and slate.…
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