Archive | May, 2012

You are what you eat

What’s in your sandwich? Manufacturers are following government guidelines and searching for the healthier option – without losing any of the taste. When choosing a sandwich, do you grab what appeals most, or do you scrutinise the nutrition information panel to see how many calories and how much fat it contains? A balanced decision about […]

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Eat’s new Cubano toastie

In for the fill

Whether it’s a familiar favourite or a taste of the exotic, sandwich fillings can help fill the gaps left as we tighten our belts in austerity. By Stephanie Sparrow In harsh economic times, the versatility of the sandwich comes into its own. Its contents can be comforting, according to Neil Brownbill, marketing director for food firm […]

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Packing a punch

Imagine life without the takeaway sandwich? Three billion are sold each year but 30 years ago it was a new idea that might not catch on. When Marks & Spencer bosses introduced packaged sandwiches on a trial basis in five of its stores 30 years ago, little could they have imagined what they were starting. […]

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Labelled with love

Whether it’s meeting legal requirements or flying the flag for the best in home-grown products, top-quality labelling is a must for caterers Market-leading label and biopackaging company Planglow has been providing products and software to caterers for 25 years. Launched in the mid-1980s, Planglow brought its own specially developed software to an industry it felt lacking […]

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Tips from the top

Whether it’s a chunky bacon buttie or a foie gras delicacy to impress your guests, these simple-to-make sarnies all have a touch of class Versatility is one of the biggest assets of the sandwich; it can be perfect at any time of the day and for any kind of event. Here six top chefs share […]

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