The Times, Graduate/Management
Daniel Allen discovers that there is a whole lot more to the fast-food giant than the array of spotty teenagers on the tills
RACHEL KNIGHT is a 29-year-old graduate in modern European studies with French. She earns £25,000 a year, has a company car and benefits that include private healthcare and six weeks’ holiday a year. Next month she’s off to a company convention in Sydney, all expenses paid. Her job? Restaurant manager in Leyland, Lancashire. The company? McDonald’s.
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Thursday, October 28, 2004
Saturday, October 23, 2004
How France keeps children out of McDonald's
The Times
By Adam Sage
School dinners can turn a canteen into a restaurant.
BRYCE, a lanky 17-year-old with short, spiky hair finished his plate of bull stew and polenta, looked up and smiled.
“That was good,” he said. “I reckon this must be one of the best restaurants in town.”
Sitting next to him at a long, formica table yesterday, his teenage classmates nodded in approval. They are pupils at the Lycée de L’Empéri in Salon de Provence, near Marseille, where they enjoy what are widely described as the finest school dinners in France.
“The food here is really exceptional,” said Germaine Roche, a philosophy teacher, who was tucking into a leek soufflé. “It’s a pleasure.”
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By Adam Sage
School dinners can turn a canteen into a restaurant.
BRYCE, a lanky 17-year-old with short, spiky hair finished his plate of bull stew and polenta, looked up and smiled.
“That was good,” he said. “I reckon this must be one of the best restaurants in town.”
Sitting next to him at a long, formica table yesterday, his teenage classmates nodded in approval. They are pupils at the Lycée de L’Empéri in Salon de Provence, near Marseille, where they enjoy what are widely described as the finest school dinners in France.
“The food here is really exceptional,” said Germaine Roche, a philosophy teacher, who was tucking into a leek soufflé. “It’s a pleasure.”
Read more…
Monday, October 18, 2004
Delhi tastes 'slow food' revolution
BBC News
By Geeta Pandey, BBC correspondent in Delhi
Delhi has become the latest city to join the slow food revolution.
The Indian capital has recently seen the opening of its first slow food cafe.
It was inaugurated by Carlos Petrini, the Italian founder of the movement that tries to counter the consumption of fast food worldwide.
The movement began in Italy about 20 years ago and has now spread to 45 countries across five continents and has more than 80,000 members.
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By Geeta Pandey, BBC correspondent in Delhi
Delhi has become the latest city to join the slow food revolution.
The Indian capital has recently seen the opening of its first slow food cafe.
It was inaugurated by Carlos Petrini, the Italian founder of the movement that tries to counter the consumption of fast food worldwide.
The movement began in Italy about 20 years ago and has now spread to 45 countries across five continents and has more than 80,000 members.
Read more…
Saturday, October 02, 2004
McDonald's critics are just talking junk
The Times
By Mick Hume
I confess that we sometimes allow our young daughters to eat fast food.
After all, it doesn’t seem to have done Wayne “Whoppa” Rooney much harm, does it? These days, however, buying your children the odd McDonald’s Happy Meal is enough to bring the miserabilist tendency out in boils.
Many now seem to agree with the American professor who described McDonald’s advertising as “the last socially acceptable form of child abuse”. This week, when McDonald’s UK announced that profits had stagnated, the gleeful response brought to mind the corporation’s advertising slogan “We’re lovin’ it”.
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By Mick Hume
I confess that we sometimes allow our young daughters to eat fast food.
After all, it doesn’t seem to have done Wayne “Whoppa” Rooney much harm, does it? These days, however, buying your children the odd McDonald’s Happy Meal is enough to bring the miserabilist tendency out in boils.
Many now seem to agree with the American professor who described McDonald’s advertising as “the last socially acceptable form of child abuse”. This week, when McDonald’s UK announced that profits had stagnated, the gleeful response brought to mind the corporation’s advertising slogan “We’re lovin’ it”.
Read more…
Sunday, September 26, 2004
Focus: 'Fat, dumb and happy'
The Sunday Times
By John Arlidge
McDonald's took its eye off the ball, according to its new boss, Charlie Bell, who is now thinking outside the burger box to restore its fortunes
‘Fat, dumb and happy!” shouts Charlie Bell, the boss of McDonald’s. Bell is not lampooning Morgan Spurlock, the man behind the anti-McDonald’s documentary, Super Size Me. He is describing McDonald’s recent business performance.
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By John Arlidge
McDonald's took its eye off the ball, according to its new boss, Charlie Bell, who is now thinking outside the burger box to restore its fortunes
‘Fat, dumb and happy!” shouts Charlie Bell, the boss of McDonald’s. Bell is not lampooning Morgan Spurlock, the man behind the anti-McDonald’s documentary, Super Size Me. He is describing McDonald’s recent business performance.
Read more…
Saturday, September 25, 2004
Food reviews
The Guardian
By Ros Taylor
With Zagat charging for access to its food reviews, you might be forgiven for thinking gastronomic advice is hard to find online. Not a bit of it - the Michelin (viamichelin.com and Economist (economist.com/cities/) recommendations are still free, Time Out (eatdrink.timeout.com) offers a 14-day free trial, and there are plenty of others to scope out the best restaurants.
Read more…
By Ros Taylor
With Zagat charging for access to its food reviews, you might be forgiven for thinking gastronomic advice is hard to find online. Not a bit of it - the Michelin (viamichelin.com and Economist (economist.com/cities/) recommendations are still free, Time Out (eatdrink.timeout.com) offers a 14-day free trial, and there are plenty of others to scope out the best restaurants.
Read more…
Englishness – it's all a question of taste
The Telegraph
By Charles Elliott
As an American gardener, Charles Elliott has noticed many curious things about this country, some of which are simply lost in translation
Read more...
By Charles Elliott
As an American gardener, Charles Elliott has noticed many curious things about this country, some of which are simply lost in translation
Read more...
Saturday, September 04, 2004
Buying organic 'gives you boost'
BBC News
New research suggests that buying organic food can make people feel better, even before they eat any of it.
Supermarket chain Sainsbury's says simply making the choice to buy organic can induce a sense of well-being.
Consumers told the company in focus groups that buying organic gave them more control over what they eat.
Sales of organic food have now topped £1bn annually, with the market growing twice as fast as that for conventional groceries.
Read more…
New research suggests that buying organic food can make people feel better, even before they eat any of it.
Supermarket chain Sainsbury's says simply making the choice to buy organic can induce a sense of well-being.
Consumers told the company in focus groups that buying organic gave them more control over what they eat.
Sales of organic food have now topped £1bn annually, with the market growing twice as fast as that for conventional groceries.
Read more…
Thinking big
The Times
As Morgan Spurlock challenges a fast food nation, Arwa Haider discovers why he and others are using cinema to make a difference
Read more…
As Morgan Spurlock challenges a fast food nation, Arwa Haider discovers why he and others are using cinema to make a difference
Read more…
Wednesday, September 01, 2004
Town hopes for boost from seafood
BBC News
Organisers of a seafood festival are hoping it will become an annual event.
Oyster and Seafood month, which had its first outing last year, is due to kick off in Maldon, Essex, at Hythe Quay on Wednesday.
During the festival, people will be encouraged to sample local seafood and to help raise money for charity. John Archer, chairman of Maldon District Council, said it was hoped the festival would be "bigger and better" than last year's inaugural event.
Maldon received a boost in recognition among foodies when television chef Delia Smith praised the qualities of its sea salt.
Two entrepreneurs were granted a 25-year lease last year to farm oyster beds by Maldon District Council.
Diseases, and bad weather, had eroded Maldon's reputation for oysters in the 1960s.
Organisers of a seafood festival are hoping it will become an annual event.
Oyster and Seafood month, which had its first outing last year, is due to kick off in Maldon, Essex, at Hythe Quay on Wednesday.
During the festival, people will be encouraged to sample local seafood and to help raise money for charity. John Archer, chairman of Maldon District Council, said it was hoped the festival would be "bigger and better" than last year's inaugural event.
Maldon received a boost in recognition among foodies when television chef Delia Smith praised the qualities of its sea salt.
Two entrepreneurs were granted a 25-year lease last year to farm oyster beds by Maldon District Council.
Diseases, and bad weather, had eroded Maldon's reputation for oysters in the 1960s.
Thursday, August 05, 2004
A menu fit for the gods
The Scotsman
By Jo Ewart
THE OLYMPICS return to their roots next week, as Athens plays host to the athletes more than 2,700 years after the words "Let the Games begin" were first uttered in ancient Greece in 776BC. So what better time than now to celebrate Greek food?
Of course what constitutes authentic Greek food, as opposed to the stuff doled out to the five million Brits who visit Greece every year, is quite another matter. Greek restaurateur Theodore Kyriakou has just written a cookery book on this very subject and isn’t convinced that the Games will necessarily have a good impact on his native cuisine’s image. "Yes, visitors will be exposed to more Greek food but it’ll be the same food that they’ve always been used to," he says. "I would advise them to go away from the Olympic village - about ten miles even - and then they’ll taste amazing food: Greece’s special dishes."
Read more...
By Jo Ewart
THE OLYMPICS return to their roots next week, as Athens plays host to the athletes more than 2,700 years after the words "Let the Games begin" were first uttered in ancient Greece in 776BC. So what better time than now to celebrate Greek food?
Of course what constitutes authentic Greek food, as opposed to the stuff doled out to the five million Brits who visit Greece every year, is quite another matter. Greek restaurateur Theodore Kyriakou has just written a cookery book on this very subject and isn’t convinced that the Games will necessarily have a good impact on his native cuisine’s image. "Yes, visitors will be exposed to more Greek food but it’ll be the same food that they’ve always been used to," he says. "I would advise them to go away from the Olympic village - about ten miles even - and then they’ll taste amazing food: Greece’s special dishes."
Read more...
Sunday, July 11, 2004
Milos Athens Hilton
The Independent
By Terry Durack
If one world record is going to be set in Athens this summer, it'll be for best Greek restaurant ever. Come down from the mountain, Zeus, dinner is served.
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By Terry Durack
If one world record is going to be set in Athens this summer, it'll be for best Greek restaurant ever. Come down from the mountain, Zeus, dinner is served.
Read more...
Sunday, June 27, 2004
Valvona & Crolla, Edinburgh
Observer
Interview by Chloe Diski
'I'm the third generation at Valvona & Crolla,' says Philip Contini. 'Recently, my daughter, Francesca, joined the business, making it four generations, and we're celebrating the shop's seventieth anniversary in the autumn. So 2004 is a fabulous year for us.
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Interview by Chloe Diski
'I'm the third generation at Valvona & Crolla,' says Philip Contini. 'Recently, my daughter, Francesca, joined the business, making it four generations, and we're celebrating the shop's seventieth anniversary in the autumn. So 2004 is a fabulous year for us.
Read more…
Tuesday, May 25, 2004
'Ban artificial food colourings'
The BBC
Artificial food colourings should be banned in the interest of public health, say UK experts.
A team of researchers from Southampton University said removing these substances from foods could cut hyperactivity rates in young children.
Read more...
Artificial food colourings should be banned in the interest of public health, say UK experts.
A team of researchers from Southampton University said removing these substances from foods could cut hyperactivity rates in young children.
Read more...
Monday, May 03, 2004
It pays small farmers to go up market
BBC News Online
By Anna Browning
With the UK countryside in crisis, farmers are surviving by cutting out the middlemen and selling their produce straight to foodies.
Read more…
By Anna Browning
With the UK countryside in crisis, farmers are surviving by cutting out the middlemen and selling their produce straight to foodies.
Read more…
Friday, April 23, 2004
Hand to mouth
The Guardian
By Jay Rayner
As the Observer's restaurant critic, Jay Rayner has put his stomach to good use over the past five years. Here, though, he reveals how the job has also given him food for thought.
Read more...
By Jay Rayner
As the Observer's restaurant critic, Jay Rayner has put his stomach to good use over the past five years. Here, though, he reveals how the job has also given him food for thought.
Read more...
Wednesday, March 31, 2004
Food items 'incorrectly labelled'
The BBC
survey of children's food in the East Midlands revealed a quarter of products tested had misleading nutritional information on packaging.
Trading Standards officers found one packet of crisps contained 150% more sugar than stated.
The survey focused on products aimed at children, often with cartoon characters on the labels.
Of the 200 tested, 53 samples were unsatisfactory. The main problem was inaccurate nutritional information.
Read more...
survey of children's food in the East Midlands revealed a quarter of products tested had misleading nutritional information on packaging.
Trading Standards officers found one packet of crisps contained 150% more sugar than stated.
The survey focused on products aimed at children, often with cartoon characters on the labels.
Of the 200 tested, 53 samples were unsatisfactory. The main problem was inaccurate nutritional information.
Read more...
Friday, February 13, 2004
Naked Chef takes on haute cuisine
BBC News
Jamie Oliver is fast becoming flavour of the month among French foodies - but the "pukka" chef's no-frills style is leaving some Gallic gourmets simmering.
Oliver, honoured with an MBE by the Queen in October, is in Paris promoting his latest book, Rock 'n' Roll Cuisine. His series, The Naked Chef, is now the most popular cookery show on French TV.
But not everyone across the Channel is shouting: "Lovely jubbly!" and some say this "rosbif" Anglo-Saxon invasion is an audacious affront to French cuisine.
Read more…
Jamie Oliver is fast becoming flavour of the month among French foodies - but the "pukka" chef's no-frills style is leaving some Gallic gourmets simmering.
Oliver, honoured with an MBE by the Queen in October, is in Paris promoting his latest book, Rock 'n' Roll Cuisine. His series, The Naked Chef, is now the most popular cookery show on French TV.
But not everyone across the Channel is shouting: "Lovely jubbly!" and some say this "rosbif" Anglo-Saxon invasion is an audacious affront to French cuisine.
Read more…
Monday, January 12, 2004
Mash hits
The Independent
Think the Atkins diet has killed the potato? Think again. Sales are up and, with glorious new varieties available, it's boom time for the discerning chipaholic. Sybil Kapoor digs the new breeds.
Read more...
Think the Atkins diet has killed the potato? Think again. Sales are up and, with glorious new varieties available, it's boom time for the discerning chipaholic. Sybil Kapoor digs the new breeds.
Read more...
Friday, June 13, 2003
Oliver's pukka life as chef
BBC News
TV chef Jamie Oliver has been honoured with an MBE for his services to the hospitality industry, after turning a group of disadvantaged youngsers into cooks for his restaurant.
The 28-year-old from Essex has brought cookery to a younger generation through his unique and relaxed approach to presenting.
Read more…
TV chef Jamie Oliver has been honoured with an MBE for his services to the hospitality industry, after turning a group of disadvantaged youngsers into cooks for his restaurant.
The 28-year-old from Essex has brought cookery to a younger generation through his unique and relaxed approach to presenting.
Read more…
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