Hospitality workers attend peaceful protest.

Pan’Artisan launches Mini Dough Bites

To address the demand for small dishes, sharing options and snack size portions, Pan’Artisan’s latest launch to its bakery range - Mini Dough Bites - provides consumers with a premium, tasty treat and operators with a popular, convenient, quick to serve product.

The Mini Dough Bites are manufactured in Italy, using authentic ingredients and production processes, resulting in small pillows of part baked dough which have a fine, even texture and soft eating quality. The process creates a slight variation in individual size, giving a pleasing, hand-made, rustic appearance, say Pan’Artisan.

For a delicious menu option, Pan’Artisan recommends baking the defrosted Mini Dough Bites in butter, flavoured or plain, which allows a soft crust to form and the dough bites to absorb the butter and flavour.

Pan’Artisan’s Mini Dough Bites also meet the need for quick serve scenarios - being frozen and partbaked they can be ready to serve from frozen in under four minutes or, if cooking after defrosting, in two and half minutes and when garlic butter is added the Mini Dough Bites take around five to six minutes to cook (they are suitable for baking in a convection oven, impinger or wood-fired oven and are available as a box of 458). London’s Mercato Metropolitano’s trademark bakery has presented its new pizza range aimed at giving its customers the comfort they need during these challenging times.

As with everything in Mercato Metropolitano, the latest pizzas are the product of high-class Italian artisanship, say the bakery, being a unique mix of talented pizza chef, Carmine’s grandmother’s recipes, together with some of his secret ingredients.

The line-up includes hot chorizo (a Margherita-based pizza with chorizo slices and hot Scotch bonnet peppers), Yellow vegetarian (a white base pizza with freshly sourced vegetables and mozzarella from the grocery and turmeric powder to give taste and colour), Winter roast (potatoes roasted with rosemary with Carmine’s special technique with sausages) and ‘Nduja pizza (‘Nduja accompanied by a special guest from Italy – friarielli -a bitter but tasty Italian leafy green so special by the taste and also it can be hard to find outside of Italy).

Hospitality workers attend peaceful protest

The 19 October 2020 saw members from across the hospitality industry converge on Parliament Square in London to protest latest government restrictions on the industry.

Hundreds of HospoDemo protestors were dressed in uniform to represent their respective trades, and equipped themselves with pots, pans, cocktail shakers all used to make sure the industry was heard. Leading hospitality figures Yottam Ottolenghi, Jason Atherton, Tom Aikens and Jillian MacLean (CEO of Drake & Morgan) all joined the demonstration to urge the government to review its policies relating to hospitality venues, both in terms of restrictions and industry specific support. HospoDemo founder and longstanding industry marketer, Rachel Harty, said: “To see so many from our industry come together on Parliament Square was extremely powerful. We’ve been dealt some heavy blows over the past six months and we are looking at a bleak future if the government does not revise its policies relating to the hospitality industry. Without enhanced financial support and additional government contributions to the Job Support Scheme we are going to see many businesses fall by the wayside. “In 2020 the sector is expecting a £73 billion drop in revenue and with 1.3 billion employees still on the furlough scheme as of the beginning of this month we’re looking at mass unemployment without more support. We certainly made some noise (this morning) and we hope it has an impact.”

Rachel Harty also told London’s Standard: “If nothing changes then we will be doing this again and we will have more people come, and it will grow each time. It was an incredible highly charged experience – there was so much emotion because people could be losing their jobs and livelihoods. They won’t be able to support their families as there is no option to work from home when you are in the hospitality industry. The situation has become out of control. It’s do or die.”

Mercato Metropolitano’s new warming pizza range