Tableside pouring and textural contrasts: serving up soups on the winter menu

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Tableside pouring and textural contrasts: serving up soups on the winter menu

With the winter months again upon us, soups are once again a staple of the menu – and presentation is key to their success. That’s the word from chef Gary Johnson, who calls out tableside pouring as a means of spicing up soups with a bit of theatre designed to boost customer engagement.

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When it comes to sauces, flavour is the key to popularity

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When it comes to sauces, flavour is the key to popularity

Consumers are no longer wanting the heavy, stock-based sauces of the past – and chefs are responding accordingly by focusing on lighter versions, which focus on extracting as much flavour as possible out of fresh ingredients like fruits and vegetables to create vibrant contemporary stylings.

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