CHILLED VS FROZEN MEAT PRODUCTS FOR CATERERS: CHOOSING THE RIGHT RANGE FOR YOUR KITCHEN
CHILLED VS FROZEN MEAT PRODUCTS FOR CATERERS: CHOOSING THE RIGHT RANGE FOR YOUR KITCHEN Choosing between chilled, frozen and plant-boosted meat products is not just a product decision. For caterers, it affects stock control, preparation time, portion consistency, waste, menu flexibility and cost. For some kitchens, chilled products offer the freshness and flexibility needed for […]
FOODSERVICE MEAT SUPPLIER FOR SCHOOLS, CATERERS, HOSPITALITY AND WHOLESALERS
FOODSERVICE MEAT SUPPLIER FOR SCHOOLS, CATERERS, HOSPITALITY AND WHOLESALERS Choosing a meat supplier is about more than price. For foodservice operators, the right supplier affects portion control, preparation time, menu consistency, allergen confidence, waste, delivery reliability and cost. At William White Meats, we work with schools, contract caterers, hospitality operators and foodservice wholesalers who need […]
HOW DO WE PRESERVE OUR PRODUCTS QUALITY IN WARMER WEATHER?
TEMPERATURE CONTROL: HOW DO WE PRESERVE OUR PRODUCTS QUALITY DURING WARMER WEATHER? With temperatures rising, at this time of year, keeping our products cool and in perfect condition is at the forefront of our minds. Our clients trust that the products they receive are as fresh, safe and high-quality as when they leave us. At […]
WILLIAM WHITE MEATS LAUNCHES INNOVATIVE BEEF AND MYCOPROTEIN RANGE INTO BRAKES
WILLIAM WHITE MEATS LAUNCHES INNOVATIVE BEEF AND MYCOPROTEIN RANGE INTO BRAKES William White Meats, the family-run butcher supplying bespoke meat-based solutions to the foodservice industry, has launched a new range combining beef and Quorn mycoprotein – with its first listings now live in Brakes. The UltiMeat® range has been developed to help foodservice operators meet […]
OUR APPROACH TO ALLERGEN MANAGEMENT
OUR APPROACH TO ALLERGEN MANAGEMENT For catering providers, allergen management is more than just a legal requirement. It is a vital part of protecting people’s health, and particularly in school catering environments, the safety and welfare of children is crucial. With food allergies becoming increasingly common among school-aged children, catering teams must ensure that all […]
WHY PERFORMANCE MATTERS
WHY PERFORMANCE MATTERS MORE THAN PRICE For a long time, the value in foodservice has primarily been defined by price. Procurement decisions have often been based on finding the lowest possible cost per kilogram, under the assumption that cheaper means better value. However, as the industry continues to evolve, this view is becoming increasingly inaccurate. […]
ROOTED IN HERITAGE
ROOTED IN HERITAGE: A FAMILY BUSINESS WITH A MODERN VISION Our heritage plays a significant role in shaping our business. For us, it’s a journey that began in an East London butcher shop and has now grown into a well-established foodservice operation; however, our foundations remain the same. With more than forty years of experience, […]
PUTTING QUALITY FIRST
PUTTING QUALITY FIRST: HOW CONSISTENCY DRIVES SUCCESS Whether it’s catering or restaurants, the demands on kitchens continue to grow. Consistency has become one of the most valuable assets in the foodservice industry. Operators need products they can rely on, and at William Whites, with over 40 years of experience, consistency is not just a promise […]
THE IMPORTANCE OF RESPONSIBLE SOURCING
THE IMPORTANCE OF RESPONSIBLE SOURCING As talk and awareness around food provenance continue to grow, responsible sourcing has become a defining factor in purchasing decisions across the food industry. Today’s customers, whether they’re caterers, chefs or consumers, expect transparency, sustainability, and high welfare standards as a benchmark. As a responsible meat supplier for the foodservice […]
HYBRID MEAT PRODUCTS
WILLIAM WHITES ARE BLENDING TRADITION WITH INNOVATION: HOW HYBRID MEAT PRODUCTS ARE SHAPING THE FUTURE OF FOODSERVICE As the food industry continues to evolve, the lines between traditional and alternative proteins are blurring. With rising consumer awareness around health, sustainability, and cost, food manufacturers are finding new ways to meet demand without compromising on flavour, […]