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By late 1918 there were 363 National Kitchens. The kitchens were partly funded by the state and could typically feed up to 2,000 people per day. [3] They were mainly staffed by volunteers, particularly well-to-do women who were anxious to "do their bit" for the war effort; serving in the kitchens became known as "canteening". [7]
In 1970, the Good Food Guide stated: "London now has a richer variety of restaurants than any other city on Earth". [112] In 1995, the Good Food Guide argued that the fusion of national cuisines "could only happen here", as Britain is a melting pot without as distinct of a national cuisine as other such countries. [112]
In 2006 the website cookfood.net was launched, enabling home delivery across the UK. In 2007 they launched the wholesale business, which now supplies over 850 farm shops and independent food companies around the UK. In March 2005, Cook opened a new 31,000sq ft Kitchen facility in Sittingbourne to allow the business to continue to grow. [5]
This article is a list of notable brand name food products that are presently produced as well as discontinued or defunct, organized by the type of product. This list also includes brand-name beverage mix products.
British Restaurants were communal kitchens created in 1940 during the Second World War to help people who had been bombed out of their homes, had run out of ration coupons or otherwise needed help. [1] [2] In 1943, 2,160 British Restaurants served 600,000 very inexpensive meals a day. [3] They were disbanded in 1947.
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List of common dips; Paste – Food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. [23] Pastes are often highly spicy or aromatic. List of food pastes; Spread – Foods that are literally spread, generally with a knife, onto bread, crackers, or other food products ...