Autumn Budget 2026: What It Could Mean for UK Kitchens
The Autumn Budget lands on 28th October 2026. Here is what could realistically hit UK hospitality and the practical moves worth making now, before it does.
Cox Apple Tarte Fine, Bramley and Blackberry Gel, Crème Fraîche Parfait
Cox apple tarte fine, crème fraîche parfait and oat and brown butter crisp: an autumn dessert that plates beautifully and preps over two days for fifty covers.
Cep Velouté, Poached Egg, Cep and Parsley Crumb
A cep velouté for 50 covers, a bright British wild mushroom starter with a soft poached egg and a toasted cep and parsley crumb, scaled and costed for service.
Seasonal Menu Pricing: Where UK Kitchens Lose GP
A dish costed in April is a different dish by September. Here is where seasonal price movement quietly takes your GP and the two hour habit that stops it.
Pot-Roasted Partridge, Puy Lentils, Blackberry Jus
A partridge main for 50 covers for British game season: pot-roasted crowns, confit legs, smoked bacon lentils and a blackberry and juniper jus.
Right to Work Checks 2026: What UK Kitchens Must Do
From the 1st of October 2026, UK Right to Work checks widen to cover agency and casual staff, not just employees. Here is what it means for your kitchen.
British Food Fortnight 2026: Build a Menu That Sells
British Food Fortnight 2026: Build a Menu That Sells
Signal Crayfish and Sweetcorn Bisque
Signal crayfish and British sweetcorn bisque for 50 covers. September's most sustainable shellfish meets peak-season produce. Full catering recipe.
AI in Commercial Kitchens: What UK Caterers Actually Need to Know in 2026
AI is already in UK commercial kitchens, cutting food waste and prep time. Here is where a 35-year chef says you should actually start, minus the hype.
Pressed Pork Belly Recipe with Plums and Charred Fennel
A late summer pork belly recipe for 50 covers. Cured, braised and pressed belly with British plums, charred fennel and a cider jus, with full timings
