Exploring the Vibrant Food Scene in the South West of England UK
The food scene across the South West and South Wales, the producers worth knowing, and what it means for operators buying closer to home.
Traditional East London Pie & Mash Recipe
A traditional East London pie and mash, with a proper stiff hot water crust and a minced beef filling, making six to eight individual pies.
Beef Wellington for 50 People generous portions (180–200g) PP
Beef Wellington for 50 covers at 180 to 200g a portion, with mushroom duxelle, crêpes and the assembly order that stops a soggy base.
Classic Brined Roast Turkey Recipe for 50 People
A classic roast turkey for 50 covers with an overnight brine, turkey sizing and timings worked out so nothing is guessed on the day.
Top 5 Commercial Kitchen Design Mistakes UK Caterers Made in 2025
The five design mistakes that cost UK caterers most, from a broken work triangle to cheap imported kit with no engineer behind it.
Do You Know What Your Children Are Eating at School?
What UK school meals actually look like, the gap between state and private school catering, and how universal free school meals changed the tray.
Classic Christmas Aperol Spritz Recipe – Festive Twist for 2025
A festive twist on the Aperol Spritz, measured per glass so a bar can build them quickly without losing the balance.
Leek, Butter Bean & Crispy Chorizo Soup Recipe for 50 Portions
A leek, butter bean and crispy chorizo soup yielding 50 portions at 200ml, with the chorizo added at the pass so it stays crisp.
Traditional Christmas Pudding Recipe for 50 People
A traditional Christmas pudding scaled to 50 portions, with steaming times, the maturing window and the storage a commercial kitchen needs.
The Pros & Cons of Automated Order / Pay Systems in Hospitality
Automated order and pay systems change service in ways the sales pitch skips. The genuine benefits, and where they cost more than they save.
