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
AI in the Kitchen: Train Your Team, Not Replace It
AI will not replace your chefs. Used properly it trains them faster and takes the admin off them. A practical guide for UK catering operators.
Dirty Fries, Six Ways: A Chef’s Loaded Chip Recipes for 2026
Six loaded chip builds worth putting on a menu, with the fryer technique that keeps them crisp under a pile of toppings.
Gas vs Induction: The Real Cost for UK Kitchens
Gas vs induction in a commercial kitchen? Real UK data shows a gastropub saving £8,839 a year. Here's what electrification actually costs, and who it suits.
Heritage Tomato with Whipped Feta and Basil Oil
Heritage tomatoes over whipped feta with basil oil, scaled for 20 covers, with a crumb you can prep ahead and a food cost that holds up.
