Roast Rack of Spring Lamb with Wild Garlic Salsa Verde, Dauphinoise Potatoes and Asparagus — Catering Recipe for 20
Roast rack of spring lamb for 20 covers, with a dauphinoise made the day before and timings that hold when the whole room orders at once.
Labour Cost in Catering: Why UK Operators Get It Wrong
Labour is the cost most operators measure wrong. What to count, what to leave out, and the percentage that actually tells you something.
Minted Pea and Ham Hock Velouté with Crispy Ham and Pea Shoots
Minted pea and ham hock velouté for 20 covers, using British peas at their best, finished with crispy ham and pea shoots.
Pan-Seared Halibut with Spring Pea Velouté, Broad Beans
Halibut for 20 covers with spring pea velouté, broad beans and brown shrimp butter. A May dish that plates fast without losing its finish.
Stock Control in Catering: The Waste You Can't Account For
There are two kinds of food waste, and most kitchens only ever see one. What a working stock control system looks like day to day.
Fresh Linguine with Brown Crab, Chilli, Lemon and Samphire
Fresh linguine with brown crab, chilli, lemon and samphire for 20 covers. A dough that rests an hour and a sauce finished in thirty minutes.
AI in the Kitchen: What It Actually Means for Catering Businesses
Part one of three. What AI kitchen technology actually does for an independent catering business, and just as usefully, what it does not.
The Purchasing Trap: How UK Caterers Overspend on Food
Four purchasing habits that quietly inflate a food bill, starting with buying on price alone and running more suppliers than the volume justifies.
Food Allergens
The 14 allergens, what the law requires of a catering business, and the habits that keep declarations accurate when service gets busy.
Mental Health in the Hospitality Industry
The pressures in hospitality are unlike most industries. An honest look at what the job does to people, and what employers can do about it.
