Hidden Sugars and Additives in Catering Menus: How to Spot Them
How to spot the hidden sugars and additives that manufacturers slip into catering ingredients, what they do to a dish, and what to buy instead.
Unnecessary Ingredients In Our Food, can you spot them ?
The unnecessary extras hiding in everyday catering products, how to read a label properly, and why it matters when you cook for other people.
Authentic Regional Italian Food Recipes: 3 Traditional Dishes
Three traditional regional Italian dishes scaled for 50, starting with a proper lasagne alla Bolognese. Simple food, done the way it should be.
How Commercial Kitchens Can Cut Costs While Going Green in 20226
Sustainable sourcing has stopped being a niche concern. The quick wins that cut costs immediately, and the bigger changes worth planning for.
Celebrate National Pie Day 2026, Classic British Steak & Ale Pie
A classic steak and ale pie for 50 portions, ready for National Pie Day on 23 January. Full ingredients and a step by step method.
From Startup to Scaling Your Catering Business
Seven principles for building a commercial kitchen that grows with the business, rather than one you outgrow in eighteen months.
Valentine's Day Menus Ideas For 2026 To Help Maximise Profits
Valentine's Day still catches kitchens out. Three menus built to hold margin on the busiest covers of the year, from someone who has cooked plenty of them.
The Benefits of Using AI in the Catering Industry in 2026
Where AI earns its place in a catering business, from automating the admin to cutting energy use, judged against 35+ years in hospitality.
Trends in the Catering Industry for 2026 in the UK
Hyper-local sourcing, waste reduction and functional food. The 2026 trends worth acting on, and the ones that will not survive a real kitchen.
Make Profits from Burns Night, Valentine's Day, and Mother's Day
Burns Night, Valentine's Day and Mother's Day in one run. The dates, the menu thinking and the prep that protects margin on the night.
