The Importance of Commercial Kitchen Ventilation Cleaning
Dirty ventilation is a fire risk long before it becomes a compliance problem. What the system does, how often it needs cleaning and who is liable.
The Importance of Staff Training in Hospitality
Training is what turns a job into a career and keeps good people in the building. Where to start, and what it costs to skip it.
Sourdough Bread Recipe
A straightforward sourdough loaf, starter included, with the flour, water and salt weights set out so the method is repeatable in a busy kitchen.
Authentic Lancashire Hot Pot Recipe
Lancashire hot pot scaled to 50 generous portions, with the equipment, ingredients and timings a catering kitchen needs to run it properly.
Steamed Sponge Pudding with Honey Butterscotch Sauce (Serves 50)
Scaled for 50 covers and batched properly, with the honey butterscotch sauce made separately so it holds through service.
The Importance Of Utilising Independent Bars and Restaurants
Independent bars and restaurants keep money in the local economy and take risks the chains will not. Why they are worth seeking out.
Are Ghost Kitchens Driving Growth in Hospitality?
Ghost kitchens explained, what is driving the demand, and whether the operational savings hold up once you look at the numbers.
Benefits Of The Cook-Chill Process In Catering
Cook-chill buys back kitchen hours and steadies food cost, but only where the chilling, storage and regeneration are set up properly.
Merguez, Chorizo Butter Bean Cassoulet, a Winter Warmer
A spiced sausage and butter bean cassoulet built for volume, 50 portions at 250g, with the prep phases worked out for a commercial kitchen.
Accelerating Cooking in Fast-Paced Catering Environments
Where speed is lost in a busy kitchen, and what high speed ovens and accelerated cooking actually change on the line.
