British Food Fortnight starts tomorrow!
We're celebrating with our recipe for an undeniable British delicacy; Toad in the Hole.
Sausages from the lovely (and award-winning) Block & Butchers in Wendover
#BritishFood #Food #ChefLife #RecipeIdeas #EasyRecipes #ContractCatering
This is the only video you'll need on how to make a cartouche.
#tipsandtricks #cartouche #Cheflife #kitchentips #contractcatering
Sharing is caring ❤️
Delicious Japanese black cod with Saikyo miso and crispy rice.
#EasyRecipes #RecipeIdeas #ContractCatering #ChefLife #Food
Name a more famous chocolate cake.
Here's our easy recipe for Bruce Bogtrotter's ooey gooey triple chocolate cake from Matilda, celebrating Roald Dahl Story Day tomorrow.
Follow the link for the full recipe🔗🎂 https://ow.ly/hUyT50TlRUi
#Matilda #EasyRecipes #RecipeIdeas #ChocolateCake #ChefLife #ContractCaterers #RoaldDahl
One of our top aubergine recipes.👌
Miso glazed shrimp, baked in aubergine.
#EasyRecipes #ChefLife #Food #Foodie #ContractCatering #RecipeIdeas
Multipurpose and delicious.
#Chef #ChefLife #KitchenLife #ContractCatering #EasyRecipe #Food #Seasoning
Part II. That one time our glazed broccoli stems broke the internet.
This is a super easy way to reduce food waste in your kitchen during Zero Waste Week.
#broccoli #Chef #ChefLife #RecipeIdeas #ReduceFoodWaste
The stalk IS the best part!
Here is a throwback to our viral video, an easy way to reduce food waste in your kitchen during Zero Waste Week.
Come back tomorrow for Part II.
#chef #cheflife #broccoli #reducefoodwaste #recipeideas
Feeling grateful for our chefs' delicious dishes 👩🍳🔥
Plating grilled aubergine with Saikyo miso prawns and soba noodles.
Recipe coming soon ✅
#Plating #ContractCaterers #Food #Kitchen #ChefLife #Foodies #Aubergine #EasyRecipes #PlatingIdeas
The ultimate, multipurpose condiment 👌
#EasyRecipe #RecipeIdeas #JapaneseFood #Chef #Cooking #Recipes #ContractCaterers
Ginger tips and tricks🧡
#ginger #chef #cheflife #youngginger #cooking #recipe #easyrecipe
Cereal, sandwich or noodles? 🤔
Asking chefs: what's their go-to after-work meal?
#Chef #KitchenLife #ContractCatering #Restaurants #AfterWork #Cooking
Bill Granger's incredible chicken curry 👌
It's kind of Thai and it's kind of Indian. Whatever it is, it's delicious.
#ChickenCurry #RecipeIdeas #EasyRecipes #HomeCook #Chef #ContractCaterers
Gooey duck, are we right?
All substance, no style foods.
#Chef #Food #Foodie #Cooking #Contractcatering #KitchenLife
Here's the deal: meeting our supplier partners, seeing where our food comes from, and learning more about sustainable farming practices, are all invaluable opportunities for our chefs.
Offering trips like this for our teams is something we are incredibly proud of. Our chefs can create lasting relationships with our supplier partners, get to know the rest of the team, and build on their extensive food knowledge.
Best of all, we get to share our experiences with you❤️
#ChefLife #ContractCaterers #Restaurants #Careers #LakeDistrict #LocalProduce
Can regenerative farming transform food production?
In the Lake District, we chatted to Phil Scott from our supplier partners, Lake District Farmers.
Phil connects chefs and foodies with local Cumbrian farmers, with farm tours. Lake District Farmers work alongside farmers to produce more sustainable nutrient-dense food. LDF is exploring the idea that regenerative farming practices could transform farms economically and environmentally.
Mark and Jen Lee turned their family dairy farm around, by embracing regenerative farming. Their dairy cows graze 300 days a year, producing delicious nutrient-dense cheese, butter and gelato. Mark talks about regenerative farming practices and their environmental benefits, and what's next for Torpenhow.
#regenerativefarming #Cumbria #Chef #Farming #contractcatering #sustainability #lakedistrict
How cheese is made 🧀
We were lucky to meet the lovely Mark and Jen Lee from Torpenhow. Meaning "hill hill hill" in three Cumbrian dialects, Torpenhow's pasture-fed cows produce rich, nutrient-dense milk, and phenomenal cheese.
Mark and Jen have transformed their dairy farm. Their cows graze 300 days of the year, and as they continue to introduce more regenerative farming practices to their farm, they are paving the way for other sustainable farmers.
Biodiversity is returning to the farm and their herd is flourishing. Mark believes slow food is good food, and we wholeheartedly agree.
Thanks to our supplier partners Lake District Farmers for introducing us to Torpenhow.
#CheeseMaking #Cheese #ChefLife #ContractCatering #LakeDistrict #RegenerativeFarming #sustainability #localproduce
4 Tips for a Greener Workplace
1. Automate extractor fans to cut off when the kitchen closes ⏲️
2. Switch from gas to induction. It's safer, cheaper on insurance, and better for the planet 🍳
3. Upgrade to LED fittings, not just bulbs 💡
4. If you have an on-site garden, plant hardy herbs or practical veggies 🧄
👉 Watch or listen here https://bit.ly/46yzXGW
Why is it important for farmers to meet chefs?
We asked Mark Lee from Torpenhow Dairy Farm, about the importance of connecting with chefs who use their products, and what it means to see their cheeses on menus.
#ChefLife #ContractCaterers #Restaurant #Farmers #LocalProduce #RegenerativeFarming
A few weeks ago, our chefs visited the Lake District and met our supplier partners, Lake District Farmers.
It was incredible to learn more about wild farming and understand how important our relationship with nature is. We met the farmers behind our local produce. We saw how encouraging biodiversity in farming produces nutrient-dense food, which is better for us and our environment.
Itinerary:
🌱Day 1
We met with Mark and Jenny Lee at their family dairy farm, Torpenhow. Mark and Jenny use the rich milk from their pasture-fed dairy cows to make delicious cheese, butter and gelato. Their cows graze 300 days a year and regenerative farming has encouraged the farm's biodiversity to flourish. Slow food, is good food!
🌱Day 2
Our supplier partners, Lake District Farmers, treated us to brekkie. We saw an insight into the dedicated farmers they work alongside.
We met up with shepherd, Eric Taylforth, and met his herd of Herdwick sheep on the fells to understand how resilient Herwick sheep are without interference.
After lunch, we visited farmer Jim Beary. Jim shared how regenerative farming has transformed his farm in a short space of time. He shared his journey from a commodity farmer to organic to regenerative, and how leaning into nature has turned his farm around.
#LakeDistrict #Farming #ContractCatering #RegenerativeFarming #LocalProduce #ChefLife
