Poached Salmon with Vegetables
Preparation: Peel or trim the vegetables, then slice into 2mm-thick shapes that allow them to be recognizable. Take your time
Simplicity is key for the main event
The main event. The entrée. The piece de resistance. Whatever you choose to call it, this is the part of
A Brief Lesson on BBQ
Summer is in full swing, so if you haven’t already, it’s time to pull out those dusty, rusty grills, give
What is the biggest factor currently affecting the B&I market
What is the biggest factor currently affecting the B&I market We see the major challenges for B&I falling into three
Taco Time – Street Food Awards
Dave Hands talks in b&i catering magazine about why he entered the street food awards and what he believes is
bartlett mitchell launches first ever barista championship
bartlett mitchell, one of the UK’s leading independent caterers, has today announced the launch of its first-ever barista championship. The
Looking forward to our first bartlett mitchell Barista Championship
Our first bartlett mitchell Barista Championship. Next week are the round one heats of bartlett mitchell’s first Barista Championships. Barista’s
Essence training – Building great teams
Obsessive about our people One of the things that makes bartlett mitchell stand out as a contract caterer is that
bartlett mitchell helps provide clean water to 5,000 people
bartlett mitchell, one of the UK’s leading independent caterers, has ensured more than 5,000 people will have access to clean
Baked Pear Salad
Preheat your oven to 200°c. Place the cubed butter, caster sugar, and pears on to an oven proof tray. Give
Pork, Smoked chicken, pistachio and apricot sausage rolls
Method Heat a splash of olive oil in a frying pan, dice the onion and sweat down in a pan
Ethical company, ethical people
Ethical company, ethical people We recently hosted a charity fine-dining supper to raise money to buy an automatic milling machine
Support and encouragement to grow
Bozena, Client Accounts Manager I started my career with bartlett mitchell as a barista in Reading, in September 2006. I
A company that keeps its promises
Angus, Operations Director I left bartlett mitchell three years ago to experience working in a larger organisation. When Francois, our
Exciting opportunities for development motivate me
I was working as an agency butler at a Japanese bank when bartlett mitchell won the contract there. I then
Impressive foodie culture
David, Development Chef I’ve been in contract catering for many years, and before joining bartlett mitchell I’d followed the company’s
Reassurance and support during the TUPE process
I came to bartlett mitchell as part of a TUPE move – which means I joined the company, with the
Entrepreneurial ethos inspires me
Miguel, Coffee Brand Manager I joined bartlett mitchell after coming along to a staff party with my partner, who already
Recipe for a great summer picnic
Why I love a summer picnic I love a picnic! Although at times they can be a little trying, with
bartlett mitchell sells half a million sustainable cups of Perkee coffee
bartlett mitchell, one of the UK’s leading independent caterers, has today announced the sale of its 500,000th cup of Perkee
Operations team strengthened with appointment of Brydon
bartlett mitchell, one of the UK’s leading independent caterers, has today announced the appointment of Angus Brydon as operations director.
Why you should be thinking about veg-centricity
I was lucky to be a speaker on a panel at the London Produce Show and Conference recently and I
Smoking and Curing Fish – A Local Artform
Paying homage to local fare My first restaurant, Thyme, was previously the site of an eponymous fish restaurant titled Moxon’s,
Moxon’s Smoked Cod’s Roe Dip (Taramasalata)
Method 1. Peel the 500g of Moxon’s smoked cods roe and add to a blender with the zest and