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Insights

Insights

All the latest BM Caterers news, including podcasts, blogs, recipes, restaurant reviews and insightful reports.

Knickerbocker Glory 99

Preparation: Put 4 glasses into the freezer and leave them for several hours so that they get ice cold before

Whole Salt Baked Seabass with a Fennel, Radish and Unpotted Shrimp Salad

Preparation: For the spiced butter: Place all ingredients into a pan and melt the butter, infuse it for 1 hour

Salad of Heirloom tomatoes with capers and basil

Preparation Cut the tomatoes according to their ripeness: slice the firmest ones and quarter the softer; leave whole or halve

Sweet and Sour noodles with Chargrilled vegetables

Preparation Burn the peppers over an open flame or under the grill until charred on all sides. Place the peppers

Salted Caramel Chocolate and Clementine Leaf Cremosa

Introduction ‘Cremosa’ is simply the Spanish word for mousse, but this recipe is essentially a variation of the great British

Venison Wellington

Preparation Season the venison with salt and pepper. Heat a splash of olive oil in a frying pan until hot.

Beetroot and Salmon Gravadlax

Preparation Weigh the salmon accurately, to check that you have the right quantity of sugar and salt for the cure.

English Pea and Mint Soup

1 – Pod the peas and cover with the litre of water, place this on the heat and bring to

Strawberries and Cream Crunch

We love strawberry season! And here is a simple twist on the classic pairing.   Make the jam; boil the

Salmon and radish

A great summery, light dish First cure the salmon fillets; mix the salt and sugar together and coat the salmon.

Simmered egg, buckwheat and avocado

A unique technique that offers low fat and tasty scrambled eggs  First cook the buckwheat; rinse the buckwheat then tip

Raw seeded Bar - Bartlett Mitchell

Raw seeded bar

Method Blend all the ingredients together in a food processor to form a sticky paste. The consistency can be left

CHOCOLATE WATER GANACHE

Chocolate water ganache

Ingredients For the water truffle ganache 400g good quality dark chocolate buttons 300ml water ¼ tsp xanthan gum Good pinch

VEGETABLE UMAMI RAMEN BROTH

Vegetable umami ramen broth

Method Mix all the ingredients together in a saucepan, except for the miso. Bring the pot to just below a

Quinoa bircher muesli

Quinoa bircher muesli

Method Soak the quinoa for at least an hour in cold water to eradicate the bitter compounds it contains; this

BAKED BEETROOT WITH HORSERADISH AND HAZELNUTS

Baked beetroot with horseradish and hazelnuts

Method Mix the egg white and icing sugar together in a bowl and use this to dress the hazelnuts. Bake

Blackened Hispi cabbage with aged parmesan and baco

Blackened Hispi cabbage with aged parmesan and bacon

Method Place the bacon on an oven tray and bake at 175 for 15-20 until crisp, cool and chop into

BURNT LEEKS WITH SPENWOOD

Burnt leeks with Spenwood

Method Trim away the upper most green part of the leek and thinly slice, give it a good wash as

COFFEE ROASTED HERITAGE CARROTS WITH CARROT JUICE

Coffee roasted Heritage Carrots with carrot juice

Method Give the carrots a good wash but do not peel them. Trim off 2cm from the top and bottom

PURPLE KALE WITH ITS OWN PESTO AND RADISHES

Purple Kale with its own pesto and radishes

Method Wash the kale thoroughly and divide into two separate piles. With one pile blanching in salted boiling water for

Blog

I have shares in factor 50 (thanks dad!)

With this change of climate, it is very easy to carried away and simply start slapping everything you have onto your

new forest
Blog

New Treats in the New Forest

As part of my ongoing commitment to seeing the best Britain has to offer, I just got back from spending

Daryll young
News

Darryll Young wins Cost Sector Catering Chef of the Year 2016

Darryll Young won Cost Sector Catering Chef of the Year 2016. Darryll was presented with his award at the exciting awards ceremony

Cost Sector Catering Corporate Social Responsibility Award 2016
News

Winning the Cost Sector Catering Social Responsibility Award 2016

bartlett mitchell won the Cost Sector Catering Corporate Social Responsibility Award 2016. Hannah Carmichael, Steve Fox and Francois Gautreaux were