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 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
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
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
Method Wash the kale thoroughly and divide into two separate piles. With one pile blanching in salted boiling water for
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 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
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
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
Beverages At Work
Like food, beverage trends have changed significantly over the past few years. Customers are seeking healthier, raw and unsweetened drinks,
An Extraordinary Food Trip To Japan (Part One)
I must point out that much of the credit due in my being able to become immersed and understanding this
Out drinking gin in Las Palmas again!!
This time it’s drinking I want to tell you about – my favourite tipple Gin! I made my return to
Our Team Deserve Every Penny
In a month when the National Living Wage (NLW) has come into effect and all employers and clients have re-budgeted
Catching up with old friends at the bartlett mitchell AGM
Our amazement, as the owners, is that when we started out having an AGM it was in a small meeting
bartlett mitchell posts record turnover for fifth successive year
Largely attributed to a key focus on people and systems, the company has also posted pre-tax profits of £405k. bartlett
What does a Coffee Brands Manager do?
I joined bartlett mitchell with the intention of raising the standards of serving coffee for exacting coffee connoisseurs. Customers have
What it is to burn
No matter what side of the industry we are in, be it restaurants, events, contract catering, hotels etc… we all
Don’t Be a Food Snob
I wrote quite a long blog last year about my difficulty in finding good pub lunches and, whilst these weren’t
Nose-to-Tail cooking
One of the most exciting examples of mainstream frugality is the Nose-to-Tail cooking philosophy that is sweeping the country. ‘Nose-to-Tail’
Food Made Good Awards bring triple success for bartlett mitchell
bartlett mitchell complete a sustainability hat trick, named Food Made Good Caterer of the Year for the third successive year.
Meson Don Felipe – An authentic Tapas Bar
Hello again! Well this time I can’t write about my adventures beyond the UK borders as I’ve been firmly placed
bartlett mitchell shortlisted for six Cost Sector Catering Awards
“We are thrilled to make the shortlist in six categories – this is a tremendous achievement for the whole of
bartlett mitchell shortlisted for SRA Food Made Good Awards for the third year running
bartlett mitchell is on the shortlist for the ‘Food Made Good Caterer of the Year Award 2016‘ in recognition of
Working in partnership to achieve sustainable catering
Working with experts For many companies, knowing where to start on their sustainability journey is one of the biggest challenges