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
bartlett mitchell launch Perkee, a Fairtrade coffee
“Customers increasingly expect a brand of coffee in the workplace with exceptionally strong ethics and Perkee has been developed to
Escaping the B&I bubble
My one tip for working effectively in the B&I sector is get outside the B&I bubble! I am unashamedly a
SOMETIMES YOU JUST NEED REMINDING
There’s something really special about pasta, which I put down to it’s simplicity. With just two ingredients of eggs and
How do we promote healthy eating
“My approach is to keep everything as natural as possible. We use what nature has produced and not something from
bartlett mitchell’s Chef Consultant, Adam Byatt featured in The Caterer
“His focus on provenance, seasonality and skills training matches our ethos, He’s approachable and a ‘chef’s chef,’. His workshops are
I’m such a Dork
Yes I wear glasses and I’m a little OCD about how things are organised and set up in my life
The Show Must Go On
There’s a Mexican restaurant in London which has been one of my favourites for the last year. They aren’t new;
Preparing for Valentines Day
Valentine’s Day is an occasion unique to every person, couple, and family. At my house, I like to plan a
bartlett mitchell have a healthy start to 2016
Boutique caterer, bartlett mitchell’s New Year DARE, Delicious and Responsible Eating campaign for customers has been their most successful ever.
New Year in New Orleans
Then the wedding invitation landed for 2nd January in New Orleans! Well, I thought, it would be churlish not to go,
DARE…. really means Delicious And Responsible Eating
Of course, this is not news and you don’t have to be an athlete to know that if you do
Fork handles – Breaking the sound barrier
The title of this blog has been inspired by a famous sketch by the 2 Ronnie’s. Ronnie Barker plays a
The blog of blogs
Dear Readers For my blog, I was going to write about the virtues of cooking your turkey outside on a
A day in the life – Stuart Cawley, bartlett mitchell
What is your name and job title? Stuart Cawley – Business Manager How do you typically start your day? (Are
Desert Island Christmas.
Ian Mitchell, Chairman, bartlett mitchell I have worked most Christmas’ during my 45 years in the industry. I would be extremely
Chefs on tour
Our first night at Due Bulli we were able to get a table in the restaurant and had the tasting
December Foodservice Forum
Following on from the previous year’s excellent growth, we remained firmly fixed on our existing business and results included growing