3 Ways to Reduce Waste in a Contract Catering Environment
As ESG Lead for a contract caterer, food waste is always high on the agenda. We serve thousands of customers
International Women’s Day: My journey in hospitality
In hospitality, every career journey is different, shaped by passion, perseverance and the people we meet along the way. For
Miso‑marinated fried chicken
with Pickled Mooli and Spring Onion Crispy miso-marinated fried chicken served with sweet pickled mooli and fresh spring onions. A
Pitta breads
Makes 6 pittas (approx. 120g each) Soft, fluffy homemade pitta breads with a perfect pocket. Delicious served warm and ideal
Baked Coffee Grounds Celeriac (Zero-Waste, Vegan-Friendly)
A surprising and sustainable way to use used coffee grounds, this baked celeriac sealed in a coffee crust delivers deep,
Miso Roasted Celeriac with Sesame, Seaweed & Nigella Seeds
This miso roasted celeriac is one of the simplest and most flavourful ways to prepare celeriac. Slow-baked until deeply caramelised,
Roast Swede Mash
A richer, sweeter alternative to traditional boiled swede mash. Roasting the swede in butter allows it to steam gently in
Burnt Apple Puree
This deeply caramelised apple purée tastes almost like toffee, yet it’s made using only apples. Slow roasting draws out the
Braised Red Cabbage
A classic winter side dish that’s sweet, tangy, and deeply comforting. Braised slowly until glossy and tender, this red cabbage
Leek, Celeriac and Cabbage Gratin
A comforting, seasonal winter vegetable gratin with soft layers beneath and a deeply golden, crisp top. Rich béchamel binds leeks,
Charred aubergine dip
A smoky, creamy charred aubergine dip with lemon, olive oil and herbs. Simple, comforting and perfect for sharing. Serve at
Creamy whipped feta cheese salad (Tirokafteri)
A creamy, tangy whipped feta salad inspired by classic tirokafteri. Smooth, savoury and perfect for sharing with warm bread. Serves
Panisse with creamed corn, charred corn, and charred onion dressing
Panisse with creamed corn, charred corn, roasted chickpeas and a smoky charred onion dressing — a rich, textured sharing dish
Perkee marks 10 years with rebrand and ongoing commitment to ethical coffee
Perkee, launched in 2015, is marking its 10th anniversary with a rebrand that reflects its development over the past decade
Celebrating apprenticeships
Our people have always been at the heart of everything we do. Developing skills, building confidence and supporting long-term careers
Perkee at 10: always moving forward
At BM, we never stand still. And neither does Perkee. At our AGM last week, our Head of Coffee, Graziano
How a restaurant refresh can add value
Industry insight shows that consistent branding and considered improvements to hospitality environments can increase revenue by over 20%. Refreshing a
Fibre February: The unsung hero of a healthier plate (and how to get more without the fuss)
Fibre doesn’t usually steal the spotlight. It’s not flashy, it doesn’t trend on social media, and it rarely gets the
ESG unwrapped setting the tone for 2026
On 19 January, we celebrated a milestone moment: our first-ever themed AGM. The brief was ambitious and unambiguous, this AGM
What makes a good day at work?
Energising workplaces in a hybrid world: People, service and sustainable change
As hybrid working becomes the norm, organisations are rethinking how their workplaces support productivity, wellbeing and connection. The question many
Baked New York biscoff cheesecake
A rich, creamy baked New York–style cheesecake with a crisp Biscoff biscuit base. Simple, indulgent and perfect for sharing 12
Blue Monday and brew Monday: How we support mental health
Blue Monday is often described as the most challenging day of the year. Dark mornings, colder weather and post-Christmas pressures
Spätzle with Delica squash purée, roasted beetroots and sprout tops.
2–3 people For the roasted squash purée For the spätzle For the roasted beetroot To finish (optional but recommended) 1.