Spotted dick
A proper British classic. This traditional spotted dick is made the old-school way with suet, giving it its distinctive rich,
Classic treacle sponge
Serves 6–8 A proper British pudding: light sponge, rich golden syrup and best served warm with custard. This is a
Eton mess
A playful, elevated take on the British classic. Our Eton mess layers Chantilly cream, crème mousseline, crisp meringue, fresh macerated
Raising the pulse: Why beans are back on the menu
For years, protein has dominated the nutrition conversation. High-protein snacks, protein-enriched products, and “added protein” claims have been everywhere. But
Deep fried lasagne (with red pepper sauce, pickled red onions, and parmesan)
A seriously satisfying way to give leftover lasagne a second life. Press it overnight, slice it into portions, pane it,
Pickled red onions
These are one of our most-used “little extras” in a busy kitchen because they’re quick to make, easy to scale,
Pickled baby cucumber (our go-to burger pickle)
Pickled cucumber is one of those little extras that makes everything better. Salads, burgers, sandwiches – you name it. (But
The heart of BM: Celebrating the people who make it special
Our values aren’t just words on a page, or a poster on the wall. They’re brought to life every day
Foodies 2026 winners with Ben Schobs taking ED&I award for flagship neurodiversity work
What a wonderful evening announcing the winners of our 2026 Foodies awards, with the Gregory Hall Equity, Diversity & Inclusion
Lasagne with beef rib and smoked cheese
A rich mince ragu, braised beef rib folded through for extra depth, and a smoked cheese béchamel that makes the
Wines to celebrate the start of Spring
April marks a welcome shift in the seasons. The days grow longer, the first real warmth returns, and dining naturally
Two’s company at the Contract Catering Awards 2026
This year’s Contract Catering Awards took place at the Park Plaza Westminster Bridge on 2 March. Nominated by peers and
Developing the next generation of chefs with Westminster Catering College
One of the most rewarding parts of working for BM Caterers — and in contract catering — isn’t just the
Supporting opportunity through work experience with Luminary
Hospitality has always been an industry built around people. Kitchens bring together individuals from different backgrounds, experiences and cultures, all
Salt and pepper squid
Light, crunchy, and satisfying. This is a dredge batter (so it puffs up in the fryer and gives you all
Foolproof fish batter
Extra crispy outside. Moist, flaky fish inside. This is one of those simple kitchens wins that feels a bit magic.
Living beyond the label: My journey with Epilepsy
Age brings perspective. I find myself caring less about the small things and more about what truly matters, like helping
Eat the rainbow: Energising the workplace through colourful food
With March bringing the start of spring, it’s a great time to refresh energy levels and bring a little more
Coffee and chocolate brownies
Rich, fudgy chocolate brownies made with used coffee grounds. A simple zero-waste recipe that transforms surplus coffee into a deeply
Vegetable pakoras with roasted apple chutney
A zero-waste recipe using vegetable trimmings. These vegetable pakoras are a brilliant way to use up surplus veg and are
Fruit Tea Stock (Zero‑Waste Smoothie Base)
A gently spiced fruit stock made from surplus fruit skins and trimmings. Naturally sweet, aromatic and perfect as a zero-waste
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