Chocolate Mini Egg Doughnuts
There is nothing quite as irresistible as a freshly cooked chocolate mini egg doughnut. Method Place the salt, flour and
Hot Cross Bun Bread and Butter Pudding
Looking for the ultimate Easter dessert? Look no further, this gorgeous hot cross bun bread and butter pudding is so
Flexibility in times of necessity
As the shops still remain empty of some of the essentials and everyone is indoors, we as cooks have to
Adams Byatt’s 10 minute banana and maple ice cream
Quick and easy to make this banana and maple ice cream is a perfect way to use those over ripe
Eating well and healthily using your store cupboard
With talk of food shortages, I wanted to remind everyone about our store cupboard. They could have gems you’ve probably
Biscotti
The beauty of this recipe for biscotti is that you can use whatever you have in your cupboard. No cranberries,
Sharing Store Cupboard Recipes
During this difficult time we are all struggling with getting supplies as supermarkets are selling out of food. Panic-buying creates
Spicy Beef Soup
This spicy beef soup is a great recipe for using up leftover veg and pulses, grains etc you may have
Our response to Corona-virus (COVID-19)
We want to share how we are responding to the Coronavirus (COVID-19) outbreak. In line with our foodies values, we are
Meet the inspiring women in the #bmfamily
Whilst our attention is focused on other big issues at the moment, it’s nice to have a different headline. Here
Women Who Inspire awards
We are delighted to announce the winners of our ‘Women Who Inspire’ awards. Now in its third year, the awards
Foodservice needs to be more authentic when tackling food waste
The foodservice sector needs more authenticity when tacking food waste to combat our climate emergency, according to Ed Gillespie, a
£10,000 charity donation to celebrate 20 years in business
As part of our 20th anniversary celebrations we have donated £10,000 to our employees’ favourite charities. BM team members were invited to
Marmite and mushroom broth with a smoked cheese dumpling
Love it or hate it, this Marmite and mushroom broth with smoked cheese dumpling is perfect on a cold winter’s
Why Fairtrade Fortnight is important to me
It’s two years since I visited Nicaragua to meet the Fairtrade farmers from the Soppexcca cooperative in Jinotega. They grow
Celebrating 20 fundamentally foodie years
The F word We started bartlett mitchell, 20 years ago, because we wanted to talk about food – not finance!
Senior figures call on catering industry to embrace value of social enterprises
The foodservice sector needs to do more to showcase the commercial value social enterprises can bring to workplace clients, according
Vegetables aren’t just for January, they’re for life
It seems appropriate to talk about Veganuary, as everyone else is. Even my spellcheck has the word in the system
The delights of the new year
The beginning of the year as the bulbs begin to give colour we are blessed with so much hope and
Granita
A wonderful way to showcase a primary ingredient, be careful using alcohol as it will reduce the freezing capacity of
Pear Training – our new digital training platform
We are digitalising our entire training programme in order to support our planned future growth with the introduction of Pear Training. Pear
We’ve signed up to the European Chicken Commitment (ECC)
We are pleased to announce that as part of our long term sustainability and ethical sourcing policy, we have signed
nutrition and wellness trends
2020 brings with it a new year and a new decade. For me, this means a new year of nutrition
Jerusalem artichokes with chestnuts, kale and gherkin
Rich and nutty in flavour Jerusalem artichokes make the perfect accompaniment to chestnuts and kale, in this delicious, satisfying dish.