bartlett mitchell chef, Mark Andrews, named as Europe’s finest
Mark Andrews, one of our development chefs, was named as the highest performing European-based chef at the Garland Canada International
Three exciting new food concepts launched this Autumn
See our three exciting new food concepts launched this Autumn Introducing Noodle bar We have seen a rise in customer
bartlett mitchell targets flexitarians with new concept launch
bartlett mitchell, one of the UK’s leading independent caterers, has launched a series of new food ranges targeted at flexitarians,
Advent calendar countdown to Christmas
The Advent calendar countdown really begins for us in February! That is the time of year we start planning for the festive season
Food for good, more sustainable and healthier contract catering
I was recently interviewed by journalist, Martin Green for Catalyst, the Chartered Institute of Marketing’s member Magazine. We talked about how
My journey to the final of PEI Garland Canada International Chef Challenge
Mark Andrews, Development Chef from bartlett mitchell recently pitted himself against eleven top chefs from across the globe to compete
Experts call for more ring-fencing of catering as part of wider FM strategy
Catering is emotive and needs to be ring-fenced from other FM services as part of a wider FM strategy, according
I look forward to goose season all year round
Winter is a time when British cooking comes into its own. With slow-braised meats, dried fruits and game, especially goose,
B&I magazine A day in the life – Mark Andrews, Development Chef
What is your name and job title? Mark Andrews, Development Chef, bartlett mitchell I start my day early; I have
Breast of Goose with Cranberries and Celeriac
Preparation Make the celeriac purée. Peel and roughly chop the celeriac, place in a saucepan and cover with the milk.
Food inflation is back to challenge us
After a few years of lows, inflation is now back with a vengeance. Recent headlines in the national press are awash
bartlett mitchell scores hat-trick of awards at Foodservice Cateys
bartlett mitchell scored a hat-trick of awards at the prestigious ‘Foodservice Cateys’ held at the Park Plaza Westminster last week.
‘Rise and Shine’ for bartlett mitchell with new breakfast concept
bartlett mitchell, one of the UK’s leading independent caterers, has today launched ‘Rise and Shine’ – a new concept aimed
Michelin restaurateur Adam Byatt’s ideas for a great dessert
For me a dessert is not something that guests need, it’s a part of the meal that is a real
Salt Caramel Custard Tart
Method For the Pastry 1. Mix the flour and sugar in a bowl until evenly combined. Add
Making the case for home-baked cakes
I recently went on a course to learn how to make cakes from chefs at the famous Milk Bar in New
Flourless chocolate cake
Heat the butter, don’t boil, and pour over the chocolate and honey. Stir in to melt and combine Whisk the
Mark Andrews named as Europe’s finest at Garland Canada International Chef Challenge
Mark Andrews, development chef at bartlett mitchell, has been named as the highest performing European-based chef at the Garland Canada
Post Brexit economy, skills shortages and culture change impact on contract catering
Have you ever wondered what caterers do on a rainy Friday? Well, last Friday we all met, courtesy of our
Meatopia is a Must
What’s better than a fantastic BBQ with one of the best chefs in London? Twenty five BBQs with twenty five
Five benefits of a digital media strategy for contract caterers
Five reasons contract caterers should have a digital media strategy for customers. 1. Increased brand recognition Digital media can help customers’ perception
Welcome to autumn and a whole new chapter of flavours
The summer is fading fast, the leaves are falling, and as we find ourselves on the precipice of Autumn, a
Pumpkin Soup with Fresh Cows Curd
Preparation Pre heat the oven to 200 c Cut the pumpkin into wedges and scoop out the seeds and surrounding
Roast Grouse with White Polenta, Cobnuts and Blackberry
Method 1. Preheat the oven to 190°C and season the grouse well with salt and pepper. Sear the grouse