Spaghetti Vongole
1. Place a pan of water on the stove with salt and a splash of olive oil. 2. In a
Real Cookery
Every chef I know has a book full of basic staples and secret one-off recipes they have picked up on
Wines for Christmas and the New Year
Not sure what to drink this festive season? Ian shares his recommendations – Wines for Christmas and the New Year
Christmas Traditions
What makes Christmas special to you? Here some of our team have shared what Christmas means to them and what
Christmas to me is about family, friends, fun and food
In contrast to the majority of ‘2016 Reviews’, I won’t reflect on Brexit/Trump, or even the truly phenomenal Olympics/Paralympics or Major
Christmas dinner countdown time plan
Cooking Christmas dinner can be a stressful affair. If you want to cook the perfect Christmas dinner with all the trimmings, there’s
Competitors to companions
The final installment of Mark Andrew’s blog about the PEI Garland Canada International Chef Challenge and how the move from
Perkee Coffee grows and grows
It has been eight months since Perkee, our premium, sustainable coffee brand was first launched during Fairtrade Fortnight by Ana
The importance of chef’s training
The importance of chef’s training A fifth successive year of growth, numerous awards and a growing number of employees –
Successful mobilisation
Successful mobilisation A successful mobilisation is one of the most exciting times in the life of a contract. It is
bartlett mitchell Trinity Roundtable
Experts call for more ring-fencing of catering as part of wider FM strategy bartlett mitchell recently hosted a roundtable discussion
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