AN EXTRAORDINARY FOOD TRIP TO JAPAN (PART TWO)
AN EXTRAORDINARY FOOD TRIP TO JAPAN (PART TWO) Day 5 The following day we embraced our tourist personas, and decided
My Arnie Schwarzenegger encounter
The Best of British Even though it has rained a lot this summer, my enthusiasm wasn’t dampened after I met some
Pear and Cardamon Cooler
Treat yourself with this fabulous cocktail Add all ingredients to a cocktail shaker with crushed ice and shake vigorously. Strain
Desert Island Dishes
Top eight dishes With no hesitation, the BBQ tops the list. The social aspect of cooking outside with friends and
Quality Catering
Lovingly kneaded into reality by its three founders, Wendy Bartlett, Ian Mitchell and David James, bartlett mitchell began in 2000
How we use social media to enhance our B&I business
My marketing strategy breaks down into different objectives and social media is one of the tools that helps me to
Product innovation in foodservice.
As Procurement Director for bartlett mitchell I’m very keen to engage with ‘young people’, enabling them to ‘pitch’ their product
How to say ‘Goodbye’
Closer to home and we said goodbye to our first two catering Managers Jill and Gary and it was more
bartlett mitchell secures first ‘Investors in People Gold Award’
The award, the first of its kind for the business, follows a silver rating the company achieved when it was
Brexit Meanderings
However, it is interesting with the big Brexit question today, that it’s been perfectly acceptable to ask people if they
Venison Loin with Sprout Tops, Truffled Honey and Chestnuts
Peel the chestnuts raw, and then slice on mandolin as thinly as possible. Reserve for later. Take the sprout tops;
Knickerbocker Glory 99
Preparation: Put 4 glasses into the freezer and leave them for several hours so that they get ice cold before
Whole Salt Baked Seabass with a Fennel, Radish and Unpotted Shrimp Salad
Preparation: For the spiced butter: Place all ingredients into a pan and melt the butter, infuse it for 1 hour
Salad of Heirloom tomatoes with capers and basil
Preparation Cut the tomatoes according to their ripeness: slice the firmest ones and quarter the softer; leave whole or halve
Sweet and Sour noodles with Chargrilled vegetables
Preparation Burn the peppers over an open flame or under the grill until charred on all sides. Place the peppers
Salted Caramel Chocolate and Clementine Leaf Cremosa
Introduction ‘Cremosa’ is simply the Spanish word for mousse, but this recipe is essentially a variation of the great British
Venison Wellington
Preparation Season the venison with salt and pepper. Heat a splash of olive oil in a frying pan until hot.
Beetroot and Salmon Gravadlax
Preparation Weigh the salmon accurately, to check that you have the right quantity of sugar and salt for the cure.
English Pea and Mint Soup
1 – Pod the peas and cover with the litre of water, place this on the heat and bring to
Strawberries and Cream Crunch
We love strawberry season! And here is a simple twist on the classic pairing. Make the jam; boil the
Salmon and radish
A great summery, light dish First cure the salmon fillets; mix the salt and sugar together and coat the salmon.
Simmered egg, buckwheat and avocado
A unique technique that offers low fat and tasty scrambled eggs First cook the buckwheat; rinse the buckwheat then tip
Raw seeded bar
Method Blend all the ingredients together in a food processor to form a sticky paste. The consistency can be left
Chocolate water ganache
Ingredients For the water truffle ganache 400g good quality dark chocolate buttons 300ml water ¼ tsp xanthan gum Good pinch