Posts:
ARTS & CRAFTS
Blogs
- BM journeys – Jess Diaz
- Breaking Free from Nut Roast Tradition: Elevate Your Vegan Christmas Celebration!
- How to Combat the Sugar Induced Slump
- International Men’s Day
- Welcome to BM Journeys – Murray Soper
- Food Is Always At The Centre
- It’s all about our People and outstanding Food
- Coming together to support Alzheimer’s Society
- Nourishing Company Culture: The Benefits of Workplace Catering
- Saluting our sisters – Eugenia shares her moving story
- Got guts? Here is why you should look after yours…
- Hungry Chef competition
- Sustainable Eating
- Supporting The Felix Project
- Break the stigma
- What does the future of contract catering look like?
- Delicious Foods for a Blissful Bank Holiday
- What is Fibre?
- Chef Experiences
- Why food tours are a must when visiting new places
- It only takes a taste
- Chefs Day Out: Cultivating Sustainability and Inspiring Culinary Creativity
- Nelson Mandela Day
- London Pride is like nothing I have ever experienced.
- Six tips to stay hydrated
- Eid el Adha
- The Internet and Men’s Health
- Learning Disabilities are Superpowers
- It’s all about Fundamentally Food
- A Celebration of Community, Collaboration and Coffee
- 5 Tips to Support Men’s Health
- Six healthy eating tips to help support your mental health
- What makes a good coffee experience, great?
- What is IDAHOBIT
- Mental Health Awareness Week.
- Women’s Health
- Coronation Weekend
- Finding the workplace why?
- Ways to reduce waste
- Difference between energy and nutrient density
- Why we chose Planet Mark
- Wines for Easter
- BM Foodie Awards 2023
- 7 Advantages of Team Building Activities
- The Women who Inspire us
- Let’s talk about Salt
- My Journey as a Chef de Partie with BM
- First caterer to employ TikTok
- Standing Up to Bullying
- Guardians of Grub Roundtable
- My Prize for Winning Chef of the Year
- Reflections on Gregory’s Positive Legacy
- What are Healthy Fats
- Contract catering inflation in 2023
- Intuitive and Mindful food choices for 2023
- How Teardrops uplifted me
- Celebrating Veganuary
- 4 Key Challenges for 2023
- Review of 2022
- Spreading Foodie Joy
- Sharing Comfort and Joy at Christmas with BM
- The Essential Christmas Planner
- Wine for Christmas
- How to Eat, Drink and be Merry without Overindulging
- Creating extra kindness this Christmas
- How many cheeses make the perfect cheeseboard
- Transgender Day of Remembrance
- 5 Ways to Reduce Sugar
- Angus – The Future is Bright and Exciting
- Bringing the BM Family Together
- Antony’s Focus for 2023
- BM Barista Championship 2022
- Bikes, bonding and bravery
- BM team’s farm to fork experience
- Her Majesty Queen Elizabeth II
- Managing challenging times
- What is a Healthy and Sustainable Diet?
- Strong culture – the vital ingredient for success
- London-Edinburgh-London
- National Allotment Week – Enjoying The Good Life
- Making the most of cooking outside
- Summer from the Garden
- Chefs visit to the Lake District
- London Edinburgh London -On a bike
- British Summer Wines
- Gregory De La Peña-Hall
- Learning Disability Week
- 5 Top Tips for Men’s Health
- Why winning the Springboard ED&I award was important to me
- A royal celebration in food
- Wines to Celebrate the Jubilee
- Dishes Fit For a Jubilee Celebration
- Women’s Health Month
- Introducing Sheffy – Our female chef network
- Celebrating Eid ul-Fitr
- BM’s hidden sustainability heroes
- Why eat with the earth in mind?
- Easter Traditions
- Cookbooks – One Of My Great Joys In Life
- Celebrating Lamb at Easter
- Staying Healthy During Ramadan
- 5 tips to help you manage your stress levels
- BM Foodies Awards
- International Day of Happiness
- Let’s make a difference in Food Waste Action Week 2022
- Extraordinary Women
- How to get Waste-Ed at work
- Stand up to bullying
- Stirring Memories from Robin
- Reasons to come back to the office
- Take Time To Talk
- Embracing Plant Based Cooking
- Top 3 Trends for 2022
- Wendy’s end of year round up 2021
- My New Year’s Eve Celebrations
- I love the leftovers
- Winning the Cateys
- Enjoy a Mocktail this Christmas
- Stirring Memories from my Favourite Cookbooks
- Inspiring Men’s Awards
- How can contract catering achieve High Street coffee standards?
- Implementing Natasha’s Law
- Fairtrade and the climate crisis
- My Hospitality Journey
- StrEATfood Awards
- Black History Month
- World Mental Health Day
- Stirring memories – a journey through my cookbook shelf
- National Hospitality Day
- Taking care of our team members’ mental wellbeing
- Inflation Is Back
- Bank Holiday BBQ
- The excitement of re-opening
- A Great Industry To Be Part Of
- Cooking with the flavours of an English Country Garden.
- bmFamily💜💚 #StravaGroup more important than ever
- The ingredients for a great picnic lunch
- We Are Ready
- Life is fabulous in Jamelia’s Skin
- Understanding Autism and Learning Disabilities
- Blood Donor Day
- Why I advertise my pronouns publicly
- Beginner’s guide to foraging
- Training to be a Mental Health First Aider
- World FM Day 2021- ‘Celebrating FM: standing tall beyond the pandemic’
- The Importance Of Training As We Reopen
- Stress Awareness Month
- Slow Down and Appreciate the Little Things
- World Health Day
- My Charity Experience at The Felix Project
- International Transgender Day of Visibility
- Crafty ways to mindfulness
- Chef Fight Night
- Memories of my Mother’s cooking
- Inspiring Women
- Zero Discrimination Day
- Fairtrade Perkee coffee – it’s personal
- The Future of Food at Work: What Have we Learned from Lockdown?
- Surviving Lockdown 3
- It’s important to talk
- Healthy in Mind and Spirit
- VIRTUAL EVENTS THAT BOOST MORALE
- Celebrating World Religion Day
- How do we kick-start our business in 2021?
- Heroes and Highlights
- What this year has taught us
- Christmas Books For Cooks
- Positive Connections
- Christmas Magazine
- The Power of Inclusion
- Achieving the Planet Mark certification for 2 consecutive years
- New COVID-19 customer service training
- Team Go Sober for October
- How to mobilise a contract during COVID-19
- The Importance of Black History Month and the ripple effect of the BLM movement
- Becoming a Head Chef
- My exciting journey to meet the Soppexcca coffee farmers
- My Diversity and Inclusion (D&I) journey
- International Coffee Day
- Roadmap to recovery
- Investing in entrepreneurs
- Sustainability lessons from brand love
- Celebrate carnival at home this bank holiday
- Catering for essential organisations during Covid-19
- Cross Competitor Comradeship
- Fermentation and Pickling the bm way…
- Pickling and preserving the BM way…
- 10 lessons of my lockdown adventure
- Going forward agility is key
- Beyond the masks – how one member of the #bmFamily💜💚 showed she cared
- Catering during a pandemic
- #bmFamily💜💚 celebrate Volunteers Week
- What do you do when your world is turned upside down?
- How we #StayCreative during lockdown
- Father’s day and their little chefs
- Staying Connected with a bmFamily💜💚 Picnic
- What is Pride Month and why is it so important?
- Observations on the ‘next normal’ in contract catering
- Pulling Together
- Positive Thinking at Challenging Times
- Stay Connected in Lockdown
- Staying connected with my work family
- The upside of lockdown
- Lessons learned so far during the Coronavirus ‘lockdown’
- Flexibility in times of necessity
- Eating well and healthily using your store cupboard
- Sharing Store Cupboard Recipes
- Meet the inspiring women in the #bmfamily
- Why Fairtrade Fortnight is important to me
- Celebrating 20 fundamentally foodie years
- The delights of the new year
- nutrition and wellness trends
- New Year, New Job
- Make 2020 the year you tackle food waste
- A year of growth and lovely new members of the #bmFamily💜💚
- Christmas in the Greetham house
- A Christmas Gravy Train
- A Christmas Balancing Act
- Preparing for Christmas
- A Vegetarian Christmas
- Christmas Pudding – A Great Tradition
- Winter Vitality – for the love of potatoes
- An interview with Adam Byatt
- #Wasted
- Spilling the beans
- Keep It Simple
- harri – Helping the best people join the #bmFamily💜💚
- Embrace the simplicity of late summer
- Getting a buzz out of beekeeping
- #bmInc – What’s been happening
- Extraordinary Brews with Dilmah Tea
- Does karma exist at work?
- Outdoor Smoking
- Kelly’s apprenticeship journey with the #bmFamily💜💚
- Perkee Decaf Coffee
- Celebrating Ian’s 70th Birthday
- Why Great Communication is Vital
- Summer Outdoor Eating Inspiration
- Taste of London 2019 – A foodies delight
- An Extraordinary Barista Championship and Coffee Carnival
- A mixing pot of food cultures
- Top Tips to Enjoy Healthy Eating Week
- 5 Tips for a Healthier Summer
- Fulfilling Fridays – Connecting with the community
- Summer Vitality
- Modbar – Blending The Space Between Barista and Customer
- 2019 charity dinner
- Cooking the books
- Eggs at Easter
- Chef of the Year 2019
- Being Sustainable
- The Importance of Retention
- Celebrating Women in Business has never been more exciting
- My Gastronomic trip to Copenhagen
- Vitality – The Journey from DARE till now
- Chef of the Year – Foodie Trip to Copenhagen
- #bmInc – the story so far
- With Dilmah it’s that family feeling
- The secret to how the #bmfamily💜💚 wins awards
- Great foodie adventures and growth
- My Best Christmas Cooking Tips
- A Healthy Christmas
- Fermenting and Brews – a healthy kind of Fizz.
- Receiving the Princess Royal Training Award
- The Perfect Christmas Cake
- Inspirational Cooking
- #bmFamily is a pretty special group to be part of
- Talented People – the heart of the #bmfamily
- Making the most of the season
- Group contract catering contracts
- Working Alongside Michelin Starred Chefs
- Summer Food Festivals
- Reflections on our coffee carnival and barista competition
- Why I love cooking outside
- Getting rid of plastic
- Olleco – Closing the loop from waste to valuable resource
- Mentoring
- Taste of London
- My Foolproof Way to Reign it all in
- Healthy Eating Forever!
- How to achieve financial success in a catering contract
- My Waste Journey
- How our directors managed #5DaysOnTheVeg
- The bartlett mitchell AGM
- Making a Difference to a village in Gambia
- Only 13 women in the Top 100 Most powerful people in hospitality
- London Coffee Festival
- 5 Handy Tips to kick-start your own Green Roadmap
- City Harvest
- The Chef of the Year Competition
- The bmStars were shining
- Preparing For Easter
- How a cup of coffee can make a difference
- International Women’s day
- A Wasted Opportunity
- Celebrating the 80th Anniversary of ACE
- Baking bread and talking food
- bm Inc – Supporting Young Entrepreneurs
- The Perfect Super Bowl Party
- Great Year of Outstanding Food
- DARE to be different – 2018
- Food Trends 2018
- Our New Year’s Resolutions
- bartlett mitchell’s future is in safe hands
- Christmas Hints and Tips!
- Wines for Christmas
- The cheeseboard – an unbeatable conclusion to a festive dinner party.
- Christmas preparation, it’s all in the P’s
- Energetic people only need apply
- The Power of Two
- What does it means to be green?
- Tis the Season for Christmas Pudding
- Perkee – A very special coffee
- Winners can be defined in many ways
- A Day in the Life of a bartlett mitchell Area Manager
- A starter is a great place to start!
- The secret to delivering a 5-star service
- What happened when we visited the Perkee Coffee Roastery
- Wendy Bartlett’s top 5 tips for creating a successful mobilisation
- Simplicity is key for the main event
- A Brief Lesson on BBQ
- Looking forward to our first bartlett mitchell Barista Championship
- Essence training – Building great teams
- Recipe for a great summer picnic
- Why you should be thinking about veg-centricity
- Smoking and Curing Fish – A Local Artform
- How to appoint a Contract Caterer
- Milling Machine for Africa – Making the difference
- Developing a contract catering strategy
- Pickling: The Preserve of a Foodie
- Happy World FM Day!
- Working with young foodie entrepreneurs
- Annual General Meeting (AGM)
- Chef of the Year
- Easter Lunch around at a chef’s house
- The Season for outstanding eggs
- Easter meal planner
- Death of the Dining Room Table
- Celebrating our bmStars
- Making sense of a slightly mad world
- Fairtrade Fortnight, we’re changing the world – one bean at a time
- Celebrating International Women’s Day
- Our first CSER report: my pride by Wendy Bartlett, MBE
- How catering contributes to workplace wellness
- David Steel – Food Thoughts and Inspirations
- Real Cookery
- Wines for Christmas and the New Year
- Christmas Traditions
- Christmas to me is about family, friends, fun and food
- Christmas dinner countdown time plan
- Competitors to companions
- Advent calendar countdown to Christmas
- Food for good, more sustainable and healthier contract catering
- My journey to the final of PEI Garland Canada International Chef Challenge
- I look forward to goose season all year round
- Food inflation is back to challenge us
- Michelin restaurateur Adam Byatt’s ideas for a great dessert
- Making the case for home-baked cakes
- Post Brexit economy, skills shortages and culture change impact on contract catering
- Meatopia is a Must
- Five benefits of a digital media strategy for contract caterers
- Welcome to autumn and a whole new chapter of flavours
- A gin club worth joining
- A great environment for entrepreneurs
- 5 foodie reasons to look forward to Autumn
- “You’re the one for me fatty!” (it’s a Morrissey song)
- AN EXTRAORDINARY FOOD TRIP TO JAPAN (PART TWO)
- My Arnie Schwarzenegger encounter
- Product innovation in foodservice.
- How to say ‘Goodbye’
- Brexit Meanderings
- I have shares in factor 50 (thanks dad!)
- New Treats in the New Forest
- An Extraordinary Food Trip To Japan (Part One)
- Out drinking gin in Las Palmas again!!
- Our Team Deserve Every Penny
- Catching up with old friends at the bartlett mitchell AGM
- What does a Coffee Brands Manager do?
- What it is to burn
- Don’t Be a Food Snob
- Nose-to-Tail cooking
- Meson Don Felipe – An authentic Tapas Bar
- SOMETIMES YOU JUST NEED REMINDING
- I’m such a Dork
- The Show Must Go On
- Preparing for Valentines Day
- New Year in New Orleans
- DARE…. really means Delicious And Responsible Eating
- Fork handles – Breaking the sound barrier
- The blog of blogs
- Chefs on tour
- The Delights of Dubai
- Cuisine from around the world
- Street Feast Moves East
- November – The Remembrance Month
- The Perfect Partner
- The Essence of service
- Sardinia – an amazing island for food.
- Whitstable – a foodies retreat
- Malaysia – a foodies paradise
- An excellent Lunch!
- Food that inspired me growing up on a small island on the southern coast of Tunisia
- Memories of Robyn Jones OBE
- My first year as a Beekeeper
- Corfu’s got more rabbit than Sainsbury’s
- Eating out in Las Palmas, Gran Canaria
- So I find my self staring at a Turnip…
- Wilful waste makes woeful want
- bartlett mitchell’s newly qualified barista, Wendy Bartlett
- Let’s be grateful for that simple, clean, clear freshwater
- A Sunny Week in Malta…
- The magical honour of receiving an MBE
- Coffee… A very important beverage in our business
- The quintessentially British dessert – Summer Pudding
- Talk about being ultra-niche…
- Food outside of London…
- Gin… all you ever needed to know
- Does Dude Food Still Rule?
- The Journey into Discovery
- Social Eating and the New Wave of Fine Dining
- DARE yourself
- The Great British Sarnie
- Truth and consequences
- Not a fried Mars bar in sight!
- I am man, I hunt food!
- Jamie Oliver’s Food Revolution
- ‘The Look’
- Simon’s Foodie Tour of South Africa
- Russian Roulette
- Existentialism on the jubliee line
- I think there is something wrong with me!
- Sustainable Caterer of the Year for a second year running
- Those awful allergens
- Guilty Pleasures
- Season to success
- It’s all about the food
- My Perfect Foodie Weekend Getaways
- The process of a thought
- Food from the Czech Republic
- The rise of the street food scene
- Sometimes you’re the hammer, sometimes you’re the nail
- New England
- An aerobic digestive system
- BIFM September 2014
- Hospitality is the 4th largest employer
- 20,000 pencils are on their way to Gambia courtesy of bm
- A beekeeping experience
- Why Britain means so much
- Sugar buzz
- Much of what goes on in purchasing is pretty dull
- Germany
- Organic growth, rising revenues and profits
- If you’re not crashing, you’re not trying
- Entrepreneurial thinking is an important part of customer care
- Breakfast like an Emperor
- Thoughts on customer service from Wendy
- The Noble Burger
- It’s all about the Provenance
- Food Perception
- Japanese cuisine
- How far have we come on food front and how much further can it go?
- Beautiful Contract Catering
- Jamaican cuisine
- Christmas Party – bartlett mitchell style
- Catering in the business – Making a difference
- Cooking myths (don’t believe everything you are told)
- Polish Food
- Comfort Food
- Great food – a fantastic way to rejuvenate an area
- The flavour of food trends in 2014…
- Christmas Food around the World
- German Christmas Market
- Winsome festive wines, courtesy of our Chairman
- When a great invention causes more harm than good?
- Vegetables on the side
- Turkey or Goose this Christmas?
- It’s almost summertime … in South Africa
- Where do ideas come from?
- Foodie Tour – a bartlett mitchell chef’s perspective
- Food from Puerto Rico
- London – A new food culture
- The reservation greeting
- Food – The Italian way
- Bread – Striving for perfection
- Great British Food
- Thirsty Planet – Water which makes a difference
- Sampling Octopus in Corfu
- Popping over to Vienna
- Cook it Raw
- Eat-ertainment
- Taste of London proves cooking is all about influence, adaptation and evolution
- bartlett mitchell tries some Indian ‘Tapas’
- Grazing: nobody does it better than Spain
- What’s stopping you?
- Green entrepreneurs turn challenges into opportunities
- Who dares wins
- It’s St Patrick’s Day, let’s talk about Irish food
- Spain versus the UK – triumph on the football field and with hospital food
- What do Tapas have in common with men?
- Fish… To buy, or not to buy? That is the question.
Covid-19 Info Hub
Expert Guides
News
- BM’s Catrin featured on MasterChef
- Almost £50,000 raised for Ukraine
- Dorrianne takes on new role focused on team development and diversity
- We’re a Best Company
- Santo coffee wins Great Taste Award
- Exciting partnership with Birchall Tea
- Two senior team members promoted to new chef roles
- Four BM team members shortlisted for a Foodservice Cateys Award
- Nutritionist, Charlotte Newman shortlisted for ACE Robyns award
- Laura Floyd winner of annual barista championship
- Pop-Up Pioneers – new street food concept
- Knowledge Labs sustainability workshops launched
- Alice Loose appointed as Operations Manager
- Fourth year of Planet Mark accreditation.
- Mark Kempson joins BM as consultant chef
- Santo coffee our new Organic coffee
- Recognising outstanding team members at FOODIES awards
- Launch of Lunch at Work podcast
- BM raises funds for medical aid delivery to Ukraine
- Two New Food Concepts
- £20m of new contracts secured
- Gregory De La Peña-Hall made honorary fellow of the Institute of Hospitality
- Sunil appointed as pop-up guru to develop and expand street food offer
- One of the first UK contract caterers to introduce carbon labelling
- Jack Mcharg has been named Chef of the Year 2022
- BM, Hogan Lovells and Ellis wines come together to host Michelin-starred Ukraine fundraising dinner
- BM awarded four Foodservice Cateys
- Three Foodservice Catey Award shortlists
- Three New Senior Appointments
- Michelle Jugessur returns to new business relationship role
- Natasha Wins Barista Championship
- Inspiring People’s Awards
- Zoe and Gabriella reach AAE finals 2022
- Gregory De La Peña-Hall
- BM partners with sustainable and ethical chocolate brand Islands
- BM launches low carbon menus
- Owen Stanford wins first-ever #BMFamily💜💚 award at BM Foodies
- Charlotte Newman appointed as BM’s new nutritionist
- Third successive Planet Mark and commitment to further carbon reduction in our latest CSER report
- New post-Covid brand strategy and brand identity
- BM awarded Planet Mark for third successive year
- BM helps Soppexcca build a biscuit factory
- bm launches coffee Co-lab
- Trio Of Key EDI Commitments Ahead Of Inclusion Week
- Taking care of our team members’ mental wellbeing
- Well-being overtakes innovation
- Amuse Bouche Box – Virtual Food and Drinks Events
- Mosaic launched to support post-Covid workplace catering
- An Astonishing Year for Hospitality
- Business update
- WSH acquires bartlett mitchell
- Desert Island Dishes
- D&I strategy launched ahead of Black History Month
- 19.1% carbon reduction reported in second year
- Delivered-in food service launched
- bartlett mitchell in Sedex ethical trading first
- Planning the future at ‘Connect and Collaborate’ webinars
- bm links-supporting team member’s personal businesses
- Covid-19 Hub launched to support workplace reopening
- PearPay contact-free workplace app rolled out
- Cautious optimism shared by caterers
- The future of hospitality
- Hebe Richardson – named Acorn Award Winner
- Successful trials for large-scale commercial recycling for compostables
- Communicating with team members in lockdown
- Catering and FM experts urge businesses to adapt
- Support continues during an unprecedented time
- Our response to Corona-virus (COVID-19)
- Women Who Inspire awards
- Foodservice needs to be more authentic when tackling food waste
- £10,000 charity donation to celebrate 20 years in business
- Senior figures call on catering industry to embrace value of social enterprises
- Vegetables aren’t just for January, they’re for life
- Pear Training – our new digital training platform
- We’ve signed up to the European Chicken Commitment (ECC)
- Major promotions as part of our continued investment in our team
- Two Fabulous Wins at the FSM Awards
- BARTLETT MITCHELL AWARDED THE PLANET MARK ACRE OF RAINFOREST CERTIFICATION
- Bartlett Mitchell partners with The Clink Charity
- Senior figures call on catering industry to embrace value of social enterprise
- bartlett mitchell commits to United Nations’ Sustainable Development Goals
- Leadership team strengthened with Katarina Goodwin appointment
- Bartlett Mitchell Becomes First Contract Caterer to Deliver The Planet Mark Commitments
- First Wellness Manager appointed
- bartlett mitchell launches eco-friendly cup to support female coffee producers
- bartlett mitchell signs up top vegan chef Andrew Dargue
- Sarah Reynolds shares her Desert Island Dishes
- Sarah Reynolds named as bartlett mitchell Barista Champion 2019
- Organic growth drives 16% increase in bartlett mitchell turnover
- Bartlett Mitchell names new chef director
- Sally Grimes picks up top prize at bartlett mitchell annual awards
- Vincent Smith named Bartlett Mitchell Chef of the Year
- Meet our inspiring women
- Investment in growth with senior appointments
- Bartlett Mitchell makes ‘Best Companies’ list for seventh year running
- Chef of the year Will Rose enjoys unique culinary experience in Copenhagen
- Bartlett Mitchell brews fresh batch of talent with barista promotions
- Plastic Isn’t The Problem
- bartlett mitchell signs exclusive Dilmah tea deal
- Bartlett Mitchell celebrates its first Rising Stars
- David Steel’s – Desert Island Christmas
- bartlett mitchell chef scoops FSM award
- What Has Been The Biggest Issue Affecting B&I In 2018?
- Bartlett Mitchell creates new People Experience role
- Bartlett Mitchell drives vegetable consumption with key pledge
- bartlett mitchell founder wins top honour
- Bartlett Mitchell launches app to enhance internal communication
- We’ve been shortlisted as SRA Business of the Year
- bartlett mitchell shortlisted for Food Made Good Awards 2018
- bartlett mitchell becomes first caterer to win Princess Royal Training Award
- Bartlett Mitchell becomes first caterer to win coffee stars at Great Taste awards
- Strengthened marketing team supports growth
- bartlett mitchell announces coffee champion at industry-first coffee carnival
- bartlett mitchell achieves record sustainability scores
- Bartlett Mitchell strengthens operations team with three new hires
- Bartlett Mitchell posts record turnover
- Brand Britain in a post Brexit UK
- Bartlett Mitchell helps Little Troopers climb to £10,000 target
- bartlett mitchell announces sustainability milestone in ‘Fruitful World’ report
- Keeping Perkee – today and tomorrow
- bartlett mitchell announces three major contract wins
- Rose scoops Chef of the Year prize at ‘Foodie’ awards
- Bartlett Mitchell strengthens commitment to wellbeing with key appointment
- Bartlett Mitchell launches fresh talent scheme – PEAR
- ‘Women Who Inspire’ awards launched to mark 100th anniversary of women’s vote
- People and AI will join forces, according to leading catering and FM experts
- What’s new in the grab & go market?
- What did the London Stock Exchange say about bartlett mitchell?
- Who are the new foodie entrepreneurs?
- How we’re keeping the coffee flowing
- Teamwork is the key to a smooth mobilisation
- First bartlett mitchell barista champion crowned
- DARE to be different
- Gender pay gap data
- Perkee beats caterers and retailers to prestigious award
- Throwing money in the bin (no longer) at bartlett mitchell
- Lin Dickens, Marketing Director, Bartlett Mitchell
- Five minutes with… Wendy Bartlett
- Bartlett Mitchell announces first ever barista champion
- Grab & go becomes Food To Go
- bartlett mitchell introduces sustainable ‘grab and go’ lunchtime range
- bartlett mitchell launches innovative foodie entrepreneur programme
- bartlett mitchell recognised for energy saving activities
- Miguel Camara, Coffee Brand Manager, bartlett mitchell – Rising Stars
- bartlett mitchell shortlisted for Food Made Good Awards 2017
- What is the biggest factor currently affecting the B&I market
- Taco Time – Street Food Awards
- bartlett mitchell launches first ever barista championship
- bartlett mitchell helps provide clean water to 5,000 people
- Ethical company, ethical people
- Support and encouragement to grow
- A company that keeps its promises
- Exciting opportunities for development motivate me
- Impressive foodie culture
- Reassurance and support during the TUPE process
- Entrepreneurial ethos inspires me
- bartlett mitchell sells half a million sustainable cups of Perkee coffee
- Operations team strengthened with appointment of Brydon
- Why you should be thinking about veg-centricity
- bartlett mitchell grows for sixth successive year with 10% increase in turnover
- Named as one of the industry’s Great Places to Work in Hospitality
- UK could cut the use of disposable coffee cups by 50-300 million per year
- Automation is key to ensuring business growth, according to leading behavioural economist
- bartlett mitchell celebrates ‘FOODIES’ values at first-ever company-wide awards
- Networking 2017
- bartlett mitchell digital apps strategy drives 20% growth in site sales
- bartlett mitchell at the double with two key contracts wins
- Food made good ethical coffee
- bartlett mitchell launches first CSER report
- Theatre and flavours from street food
- Perkee Coffee grows and grows
- The importance of chef’s training
- Successful mobilisation
- bartlett mitchell Trinity Roundtable
- bartlett mitchell chef, Mark Andrews, named as Europe’s finest
- Three exciting new food concepts launched this Autumn
- bartlett mitchell targets flexitarians with new concept launch
- Experts call for more ring-fencing of catering as part of wider FM strategy
- B&I magazine A day in the life – Mark Andrews, Development Chef
- bartlett mitchell scores hat-trick of awards at Foodservice Cateys
- ‘Rise and Shine’ for bartlett mitchell with new breakfast concept
- Mark Andrews named as Europe’s finest at Garland Canada International Chef Challenge
- bartlett mitchell raise nearly £2,500 for Sport Relief
- bartlett mitchell strengthens board
- What will the Brexit Impact on B&I be
- Desert Island Dishes
- Quality Catering
- How we use social media to enhance our B&I business
- bartlett mitchell secures first ‘Investors in People Gold Award’
- Darryll Young wins Cost Sector Catering Chef of the Year 2016
- Winning the Cost Sector Catering Social Responsibility Award 2016
- Beverages At Work
- bartlett mitchell posts record turnover for fifth successive year
- Food Made Good Awards bring triple success for bartlett mitchell
- bartlett mitchell shortlisted for six Cost Sector Catering Awards
- bartlett mitchell shortlisted for SRA Food Made Good Awards for the third year running
- Working in partnership to achieve sustainable catering
- bartlett mitchell launch Perkee, a Fairtrade coffee
- Escaping the B&I bubble
- How do we promote healthy eating
- bartlett mitchell’s Chef Consultant, Adam Byatt featured in The Caterer
- bartlett mitchell have a healthy start to 2016
- A day in the life – Stuart Cawley, bartlett mitchell
- Desert Island Christmas.
- December Foodservice Forum
- Wendy Bartlett Calls For Simplification Of Chef Recruitment Process At Arena Christmas Event
- Lin Dickens wins FSM Marketing Award 2015
- bartlett mitchell scores gold for healthy eating best practice
- Three is the magic number for bartlett mitchell as it introduces exciting new customer concepts
- Lin Dickens, Marketing Director shares her Desert Island Dishes with B&I
- As an independent, what can you offer the B&I market that the larger companies can’t?
- Award- winning chef, Adam Byatt joins bartlett mitchell
- Family Matters by Wendy Bartlett, CEO of bartlett mitchell, and her sister Janice Sanders
- Wendy Bartlett awarded MBE and top industry honour
- Technology and Business Growth
- City checkers
- bartlett mitchell is a Sunday Times 100 Best Companies To Work For 2015
- bartlett mitchell wins coveted Sustainability Award for second year running.
- WENDY BARTLETT AWARDED MBE IN NEW YEAR HONOURS LIST 2015
- Wendy Bartlett awarded MBE for services to the Hospitality Industry
- bartlett mitchell acquires Inn Or Out
- barlett mitchell has the most successful year in it’s history
- bartlett mitchell wins over £42m new business in 2014
- Caterer bartlett mitchell has most successful year in its history
- Bartlett Mitchell has record year
- bartlett mitchell won a Lunch Business Grab & Go marketing award for DARE
- Wendy Bartlett appointed to Executive Council of the Institute of Hospitality
- bartlett mitchell picks up £3m catering contract with Three
- Wendy Bartlett awarded an honorary MBA
- bartlett mitchell starts year with £3m of new business
- bartlett mitchell named as Sustainable Caterer of the Year by the SRA
- FSM Magazine – Digital discussions with Lin Dickens, sales and marketing director for bartlett mitchell
- Vending in contract catering
- bartlett mitchell becomes the first contract caterer to achieve top three-star SRA company assessment
- bartlett mitchell appoints new business development director
- bartlett mitchell wins three-star SRA rating for Ofgem site
- bartlett mitchell starts new African water well initiative
- bartlett mitchell recognised at 2013 ACE Sustains Awards
- Lin Dickens appointed to the new role of Sales & Marketing Director
- bartlett mitchell scores a hat trick of award nominations
- bartlett mitchell is first contract caterer to complete SRA company assessment
- Getting down to business
- We’ve been shortlisted for FIVE awards in this year’s Cost Sector Catering Awards
- Wendy Bartlett writes for EP Magazine- From a different angle
- bartlett mitchell’s networking event makes sense of the economy
- Wendy Bartlett named in Caterer and Hotelkeeper’s 2012 Top 100
- bartlett mitchell announces expansion of DARE
- bartlett mitchell announces management reshuffle
- bartlett mitchell expands its team
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Recipes:
- Leftover Panettone Dessert
- Roast Turkey
- Brussel sprouts, pancetta and chestnuts
- Light Christmas Pudding Pie
- Christmas Eccles Cakes
- Leek and Aged Parmesan Wellington
- Brandy Butter Ice Cream
- McDonald’s Fakeaway Christmas Pie
- HISPI CABBAGE WITH SALSA VERDE AND PARMESAN
- Hot Buttered Rum
- HASSELBACK BUTTERNUT SQUASH WITH SMOKED ALMONDS, SAGE AND RAISINS
- Christmas Day Gravy
- Panettone
- The Perfect Roast Potatoes
- Christmas pudding crumble tart
- Maple glazed tofu with balsamic red cabbage and cranberries
- Mincemeat
- Leftover Turkey Sandwich with Bacon and Coffee Jam
- Christmas Pudding
- Black Tea Brine Turkey
- Spooky Pears
- Nigerian Chapman
- Chicken Suya Kebabs and Yam Chips
- Agua De Jamaica: Hibiscus Tea
- Jollof Rice
- Goat Curry
- Rice and Peas
- Jerk Chicken
- Jerk Marinade
- Sauerkraut
- Ragu with Spiralized Courgette
- Salt & coffee grounds baked celeriac
- Porridge Bread
- Miso Caramel Banana Cake
- Sweet Potato & Almond Butter Brownies
- Charred bavette steak with Chimichurri sauce
- BBQ chicken with maple vinegar sauce, almonds & cranberries
- Elderflower Punch
- Elderflower and Gooseberry Jam
- Dill pickled cucumbers
- Preserved lemons
- Spiced Apricot Chutney
- Courgette Chutney
- Tomato and Chilli Chutney
- Raspberry Jam
- Gooseberry jam
- Sangria
- Ham Croquettes
- Blueberry, Lime & Mint Infused Water
- Herby Watermelon, Cucumber and Feta Salad
- Turkey Burgers
- Pulled turkey & sweet potato mash ‘Sheppard’s pie’ with maple glazed parsnips Shepperd’s pie (Serves 4)
- Caribbean plantain & bean burger in a charcoal and linseed bun with sweet potato fries and slaw
- Blacked cod with Kimchi fried cauliflower ‘rice’, toasted buckwheat, steamed bok choi & pickled radishes.
- Coffee roasted carrots, cauliflower and chickpea
- CORONATION LEG OF LAMB (ALMOND APRICOT AND ZHOUG CRUST)
- CORONATION FALAFEL WITH CURRY YOGHURT AND ALMOND DUKKHA
- Ginger Beef and Green Veg Stir Fry
- Vegan Easter hot cross buns
- Victoria sandwich with rhubarb jam
- Egg custard tart with poached Yorkshire rhubarb
- Sabzi polo (aromatic herb rice)
- Mast-o-khiar (Yoghurt with Cucumber)
- Kotlet (lamb & potato patties)
- Vinegar & Maple Syrup Tart
- Apple Pie with Burnt Brandy Cream
- Skillet Pizza Recipe
- Pork Belly Glazed in a Char Siu Sauce
- Gunpowder Tofu
- Asian Slaw
- Classic Battenberg recipe
- Courgette, spaghetti ndujanara
- SLOW COOKED LAMB SHOULDER WITH BOULANGERE POTATOES
- Besan barfi
- Karanji or Gujiya from North India
- Jerk Chicken Shawarma
- Lamb Chops with Tarka Dal
- Blackcurrant leaf crème pâtissière
- Sheffy’s ‘half time’ snack recipes
- Cheeky monkfish and pork with samphire, salsa verde and garlic aioli
- Platinum Jubilee Tea Mocktail
- Eccles Cakes
- Lemon Posset
- Shortbread
- Cheese Scones
- Scotch eggs
- Scones
- Onion, apple and mustard sausage roll
- Melonade
- Hibiscus Lemonade
- Classic Victoria Sponge
- Strawberry and Watermelon Lemonade
- Caramelised onion and goats cheese quiche
- TURKEY BURGER
- Pulled Pork and King Oyster Mushroom
- BEEF LASAGNE
- GEO BAR
- Fairtrade banana cake
- Homemade Iced Limeade
- Kheer
- Bolani
- Lamb kofta
- Potato Doughnuts
- Hot Cross Bun with Confit Duck
- HOT CROSS BUNS
- RHUBARB, STEM GINGER, APPLE PIE WITH VANILLA CUSTARD AND BLOOD ORANGE
- ROOT VEGETABLE AND PARMESAN PASTRY PITHIVIER
- Cauliflower Kimchi
- Banana Peel Chutney
- Root Vegetable Dauphinoise
- Hot chocolate and sherry pudding with no churn ice cream
- COCOA BUIE
- CHOCOLATE HAZELNUT CHEESECAKE
- SHRIMP AND COURGETTE PASTA
- CRISPY CAPRESE RISOTTO CAKES
- MINCEMEAT AND STILTON SOURDOUGH TOASTIE
- Ultimate cheese toastie
- Chive Butter Paratha
- Doughnuts
- Eggs Royale from scratch
- Pan Fried Cake
- Miso Butter Dumplings
- Light, dark chocolate tart
- Vodka Vanilla Ice Cream
- Coconut Ladoo
- Heritage tomato and herb salad
- Burnt Basque style cheesecake
- Apple, feta, quinoa and walnut salad
- Charred Bavette steak with Guasacaca sauce
- Fresh Fig Leaf Tart with Ricotta
- Shallot and Dijon mustard tart
- Pesto and roasted vegetable picnic loaf
- Rainbow Houmous
- Rainbow Cake
- Blackberry and Bramley Pie
- Wild Garlic Salsa
- Wild Garlic Crusted Salmon
- Nettle Soup
- Nettle Pesto
- Miso and White Chocolate Blondies
- Beef Wellington
- Matt Petit – Egg Dishes
- BAKED GRANNY SMITH WITH MINCEMEAT AND VANILLA CUSTARD
- Open lamb Adana kebab with fresh flatbread & Jerusalem artichoke chips
- Nasi Goreng with inyago shredded chicken thigh or vegetarian Balinese sauce
- SLOW COOKED LAMB SHANK WITH ARTICHOKES, PAPPARDELLE PASTA AND GREMOLATA
- Kedgeree Raviolo with puffed rice and seaweed salt
- Mushroom and Quinoa Burgers
- Vegan Chocolate Fudge Brownies
- Winter Vegetable Cobbler
- Mushroom Stroganoff Pasta
- Cocoa Hazelnut Bites
- Baingan Bharta (Aubergine Curry)
- Roast Chicken Tray Bake
- Russian Rye Bread
- Pineapple Upside Down Cake
- Cassoulet With Confit Duck
- Croque Madame
- Transfusion
- Spinach and Ricotta Rolls
- Caribbean Rum Punch
- Jerk Pork Bun with Pineapple Slaw
- Chicken Souvlaki with Tzatziki
- Limoncello
- Risotto Primavera
- Sour red onions
- Chilli hot sauce
- Dill pickle martini
- Sea Bass with Provencal vegetables
- Whole BBQ Mackerel with Lime and Chilli
- Grilled Spiced Lime Cauliflower Steaks
- Pulled Pork Shoulder with Summer Vegetable Slaw
- Spatchcock Chicken with Chermoula
- Red onion cheddar and bacon muffins
- Nutmeg and custard yo-yo
- Pretzels
- Sourdough Bread
- Sourdough Bread Starter
- Soda Bread
- Slow cooked lamb ribs with barbecued cucumber and potato salad
- Simnel Cake
- Roast shoulder of lamb with spring greens
- Easter mini egg chocolate fudge
- Chocolate Mini Egg Doughnuts
- Hot Cross Bun Bread and Butter Pudding
- Adams Byatt’s 10 minute banana and maple ice cream
- Biscotti
- Spicy Beef Soup
- Marmite and mushroom broth with a smoked cheese dumpling
- Granita
- Jerusalem artichokes with chestnuts, kale and gherkin
- Spiced Tempeh with a kale & roasted chickpea salad and a coriander & ginger dressing
- Dressed cos leaf, almond, radish and sunflower seed salad
- Cucumber, celery, lime and kale juice
- Blue Cheese Pudding
- London Gin Cured Salmon
- Mincemeat Biscuits
- Chocolate and candied orange panettone
- Fresh Cranberry and Chestnut Biscotti
- Pickled baked red onions
- Soy and maple glazed parsnips
- Perfect swede
- Clementine leaf glazed carrots
- Whole baked celeriac with toasted yeast and herbs
- White radish with orange and thyme
- Christmas Cake
- Cheeseboard
- Christmas Mincemeat and Apple Tart With a Set Custard
- Semi-dried Winter Fruits with Calvados Cream
- Christmas Shortbread
- Cranberry and Pine Nut Macaron
- Spruce butter/oil
- Baked celeriac with hazelnuts and parmesan
- Marmite and turkey bread sauce
- Sloe Gin Fizz
- Pretzel Bun
- Smoked Turkey
- Barbecue beans
- Hummus
- Courgette, caramelised onion, whipped feta and truffle honey tart
- Ginger and Pear Mocktail
- Sesame toffee popcorn bars
- Baby Cucumber Pickle
- FRIED ‘NOT FRIED’ CHICKEN WITH BUFFALO SAUCE
- Boiled Goose Egg with Asparagus Soldiers
- Slow roasted shoulder of lamb with boulangere and charred tenderstem
- Pistachio, white chocolate and Cranberry Hot cross buns
- Beth’s cornbread
- Creamed Corn
- Fried Chicken
- Simple Sunday Lamb Hotpot
- Orange and Polenta cake
- BBQ pineapple, smoked rum & raisin puree, vanilla ice cream & pink peppercorn
- BBQ lamb leg with yoghurt flat bread & sweet potato
- Warm Truffled Beef Salad
- Tomato chutney
- Scones with Cherry Compote
- Sweet and Sour Baked Beetroot
- Beetroot-cured Salmon Gravadlax
- Beetroot, Cranberry and Almond Bircher
- Poached Salmon with Vegetables
- Baked Pear Salad
- Pork, Smoked chicken, pistachio and apricot sausage rolls
- Moxon’s Smoked Cod’s Roe Dip (Taramasalata)
- White chocolate panna cotta with salted caramel ganache and raspberries
- Courgette Fritters with whipped feta and brown butter dressed asparagus
- Smoked Mackerel, Anchovy and White Bean Salad
- Tofu Veggie Burger and Green Hot Sauce
- Perfect Granola
- Buckwheat and chia seeded loaf
- Sesame Salmon with Chilli Ginger dressing
- Carrot Hummus
- BEEF RAGU AND COURGETTE SPAGHETTI
- Homemade Butter
- Fresh Tagliatelle with Wild Mushrooms and Pecorino
- Pasta Dough
- Spaghetti Vongole
- Breast of Goose with Cranberries and Celeriac
- Salt Caramel Custard Tart
- Flourless chocolate cake
- Pumpkin Soup with Fresh Cows Curd
- Roast Grouse with White Polenta, Cobnuts and Blackberry
- Fried Goose Egg with Pan-fried Wood Pigeon
- Spiced Apple Tart Tatin
- Pear and Cardamon Cooler
- Venison Loin with Sprout Tops, Truffled Honey and Chestnuts
- Knickerbocker Glory 99
- Whole Salt Baked Seabass with a Fennel, Radish and Unpotted Shrimp Salad
- Salad of Heirloom tomatoes with capers and basil
- Sweet and Sour noodles with Chargrilled vegetables
- Salted Caramel Chocolate and Clementine Leaf Cremosa
- Venison Wellington
- Beetroot and Salmon Gravadlax
- English Pea and Mint Soup
- Strawberries and Cream Crunch
- Salmon and radish
- Simmered egg, buckwheat and avocado
- Raw seeded bar
- Chocolate water ganache
- Vegetable umami ramen broth
- Quinoa bircher muesli
- Baked beetroot with horseradish and hazelnuts
- Blackened Hispi cabbage with aged parmesan and bacon
- Burnt leeks with Spenwood
- Coffee roasted Heritage Carrots with carrot juice
- Purple Kale with its own pesto and radishes
