At Michell House, we were asked to create a new kitchen with a heated servery for the 6th form boarding girls. It was an exciting challenge to create this environment in such a small space.
It was more difficult than we expected to squeeze in the three areas of wash up, cook and serve with [...]
Thanks to all the suppliers and clients who we saw at Hotelympia – especially to Wendy Bartlett of bartlett mitchell, Steve Arnold of Humble Arnold and Roz Scourfield of Gram who joined Cathy for a really superb lunch at La Parade des Chefs
“This research proves that there is a captive audience out there actively searching out more exciting meat-free dishes. This is an important change in UK dining habits and the modern menu needs to reflect this.”
WilcoxBurchmore are researching the equipment market to see what is available to help Caterers cope with this latest food trend, [...]
In only 4.5 days, WilcoxBurchmore cleared the old kitchen, ran new services, laid new flooring and installed a top of the range Athanor cooking suite for new chef Marcus Verberne and his team.
stuart Caldwell, sous chef congratulated Cathy and her team, saying that he’d been given his [...]
Atlas Copco employees have only a week to go until they can sample the delights of their new catering facility. The stunning new counter was fitted on Friday (hats off to our guys for working til 9.00pm that night!) Blue Apple’s chef manager Mark said this morning “This really shows the people here at Atlas [...]
I was chatting to industry colleagues at Ready Steady cook and we all agreed that food in schools is undergoing radical changes. Think Mexican (fajitas, churros and burritas) Pan Asian (Udo noodles, pak choi and miso soup) and modern salad serving ideas (such as Chopp’d in the city)
Its up to us at WilcoxBurchmore [...]