Our nutritionist Rosie Cadogan talks about the benefits of eating green leafy vegetables and why it’s important for us to be including them in our dishes.
As our teams return to the workplace, we caught up with Miguel Camara to find out what he’s most looking forward to in his new role as head of tea and coffee and how he sees the coffee industry changing in the future post-Covid.
As hospitality venues re-opened their doors last week, we caught up with head bartender Paulo Ferreira, to find out what he’s most looking forward to as Brigade reopens to the public and what makes his job so rewarding.
In celebration of British Tomato Fortnight, nutritionist Rosie Cadogan shares the hidden health benefits of tomatoes and why we should be using them more in our kitchens.
It’s been great to see so many chefs encouraging others to speak out when they need to, in light of Mental Health Awareness Week. Our head of nutrition and wellbeing for London, Andy Aston was recently appointed the Craft Guild of Chefs wellness ambassador, a new and important role for the Guild to support the mental health and wellbeing of those working in our industry. We caught up with Andy to find out why he took this position on the committee and what it means to him.
In light of Mental Health Awareness Week, sous chef Anthony Hart talks about his personal journey with mental health and how his involvement with The Burnt Chef Project led to him becoming a mental health and wellbeing ambassador.
Transforming your leftovers is a great way to stop food going to waste. In light of Food Waste Action Week, group manager Daryl Antwi-Safee prepared a delicious zero waste squash tagliatelle with a walnut and sage crumb and squash snaps.
To celebrate Earth Day, our Director of Sustainable Business, Mike Hanson shares twenty tips to help protect our planet and five of his favourite sustainable living apps.
In celebration of Global Recycling Day, our sustainability manager Alex Ghinea shares her top tips for reducing waste produced in your kitchen, by taking the hassle out of recycling.
In celebration of St Patrick’s Day, BaxterStorey Ireland’s head chef Lee Boatman shares his three favourite ways to cook with Guinness.