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.
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.
In celebration of British Pie Week, head chef Shaun has got a belter of a recipe for you – Guinness braised beef shortcrust pie with buttery leeks and sweet potato mash.
Nutritionist Rosie Cadogan explains why sleep, stress and movement are critical to our health and wellbeing as she shares her top tips to achieving The Health Trifecta.
Head of Training, Harriet Bailey shares five reasons why she thinks apprenticeships are a great way for people to get the right tools and knowledge to help them love this business as much as we do.
In celebration of National Apprenticeship Week, we caught up with general manager Rochelle Orr, to talk about why she chose to do an apprenticeship and how it’s helped her climb the career ladder.
Aish Baladi is an ancient Egyptian bread and is often eaten with any meal or just as a snack. Exec head chef Steve Wren shares his favourite Shish Taouk and Aish Baladi recipe, topped with pickled vegetables.
Forget the usual neeps and tatties, development chef Stuart Aitken shares five alternative ways to cook haggis this Burns Night.
BaxterStorey’s South East chef manager of the year, Chris Tanton shares his fool proof recipe and top tips for roasties that come out perfect every time.