Busting the myths about apprenticeships
We are always encouraging our people to learn and develop their skills and our apprenticeships play a big part in this learning journey.
Yet there are still myths surrounding the apprenticeship sector – and training manager, Stephanie Cadogan is here to help bust them.
The Secret to Making a Great Curry
In celebration of National Curry Week, head chef Maegan Quinto shares her top tips on how to cook authentic homemade curry.
Thai chicken burger, radish and red cabbage slaw with lime, chilli and coriander dressing
Fancy something different this National Burger Day? Exec chef Andrew Macleavy shares the recipe for his Thai chicken burger.
Squash tagliatelle with Parmesan, walnut and sage crumb and squash snaps
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.
Beef Rendang
In celebration of National Curry Week, head chef Maegan Quinto shares the recipe for her go-to beef rendang.
Hake, roasted cauliflower and coconut curry
Sourcing fresh fish local to our kitchens reduces our food mileage and gives our chefs the freedom to plan menus that are fresh, tasty and keep our customers happy. Just like our Food EQ hake, roasted cauliflower and coconut curry.
Highlander Shortbread
To celebrate Scottish Food and Drink Fortnight, pastry chef Ken Moodie shares the recipe for his 'melt in the mouth' highlander shortbread.
Chickpea, carrot and cumin lamb koftas
Our chef apprentices introduced ‘Food EQ’, sparking a transformation to the way we source and cook our dishes – making vegetables and grains the stars of the plate. Watch the video to hear more about our revolution.
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