We Grill
Adam Simmonds, 43, achieved his first Michelin star at Ynyshir Hall, Wales, in 2006, before establishing Adam Simmonds at Danesfield House, where he achieved a Michelin star, 4 AA rosettes and an […]
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What’s New for Nov & Dec
Gluten Free Cereals Nestlé Cereals have become the first major branded player to enter the gluten free cereals segment – a segment that has grown 160% in the past five years. Projected to […]
Be Ready for Allergy Labelling
New allergen legislation comes in to force in the middle of the busy Christmas period on the 13th December. If you haven’t got it sorted, don’t panic! Take Stock talks you through what you have to do and […]
Big Boys Toys – Simple Sous Vide
Cooking sous vide is a hot topic. The cooking technique, which involves cooking food in vacuum-sealed pouches in a water bath at a precisely controlled temperature, is being championed by […]
Get Prepped for Christmas
The build up to Christmas is just as important as the event itself. So effective planning and marketing now is crucial. Take Stock looks at the different festive trends that […]
First Impressions Last
Whether you’re running a country pub, Michelin-star restaurant, boutique hotel or back-street cafe, one thing that unites everyone is creating the right first impression – because if that fails, so […]
Let’s Drink to That
As the seasons change so should your bar menu. Take Stock presents a few of the new trends that could shake up your drinks’ list this autumn. Get mixing! Tipsy […]
Stock Up!
Stocks are a key part of the kitchen. They give depth, richness and taste to many savoury dishes and are one of the most important assets chefs have at their […]
Spookily Sweet
Halloween and Bonfire Night are always popular occasions and will help put a sparkle in your autumn trade. Take Stock found some naughty but delicious recipes to make sure your […]
