As you've most likely heard, the General Data Protection Regulation (GDPR) comes into force on Friday 25th May and if you wish to continue hearing from us, you'll need to re-subscribe to our mailing list. We'll never send you spam, or inundate your inbox with constant emails, we'll simply send you information that we feel is important for you to hear. * indicates required Email Address … [Read more...]
Christmas Opening Hours and Delivery Schedule.
Yes Christmas and New Years eve are approaching fast, in fact Christmas is just a week away however there is still time to order and get a delivery in ready for the big days. Our opening times over the festive period are as follows: THURS 21st Dec - Open 9am - 5pm FRIDAY 22nd Dec - Open 9am - 5pm 23rd - 26th Dec - Closed - It's Christmas WEDS 27th Dec - Open 9am - 5pm THURS 28th Dec - Open … [Read more...]
Rhubarb Cream Fools
On our (amateur chef's) small vegetable patch we have a rhubarb plant that over the years has come to dominate the area. Whilst it disguises itself as a small leafless crown during the Winter, in Summer it overtakes and covers everything else in its sight. So to keep it pared back and provide light to other crops, we tried out a few recipes and whilst rhubarb crumble is delicious, we have covered … [Read more...]
Victoria Sponge with Tala Cake Tin Liners
As part of National Baking Week, the amateur Cater For You chef (with help from the Junior Amateur chef) thought we'd have a go at the classic Victoria sponge. As we like to make things nice and simple, we also grabbed a pack of the Tala Cake Tin liners. These are siliconised and oven safe up to 230°C and as you can see from the video below, they are very simple to use with a cake tin and once … [Read more...]
Banana Loaf Cake
The Cater For You amateur chef had another outing over the bank holiday weekend, looking to use up some over ripe bananas. Normally we would use our silicone loaf moulds but we have an older version which doesn't have rigid sides and the loaf ends up much wider than it should be. So we decided to use a traditional metal cake tin but instead of the laborious and messy process of lining with … [Read more...]
How to store dried food long term
Drying food is an excellent way to preserve it and is a centuries-old practice, but only works if you get the technique right. What seems like a simple thing has the potential to go wrong very quickly if you don’t follow the right methods. When done properly, it’s an excellent way to store fruit and herbs for anything up to a year, and even meats and vegetables will be fine for around 6 months. … [Read more...]
Catering tips for keeping food warm
When it comes to dishing out delicious food for the masses, one of the problems many caterers encounter is how to keep their produce warm over an extended period of time. Whether you’re a chef plating up food in a kitchen, a deli worker knocking out tasty morsels, or a street vendor playing up irresistible snacks, there are a few tried and tested ways to keep your food warm as well as safe. Here … [Read more...]
Food Labelling Regulations: What you need to know before selling your own food
Let’s set the scene. You’ve created the perfect recipe and come up with an idea for a great brand. You’re ready to start sharing your delicious, freshly cooked food with the world and make a business out of it. What next? If you’ve done your research, you’ll know about the strict rules around food labelling. It’s one of those things that often trips up newcomers to the industry, but with a little … [Read more...]
Branded Plastic glasses for Amersham and Chalfont Hockey Club
We have recently supplied Amersham and Chalfont Hockey Club with branded plastic drinking glasses, helping to equip the bar at their new community hockey pitch and clubhouse. The new facility has been built at Amersham College in Buckinghamshire and is a fabulous addition to the local community with thousands of juniors and adults using the facility each week to play hockey. Without a single … [Read more...]
Eggs Benedict with Halloumi
An early breakfast treat for two on Mother's Day was eggs benedict with a twist of Halloumi instead of the more usual ham or salmon (there wasn't any in the fridge!). To start with, using cutters, we crinkle cut out two circular pieces of Halloumi and started frying them on a moderate heat until brown (around 10 minutes) We separated two eggs, with the yokes being used for the … [Read more...]
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