Blogs & Guides

As 2022 comes to a close, it’s time to look ahead to what trends will be cropping up on the restaurant scene next year. Here, the experts at catering equipment retailer Mitchell & Cooper have brought together their top trends that are approaching in 2023. From the rise in new cuisines to tech that could add to the customer experience, ...

  Introducing seasonal menus to your restaurant is a great way to inject more flavour, colour, and freshness to your dishes. Sourcing out-of-season ingredients for large scale cooking can be expensive, and even more so when it comes to more high-end, luxury items that set your menu apart. Opting for seasonal, local produce can therefore cut ...

THE DESSERT HOUSE BOOM Dessert houses were relatively unknown on the UK high street up until around a decade ago. Since then, we have witnessed what can only be described as a dessert house boom, as the culture of consuming desserts at any time of the day continues to evolve. THE KEY PLAYERS Franchised operator Creams – who lead the ...

The sentience bill is coming and restaurants that use a lot of lobster and crab can get ahead of the game by installing a crustastun machine now in preparation. The machine uses technology that stuns shellfish in a humane way with no cruelty and even improves flavour.   Blue Seafood Company Director David Markham explains:    &...

Crustastun Showcased at St David’s Day Welsh Seafood lunch The Welsh Seafood Cluster celebrated a sensational St David’s Day lunch featuring the best seafood from the Welsh coastline at top London restaurant L’Oscar, with 70 top chefs in attendance. We were delighted to attend as guests, meet sefood producers from the cluster ...

CREATE STUNNING DESSERTS WITH SILIKOMART MOULDS PREPARING DECADENT DESSERTS AND EXQUISITE CAKES HAS NEVER BEEN SIMPLER, THANKS TO OUR RANGE OF INNOVATIVE HEART MOULDS BY ITALIAN SILICONE EQUIPMENT SPECIALIST SILIKOMART.Image title The range is perfect for creating highly-detailed recipes with a romantic theme, perfect in the run-up to Valentine&...

Tuesday 15th June saw the final for The Chefs’ Forum, Young Pastry Chef of the Year, 2021 being staged at West London College in Hammersmith. Over the Spring bank-holiday weekend, our panel of expert judges virtually-marked the entries from twenty semi-finalists, competing from colleges across the UK. These were then whittled down to eight ...

  Following the great success of The Chefs' Forum's Entremet Chocolate CPD event, sponsored by Valrhona, in partnership with Mitchell & Cooper, the UK home of the fabulous Matfer Bourgeat, we couldn’t resist sharing Jamie Houghton, UK Pastry Team President & Glen Sharman’s recipe from Le Manoir aux Quat’Saisons. &...

According to a recent article by The Times, the UK are to follow suit of Australia, Switzerland and Italy by protecting octopus, squid, lobster and crab from cruelty under new RSPCA regulations. RSPCA sources confirmed that it was working with the government to get seafood included in a proposed law to protect all animals that are deemed sentient...

STAND OUT FROM THE CROWD WITH THE BONZER BARMAN’S APRON Bonzer Barware are proud to introduce the Barman’s Apron, a dedicated apron for professional bartenders and the brand’s first clothing item to join their new “Barman’s” range. Crafted with the quality expected of the Bonzer brand, and designed with ...

Adding to their already impressive portfolio of light catering equipment brands, Mitchell & Cooper has announced UK distribution rights for the full range of HotmixPRO professional thermal mixers. With their many features, HotmixPRO machines are viewed as one of today’s most technologically advanced solutions in helping make the lives ...

Adding to their already impressive portfolio of light catering equipment, Mitchell & Cooper has announced distribution rights for KitchenAid’s range of professional kitchen appliances, KitchenAid Pro. As one of the most popular brand names when it comes to countertop appliances, KitchenAid Pro offer an extensive product portfolio. ...