Author: Guy Cooper

The butcher’s knife brand of choice, Deglon Butchers’ knives from Mitchell & Cooper were the stars of the show at Lady’s Wood Shooting School in Gloucestershire this week. Razor sharp Deglon knives were used by Game Butcher of the Year 2022, Tim Hanks of Hanks’ Meat & Game. Tim was very impressed with both the ...

    We are all aware of the importance of protecting the environment in whichever ways we can in our daily lives, but what about in business too? The oceans cover a vast swathe of our planet and provide us with plenty of delicious seafood, and as a food business, there may be some unique ways that you can help to sustain this vital eco...

    International Women’s Day: An exploration into gender imbalance in the restaurant industry International Women’s Day is a time to celebrate women and their successes. It’s also a great opportunity to reflect on what it’s like to be a woman — paying attention to the opportunities, obstacles, and ...

How to elevate your drinks offerings for 2023  Looking for fresh ways to enhance your customer’s experience this year? Here Guy Cooper, Managing Director at Mitchell & Cooper, shares his top tips for elevating your business’ drinks menu. If you’re looking for fresh new ideas for revitalising your hospitality business ...

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 ...

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 ...

  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. &...