Venues Culinary Cookbook by restaurantassociatesuk

CULINARY COOKBOOK

APRIL 2026

Welcome

This Culinary Cookbook brings together expertise from chefs across the Restaurant Associates Venues, offering inspiration for creating outstanding menus and demonstrating "what good looks like" for our culinary offers.

With a focus on high-quality seasonal ingredients and flavour, this guide aims to help us exceed guest expectations. Inside, you’ll find everything you need to deliver exceptional hospitality, including PLU-linked recipes, hero dishes, setup imagery, and helpful videos.

As a collaborative, evolving resource, we welcome your ideas to keep pushing our culinary standards forward.

Click here to view our wider Restaurant Associates food programme

Feedback & Updates

The cookbook is there to be an ever evolving working document for our operational and chef communities. We are a big business and cannot always be on top of any changes or amends made in the source, as such we would appreciate your support in helping to keep this document up to date and relevant.

We are going to adding in seasonal content to the cookbook to ensure our food offers remain relevant. We will notify you when these updates go live and be scheduling a call with all head chefs to discuss changes. We want to hear your ideas - Click here to feedback

CULINARY COOKBOOK EVENTS

Our chef’s guide to delivering great event food

CHAPTER I

Introduction

Events food introduction

Our conferencing and events catering should reflect the individuality of each venue while adhering to our shared commitment to excellence.

Whether hosting intimate gatherings or large-scale conferences, every dish should highlight exceptional ingredients and flawless execution. Adaptability is key— craft menus that align with your venue’s strengths and unique character while meeting the specific needs of each client.

Event menus

Key things to consider when building your event menus

CHAPTER II

Canapés

What should be on your canapé board?

Top Tip:

Use a metal tray as a guide when plating for straight lines

When building your canapé menu, consider a few key factors. How does your venue handle logistics? Can it support hot canapés without compromising quality, or would a cold selection be more practical? Also, can your team prepare canapés on-site, regardless of event size? If you’ll need to supplement with pre-made options for larger gatherings, it may be wise to align your menu with items that can be easily sourced to maintain consistency.

Canapés should represent your style in a single bite full of flavour, with complementary textures, served at the right temperature, and visually appealing.

Typically we should serve:

Meat canapes

Fish canapes

Vegetarian/Vegan canapes

Sweet canapes

Here you will see:

Harissa lamb kofte with minted yoghurt

Crab and apple tostada, pickled cucumber

Seared tuna, kimchi, sesame seeds

Golden beetroot, horseradish and dill

croustade

Cauliflower pakora, mango chutney

Toasted pastrami and swiss cheese

toastie, pickle and mustard

CLICK HERE FOR RECIPES

CLICK HERE FOR PLU’S

What good looks like

CHAPTER III

Breakfast

Beautiful breakfasts

Top Tip:

If using frozen pastries, allow them to prove before baking

Breakfast is our opportunity to make a great first impression, setting the tone for the day ahead. From energising options like fresh fruit and granola to indulgent classics like buttery pastries, your breakfast menu should offer something for every palate. Consider ease of service and ensure all items maintain their quality whether served to 10 guests or 200.

Typically we should offer:

Healthy options

Freshly baked pastries

Fresh seasonal fruits

Savoury items

Presentation tips:

Give some height with risers keep everything visible Make the offer look abundant and generous Consider the optimum temperature of your items and how this can best be maintained

CLICK HERE FOR RECIPES

CLICK HERE FOR PLU’S

What good looks like

CHAPTER IV

Working Lunch

Making meetings memorable

Top Tip:

The key to a great sandwich is layers. You want to be able to bite into your sandwich and see all those delicious ingredients!

A working lunch should strike a balance between nourishment and convenience. Focus on dishes that are flavorful yet practical to serve in a professional setting. Vibrant salads, hearty sandwiches, delicious finger food can inspire productivity while catering to diverse dietary preferences.

Presentation tips:

Are your dishes easy to eat in a professional setting?

Make sure your menu consists of dishes that compliment each other to create a complete meal

Offer a mix of meat/fish, vegetarian and vegan options

Balance indulgence with lighter healthier options

Portion sizes, ensure portion sizes allow for guests to feel satisfied but don’t generate excessive waste

What good looks like

CHAPTER V

Hot Fork Buffet

Building your hot fork buffet

Top Tip:

Variety in a hot fork buffet is vital. Lots of different flavours and textures make a great buffet with wide appeal

Hot fork buffets provide a chance to showcase comforting, well-executed dishes that are a bit more substantial. Think about the logistics of service: robust options that hold their quality over time are essential. Offer a variety of proteins, vegetables, and grains that allow guests to build balanced plates tailored to their tastes.

Typically we should serve:

Meat options

Fish options

Vegetarian/Vegan options

Desserts

Key things to consider:

How will your hot items hold up over the service period

Customisable options are really popular and separating out dish elements can make for a more attractive display

CLICK HERE FOR RECIPES

CLICK HERE FOR PLU’S

What good looks like

CHAPTER VI

Bowl Food

Brilliant bowl food

Top Tip: Ensure presentation is uniform across all of your bowls

Bowl food combines the elegance of plated dishes with the convenience of casual dining. Each bowl should pack a punch of flavours and textures. Ensure portions are satisfying but manageable, allowing guests to enjoy a variety of options throughout the event.

A good selection of meat, fish, vegetarian and vegan options

Hot & cold options

Some sweet options

Here you will see:

Cashew nut parfait, damson jelly and toast.

This dish is a plant based alternative to a traditional chicken liver parfait without compromising on flavour or that luxurious richness.

The little hits of sweetness from the damson compliment the parfait beautifully. The parfait recipe is really versatile and can be used for bowl food, canapes or as a plated starter.

Typically we should serve: CLICK HERE FOR RECIPES CLICK HERE FOR PLU’S

What good looks like

CHAPTER VII

Finger Food

Fabulous finger food

Top Tip:

Stick to a cohesive complimentary menu rather than random dishes

Finger food is all about tasty food that can be eaten in a couple of bites.

Focus on creating small, impactful items that are easy to eat while mingling. Like a more substantial canapé. Every piece should be a reflection of your culinary identity whether playful, elegant, or comforting and cater to diverse dietary needs without compromising quality.

Key things to consider:

Make sure you have options for the main dietary preferences

Focus on attractive items that are full of flavour

Showcase seasonality in you offer Don’t add garnishes that are not relevant to the dish

Have confidence in simple but expertly executed items

CLICK HERE FOR RECIPES

CLICK HERE FOR PLU’S

What good looks like

CHAPTER VIII

Street Food & BBQ

Street-food service

Top Tip:

Focus on speed and simplicity during service prepping ingredients in advance ensures a smooth and enjoyable experience for guests

Street food and BBQ bring energy and informality to events, celebrating bold flavors and interactive experiences. Prioritize fresh ingredients and vibrant presentations. Consider incorporating live cooking stations to elevate the guest experience and emphasize the authenticity of the offering.

Key things to consider:

Think beyond the usual burger and bangers for your BBQ offer, though these are great options, there is so much more to explore. Think low and slow cooked meats or vegetables

Street food vendors typically offer small focussed menus and specialize in a single cuisine, try to caputure that authenticity in your offer

This category is a great opportunity to get creative and have fun, focus on tasty simple dishes that are fresh and vibrant

What good looks like

CHAPTER IX

Banqueting

Best of banqueting

Top Tip: Remember the importance of a delicious sauce, this can elevate a good dish to a great one

Banqueting is your chance to shine with simple, well-prepared dishes that celebrate exceptional ingredients. Embrace seasonality to ensure vibrant flavours and craft menus that align with the venue’s character or the event’s tone for a truly cohesive dining experience.

Keep practicality in mind choose dishes that are easy to plate consistently for large groups while maintaining quality and presentation. Simplicity doesn’t mean sacrificing impact; let standout ingredients shine through perfectly cooked proteins, thoughtful accompaniments, and an exceptional sauce to elevate the dish.

Here you will see:

Roast lamb rack, shoulder croquette, caponata

This dish is a great example of a simple dish that delivers on many levels. It uses two cuts of lamb, using the shoulder means that you have a cost balance when using a prime cut like the rack.

There are wonderful summery flavours from the caponata that also brings some acidity to cut through the richness of the lamb The sauce in the recipe really carries the lamb flavour, when making a jus like this make sure that it has a light coating consistency and isn’t really thin and lacking flavour.

CLICK HERE FOR RECIPES

CLICK HERE FOR PLU’S

What good looks like

CULINARY COOKBOOK

RETAIL

Our chef’s guide to delivering a great retail offer

CHAPTER I

Introduction

Retail food introduction

Our retail menus seamlessly combine creativity and reliability, delivering memorable dining experiences rooted in quality, consistency, and generosity. Each dish is carefully crafted to balance innovation with timeless favourites, ensuring broad appeal.

We tailor our menus to reflect the unique character of each venue and cater to customer preferences, providing personalised touches that enhance the overall dining experience. This approach ensures our offerings are both satisfying and memorable, encouraging guests to return.

Retail menus

Key things to consider when building your retail menus

1. Customer Base and Preferences: Understand your target audience—consider demographics, dietary preferences, and purchasing habits. A menu tailored to your customers’ needs is more likely to succeed.

2. Menu Variety: Offer a balanced selection that caters to different tastes and dietary needs, including vegetarian, vegan, gluten-free, and healthy options.

3. Practicality and Logistics: Design dishes that are easy to prepare and assemble during busy service periods. Consider the kitchen’s capacity and ensure the menu can be executed efficiently with available staff and equipment.

4. Consistency: Our customers expect consistency in taste, presentation, and quality. Establish clear recipes and portion guidelines to ensure uniformity, these can then be loaded onto the source.

5. Seasonality and Freshness: Incorporate seasonal ingredients to keep the menu dynamic and cost-effective. Highlighting seasonal specials can also encourage repeat visits.

6. Visual Appeal: Retail food is often chosen on sight. Ensure all dishes are visually attractive, with vibrant colors, clean presentation, and appealing packaging where necessary.

7. Signature Dishes and Brand Identity: Include standout items that reflect the unique character of the venue and align with the brand’s culinary identity. These can become customer favorites and drive repeat business.

8. Sustainability: Use local produce where possible and minimize waste by repurposing ingredients in dishes like the mocha brownie (made with used coffee grounds) Highlight sustainability efforts to appeal to environmentally conscious customers.

9. Profitability: Balance creativity with cost control. Focus on dishes that use versatile ingredients, have a good margin, and generate consistent sales.

10. Testing and Feedback: Before launching, test the menu and gather feedback. No dish should ever get onto the menu without first being tested.

Nibbles & small plates to drive additional spend.

Anatomy of a good restaurant menu: Design Museum

Note - this is linked to insights and visitor demographics. Make sure your menus reflect your venue & audience

Clearly defined sections to make it easy to follow.

Good mix of meat, vegetarian and vegan dishes.

Use of seasonal ingredients, in this case pumpkin.

Clear, simple dish descriptions.

With pricing, remove use of £ symbols.

Not a family led venue / outlet so less focused on children’s food.

Recognisable classic dishes e.g. Sticky toffee pudding.

Provenance and sustainability messaging - be specific to particular suppliers or activity.

Day part dishes with timings clearly stated.

Anatomy of a good café menu:

IWM North

Regional and venue specific dishes - in this case ‘Dig for Victory’ soup and ‘Lancashire Hotpot’.

Day part offers to drive average spend per head and participation with compelling price point.

Carbon labelled dishes across the menu to align to wider business sustainability objectives.

Have a good mix of dishes to appeal to all dietary needs.

If you operate more of a family led destination, include a clearly signposted kids offer.

CHAPTER II

Bakery

Overview

Bakery items are the heart of a welcoming, abundant display that guests are drawn to. Freshness is key—there’s nothing more enticing than the aroma of morning pastries straight from the oven or the sight of a generously filled cake stand.

Every item, from flaky croissants and buttery pastries to hearty tray bakes and savoury sausage rolls, should showcase craftsmanship and quality ingredients.

Presentation is essential here: arrange items to create an abundant, colourful spread that invites guests to explore and ensure that your display is maintained to be clean and tidy throughout the day.

Thoughtfully layering heights, garnishes, and textures can elevate the offer and emphasize freshness, giving each pastry, cake, or savoury a place to shine. Make your bakery selection feel generous, indulgent, and visually irresistible.

Savouries

Quiche

Quiches are timeless classics a simple yet versatile option that provides plenty of room for creativity and seasonality. Whether you’re making deepfilled large quiches for slicing or elegant individual portions, the key is to let high-quality ingredients and thoughtful combinations shine.

What good looks like

The ultimate sausage roll

Freshly baked sausage rolls are a perennial favorite, offering comfort and satisfaction in every bite. Their popularity lies in the simplicity of the combination great quality sausage meat wrapped in buttery, flaky pastry. When executed well, this humble dish becomes a standout item that consistently delights customers

Focus on using premium sausage meat, seasoned to perfection, to create a filling that’s flavorful and juicy Pair it with golden, crisp pastry for a texture contrast that elevates the overall experience. Whether served warm or at room temperature, sausage rolls are a versatile addition to any menu, perfect for grab-and-go or as a feature in more elaborate displays.

Simple but irresistible, a well-made sausage roll hits all the right notes proving that classic recipes never go out of style.

Perfect seasoning IT SHOULD CONSIST OF:

A generous portion of good quality sausage meat

Fully cooked and well coloured pastry

Pastries

Overview

Pastries are a celebration of indulgence and craftsmanship. Whether using bought in pastries from a local bakery of baking on site , the focus should always be on achieving perfectly flaky layers and serving them as fresh as possible. Visual appeal is key each pastry should be as enticing to the eye as it is satisfying to eat. Make sure they’re always well presented and consider ways to use any leftover pastries.

LEFTOVER RECIPES

Croissant bread and butter pudding

Ham and cheese croissant

TOP TIP

If using frozen pastries, allow them to begin to prove at room temp and give a 30 second flash in a steamer before baking to give a better rise.

CLICK HERE FOR RECIPES

CLICK HERE FOR PLU’S

What good looks like

Scones

Scones are a great afternoon treat. We want our scones to be generous, perfectly prepared and cooked and ready to load with clotted cream and jam! Freshness is key so bake as close to service time as possible.

OFFCUT RECIPES

TOP TIPS:

Letting the egg wash air dry between coats gives a richer glaze

Allowing the dough to rest before cutting gives a better shape and more even rise

Scones can be prepared and stored in the freezer ready to defrost and bake

CLICK HERE FOR RECIPE

CLICK HERE FOR PLU’S

Tiffin

Cakes, Tarts & Biscuits

Cakes are a testament to both artistry and indulgence. From simple loaf cakes to elaborate multi-layer creations, every cake should boast bold, memorable flavors and flawless presentation. Focus on achieving consistent texture, impeccable finishes, and a balance of sweetness that leaves guests eager for more. Cakes offer an excellent opportunity to showcase creativity while celebrating timeless recipes

Tarts offer unlimited opportunity for creativity, endless flavour combinations, textural contrasts. Classics like a lemon tart have graced the menus of multi Michelin starred restaurants and cafe’s alike, focus on great execution and big flavour in whatever filling you decide to go for

KEY CONSIDERATIONS

Create a generous display with visual appeal

Make sure your cake display is maintained for quality and freshness throughout service

CLICK HERE FOR PLU’S CLICK HERE FOR RECIPES

What good looks like

CHAPTER III

Breakfast & Brunch

Overview

Breakfast and brunch menus should energise, delight, and strike the perfect balance between indulgence and approachability. Whether it’s golden, fluffy pancakes topped with fresh fruit, rich egg-based dishes with creative twists, or classics reimagined, your offerings should cater to a broad spectrum of tastes.

To appeal to all preferences, include lighter, health-focused options such as vibrant smoothie bowls, fresh salads, or protein-packed dishes alongside comforting indulgent staples.

This is more than just a meal—it’s an opportunity to craft memorable dishes that start the day with positivity and leave a lasting impression. Thoughtful presentation, fresh ingredients, and attention to detail can transform breakfast and brunch into an experience your guests will look forward to.

CLICK HERE FOR PLU’S CLICK HERE FOR RECIPES

What good looks like

CHAPTER IV

Sandwiches

Stunning sandwiches

Sandwiches offer endless possibilities and their versatility makes them a great addition to our menus. Each sandwich should be crafted with care from the quality of ingredients to precise layering and presented in a way that creates an abundant, appealing display.

Bread choice is critical, especially when catering to different service styles, like grab-and-go counters or deli displays. Consider which breads maintain freshness and texture: baguettes can go hard when chilled, while sliced bread may dry or curl if left exposed. Think about balancing flavours and textures while ensuring a presentation that feels generous and visually inviting, enticing guests to explore a variety of options.

TOP TIPS

Know your audience

Use sales data to guide menu choices

Cut sandwiches with a sharp serrated knife, don’t squash them!

What good looks like

CHAPTER V

Salads

Serving super salads

Salads are a cornerstone of any menu, with well-executed classics like Caesar or Niçoise remaining perennial favourites. They offer the perfect opportunity to showcase the seasons, whether through the freshness of ingredients or the style of the dish itself. In colder months, think hearty and robust salads with grains, roasted vegetables, or warm dressings that provide substance.

As the weather warms, transition to lighter, brighter options that highlight crisp textures and vibrant flavours Balance, presentation, and thoughtful combinations of ingredients are key, allowing your salads to feel fresh, inspired, and aligned with the time of year.

TOP TIPS:

Don’t dress salads too early

Balance acidity with fat or sweetness

Focus on seasonality

What good looks like - Deli

What good looks like - ALC

CHAPTER VI

Soups

Soup, glorious soup

Soups are a versatile and comforting addition to any menu, with endless possibilities for flavour and texture. Chunky soups, with their hearty, rustic appeal, offer a completely different experience from the silky smoothness of a blended soup. Thoughtful finishing touches can elevate a bowl to something truly memorable consider a dollop of crème fraîche for richness and a touch of acidity, or a drizzle of pesto to add bold flavour and visual interest

Careful consideration should also be given to how soups are stored, reheated, and held for service. For example, vegetables in a chunky soup may overcook if held hot for too long, while the vibrant colour of a green soup could fade. Soups also provide an excellent way to reduce food waste surplus roasted vegetables, for instance, can be blended into a smooth, flavourful base or added to a hearty, satisfying broth With attention to detail and proper handling, soups can provide warmth, depth, and sustainability while showcasing your culinary skill.

TOP TIPS

Build layers of flavour

Season as you go through the process not just at the end

Consider differnent textures

What good looks like

CHAPTER VII

Main meals

Classics

Sausage & Mash

Sausage and mash is a comfort food classic, simple yet deeply satisfying when done right. The quality of the sausages is paramount use the best that you can afford within your budget Silky, buttery mash should complement the dish, creating a creamy base that pairs beautifully with a rich, flavourful onion gravy. Don’t forget the small details, like the deep, slow caramelisation of the onions or a splash of acidity from Worcestershire or balsamic vinegar to add balance and colour. Generosity and warmth should shine through, making this dish feel hearty, indulgent, and meticulously crafted Like with many classics, they’re familiar to everyone, let’s make sure ours is a standout!

Beautifully caramelised sausages IT SHOULD CONSIST OF: CLICK HERE FOR RECIPE CLICK HERE FOR PLU

Rich well balanced onion gravy

Smooth, well seasoned mash

Serving styles

The serving dish for sausage and mash can really ensure that it is inkeeping with the venue in which it is to be served. Something more rustic like the enamel bowls work well in a more casual environment. Things that remain consistent are the quality of the ingredients & technique. Generosity when it comes to the gravy is important here and with that in mind this dish should always be served in a bowl.

Fish & Chips

Fish and chips is a true British classic that can be real culinary highlight when given the attention to detail it deserves. The dish is all about balance: crispy, golden batter that encases tender, flaky fish; proper chips that are fluffy inside and crisp outside; and accompaniments like tangy malt vinegar & mushy peas keep it authentic. Generosity is key ensure portions feel abundant and satisfying, with each component executed to perfection.

IT SHOULD CONSIST OF:

Crispy batter, well seasoned

Proper chips

Mushy peas

Make sure you have malt vinegar available as a condiment!

Serving styles

The same dish can be served in multiple ways to fit in different settings. Consider which one is right for your venue, the more refined plated option with chips in a pot or the more rustic presentation on a lined tray? Whatever presentation you go for, the care and attention to detail in the cooking remains the same.

Classic enamel bowl / dish

Ploughman’s lunch

The Ploughman’s lunch is a classic celebration of simplicity and bold flavors. It’s really a collection of ingredients so the quality of those ingredients is paramount. Great ham, mature cheddar, freshly baked bread, great salty butter and pickles that pack a punch can make the dish greater that the sum of its parts. Presentation should be rustic yet thoughtful, allowing the natural beauty of each element to shine. This is a dish that proves less can truly be more.

Pork pie Scotch egg Sausage roll

Burgers

Banging burgers

A truly great burger is built on attention to detail: a juicy, perfectly cooked patty, fresh and flavorful toppings, and a bun that complements the overall experience. With the right balance of texture and taste, a burger can be both a comfort food staple and a signature menu item. By using the 50/50 Beef and lentil burger we have a great sustainability message too.

Juicy patty or chicken Soft bun

Appropriate accompaniments

Serving styles

Pasta

Perfect pasta

A well-crafted pasta dish is all about simplicity and quality ingredients From perfectly cooked al dente pasta to sauces that enhance rather than overpower, pasta offers endless opportunities for creativity while delivering comforting, familiar flavors.

Whether it’s a robust Amatriciana or a light Pesto Genovese, each dish in this cookbook is designed to celebrate great produce and efficient kitchen practices By using a shared base sauce and dried pasta, we achieve consistency and efficiency across our venues without compromising on flavor.

TOP TIPS:

Use the starchy pasta water to adjust sauce consistency

Keep it simple, focus on a few great flavours

CLICK HERE FOR RECIPES

CLICK HERE FOR PLU’S

What good looks like

Best of the rest - Mains

What good looks like

Events Recipes

Instructions Ingredients

Ingredients

200 G Feta Cheese

20 ML Extra Virgin Olive Oil

10 Portions Shakshuka Sauce (recipe included on the right)

20 G Flat-Leaf Parsley

10 Portions Baked Eggs (recipe included on the right)

Baked Eggs:

20 Medium Eggs

4 G Salt

2 G Black Pepper

Shakshuka Sauce:

150 ML Olive Oil

10 G Salt

5 G Black Pepper

1.2 KG Chopped Tomatoes

50 G Tomato Paste

5 G Ground Cumin

5 G Ground Coriander

15 G Red Chilies

10 G Flat-Leaf Parsley

1.5 KG Mixed Peppers

600 G Red Onions

0 8 Garlic Bulb

Instructions

For the complete dish:

1.Roast the feta with a drizzle of olive oil.

2.Chop the flat-leaf parsley.

3.Prepare the shakshuka sauce and baked eggs according to the sub-recipes below.

4.Assemble the dish by dividing the shakshuka sauce into containers, adding the baked eggs, roasted feta, and parsley.

For the shakshuka sauce:

1.Preheat the oven to 165°C.

2.Peel and slice the onions. Wash and slice the peppers. Halve, deseed, and finely dice the red chili. Chop the garlic and parsley.

3.Heat the oil in a large pan. Add the onions and peppers, season with salt and pepper, and cook until softened.

4.Add garlic, chili, cumin, coriander, and smoked paprika. Cook for 2 minutes.

5.Stir in the tomato paste and cook for another 2 minutes.

6.Add the tinned tomatoes and simmer for 15 minutes, uncovered, until reduced.

7.Stir in most of the parsley.

For the baked eggs:

1.Crack two eggs into an oven-safe dish or disposable pot.

2.Steam roast for 6 minutes at 150°C with 50% humidity.

3.Season with salt and pepper before serving.

HARISSA LAMB KOFTA WITH MINTED YOGHURT

Ingredients

PLU -93292167

Instructions

1.Season the sirloin steaks with salt and pepper.

2.Heat a pan until very hot, then sear the steaks on each side until medium-rare.

3.Remove the steaks from the pan and rest for half the cooking time to retain juices.

4.Dice the rested steaks into finger buffetsized portions.

5.Garnish each piece with chimichurri sauce.

6.Stack two pieces of steak and skewer them together for serving.

PLU -93292149

Instructions Ingredients

1.Defrost the bread sheet and cut it into 3 cm squares.

2.Lightly spray a rimmed metal baking sheet with oil. Place the bread slices on the tray, drizzle with olive oil, and toast in the oven at 180°C for about 8 minutes, or until the edges are golden brown.

3.Season the vegan cheese with salt and pepper, then spread it on the toasted bread squares once they have cooled.

4.Quarter the figs and place them on top of the cheese.

5.Drizzle each crostini with honey and balsamic glaze.

6.Garnish with small basil leaves.

PLU - 93303853 SERVINGS

Ingredients

50 G Savoury Snack Croustades

350 G Golden Beetroot

30 ML Olive Oil

30 ML Rapeseed Oil

5 G Salt

90 ML Crème Fraîche

30 G Horseradish Sauce

20 G Fresh Dill

5 Portions Shallot Confit (recipe included on the right)

Shallot Confit:

100 G Finely Diced Shallots

75 ML Olive Oil

75 ML Rapeseed Oil

15 ML White Wine Vinegar

1.5 G Salt

Instructions

For the complete dish:

1.Wash the beetroots thoroughly and dry them. Drizzle with oil, season with salt, and wrap in foil.

2.Bake at 180°C for about 45 minutes or until cooked through.

3.Allow to cool, then peel and finely dice the beetroot into 5mm pieces.

4.Mix the beetroot with the shallot confit and chopped dill, keeping some dill sprigs for garnish.

5.Mix the horseradish sauce with the crème fraîche and check the seasoning.

6.Spoon the beetroot mixture into the croustade cases. Drain any excess juice from the beetroot before filling the cases.

7.Top each croustade with a dollop of the horseradish crème fraîche and garnish with a dill sprig.

For the shallot confit:

1.Add the finely diced shallots to a saucepan with the remaining ingredients.

2.Place over high heat until it begins to boil.

3.Reduce to the lowest setting and cook for 30-40 minutes until completely tender without any color.

Ingredients

YAKITORI GLAZED PORK BELLY SESAME BAO BUN BURGER

PLU -93299660

SERVINGS 10

Instructions

For the yakitori pork belly:

1.Prepare a masterstock by boiling water with soy sauce, palm sugar, and all the aromatics. Simmer for 4 hours and strain.

2.Preheat the oven to 120°C.

3.Place the pork belly in a deep tray and cover with the masterstock.

4.Cover with foil and cook for 6 hours.

5.Remove the pork, press between trays, and chill overnight.

6.Cut into 120g rectangles and chargrill to order.

For the sriracha mayo:

1. Mix the sriracha sauce with the mayonnaise and transfer to a squeeze bottle.

For the wasabi mayo:

1.Mix the wasabi paste with mayonnaise and lime juice. Transfer to a squeeze bottle.

For the nori and peanut crumble:

1 Roast the peanuts until golden Zest the lime

2 Blitz the peanuts, nori sheets, salt, and lime zest in a blender to create a crumble

For the slaw:

1.Peel and julienne the vegetables using a mandoline.

2.Finely chop garlic, ginger, and chillies.

3.Mix the ponzu dressing with sesame oil and add to the vegetables just before serving.

Ingredients

For the Avocado mousse

700 G Avocado

120 ML Coconut Milk

120 ML Agave Syrup

10 ML Vanilla Paste

120 G Lemon Juice

To serve

500 G Vegan Chocolate Miso Ice Cream

For the oat crumble

125 G Self-Raising Flour

125 G Caster Sugar

125 G Porridge Oats

125 G Vegan Margarine

20 G Golden Syrup

20 ML Water

1 G Bicarbonate of Soda

PLU - 93295850

Instructions

For the avocado mousse:

1.To make the avocado mousse, blend the avocado, coconut milk, agave syrup, vanilla paste, and lemon juice until completely smooth. Pass through a fine sieve.

For the oat crumble

1.Preheat the oven to 180°C.

2.Mix the flour, sugar, and oats in a bowl.

3.Melt the vegan margarine with water and golden syrup, then add the bicarbonate of soda.

4.Combine the wet and dry ingredients.

5.Spread the mixture onto a baking tray lined with baking parchment.

6.Bake for 25 minutes or until golden brown, stirring every 10 minutes.

7.Allow to cool and crumble into small clusters.

8.Spoon or pipe the avocado mousse into a dish, add a scoop of chocolate miso ice cream, and scatter the oat crumble on top.

Instructions Ingredients

For the Pavlova

600 G Caster Sugar

300 ML Egg White

9 G Cornflour

1 ML Vanilla Paste

10 Portions Chantilly Cream & Berries (recipe included below)

For the Chantilly cream & fruit

580 ML Double Cream

35 G Icing Sugar

3 ML Vanilla Paste

120 G Fresh Strawberries

100 G Fresh Raspberries

100 G Fresh Blueberries

For the brûlée

1.12 L Whipping Cream

2 Vanilla Pods

275 G Caster Sugar

2 Lemons

300 G Liquid Egg Yolk

10 Portions Vanilla Shortbread (recipe included below)

For the vanilla shortbread

100 G Unsalted Butter

93 G Caster Sugar

160 G Plain Flour

3 ML Vanilla Paste

20 G Liquid Egg Yolk

Retail Recipes

For the caramelised onions

225 G White Onion

7.5 ML Extra Virgin Olive Oil

1 G Salt

For the prepared tart case

1 EA Wholemeal Tart Case (22cm)

30 G Liquid Egg Yolk

For the quiche

Caramelised White Onion

80 G Gruyere Cheese

300 G Smoked Streaky Bacon

2 Medium FreeRange Eggs

70 G Liquid Egg Yolk

220 ML Double Cream

3 G Sea Salt

Prepared tart case

93206051

Ingredients

Instructions

1.Blanch and refresh the broccoli, cut to size, and chargrill lightly. Allow to cool.

2.Grate the cheddar cheese.

3.Mix together the whole eggs, egg yolk, and double cream. Season with salt.

4.Arrange the broccoli and grated cheddar cheese into each tart case.

5.Fill each case with the egg mixture and grate Parmesan cheese on top of each one.

6.Cook at 150°C for 20 minutes until set.

Instructions Ingredients

1.Cut the plum tomatoes in half and season them with olive oil, salt, and pepper. Grill under medium heat until caramelized and softened.

2.Crush the avocado and season with lemon juice, olive oil, salt, and pepper.

3.Slice the sourdough loaf into thick pieces, drizzle with olive oil, and toast.

4.Spread the seasoned avocado onto the toasted bread. Halve the grilled tomatoes again and place them on top of the avocado.

5.Spoon the red pepper tapenade over the tomatoes and garnish with finely chopped chives. 1

Artisan Sourdough Loaf

KG Avocado Slices

G Red Pepper Tapenade

Instructions Ingredients

1.Slice the sourdough into 2 cm thick slices, discarding the ends. Brush both sides of each slice with olive oil and chargrill.

2.Wash and remove the stalks from the kale. Dress the kale with remaining olive oil, lemon juice, and 3g of salt.

3.Wipe the mushrooms clean. Slice the flat mushrooms and cut the button mushrooms into halves and quarters.

4.Heat the rapeseed oil in a frying pan over high heat. Add the mushrooms, season with salt and pepper, and cook until golden brown.

5.Add the butter and cook for an additional minute before adding the cream. Reduce the cream by half.

6.Stir in ¾ of the chopped parsley and adjust the seasoning.

7.Arrange the dressed kale on the toast and top with the mushrooms. Finish with the remaining chopped parsley.

For the breakfast

800 G Baked Beans

900 G Hash Brown Triangles

500 G Plum Tomatoes

200 ML Rapeseed Oil

10 Portions Scrambled Eggs (recipe included on the right)

1 KG Smoked Back Bacon

5 G Salt

2 G Cracked Black Pepper

100 G Unsalted Butter

600 G Cumberland Sausages

600 G Flat Mushrooms

Medium FreeRange Eggs

G Sea Salt 2 G Cracked Black Pepper 100 G Unsalted Butter

0 8 EA Wholemeal Bread Bloomer For the scrambled eggs

PLU -93361499

Instructions Ingredients

800 G Cauliflower

30 G Flaked Almonds

300 G Coconut Yogurt

270 G Little Gem Lettuce

2 G Cracked Black Pepper

25 ML Olive Oil

120 G Sultanas

180 G Mango Chutney

20 G Curry Powder

40 G Fresh Coriander

3 G Salt

150 G Spring Onion

1.25 KG Sourdough Baguettes (10-inch)

1.Cut the cauliflower into small florets, removing most of the stalk.

2.Place on a roasting tray with oil, salt, and pepper, and roast at 200°C for about 8 minutes until tender but with a bite. Allow to cool.

3.Core the baby gem lettuce, wash the leaves, and drain well.

4.Mix the yogurt with curry powder, mango chutney, seasoning, toasted almonds, chopped coriander, sultanas, and sliced spring onions. Add the roasted cauliflower and combine well.

5.Fill the sourdough baguettes with lettuce leaves and the coronation cauliflower mixture.

Instructions

100 G Baby Spinach

200 G Sun-Blushed Tomatoes

200 G Red Pepper Tapenade

500 G Goat Cheese

150 ML Crème Fraîche

200 G Caramelized Red Onion Chutney

10 Ciabatta Rolls

1.Wash and dry the baby spinach.

2.Remove the rind from the goat cheese and blend with crème fraîche until smooth.

3.Roughly chop the sun-blushed tomatoes.

4.Spread the goat cheese mixture on one side of the ciabatta and onion chutney on the other.

5.Layer the spinach over the goat cheese, then top with red pepper tapenade. Close the sandwich.

500 G Wafer-Thin Pastrami

100 ML Mild Yellow Mustard Sauce

100 G Baby Spinach

350 G Sliced Emmental Cheese 300 G Tomatoes

ML Mayonnaise

Gherkin (Sandwich Sliced)

Plain Bagels

1. Combine mayonnaise and mustard to create the mustard mayo. Drain the gherkins. Slice the tomatoes to 4mm thickness and wash and dry the baby spinach.

2.Spread the mustard mayo on both halves of the bagels.

3.Layer the pastrami on the bottom half, followed by gherkins, tomato slices, spinach leaves, and Emmental cheese. Close the bagel and serve.

Ingredients

1.12 KG Little Gem Lettuce

250 G Radishes

400 G Red Cabbage

600 G Cherry Tomatoes 500 G Cucumber 100 G Spring Onions 20 ML Extra Virgin Olive Oil

Portions Lovage

Cream (recipe included below)

G Salt 5 G Maldon Salt

the lovage salad cream 60 G Lovage Pesto

G Salad Cream

- 93366794

Instructions

For the salad:

2.Combine the pesto with the salad cream and transfer to a dressing bottle. For the salad

1.Quarter and core the red cabbage, thinly slice using a mandolin, and sprinkle with salt. Leave in a colander for 30 minutes to 1 hour, rinse, and dry.

2.Cut the little gem lettuce into quarters.

3.Halve and de-eye the cherry tomatoes, seasoning with Maldon salt.

4.Cut the cucumber lengthwise into quarters, deseed, and dice. Wash and quarter the radishes.

5.Peel and discard the outer layer of the spring onions, then slice into 0.5cm pieces.

6.Layer the salad, starting with little gem lettuce, followed by red cabbage, and then the remaining ingredients for a rustic presentation.

7.Drizzle with olive oil, season, and top with lovage salad cream in a zigzag pattern.

For the lovage salad cream:

1.Mix the lovage pesto thoroughly.

Ingredients

For the salad

10 G Garlic

50 ML Extra Virgin Olive Oil

200 G Spring Onions

1.8 KG Broccoli

500 G Kimchi

250 G Baby Leaf Lettuce

50 G White Sesame Seeds

50 G Black Roasted Sesame Seeds

10 Portions Tahini Dressing

250 G Radishes

3 G Salt

For the dressing

190 G Tahini Paste

40 ML White Wine Vinegar

65 ML Tamari Soy Sauce

50 G Clear Honey

50 ML Cold Water

PLU - 93374592

Instructions

For the salad

1.Toast the sesame seeds at 160°C for 5 minutes and cool.

2.Break the broccoli into florets and blanch briefly in salted boiling water.

3.Thinly slice the spring onions and radishes.

4.Toss the broccoli with olive oil, minced garlic, and seasoning. Roast on a parchment-lined tray at 190°C for 8 minutes until slightly charred. Cool.

5.Arrange the salad in a scattered presentation, finishing with tahini dressing, baby leaves, and toasted sesame seeds.

For the dressing

1. Mix all ingredients thoroughly until well combined and smooth.

ROASTED RED PEPPER AND TOMATO

SOUP

Instructions

1. Preheat the oven to 180°C.

2. Prepare the onion and finely chop.

3. Core, deseed, and chop the red peppers.

4. Peel and crush the garlic.

5. Dice the tomatoes and celery.

6. Make the vegetable bouillon with boiling water.

7. Coat the peppers in half the oil and roast in the oven for 10 minutes.

8. Heat the remaining oil in a pan. Add the onion and sauté until soft.

9. Add the roasted peppers and cook for 2 minutes.

10. Add the garlic, celery, tomatoes, tomato paste, and bouillon. Season with black pepper.

11. Bring to a boil. Cover, reduce to a simmer, and cook for approximately 30 minutes.

12. Ensure the core temperature reaches 75°C. Allow to cool slightly.

13. Pour into a blender and process to a fine puree.

Ingredients

For the sausage and mash

2.45 KG Maris Piper Potatoes

1.8 KG Cumberland Sausages

5 G Salt

500 ML Double Cream

100 G Unsalted Butter

10 G Chives

10 Portions Onion Gravy (recipe included below)

For the onion gravy

740 G Onions

3 G Thyme

2 G Bay Leaves

75 G Gravy Granules

25 G Balsamic Vinegar

5 ML Worcestershire Sauce

10 G Beef Stock

1 L Water

PLU - 93363733

SERVINGS 10

Instructions

For the sausage and mash

1. Bake the potatoes on a tray with a layer of salt at 190°C for 1 hour or until cooked through. Test by inserting a knife; if it glides easily, the potatoes are done.

2.Slice the potatoes lengthwise and pass them through a sieve or ricer, discarding the skins.

3.Warm the cream and butter over low heat until melted. Stir into the potatoes and mix until smooth. Season with salt to taste.

4.Sear the sausages on a griddle pan over high heat, then transfer to a baking tray. Cook at 180°C for 15 minutes or until the core temperature reaches 75°C.

5.Heat the onion gravy to a gentle boil.

6 Plate the mash, top with sausages, and ladle over the onion gravy Finish with chopped chives

For the onion gravy

1 Peel and finely slice the onions

2.Melt the butter in a pot over medium heat until golden. Add onions, thyme, and bay leaves.

3.Caramelize the onions without covering, stirring occasionally. Once golden and sticky, add balsamic vinegar and Worcestershire sauce. Reduce until the liquid evaporates.

4.Whisk gravy granules into the water and pour into the pot. Add beef stock, bring to a boil, and simmer until thickened.

5.Remove the thyme and bay leaves before serving.

Instructions Ingredients

600 G Bay Batter Mix

200 G Plain Flour

2.5 KG Thick-Cut Chips

600 G Mushy Peas

300 G Lemons 10 G Salt 400 ML Rapeseed Oil PLU -93379080 SERVINGS 10

1.For the fish: Heat fryer oil to 180°C. Mix the batter as per instructions. Coat fish in seasoned flour, dip in batter, and fry until golden on both sides. Ensure core temperature reaches 75°C.

2.For the chips: Fry at 150°C for 5 minutes, chill, then fry at 180°C to order until golden and crispy.

3.Heat the mushy peas and adjust consistency with water if needed.

4.Serve fish and chips with a lemon wedge and mushy peas.

1 7 KG Haddock Fillets

Ingredients

For the burgers

10 Vegan Brioche Buns

100 G Little Gem Lettuce

240 G Dill Pickles

10 50/50 Beef & Lentil Burgers (170 G each)

200 G Sliced Cheddar Cheese

100 G Chimichurri sauce

10 Portions Roasted Garlic Mayo (recipe included below)

For the roasted garlic mayo

50 G Garlic

5 G Thyme

150 ML Mayonnaise

2 G Maldon Salt

10 ML Rapeseed Oil

For the pickled red onions

200 ML White wine vinegar

250 G Red onions

125 G Caster sugar

5 G Salt

250 ML Water PLU -93363721

Instructions

For the burgers

1. Sear the burgers on high heat, season, and cook in the oven at 180°C until the core temperature reaches 75°C.

2.Toast the burger buns. Wash and dry the lettuce, slice the gherkins.

3.Assemble the burgers: Spread garlic mayo on the bun base, layer lettuce, burger, cheese, and pickles. Top with chimichurri sauce on the bun lid.

For the Roasted garlic mayo

1. Roast garlic with oil, thyme, and salt at 190°C for 1520 minutes until soft.

2.Mash the roasted garlic and mix with mayonnaise.

For the pickled red onions

1.Peel and thinly slice the red onions, a mandolin with give consistent results.

2.Season the onions with salt and let sit in a colander for half an hour.

3.Bring the water, vinegar, and sugar to the boil.

4 Remove from the heat and allow to cool to room temp

5.Add the onions to the pickling liquid and store in a vac pac. bag or container in the fridge for at least 8 hours (Though if compressed in a vacuum pouch this time can be quartered).

PLU -93386116

Ingredients

For the pasta

1 KG Fusilli Pasta

5 G Salt

8 Portions Basic Tomato Sauce (recipe included below)

70 G Red Chilies

50 G Garlic

30 G Basil

700 G Mascarpone Cheese

50 ML Olive Oil

50 G Parmesan Cheese

10 Portions Shredded Chicken (recipe included below)

For the basic tomato sauce

22.5 G Garlic

45 ML Olive Oil

1.25 KG Chopped Tomatoes

22.5 G Tomato Paste

6 G Salt

15 G Basil

For the shredded chicken

1.5 KG Whole Chicken

3.75 G Salt

2.5 G Black Pepper

37.5 ML Olive Oil

Instructions

For the pasta

1. Cook the pasta in boiling salted water for 10 minutes. Reserve some cooking water.

2.Heat olive oil in a pan and sauté garlic and red chilies until fragrant.

3.Add the basic tomato sauce and simmer gently. Stir in mascarpone until smooth.

4.Add the shredded chicken and heat through. Toss the cooked pasta in the sauce, adding reserved pasta water if needed.

5.Season with salt, stir in fresh basil, and serve topped with grated Parmesan.

For the basic tomato sauce

1. Heat olive oil in a pan and sauté garlic until golden.

2.Add tomato paste and cook briefly, then stir in tomatoes, salt, and basil.

3.Simmer on low heat for 30-40 minutes, stirring occasionally.

4.Blend the sauce to desired consistency.

For the shredded chicken

1. Rub the chicken with oil, salt, and pepper. Roast at 180°C until the thigh meat core temperature reaches 75°C Rest the chicken

2 Deglaze the roasting tray with water and reduce the liquid until syrupy.

3.Shred the chicken and mix with the reduced juices. Adjust seasoning.