As our amazing industry starts to emerge from the COVID-19 crisis, we are finding ways of working and operating that give customers a way back to a new normal.
Lockhart Catering Blog
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30 July 2020
As our amazing industry starts to emerge from the COVID-19 crisis, we are finding ways of working and operating that give customers a way back to a new normal. Now, more than ever, we need great value and innovative solutions to build confidence and get on the road to recovery.
20 July 2020
Wearing chef clothing is one of the symbols of the culinary world & we know there is a real satisfaction for a chef in putting on a jacket...
2 July 2020
Any chef worth their baking beans has a drawer (or four) full of kitchen utensils, with spatulas, ladles, and various shapes and styles of spoons galore, and not to mention several different unidentifiable gadgets. To the uninitiated most of the tools must look exactly the same; to you, each has its own precise purpose, and to use it for any other would be akin to sacrilege.
3 May 2016
Chopping boards are among the most important pieces of equipment in the kitchen, whether that kitchen happens to be in a restaurant, food truck, café or the home. But it’s surprising then how many people seem to struggle with keeping them clean; is it safe to simply spray chopping boards with anti-bacterial cleaner and go? Or should we be popping our plastic boards in the dishwasher for a thoroughly good dousing every few hours?
26 March 2015
Buying Guides,
Hints & Tips,
Industry News,
Industry Trends,
Interviews,
New Products,
Recipes,
Restaurants,
Services,
Themes
Any restaurant or café owner worth their pink Himalayan salt knows that to make your menu stand out from the crowd, you have to pay attention to the details. ‘Standard’ offerings don’t hit the mark anymore if you want to be noticed by taste-savvy consumers, and one of the most traditional menu mainstays that is beginning to fall by the wayside is tea in its ubiquitous teabag.
23 February 2015
Once Christmas and New Year are done and dusted, there’s traditionally a little quiet period in the hospitality sector as customers rein in spending and attempt to reduce their waistbands. A loyal customer base combined with some well thought out incentives should ensure your staff members don’t spend the month of January twiddling their thumbs, but just in case you’re stuck for things to do we’ve gathered together these ideas for freshening up your restaurant from every angle…
2 January 2015
When you’re working within the parameters of a pre-determined space and trying to take into account a multitude of rules and regulations, it can be easy to overlook small matters that might make your kitchen run that little bit better, and help staff to feel a mite more comfortable too.
30 December 2014
As 2014 draws to a close, hospitality types have already made their buying predictions as to which will be the most popular beverages quenching thirsts across the UK next year.
17 December 2014
Mistletoe and wine. Turkey and cranberry sauce. These Christmas pairings are traditional, winning combinations, and any Christmas day wouldn’t be the same without them.
12 December 2014
With ‘healthy’ eating ever on the rise, the role of the deep fat fryer in commercial kitchens has been brought into question. As it’s widely believed that frying is an extremely unhealthy way to cook food, some chefs are ditching their fryers for good, or at least searching for more efficient or healthy alternatives.
17 November 2014
Smart, practical and instantly recognisable, the chef’s white jacket is a key component of a chef’s uniform or ‘whites’.
10 November 2014