TheMise
UK Hospitality & Food Service Trade News
TheMise
UK Hospitality & Food Service Trade News
21 articles
"Mid-May is arguably the finest moment of the British culinary year. The asparagus season is in full swing, Je…
"The first British strawberries of the season are arriving in kitchens now. This simple, shareable recipe pair…
"A panna cotta built for late spring and early summer: the buttermilk gives it a clean, slightly sharp quality…
"A composed spring plate that makes the most of two of May's finest British ingredients — Jersey Royal potatoe…
"The season's first asparagus deserves nothing less than a proper hollandaise. This is a restaurant-standard v…
"A proper chowder — not a soup thickened with flour, but a deeply flavoured broth built on smoked fish stock, …
The definitive British spring starter. Asparagus in season from 1 May, poached to just tender, soft poached eg…
Day-old hot cross buns make a far better bread and butter pudding than sliced bread. Rich custard, dried fruit…
"The classic madeleine, elevated with the floral bergamot of Earl Grey and the perfume of brown butter. Serve …
"A composed starter that looks far more considered than the effort involved warrants. Celeriac remoulade — sha…
"A showstopper that practically looks after itself — five hours in the oven transforms a lamb shoulder into so…
"A patisserie-standard chocolate tart with a layer of salted caramel beneath the ganache — precise, deeply sat…
"Seven hours in a low oven transforms a bone-in lamb shoulder into something extraordinary — pulled at the tab…
"A classic combination executed with precision — hand-dived scallops seared hard and fast, set on a smooth cau…
Wild garlic is in season now through to May — and this pappardelle is one of the simplest, most impactful ways…
A proper braised beef and Guinness stew built for pub kitchen service. Chuck steak, root vegetables, a full ca…
A classic fish and chips built for pub kitchen service — light, crisp batter, proper mushy peas from scratch, …
A clean, quick fish main that works à la carte or on a set menu. Sea bream fillets seared skin-side until prop…