Many Cooks • 7th March 2022

An Interview with Cook for Ukraine's Alissa Timoshkina

“Food is an incredible mediator. You know, we all eat and we all relate to that experience. I’ve worked in the field of food and culture for over 15 years now and it really is a universal language. It’s the most powerful and effective way of putting people together and getting messages across that might otherwise be lost behind political agenda and strong emotions.”

Many Cooks • 9th February 2022

An Interview with Fatima Tarkleman

Today, we have an exclusive interview with our featured cook, Fatima Tarkleman, in which she discusses her turbulent teens, zero waste-cooking and love of cumin.

The Garden • 27th January 2022

Food for Thought: Talks Recap & Review

What did you last eat? Whatever it was, it probably says more about you and your place in the world than you might think. Because our diets are not just governed by personal taste, they are influenced by a variety of forces. From the biological to the anthropological.

The Garden • 16th December 2021

Shakespeare's Relevance: Talks Recap & Review

Shakespeare is a cultural phenomenon. His plays and poems have been translated into seventy five languages (even Klingon and Esperanto) and continue to inspire countless books, films and exhibitions. Studying Shakespeare remains mandatory in UK secondary schools. All of which is testament to the genius of his writing and its enduring relevance.

Retail Week • 13th September 2021

Three ways events can help retailers build back better

Events are no longer just a brand ‘play’ for retailers but a critical part of a winning CX strategy and a tactic for growing revenue. How do we adapt to changing consumer behaviour and build back better?

Eventbrite UK • 14th July 2021

Eventbrite OFFSCREEN #1: The Sofa Singers

“When the pandemic hit and it was obvious that we weren’t going to be able to sing together in person,” starts vocal leader James Sills, ”I was already thinking, well, we need to keep on singing together, in some way.”

Stint • 12th July 2021

Happy hours: Why efficient staffing is the key to keeping employees engaged

The link between employee engagement and productivity is well established by now. The more positive and secure an employee feels in their role and organisation, the more likely they are to perform to the best of their ability and stay for a significant period of time.

Harri • 24th February 2021

Take The Time Back: How Empowers Leaders To Recruit With Efficiency

While most managers have the best intentions when it comes to hiring hospitality talent, many find it difficult to apply the necessary time and energy it actually takes to find the best people. Your focus needs to be on two simple questions: who will bring value to the business and how do we find them? And yet the often overwhelming amount of admin and logistics involved can make answering those questions near impossible, especially when it comes to the eternal calendar-syncing and corresponde

Placed • 11th February 2021

The Placed Guide to Apprenticeships in 2021

If you’re wondering whether an apprenticeship might be able to help you, you’re in the right place. We’ve rounded up all of the key info you need to know to make a decision and get applying below, including details on current opportunities.

Eventbrite • 17th September 2019

Twerk After Work | Talent To Tickets

Editor's Note: This was a film we developed as part of our Talent to Tickets campaign, which I devised and project managed while at Eventbrite.

Eventbrite • 13th September 2019

Collage Club | Talent To Tickets

Editor's Note: This was a film we developed as part of our Talent to Tickets campaign, which I devised and project managed while at Eventbrite.

Eventbrite • 13th September 2019

Paper & Wood | Talent To Tickets

Editor's Note: This was a film we developed as part of our Talent to Tickets campaign, which I devised and project managed while at Eventbrite.

Farmdrop • 20th March 2018

Cook once, eat all week with Skye Gyngell

The original premise for Cook Once, Eat All Week was to provide one hero recipe and three resourceful ideas for using up the leftovers. This month, though, we have something a little different for you, as chef Skye Gyngell twists the idea to provide one hero recipe conjured from three traditionally leftover ingredients.

Tabletop Journal • 20th March 2018

Lunch at L’Enclume

Food writers are constantly in pursuit of the new: the up-and-coming chef, that buzzy new restaurant, the next trend that’s going to shake-up the industry. But, occasionally, it pays to revisit a classic.

Farmdrop • 15th March 2018

Plastic-Free Kitchen Hacks

After decades of warnings and campaigning from environmentalists, the (heavily-polluted) tide is finally turning on plastic. Bars are turning to paper straws; chefs are banning it from their kitchens; even the government is starting to take action; slowly.

Extra Crispy • 7th March 2018

Why Coffee In Your Favourite Mug Tastes Better

Anyone who has worked in a shared office will know that people can get possessive over their favorite coffee cup. But it’s not just personal preference.

Farmdrop • 13th February 2018

Meet the restaurants (and chefs behind them) taking Instagram by storm

Whereas five, maybe ten years ago London’s top restaurants dealt in elegance and understatement, now the emphasis is on statement dishes that mirror the cultish, must-try appeal of street food. From haute to hot, you might say.

Farmdrop • 2nd February 2018

Cook once, eat all week with Chantelle Nicholson

The convenience and thrift of make-ahead dishes make them perfect for the idle months between Christmas and spring. But your batch cooking repertoire need not be confined to just stews stews, curries and soups, as this deliciously adaptable tarte tatin recipe from Tredwells’ Chantelle Nicholson demonstrates.

Heirloom - Crouch End • 9th January 2018

Heirloom Restaurant

This winter we will be delving into the larder of seasonal British and European ingredients — game from the North Yorkshire Moors, Cornish fish and seafood, locally-grown squash and brassicas — to present inventive small and large plates big on earthy flavour and warming comfort.

Farmdrop Blog • 28th December 2017

Cook once, eat all week with Freddy Bird

Few people set out to eat badly. But during the week, after a busy day at work, it can be hard to muster up the energy to buy ingredients and cook yourself a nice dinner. As a result, takeaways and ready meals become the default option.