Enquiries
+44 (0)20 7430 9811
  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

    chef
  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

    lady chef
  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

    chef, waiter
  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

    bar man

Archive for the ‘Industry News’ Category

5 Top Tips when Cooking for a Vegan Friend by Award Winning Restaurateur Louise Palmer-Masterton

Thursday, July 19th, 2018

I founded my restaurant Stem + Glory back in 2016 out of my passion to create clean, healthy and delicious plant based food and I haven’t looked back. It has taken me over 35 years of experimenting with plant based foods and I am so proud to be a part of the vegan movement. I want to win the hearts and minds of people not by propaganda but my offering irresistibly delicious plant based alternatives.

It’s no secret that veganism is on the rise in the UK and that is reflected in the vastly improved vegan offerings on menus across the country.  It’s no longer OK just to offer a salad or risotto to a vegan.

So, if you’re thinking of providing vegan dining, whether at home or work, what should you be considering?

I should start by defining what a vegan does NOT eat (you may be surprised that the list of what they do eat is really quite huge): Vegans avoid all animal products, so that means no meat, no fish, no dairy, no eggs and no honey. Basically, if it’s come from animal, whether the animal has been killed to provide it or not, a vegan won’t eat it.

Here are a few tips to help you not only get it right, but to totally impress:

1. Veganise your ideal menu! Ok, this might not work if you were planning steak and chips, but say you were planning Indian, Italian, Asian or middle eastern – pretty much any style of cuisine works actually. Compile your signature dishes and then google a vegan version. There are stacks of vegan recipes online and you can literally put in your ingredients, then add ‘vegan’ and ‘recipe’ and you’ll find something.

2. Nature has given us a fifth taste – umami – which in a nutshell is ‘deliciousness’ and often it is the umami in food that makes it ‘mouth watering’. Italian food is generally rich in umami and a great choice to veganise if you are new to vegan cooking. Tomato paste is very high umami as are olives (also umami), olive oil and sun dried tomatoes. If you are feeling a little more adventurous, Japanese food is also rich in umami and easy to veganise. If you feel like going for a classic meal, there are a huge number of vegan burger recipes out there. Add mayo, pickles (high umami), ketchup (high umami) to a meat free burger. Toasted seeds and many spices are also high umami and can be used liberally. Cumin – vegetable curry? Smoked paprika – vegetable paella?

3. Always read packets. As a non-vegan you probably don’t know what non-vegan products are sneaked into your everyday cupboard staples. Even now with veganism on the rise, packets are usually labelled ‘vegetarian’ but not necessarily ‘vegan’. It has been helped by recent changes to the law that allergens have to be written in bold, so it’s quite easy to scan ingredients lists for eggs and dairy which are the main culprits. So be really careful what you use.

4. Search out vegan wine/beer. There is a really good website http://www.barnivore.com/ which lists all vegan wine, beer and spirits you can buy in the supermarkets. Your dinner guest will really appreciate that you have done this research.

5. Eat out in a non-vegan restaurant and finding a vegan dessert is almost impossible. The best you’ll find usually is a fruit salad! So here’s your chance to shine with your vegan dinner guest. Raw ‘cheesecake’ is super delicious and really easy to make. It’s usually made with cashew nuts, and my favourite is raspberry or chocolate. You literally just blend all the ingredients and pour over a crust made from nuts and dried fruits. That’s for a completely raw version, but you can also buy vegan digestive biscuits (Doves Farm brand – get them on your trip to the heath food shop). Mix crushed digestives with melted coconut oil for a more traditional cheesecake crust.

6. And finally, there is now a vegan Baileys! Called Baileys Almande it is made with Almond milk and is delicious. Serve with a couple of vegan chocolates – my favourite is the Booja Booja brand whose salted caramel truffles are to die for – and your vegan dinner guest will be purring.

Cooking vegan is easy, a lot easier than you think. It’s also cleaner, healthier and a more sustainable way to live. Our dependence on animal products comes more from habit than it does from actual ‘need’. Rise to the challenge of vegansing your menu. Remember to liberally add high umami vegan flavours and you’ll be on track to produce a delicious and satisfying meal, and your guest will leave super impressed.

For more information check out mywebsite www.stemandglory.uk or find me on social media:

Twitter: @stemandglory

Facebook: https://www.facebook.com/stemandglory/
Instagram: @stemandglory

Linked in: /louisepalmer-masterton

 

 

 

 

 

 

Share

Post to Twitter

Restaurant Round up May 2018

Tuesday, May 1st, 2018

If you are keen foodie and like to try the hottest new restaurants in London then check out these new comers.  Here is a roundup of the latest new eateries bursting onto the London restaurant scene this month.

Kyseri

The duo behind, Oklava restaurant, in Shoreditch, Selin Kiazim and Laura Christie are now opening a second restaurant in London’s Fitzrovia this month. Similarly, to Oklava, they will be serving up modern Turkish food but with an exciting twist focusing on Turkish pasta which they will be making in the window each day. They will also be serving up an eclectic selection of wines from the middle East and food inspired from Selin’s Turkish Cypriot heritage.

64 Grafton Street, London W1T 5DN

www.kyseri.co.uk/

 

St Leonards

Chefs Jackson Boxer and Andrew Clarke are set to open St Leonards restaurant in London’s Shoreditch this month. The duo already run the hugely successful Brunswick House in London’s Vauxhall. St Leonards will be their second restaurant and will be on a much larger scale comprising of 120 covers on site.  It will also feature an open kitchen serving oven and hearth-roasted simple food such as raw fish, grilled and roasted vegetables, meats and seafood dishes inspired from South West France and South East England.

70 Leonard Street, London EC2A 4QX

www.saintleonards.london/

 

Temper 3

Restaurateur Neil Rankin is to open his third Temper restaurant in London’s Covent Garden this month.  This new venture follows in the foot steps of his two very successful restaurants in London’s Soho and Angel.  The focus of Temper 3 will be on cured meat pizzas cooked in a large wood-fired oven. They will be offering two types of pizza, deep pan ‘Detroit style’ and thin crust ‘bar style’ as well as a range of ragus using game, goat and pork, all served with fresh bread or gnocchi. There will also be an exciting vermouth menu on offer. This will also be the very first site from the temper group to be open for breakfast.

5 Mercer Walk, Mercers Yard, London, WC2H 9FA

www.temperrestaurant.com/coventcomingsoon/

 

Kricket Brixton

Indian inspired restaurant Kricket is finally returning to Brixton, London to open up a permanent site this month.  Chef Will Bowlby and Rik Campbell launched Kricket Brixton back in June 2015 inside one of the Pop Brixton’s shipping containers serving Indian small plates and cocktails. However, the pair closed down the Pop Brixton venue last year to focus their first permanent site in London’s Soho. However, they are back to where it all began for them offering up an exciting Indian street food menu including Keralan fried chicken, samphire pakoras and new creations such as lotus root yaki.

41-43 Atlantic Road, London, SW9 8LJ

www.kricket.co.uk/brixton/

Share

Post to Twitter

We are 20!

Wednesday, October 18th, 2017

Last month we marked our 20th Anniversary at Mise en Place Recruitment. We’re very proud to have placed hundreds of highly talented candidates across many continents in the last 20 years. Still going strong and continually increasing our reach we’re thrilled to have some fantastic opportunities over on our website including some great international roles.  Click through to our website to see more opportunities both in London, UK and Internationally. Register your details here …..

Share

Post to Twitter

Food trends 2017

Monday, July 3rd, 2017

Each year we’re told the prediction of what food trends the year will entail. Do you agree with these six trends?

1. Tradition

Consumers want foods they can trust and are looking for safety in products. Due to the rapid pace of change and the unpredictability of current events consumers are more likely to buy products they recognise.

2. Power to Plants

People are wanted to be healthier and are eating lots more fresh fruit and veg. The rise of vegetarianism and veganism will grow bigger.

3. Waste not

Ingredients that usually get thrown away will be used for inventive food stuffs. For example making meringues or mayonnaise with aquafaba (chickpea water)

4. Time is the essence

Time being a precious resource with people leading busy lives,  shortcut solutions are needed that give the same fresh and nutritious food.

5. Healthy

It will become easier for people of lower incomes to eat more healthily. The promotion of using wonky veg will get a boost with a specially designed app with recipes.

6. Night time

As working people are working later and later and finding it harder to switch off, the market for products to help you wind down is becoming increasingly more popular.

Share

Post to Twitter

Second Veggie Pret

Friday, March 31st, 2017

Following the success of the first completely Veggie Pret in Soho last year, the sandwich and salad chain have just announced that they are opening another one in Shoreditch. It will open on April 4th and will be launching some new dishes including a vegan brownie and vegan macaroni cheese. Shoreditch was chosen due to its high levels of vegetarian sales in the area.

The company opened it’s first Veggie Pret last year, due to an online poll that saw more than 10,000 people as for more veggie options. With and expected loss in takings by 30%, the chain actually saw a rise in takings of 70% year on year.

There’s more and more demand for meat free options, Pret highlighted that their beetroot, feta and squash salad sold 17,000 each week, outselling the salmon and chicken options.

What do you think about the rise of meat free foods? Have you got a veggie or vegan option on your menu?

Share

Post to Twitter

Earth Hour

Thursday, March 23rd, 2017

This March the Food Made Good programme that’s run by the Sustainable Restaurant Association are championing the idea that a good restaurant is one that cares about where it gets it’s natural resources from.

‘UK restaurants are responsible for higher carbon emissions than the whole of Costa Rica – 8 million tonnes according to a 2015 report by energy company E.ON’

The SRA are collaborating with the WWF’s Earth Hour to organise a nationwide candlelight dinner scheme. There is an open invitation to restaurants to show their support in the fight against climate change by creating a fun evening for their customers by turning the lights out for the duration of Earth hour. The candlelight dinners will take place on 25th March at 8.30pm.

If you’d like to join in and show your support against climate change then you can sign up your restaurant here

Share

Post to Twitter

Supper clubs – Are they here to stay?

Tuesday, November 29th, 2016

Supper clubs were on trend a few years ago, but with more and more popping up year on year, but are they here to stay?

The UK supper club scene has grown year on year with its secretive roots now hitting the mainstream. The pop up restaurant movement began 10 years ago in New York and London, and grew out of a want for everyday people to have a chance to taste creative food at a reasonable price.

Back when it all began and partly due their legality, supper clubs were secretive, almost like a speakeasy, with the venue only being released hours before the event took place. A few years into the movement, high profile chefs started to get involved and pop ups where taking place at renowned venues such as Harvey Nichols. When the economic crash happened supper clubs went back to their frugal roots and took more of an intimate stance with food start-ups popping up restaurants at their homes.

Today we almost see a supper club in every UK city. Word has got out into the wider sphere and venues are now specially designed for chefs to ‘pop up’ at. The trend is moving towards people taking more time to enjoy food and making an evening of it. And supper clubs are the perfect antidotes for that.

What do you think? Have you done a ‘pop up’?

 

Share

Post to Twitter

Kerb’s 4th Birthday

Sunday, October 23rd, 2016

Street food has been gaining popularity year on year with the likes of renowned chefs now taking to vans to provide hungry Londoners with top-notch food. Heading up the movement was KERB founder Petra Barran who created this foodie community in 2012. Petra started out in the mobile food game herself, with Britain’s only dedicated chocolate van. She loved being on the road so much and the sense of community she gained from it, that she later decided to start a community of her own – the aim to grow a new and exciting street food life in London.

Beginning with just 8 stallholders, KERB has now grown to over 5 sites across London and hosts up to 70 traders. Those that were there at the start include: BAOBleecker St. BurgerYou DoughnutPizza PilgrimsYum BunBaba G’s Bhangra Burger. Sites now include – Peckham, Hackney Wick, Southbank, the Gherkin, Paddington, West India Quay, and now Camden. To celebrate their 4th year KERB threw a massive party at their Kings cross sight. Check out KERBs website for more info…

Share

Post to Twitter

The YBFs

Monday, October 10th, 2016

The Young British Foodie Awards are all about shining a light on new British talent in the food and drink world. Now in it’s 5th year the awards celebrate creativity and innovation at grass roots level. Set up by three friends, Amy Thorne of Taste PR, food journalist Chloe Scott-Moncrief and baker extraordinaire Lily Jones (Lily Vanilli), categories include Front of House, Chefs, Street Food and Baking to name a few.

This year saw the awards take place at the gorgeously regal Searcy’s Champagne bar  in Knightsbridge. The evening began with some deliciously fruity cocktails from London based distillery Kamms and Sons.  Alice Levine and Lauran Jackson, from supper club fame Jackson and Levine, headed up the proceedings by presenting the awards. After all the excitement guests were lead upstairs where an array of canapés awaited them. And they didn’t last long!

MUNCHIES, vice’s food channel were in charge of the roof terrace and it didn’t disappoint. There was a whisky punch bowl fountain and even a specially designed YBF snapchat filter for the event. See some pictures from the night here. Check out the lucky winners and shortlisted people here.

And to all you chefs and front of house gems – don’t forgot to enter next year!

Share

Post to Twitter

Berwick Street introduces ‘Meet The Makers’ of Berwick Street.

Wednesday, December 23rd, 2015

Berwick Street brings a cinematic 6-piece documentary series uncovering the most creative and individual characters in Soho today.

Released over the next six months, Meet The Makers brings to light the previously unheard stories of creatives and curators who work behind the scenes in and around Berwick Street,London.

Following these engaging and inspiring characters in their current day set-up, MeetThe Makers exposes what living and working in Soho means to key players in the area.

The first of the 6 films introduces Ben Tish, Executive Chef and founding member of tapas restaurant, Ember Yard at 60 Berwick Street.

Ben Tish, has been based in Soho for over a decade and continues to receive rave reviews, Guy Diamond at Time Out said “Ember Yard’s that sort of place: somewhere you can’t quite get enough of, and are sorry to leave.

”Ben Tish started as Head Chef at Salt Yard restaurant in March 2006. In 2008 Ben becamethe executive chef of Salt Yard Group and has overseen the opening of Dehesa in Soho and Opera Tavern in Covent Garden and more recently the opening of the fourth site, Ember Yard on Berwick Street.

Ben is now Executive Chef and Director for the group and is responsible for the food ordering at all four restaurants.  Berwick Street is proud to create a series of films to highlight a truly great community of people in Soho.Watch & Share our first documentary: …

Check out more @BerwickStLondon, Berwickstreetlondon.co.uk

For further information and to request images please contact Sophia Amos |

Sophia.Amos@sisterlondon.com | 020 7016 8954Sophie Oller | Sophia.Oller@sisterlondon.com | 020 7016 8954

Share

Post to Twitter

Search Our Vacancies

Latest Vacancies