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  • Mise en Place

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

  • 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 ‘London Events’ Category

What does Food and Data have in common?

Wednesday, July 17th, 2013

This week we look at Menu Spring, who provides an amazing service to Restaurateurs and the public alike by providing a comprehensive list of thousands of restaurants where you can explore their menus, as well as rate their food. As Ali Meruani of Menu Spring explains, they have created a wonderful match of food and data.

What was your main motivation for starting up Menu Spring

MenuSpring was started with the idea of bringing restaurants, consumers and publishers together. When I moved to London I felt the current website did not do restaurants in London justice. There are far more restaurants in London than those covered by these websites and I wanted to make it easier for these amazing small restaurants to be discovered and get the word out.

You say on your website that you are not a Social Media site or a menu aggregator, what would be the best description of your services?

At our core we are data Company that is passionate about food, it is what we do with that data, that’s what makes us amazing. MenuSpring helps restaurants get the word out, while helping users find the perfect meal every time.

You give reviews on practically any food location or restaurant from the humble hole in the wall to lavish top tier restaurants, what has been the most memorable review and why?

We cover all restaurants in London but the site itself site does not do any reviews. We actually do not allow any of our users to write reviews. As a user you can rate a restaurant and like a dish, our focus through and through has been on food.

Is there a particular menu that seems to hit all the right spots with your subscribers?

With such a huge database, we have over half a million dishes in our system, it is hard to pick out one menu that we say hits the spot.

What would be a common theme amongst your subscribers with regards to the positive attributes of your services?

Our subscriber look at us to provide them with the most amount of information about the restaurant in the shortest amount of time possible. We want to be able to tell you more about a restaurant in 1 min that will take you 30 mins on any other site.

What’s the most bizarre restaurant/food location to visit?

In terms of the experience I would have to say Khyber Pass. It is a tiny little restaurant with only 9 dishes on the menu, you sit on the floor and have your food. It is a hike to get to, so the overall experience is worth it. It reminds me of being at a dhaba (roadside restaurant) in Pakistan.

In terms of bizarre locations I would have to pick places from my travels, sadly I have not been to any bizarre food location in London yet. But if someone is willing to share a secret location I will be more than willing to check it out.

Thanks to  Ali for sharing information about their services which provides a great benefit to all foodies! If you want to check out their site go to www.menuspring.com or follow them via Twitter @MenuSpring


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Do you have what it takes?

Sunday, June 16th, 2013

Waiters races have been run all around the world for over a century. It gives those in the profession a chance to demonstrate their professional skills including their agility and balance.

The earliest races started in France which were to recognise waiters for their contribution towards the tourism industry and economy as well as an opportunity to show off their skills to the public!

Now, these races are held around the world and this year in London the race of all races will be held on June 23rd, 2013.
It involves racing by carrying a tray, bottle and glasses, keeping them in place for the whole race. The winner is the Waiter who crosses the finishing line first with tray and contents still in tact.

The course usually runs for approximately 1km and in London the the starting line takes place at Brunswick Square from 10.00am.  The Race starts at 11:00am.

Do you have the speed and agility? Do you have what it takes to be the next champion and have fun doing it? If you’re not inclined to run, check out other activites on the day which you can also organise in your area including, silver service, napkin folding, table lay up and glass recognition.

Find out more at: www.nationalwaitersday.com and follow organisers on Twitter at: @WaitersDay_UK


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Will you be networking with the Best?

Saturday, June 15th, 2013

Finding great staff is not the only thing that a good restaurateur needs to keep on top of and is a service that Mise En Place is proud to assit you with!

One also needs to be across the industry suppliers and what new products and services are on offer to ensure your restaurant is offering a top notch service in a cost effective and efficient way.

The Restaurant Show is an industry specific event for all restaurant and foodservice businesses to meet to showcase their latest product and services, as well as compete in The National Chef of the Year, Compass Group Chef of the Year and the Event Caterer Team Challenge.

Philip Howard  from The Square Restaurant (you can also follow Philip on Twitter via @philiphoward8) gives a great perspective of the show:
“I love The Restaurant Show. When busy and cooking in the restaurant, you can become very introspective so it’s important to get out and see what’s happening in the industry. Being at The restaurant Show offers you the opportunity to see the up to date equipment and get a sense for any new trends or ingredients in the market.”
The Restaurant Show will be on from Monday October 7th to Wednesday October 9th, held at London’s Earl’s Court 2 Exhibition Centre.

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Eat My Words – Damian Wawrzyniak

Thursday, April 4th, 2013

In this weeks addition we have been joined by the extremely driven and unsurprisingly busy Damian Wawrzyniak. This Chef has many pies to keep him busy. Damian runs The Fine Art Of Dining . He had a hand in looking after the Olympics 2012 after refining his skills all over the world. Educated and experienced from working at the ”worlds best ” – NOMA restaurant. You can now find him popping up at restaurants everywhere, running around consulting on all things food related and of course cooking…at live demonstrations in fact! Head over to the website to book your seats and guarantee yourself a personalized pop up with a difference. Follow Damian on Twitter.

We love the site and the services on offer, please tell us more about how things are cooking at The Art of Fine Dining…

We are Cooking Great, thanks! Busy with Restaurant Consultancy and Pop Ups. After my work experience at Noma and a few (sixteen!) years in very busy kitchens across the whole of Europe, FAOD have got reputation of quality, great prices and fantastic service. We are still getting more and better but being a chef it is all about pushing to the limits! Potato Skins are our latest ‘push’.

Who inspired you to become a chef and what’s your favourite thing about the job?

My dad is a chef. Since I could walk I was spending all my time with him in the kitchen. I was always jealous as he could chop faster than me and now I’m nearly as fast as he is. My inspiration is my wife and without her I would not be able to do what I am doing. My wife is always supporting me and now she is also running part of our business (restaurant interior design). The favourite thing about the job are always satisfied guests!

Whats your favourite local restaurant and favourite meal?

I love @m1lkcoffee, very small Coffee / Restaurant in Balham! I adore their Smashed Avo dish and they do have BEST COFFEE IN THE WORLD!

Who inspires you now and who would you really like to work with?

Rene Redzepi is the person who is inspiring me. His love for food is huge! He is also a very nice guy. I would like to work with Simon Rogan.

Best piece of advice to someone wanting to be a chef?

Don’t do this for money…

Where would you like to go locally to eat in the future that you haven’t tried yet?

Scotland, maybe not locally but I would like to go there to get ingredients, cook it and then eat it.

What food, if any, would you like to try but haven’t got around to yet?

Real Japanese

Where was your last great dining experience and why?

Joel Robuchon in London. Chef made dessert for me which is not available in London Branch but only in New York – that was a treat for me. Class!

What do you have planned coming up that we need to know about?

We have set dates for my Pop Up Restaurants including :

20.04 Cambridge – Eight Courses
11.05 Balham / London – Eight Courses
06.06 Cambridge / Eight Courses

My food will be also available whole week between 28.07 – 05.08 at Aura in Mayfair / London. All information are available on our website – www.fineartofdining.co.uk . We also have on offer Culinary Courses including RAW Cooking and Chef at Home services. We are always happy to create something new for our clients.

Thanks Damian!

Posted By Mise En Place Hospitality Recruitment


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Eat My Words – Andrew Kojima

Sunday, December 9th, 2012

You might remember Andrew Kojima from this last season’s MasterChef, and thankfully he’s agreed to speak to us for this week’s segment of Eat My Words.  We were all engrossed in watching his exciting inventions all season and now we can’t wait to hear what’s next for him!  Follow Andrew on twitter @masterkoj and on his blog Koj Cooks where he’s got recipes and info on his demos and cooking classes.

What inspired you to sign up for Masterchef?

I’d always loved MasterChef when it was on in the 1990s with Loyd Grossman. In recent years, I watched with interest as the contestants did ever more challenging tasks, for ever more exacting chefs, in ever more exotic locations – that’s what made me want to apply.

What was your proudest moment on MasterChef?

I started to get quite emotional as I made it through the later rounds – my father was ill and I was very worried that he might never see what I had achieved on the show. I’m pleased he did get to see it and he was very proud of me.

Who was your favourite guest judge?

The chef I most wanted to meet was Michel Roux Junior. I have always held the Roux family in high esteem not only for what they have achieved for themselves and for cooking in Britain, but also because they are such gentlemen. It was a very special moment when he walked through the doors and I realised I’d made it far enough to meet him. To cap it all, he loved both dishes that I cooked that day.

How has the show affected your life the most? What is the best thing to have come out of it?

I’ve turned something that I love – food and cooking – into my career. The best thing about that? I no longer feel guilty for thinking about food during the day – I can now say it’s my job.

You’ve worked with some heavyweights since leaving the show, which work placement was the most challenging and why?

The Ledbury was disappointing for me. It’s an incredibly high energy and inspiring place to work full time, but it didn’t work as a work placement for me because I didn’t have enough experience to make the most of it. I think I’ll go back, first as a diner then perhaps for another turn in the kitchen.

What’s the big plan for you next?

I’m off to Holland to work at Sergio Herman’s Oud Sluis – the three Michelin star restaurant in a small town in south west Holland. After that, I plan to continue building experience at top restaurants, while also building a career as a private chef, cookery teacher and food writer.

What’s the last restaurant that you ate at, and what did you think?

It’s been a busy year in both professional and family life, so I haven’t been out for dinner much, but a few months ago my wife and I went to L’Enclume and had one of the best meals of our life. It was a great relief that it surpassed all expectation because we’d been trying to go for several years. Now we’ve been, we’re both agreed that we’d make a special trip in future. Apart from “special meals”, I quite often have lunch in Soho.

What’s your favourite local restaurant?

Medlar on Kings Road. The food is always interesting, well cooked, beautifully presented and delicious. The Head Chef Joe Mercer Nairne has been very supportive and great source of advice and inspiration. His business partner David O’Connor runs the front of house impeccably.

Which chefs do you admire most?

Anyone called Roux. Marco Pierre White and Gordon Ramsay – I just wish I could have worked with them to witness their passion, drive and talent. David Everitt-Mathias, because he has never missed a service in twenty five years.


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Eat My Words – Shelina Permalloo

Tuesday, October 23rd, 2012

Welcome back to EAT MY WORDS.  Today we’ve spoken with the wonderfully talented and incredibly humble Shelina Permalloo the recent winner of Season 12 Masterchef .  She is currently on tour, and you can follow her movements and experiences on her website shelinapermalloo.com. She has some amazing recipes on there too! You can also find her on Twitter @hungrymauritian

Masterchef is such a life changing experience, what made you first apply and where did you want it to take you?

I applied on a whim, with my best friend on the other side of the phone as we went through the application, I really didn’t think anything of it to be honest… then a few months later I got the call!

How has this experience differed from your expectations?

I had very little expectations as I genuinely didn’t think I would go very far in the competition, so in that sense, every step of the way was a brilliant and challenging experience!

What do you think was your best best dish on the show?

I was most proud of my Octopus dish, as in Mauritius, it’s a salad that you serve in a piece of bread, and I managed to use that sense of nostalgia and turn it into a refined restuarant dish – I really did love that dish!

What was the best skill you learned?

Be true to yourself – whatever your cooking style is and whatever it is you love – keep doing it and only ever cook with ingredients that you yourself, would want to eat!

How many times did you make Greg Wallace go “PHWOOAAAARRRR!!!”

Erm… *blush* I’m not sure .. ha ha!

Who did you see as the biggest threat to your crown?

I thought it could be either one of those boys, Andrew and Tom, that are absolutely excellent…

What’s your favourite local restaurant?

I’m lucky to live near some really lovely restaurants, at the moment I am loving Meza – a small restuarant – with 14 covers, in Tooting that serves Lebanese food, really lovely and quaint

What’s your biggest pet peeve about the hospitality industry?

I don’t think I have one to be honest…

What chefs do you admire?

The list is endless but I’ll give it a stab:

all the Roux’s, Monica Galetti, Tom Kitchin, Gert Van Heecke, Clare Smyth, Raymond Blanc, Angela Hartnett, Atul Kocchar, James Campbell … This could go on forever – I have great admiration for many chefs I’ve had the honour in working with…


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Eat My Words – Ben Tish

Friday, October 19th, 2012

Welcome back to our Eat My Words series of interviews with notable chefs, food writers and critics.  Today we have Ben Tish, the chef of the amazing Salt Yard to tantalize our brain tastebuds with his opinions.  The Saltyard is a fantastic example of what tapas bars all over London are trying to be.  Located on Goodge St, it’s a place where you can really enjoy authentic flavours of Spain & Italy. You can find him on twitter @SaltYardGroup

Which is the last restaurant you visited and what were your thoughts?
Pizza East, Kentish town. I liked it-im a fan of soho house group and their operations. Simple, well cooked, unfussy food. Very relaxed and reasonably priced.

Which is your favourite local restaurant?
Trullo-Highbury Islington

What is the most difficult part of your job?

What annoys you in the hospitality industry at the moment?
being challenged in restaurants where the food is simply not nice or bland and things just don’t work.

What personal attributes do you think make a good chef?
Level headed, hardworking, conscientious, good palate, a hinterland outside the four walls of a kitchen

If you had to give one piece of advice to an up and coming chef, what would it be?
get your head down and put the hours in early on-it will pay off. Any spare money, use it to go out and eat

What should a chef working for you, never do?
say they don’t like our style of food

Which Chef (Chefs) do you most admire?
Jason Atherton, Yotam Ottoleghi,

People always ask chefs what their last meal on earth would be… Instead, if you had to cook one last meal (the last dish ever!) what would it be and why?
chicken dansak with daal, rice, raita and home made roti- my wifes favourite and im quite partial to it to-I think its why she said “yes” to my proposal

Thanks Ben!

Posted By Mise En Place Hospitality Recruitment


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Monday, May 14th, 2012


Channel 4 Television is opening a hotel

They will train YOU to become a skilled member in the hospitality industry.

Do you want experience learning the hospitality trade from one of the UK’s most respected experts?

Do you want to be taught customer service skills and see how a strong team is run?

We are looking for unemployed people for a wide variety of roles who want to get back to work.

If you are interested in getting involved with this new Channel 4 programme –

e-mail us at: hotel@optomen.com Or phone 0203 227 5939


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Meantime Beer & Food Matching Dinner

Friday, April 27th, 2012

Meantime Brewery & The Orange will be hosting a 5 course dinner, each mouth-watering dish will be paired with a specially selected Meantime beer.

Tuesday 8th May at 7pm

Click to view menu

There are only limited spaces available, so book your ticket today.

For reservations, please contact Marine on            020 7034 5422       or marine@cubitthouse.co.uk.


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Upcoming London Food Events

Thursday, July 7th, 2011

Restaurants In Residence

Restaurants in Residence is bringing together four of Londons best pop-ups and a chance to sample some amazing chefs food. Ticketd are selling fast so get in quick.

Shacklewell Nights will be in residence from 12 – 16 July.  Expect great food from St John chef Jonathan Woolway including Brown Shrimp, Cucumber & Chervil and Braised Lamb Shoulder for main.

A Little of What You Fancy are in residence for two nights only from 8 – 9 July. Their Dalston restaurant is packed every night, so grab this opportunity to try them in a different setting. Bistrotheque are in session from 19 – 23 July, and l The Clove Club are presenting the Young Turks until 7 July.

Tickets for all are available at the Create website.

Waterloo Quarter Food Festival
30 June to 31 July 2011
In and around Lower Marsh, London SE1

A trip to Waterloo in July promises to be a real taste explosion as the area’s many restaurants, pubs and shops throw open their doors in a month-long celebration of food and drink.  Visitors can expect a tasty line-up of free events, demonstrations and exclusive offers as well as evening food fair on 30 June. Entry: Free


The Great British Beer festival

Over five days, the best part of 70,000 people will neck around 200,000 pints from a choice of over 700 real ales, ciders and foreign beers. Most enthusiasts are happy to work their way around the show unaided, but there are tutored tastings on offer, themed ale trails co-ordinated via Twitter (last year, 850 drinkers undertook a national tasting, by moving from the most northerly Scottish brewers within the hall down to Cornwall), and there is some serious work done here, too.

Details? Adults £10 / £8 (CAMRA members), children, free. Children must stay in the family room and must be accompanied by an adult at all times. Earl’s Court Exhibition Centre, Earl’s Court, Warwick Road, SW5.



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