Lockhart Catering | Blog

[...] asked that his chefs wear a jacket so that they looked more like soldiers. Here at Lockhart catering, we quite like this version of events, after all, a day spent in the kitchen can feel a lot [...]

[...] Lockhart Catering has run the successful Innovation Show at Wembley for the past 2 years Following a number of [...]

[...] will be the most popular beverages quenching thirsts across the UK next year. Here at Lockhart Catering, we’ve done the research (hiccup!) to reveal which drinks will be sticking and [...]

[...] you out in front of waiters or guests. To help you out during these awkward moments, we at Lockhart Catering have gathered together some troublesome French culinary terms along with their meanings, so [...]

[...] For the meringue Makes 30-35 small meringue shells 180g egg white 85g light brown sugar 225g caster sugar 5g balsamic vinegar 5g cornstarch 200g pistachios, chopped For the strawberries 1kg [...]

[...] twist Eton Mess with Lavender Shortbread Ingredients For the meringues 180g egg white 300g caster sugar pinch salt For the strawberries and cream 565ml double cream 1 vanilla pod, scored, seeds [...]

[...] , left whole 60g roasted piquillo peppers 30g red bird’s eye chillies 190ml mango vinegar 375ml caster sugar 15g salt 30ml white cachaca 17g cornstarch Mise-En-Place Pastry In a food mixer with the [...]

[...] half 25g whole garlic cloves 70ml rapeseed oil 30ml lemon juice 12g tomato puree 12g caster sugar 3g dried chilli flakes 7g sweet paprika 10g salt 5g dried oregano For the Honey [...]

[...] Whisk together the honey, vinegar and mustard until thoroughly combined. Set aside in an airtight container. Malagueta Marinade Preheat oven to 180C. Once at temperature, coast the spliced chilies [...]

[...] Once cut, leave to cool completely bashing into medium-sized pieces before storing in an airtight container for service For the Strawberries and Cream Remove stalks and quarter strawberries using a [...]

[...] until service – if making the day before then they must be carefully stored in an airtight container. For the Strawberries Remove stalks and quarter using a paring knife. Place in a [...]

[...] throughout desalting process. Rinse off the fillets, remove skin and bones and pulse in a food processor until it forms a smooth paste. Salted Cod Fritters Over a low heat in a large pan, saute the [...]

[...] you have to do is thinly peel courgettes using a spiraliser, or a julienne attachment on a food processor, so that it resembles spaghetti, then fry or boil the courgette for just a couple of minutes [...]

[...] for 18 minutes until blistered. Remove skins and the chilli stalks and put into a food processor. Add half off the roasted piquillo peppers and blend to a rough paste, 1-2 minutes. [...]

[...] , about 10 minutes. Cool for a few minutes, then transfer the chilli, garlic and oil to a food processor and pulse for a minute. Add the rest of the ingredients and blend to a smooth puree. Store in [...]

[...] , here are a few buzzwords and tasty bites which we saw at 2014’s festival food scene: Street food A massive trend in the casual dining sector with lots of events springing up around the [...]

[...] Fitzrovia restaurant ‘Bubbledogs’ two years ago, posh dogs have increasingly become a street food and garden party favourite. Sausages of choice range from the a premium Gloucester Old [...]

[...] from the Food Network and as founder of Eat My Pies. A keen traveller, Andy will be cooking up street food inspired by his trips to far flung locations. James Trevillion, mixologist Mixologist James [...]

[...] Food in 2014 was all about ‘street food’, sharing dishes, locally sourced ingredients…and kale. Whatever you thought about this year’s [...]

[...] 7g smooth dijon mustard 240ml rapeseed oil 80ml extra virgin olive oil 15ml lime juice 30g tomato puree 3-5g sea salt, to taste 20ml sweet chilli sauce Mise-en-Place Salted Cod Paste Soak 400g of [...]

[...] by the diced plum tomato and cook for another minute until the juices are released Stir in tomato puree, coating everything in pan and cook for three minutes to release the flavours. If mixture [...]

[...] red chillies, sliced in half 25g whole garlic cloves 70ml rapeseed oil 30ml lemon juice 12g tomato puree 12g caster sugar 3g dried chilli flakes 7g sweet paprika 10g salt 5g dried oregano For the [...]

[...] pineapple on cheese pizza – these once-unusual food pairings have now become mainstays of restaurant menus, and chefs continue to push the boundaries of what can appear together on our plates. Image [...]

[...] can’t forget about the third goat product – meat. Goat meat sometimes appears on restaurant menus as ‘chevon’ or ‘cabrito’, but while it’s been enjoyed across the world for [...]

[...] Spanish cuisine, salted cod is one ingredient that we predict will be making it’s way onto restaurant menus very soon. The cod for bacalhau production is line-caught in the North Sea and dry salted [...]

[...] that you prepare it, as smoked ingredients and smoky flavours will begin to dominate restaurant menus. Supermarket Guru claims that everything from cocktails to vegetables will be [...]

[...] this point you’ll know how much you have to spend per head and this will guide you in your menu choices. If you are making a buffet you won’t need to provide one of every item for each guest [...]

[...] is to take the extra step of recording who has ordered what, so that you can match menu choices to the right person without asking: “Who ordered the…?” 4. Upsell in a considered way [...]

[...] a good indication of the big food favourites of the year and 2014 is no different. Menu choices have been infiltrated by a strong heritage and DIY food vibe with the usual starters [...]