Dry meat ageing has been part of the culinary world for centuries, but it has only really hit the heights and tastebuds of the mainstream in more recent years. Many moons ago it was discovered that hanging meat for a period tenderised it, improving the flavour. This me...

May 17, 2019

Sustainability is a challenge for all chefs and becoming ‘sustainable’ doesn’t happen overnight. It’s a continuous effort , repeated day by day, that moves you towards a greener future. Talking about it is one thing but action is key, and with action comes change. Sust...

May 13, 2019

Jestic is once again delighted to be supporting the Universal Cookery & Food Festival (UCFF) - the special food festival, designed for chefs by chefs.  This year’s event will be held on the 25th June at Farrington Oils, in Northamptonshire and will focus on sustainabil...

May 9, 2019

Paul Anderson, MD of Meiko UK, wants to get the hospitality industry to take a serious look at how it uses water and pre-empt a global water disaster.

View their video here on 'Why care about water?'

FOOTPRINT INTELLIGENCE, in association with MEIKO UK, has produced a gr...

May 8, 2019

We understand our customers at Russums and our catalogue of clothing and equipment has been carefully curated with the needs of chefs in mind since our family business was founded in 1830.

We stock a huge range of over 400 different knives, from student sets to the beau...

It’s a tough job maximising space in the kitchen, especially when you’ve got a small set-up, where every inch needs to be made to count. Getting the layout just right can be tricky, and making sure that there’s room to keep things flowing smoothly is vital to operating...

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