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White Bread Recipe (4 loafs or 32 rolls)

Ingredients:– 1 kg strong white flour ( Bread Flour)– 30g Yeast– 20g sugar– 575g warm water (35-40’C)– 100g Oil– 20g Salt 1. Activate yeast, sugar, water, oil together in a jug until foam forms at top (this will come through the oil)2. Mix flour and salt together (+ any flavourings you wish, try rosemary &Continue reading “White Bread Recipe (4 loafs or 32 rolls)”

Shortbread Biscuits

Ingredients:– 250g Butter (salted/ or unsalted) or soft spread– 250g caster sugar– 550g Plain Flour– 1 Tbsp vanilla essence– 2 Pinch salt– 1 egg Method:1. place butter & sugar into kitchen-aid and beat using paddle on max speed for 5 minutes ( or by hand)This should be light and fluffy once completed.2. whisk in wholeContinue reading “Shortbread Biscuits”

Chocolate Brownie – 1 Gastro (32 portions approximately)

Ingredients:– 370g butter– 370g Dark Chocolate– 170g plain flour– 80g cocoa powder– 6 eggs– 275g Caster Sugar– 2 large pinches of salt– 1 tablespoon of vanilla– 200g mixture chocolate pieces Method: place butter & dark chocolate in a bowl over a hot bain marie and let the chocolate and butter melt and mix together, ensureContinue reading “Chocolate Brownie – 1 Gastro (32 portions approximately)”

Sourdough

Starter:begin your sourdough starter by measuring 50g strong white flour & 50g water in a bowl. Mix together thoroughly until the mixture resembles a wet dough (This will look stretchy). For the next 5 days (once every day), add 50g strong white flour & 50g water to feed the sourdough starter. On the 5th dayContinue reading “Sourdough”

“The Million £ Question”

The following extract is on getting employees & staff actively involved in food safety. The 3 day private event was attended by small chain restaurants and small businesses looking to build their understanding and knowledge on how to effectively implement food safety into the working environment.

NCOH Lessons – Workplace Culture

The following extract is on Culture in the workplace. The 3 day private event was attended by small chain restaurants and small businesses looking to build their understanding and knowledge on how to effectively implement food safety into the working environment.

NCOH Lessons – Food Safety – Outbreaks & Controls Session – December 2021

The following is a 1 hour extract from a live food safety session covering outbreaks & controls and how to realistically. The 3 day private event was attended by small chain restaurants and small businesses looking to build their understanding and knowledge on how to effectively implement food safety into the working environment.

A Lesson A Day : The 5 Flavours (27/11/2021)

Cooking food and creating culinary delights can be a very insightful journey for every chef and cook regardless of your sector. Whether you’re at home or in a commercial kitchen, you’ll spend hours working and developing your dishes to taste perfect and be pleasant on your palate. Probably the most important thing in making foodContinue reading “A Lesson A Day : The 5 Flavours (27/11/2021)”

One Lesson A Day: Roux (23/11/2021)

Most chefs & culinary professionals will be familiar with a ‘roux’ and the concept of what it is used for, and will on a regular occasion make a roux to make or thicken sauces. A roux is a combination of fat & flour that is heated in a pan and cooked before adding a formContinue reading “One Lesson A Day: Roux (23/11/2021)”

One Lesson A Day: Know your Law (19/11/2021)

Hospitality has always been a common place where workers rights and employment law either isn’t properly known about or is not taken seriously. Many passionate employees either work off workplace gossip or rumours that might have no real backing. At the NCOH we believe in educating all hospitality workers so they know their rights inContinue reading “One Lesson A Day: Know your Law (19/11/2021)”