We realise that the freelance world of private cheffing and catering is a complex one with a lot of different scenarios, therefore I reached out to one of my industry friends Lulu Clare Cox to ask her about her experience ...
Let us take you into the world of freelance pay, often a misty foggy world of low transparency where you only know how much to charge based on guessing or asking others and getting vague responses. Well, we wanna blow ...
At the beginning I couldn’t find information online that really helped me to understand how much I should expect for an advance and how it really worked. So I want to lay it down for you...
And then I got a job in as the Head butcher of the Quality Chop House Shop which belongs to the same restaurant group as Portland. I never thought I would become a butcher, but it has been a ...
We got quite close to opening Rita’s Soho last year but then... covid. That put a stop to that. It simultaneously shuttered our ‘Bodega Rita’s’ in Kings Cross; too small to operate delivery from, and too unsupported by the ...
Johnny is a food designer who combines his background in Materials Science - for which he has a doctorate - with years of cooking experience to create delicious things for the world's best restaurants and bars, and leading food ...
Small business in their infancy benefit hugely from support, the support doesn’t have to be financial it could come through the click of a ‘follow’ or a like/comment on a photo… And we know this community loves to support. ...