Corporate events present some of the most demanding catering challenges in the industry. High guest numbers, formal settings, tight schedules, diverse dietary needs, and an expectation of polished professionalism throughout — all at once. What guests experience at the table is, by design, seamless. What happens to make it that way is anything but simple. Here is an honest look at what goes into delivering outstanding food at a large-scale corporate event — and what to look fo

A great dinner party is remembered for how it made people feel — relaxed, well-fed, looked after, and glad they came. The menu is at the heart of that experience. Get it right and the evening flows beautifully. Get it wrong and even the best company cannot fully compensate. Here is how we approach menu planning, whether we are cooking for eight guests in a private home or eighty at a formal event. Start With Your Guests, Not the Dishes Before you think about a single ingredie

In a crowded market, it can be difficult to tell apart a caterer who will do the job and one who will genuinely elevate your event. The food might look similar on paper. The menus might even overlap. But the experience on the day — and the impression your guests leave with — can be worlds apart. After two decades working in professional kitchens and events, here is what we believe separates truly great catering from the merely adequate. 1. They Ask Better Questions A good cat

There is a quiet kind of confidence that comes from cooking with what is truly in season. No forcing, no compromise — just produce at its absolute peak, handled with care and allowed to shine. At Tallow and Shun, seasonal sourcing is not a marketing phrase. It is the foundation of every menu we create. Why Seasonality Matters British produce is, at its best, world-class. Jersey royals in late spring, wild garlic carpeting the forest floor in April, game from the moors come au

The UK hospitality industry loses staff at a rate that would alarm any other sector — but it doesn't have to be that way. Here's a practical guide to building a kitchen team that stays, grows and drives your business forward.

Your menu is the most powerful sales tool in your restaurant — and most operators underestimate it. In this guide, we break down the psychology, language, layout and legal requirements behind a menu that works hard for your business.

Many restaurant and food business owners have heard of hospitality consultants but aren't sure what they actually do — or whether their business needs one. This guide cuts through the confusion and explains exactly what a good consultant brings to the table.

A private chef can transform a wedding, milestone birthday or anniversary into a genuinely unforgettable dining experience. Here's everything you need to know about hiring one in London and the South East.

Thinking about hiring a private chef for a dinner party in London? Here's everything you need to know — from menu planning to what happens on the night.

Running a profitable restaurant in the UK has never been harder. Rising food costs, increasing energy bills, wage pressures and changing consumer behaviours are squeezing margins across the sector. Yet some restaurants continue to thrive — and the difference is almost always in how well they manage the fundamentals. At Tallow and Shun, we work with restaurants across London, Bromley and the South East to improve operational performance and profitability. In this guide, we sha

Hiring a private chef in London is increasingly popular — and for good reason. Whether you’re celebrating a special occasion, entertaining clients or simply treating yourself to a restaurant-quality experience at home, a private chef delivers something a restaurant simply can’t: a completely personalised, intimate dining experience on your own terms. But one of the first questions people ask is: how much does a private chef actually cost in London? The answer, as with most be