JOIN OUR TEAM Tel: 0118 935 6700Email: hello@bartlettmitchell.co.uk Menu EXPERT GUIDES EXPERT GUIDES July 22nd, 2021 RE-OPENING YOUR OFFICE CATERING Lin Dickens Marketing Director EXPERT GUIDES December 15th, 2020 5 STEPS TO OUTSOURCING YOUR IN-HOUSE CATERING Francois Gautreaux UK Managing Director COVID-19 INFO HUB June 15th, 2020 WORKPLACE CATERING’S NEXT NORMAL Ian Thomas CEO COVID-19 INFO HUB March 13th, 2020 HOW TO CATER SAFELY DURING COVID-19 Ian Thomas CEO EXPERT GUIDES December 11th, 2019 FIVE STEPS TO MORE SUSTAINABLE CATERING Lin Dickens Marketing Director EXPERT GUIDES October 3rd, 2019 5 STEPS TO REDUCE YOUR SINGLE USE PLASTIC IMPACT Lin Dickens Marketing Director LOAD MORE SIGN UP TO OUR NEWSLETTER Don’t worry. No spam. FOLLOW US QUICK LINKS OUR FOODIES VALUES WHO WE ARE WORKPLACE CATERING SUSTAINABILITY CASE STUDIES CONTACT OUR RESPONSE TO COVID-19 ANTI-SLAVERY AND HUMAN TRAFFICKING BM FAMILY POLICIES CUSTOMER COMMENTS GENDER PAY GAP TERMS & CONDITIONS MEDIUS PEAR PAGES PEAR PAY PEAR TRAINING PRIVACY SITEMAP APARTMENT SITE BY OBL/QUE

JOIN OUR TEAM Tel: 0118 935 6700Email: hello@bartlettmitchell.co.uk Menu Who We Are PETE REDMAN Chef Director My earliest food memory is sitting with my grandad with a raw stick of rhubarb he’d just pulled from his garden, and a bowl of sugar to dip it in. I blame him for my ridiculous sweet tooth. Any food that is seasonal, and made with skill and passion, is trending for me. Some things never go out of style. My favourite place to eat is St John in Smithfield, or the idyllic riverside L’Enclume in the historic village of Cartmel, Grange-over-Sands. My most memorable meal was when René Redzepi from Noma once cooked a joint dinner with Claude Bosi from Hibiscus. I took my younger brother, who is also a chef. Every single course is imprinted on my brain. My ideal dinner guests are the chefs from my past and present life. They are the reason I am where I am, and the drive behind where I want to be. And they are always good for a laugh. There are too many cookbooks I could list that inspire me, but the two that changed my life were The French Laundry Cookbook by Thomas Keller and Essential Cuisine by Michel Bras. Three items I always keep in my fridge are hot sauce, salad cream and a good Cheddar (Godminster is my go-to). Recent articles by Pete Redman BLOG August 27th, 2021 BANK HOLIDAY BBQ Pete Redman Chef Director BLOG August 13th, 2020 FERMENTATION AND PICKLING THE BM WAY… Pete Redman Chef Director BLOG August 7th, 2020 PICKLING AND PRESERVING THE BM WAY… Pete Redman Chef Director Pete Redman Chef Director CONTACT PETE REDMAN MEET OUR TEAM SIGN UP TO OUR NEWSLETTER Don’t worry. No spam. FOLLOW US QUICK LINKS OUR FOODIES VALUES WHO WE ARE WORKPLACE CATERING SUSTAINABILITY CASE STUDIES CONTACT OUR RESPONSE TO COVID-19 ANTI-SLAVERY AND HUMAN TRAFFICKING BM FAMILY POLICIES CUSTOMER COMMENTS GENDER PAY GAP TERMS & CONDITIONS MEDIUS PEAR PAGES PEAR PAY PEAR TRAINING PRIVACY SITEMAP APARTMENT SITE BY OBL/QUE