Back-2-Front-News

Lets make a Tagine...

2011-05-24T12:49:00.001+01:00

After a month off I have decided that I need to get back on the recipe trail. We have had a lot of Chefs out working so it has kicked me into cooking again.

This week I decided to cook a Moroccan lamb with apricots, almonds & mint.

Ingredients

1 onion , chopped
2 garlic cloves , crushed
700ml lamb or chicken stock
grated zest and juice 1 orange
1 cinnamon stick
1 tsp clear honey
175g ready-to-eat dried apricots
3 tbsp chopped fresh mint
25g ground almonds
25g toasted flaked almonds
steamed broccoli and couscous , to serve

• Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.

• Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.

• Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.

Foot Note: We had this with the recommended Broccoli and Couscous and it was really tasty. I will definitely be making this again.

Chef makes another curry

2011-04-04T08:46:00.003+01:00

Last week we had a very busy week with another 100+ catering staff and chefs working accross Bristol, Bath and North Somerset. All of the feedback we recieved was possitve with several repeat bookings.

To celebrate I have decided that I would get the spices back out and get on with cooking another curry. This week I cooked a Chicken Jalfrezi.

Ingredients

The sauce:

1/2 A large onion, roughly chopped
2 Garlic cloves, chopped
1 Green chilli, chopped
1 Tin plum tomatoes
1/2 Pint of water
1 tbsp Ground coriander
1 tbsp Ground cumin
1 tsp turmeric

The meat & veg:

3 Chicken breasts, diced up
1 Red pepper, chopped
1/2 A large onion, sliced
2 Red chillis (optional)
1 tsp Ground cumin
1 tsp Ground coriander
1 tsp Turmeric
2 tsp Garam masala (spice mix)
A handful of fresh, chopped coriander leaves

• Take the chopped chicken and coat it in the cumin, ground coriander and turmeric then leave it to marinade in the fridge while you make the sauce.
• To make the sauce, fry the roughly chopped onions with the garlic and green chilli in a large pan until browned. Add the water to the onion mixture and simmer this for around 20 minutes.
• While that is simmering, put the plum tomatoes in a food processor and give it a good whizz - aim for a smooth consistency. Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute. Add the tomato 'sauce' to this pan and simmer for around 10 minutes.
• Next give your onion mixture a good whizz in the food processor and add it to the spiced tomato sauce. Give it a stir and simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.
• Fry the marinaded chicken in oil and stir continuously. After a few minutes, turn down the heat and add the other half of the chopped onion, the red pepper and chillis. Stir this until the onions and pepper soften (and the chicken is cooked, of course).
• Add the earlier prepared sauce to the cooked chicken and simmer for around 10-20 minutes. Just before you dish it up, stir in the garam masala and chopped coriander leaves.

Footnote: I had this with some home made pilau rice. Very nice.

Chef makes a hearty stew

2011-03-21T09:32:00.002Z

This week was very busy with 100+ bookings with Chefs, Catering Staff, Bar Staff and Kitchen Porters all working in Bristol and Bath.

After a crazy Friday afternoon I decided to put a stew in the oven and go to the pub for a few well deserved beers.

I decided on making a popular stew that we have made on a number of occasions in our household. The best advice on this recipe is to cook slowly over a low temp and the meat turns out lovely and tender.

Ingredients

Olive oil
A knob of butter
1 onion, peeled and chopped
A handful of fresh sage leaves
800g stewing steak or beef skirt, cut into 5cm/2 inch pieces
Sea salt and freshly ground black pepper
Flour, to dust
2 parsnips, peeled and quartered
4 carrots, peeled and halved
1/2 a butternut squash, halved, deseeded and roughly diced
500g small potatoes
2 tablespoons tomato purée
1/2 a bottle of red wine
285ml beef or vegetable stock
Zest of 1 lemon, finely grated
A handful of rosemary, leaves picked
1 clove of garlic, peeled and finely chopped

• Preheat the oven to 160ºC/300ºF/gas 2.
• Put a little oil and your knob of butter into an appropriately sized pot or casserole pan.
• Add your onion and all the sage leaves and fry for 3 or 4 minutes.
• Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and gently stir together.
• Season generously with freshly ground black pepper and just a little salt.
• Bring to the boil, place a lid on top, then cook in the preheated oven until the meat is tender.
• Sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you’re using and how fresh it is.
• The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready. Once it’s cooked, you can turn the oven down to about 110°C/225°F/gas ¼ and just hold it there until you’re ready to eat.

• Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance.

Foot Note: After a few beers this was a nice way of filling the stomach. There was plenty made so we even managed to feed some friends.

Chef makes a curry

2011-03-14T08:38:00.002Z

At Back-2-Front we have been catering for a number of Indian Weddings in Bristol, Bath, North Somerset and Cotswolds.

With waiting staff, catering staff and cooks supplied to each of the weddings I have decided that I would get authentic and cook another curry dish.

This week I made an Aloo Gobi (Potato and Cauliflower).

Ingredients

3 tablespoons oil
1/2 teaspoon black mustard seeds
1/2 onion, finely chopped
200 g potatoes cut into cubes
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons garam masala
4 ripe tomatoes, chopped
1 large cauliflower (about 1.25 kg), cut into florets
2 cm piece of ginger
1 teaspoon sugar

• Heat the oil in a karhai or a deep,heavy-based frying pan over low heat. Add the mustard seeds, cover the pan and wait for the seeds to pop.
• Add the onion and potato and fry until lightly browned.
• Add the turmeric, cumin, coriander and garam masala to the pan and fry for couple of seconds.
• Add the tomato and stir until the spices are well mixed.
• Add the cauliflower florets and stir until well mixed.
• Stir in the ginger, sugar and 125 ml water, increase the heat to medium and bring to the boil.
• Reduce the heat, cover and simmer for 15 minutes, or until the vegetables are tender. Season with salt to taste.
• Uncover the pan and if the sauce is too runny, simmer it for another 1-2 minutes before serving.

Foot Note: This is a very quick and easy dish to make. I had it with boiled rice and naan bread. It tasted delicious; however it could do with a little bit of a chilli kick.

Its Pancake Day.. Need I say more??

2011-03-07T09:53:00.003Z

So its that time of year again where all catering staff and chefs alike clear their cupboards out ready for lent.

It is an age old ritual to clear the kitchen stores of all eggs, flour, sugar and milk before we fast for 40 days and 40 nights.

I have contacted a couple of the Bristol and Bath Chefs I know to ask them for their favourite pancake recipe and filling. After talking to them both they were in agreement that the best pancake is the original lemon and sugar version. Here is the recipe below.

Ingredients

110g Plain flour, sifted
pinch of salt
2 eggs
200ml milk mixed with 75ml water
50g Butter

To serve

caster sugar
lemon juice
lemon wedges

• Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.

• Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

• Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.

• Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

• To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

Foot Note: Everyone loves pancakes.. Get out your pan and get cooking. This is probably one of the easiest recipes to follow and great fun for kids :o)

How do you toss yours?

Umm Cake, I like Cake :o)

2011-02-28T10:15:00.001Z

This weekend I was on call for catering staff bookings, bar shifts and chef placements. We had 45 of our Catering team out at various locations across Bristol, North Somerset, Bath and the Cotswolds covering a Wedding, birthday meal and a local football game.

During the afternoon on Saturday I decided that I would put my hand to a bit of baking again. This time I decided to bake a Banana Tea bread. Perfect with a nice cup of Tea :)

Ingredients

175g Plain wholemeal flour
50g Medium oatmeal
100g Butter, softened
100g Dark muscovado sugar
2 tsp Baking powder
¼ tsp ground cinnamon
2 eggs, beaten
3-4 ripe bananas, about 350g peeled and mashed
100g Walnuts, roughly chopped

• Preheat the oven to 180°C/ Gas 4/ fan oven 160°C.
• Butter and line the base of a 1 kg loaf tin with baking paper.
• Put the wholemeal flour, oatmeal, butter, sugar, baking powder, cinnamon and eggs into a large bowl and, using an electric hand whisk, beat together until evenly mixed.
• Stir in the bananas and walnuts, taking care not to over mix.
• Spoon the mixture into the prepared tin and bake for 1 ¼ hours or until a skewer inserted comes out clean (cover the cake with foil halfway through cooking to prevent the top from overbrowning).
• Allow the cake to cool in the tin for 5 minutes, and then carefully turn out, peel off the lining paper and cool completely on a wire rack.

Foot note: This bread was very easy to make and tasted absolutely divine. This is a definite winner.

Does the banana make this cake 1 of your 5 a day?

Whats in the cooking pot this week?

2011-02-21T09:58:00.004Z

This week I decided to get my head into one of my Catering college recipe books. I spent 2 years studying to be a Chef and Hotel Manager and have found that this set me in good stead to run the restaurants and head up the kitchens that i have over the last 18 years.

So after looking through my cook book I decided to make a classic Leek and Potato soup. Nothing too taxing but perfect for this time of year.

Ingredients
400g Leeks (trimmed and washed)
25g Butter
750ml White stock
Bouquet garni
200g Potatoes
Salt
Pepper

• Cut the white and light green of leek into 1/2cm paysanne.
• Slowly cook in the butter in a pan with a lid on until soft, but without colouring.
• Add the stock, the bouquet garni, the potatoes cut into 1/2cm,
paysanne, 2 mm thick, season with salt and pepper.
• Simmer until the leeks and potatoes are cooked, approx. 15 min.

Paysanne: To cut into even, thin pieces, triangular, round or square.
Bouquet Garni: A foggot of herbs; Parsley, thyme and bay leaf usually tied inside pieces of leek and celery.

Foot Note: This soup was very warming and went perfect with a nice piece of focaccia bread.

If you are looking for a Chef, Catering Assistant or waiting staff then please contact us on 0117 904 1001.

Whats the Chef cooking this week?

2011-02-14T10:34:00.003Z

This weeks recipe is a very much tried and tested Parmesan Chicken Breasts with Crispy Posh Ham. I have cooked this dish on a number of occasions in Bristol for my family and friends.

Being in the Catering recruitment business it is important that I keep myself in the chef industry. Having worked with various levels of catering staff in North Somerset and the Cotswolds I am always interested in seeing how different caterers prepare their food to high volume. So here is a great recipe that can be easily made for Wedding parties, Birthday celebrations or outside Catering events.

Ingredients
30g Parmesan cheese
2 sprigs of fresh thyme
2 skinless chicken breasts, preferably free-range or organic
freshly ground black pepper
I lemon
6 slices of prosciutto
olive oil

To prepare your chicken
• Grate your Parmesan
• Pick the thyme leaves off the stalks
• Carefully score the underside of the chicken breasts in a criss-cross fashion with a small knife
• Season with a little pepper (you don’t need: salt as the prosciutto is quite salty)
• Lay your breasts next to each other and sprinkle over most of the thyme leaves
• Grate a little lemon zest over them, then sprinkle with the Parmesan
• Lay 3 prosciutto slices on each chicken breast, overlapping them slightly
• Drizzle with a little olive oil and sprinkle with the remaining thyme leaves
• Put a square of cling film over each breast and give them a few really good bashes with the bottom of a pan until they're about I cm thick

To cook your chicken
• Put a frying pan over a medium heat
• Remove the cling film and carefully transfer the chicken breasts, prosciutto side down, into the pan
• Drizzle over some olive oil
• Cook for 3 minutes on each side. Turning halfway through, giving the ham side an extra 30 seconds to crisp up

To serve your chicken
• Either serve the chicken breasts whole or cut them into thick slices and pile them on a plate
• Serve with some lemon wedges for squeezing over, and a good drizzle of olive oil
• Lovely with mash and green veg or a crunchy salad!

Foot Note: I like to serve this with sweet potato mash and a mustard sauce. This is a really easy dish to make and it wows your friends making them think you have some really good catering skills.

Chef Agency makes a new recipe

2011-02-07T08:48:00.007Z

As a Catering recruitment agency it is important to have a good knowledge of Chef skills and Chef work. In Bristol I have worked as a Chef de Partie in a few different restaurants and in Bath I had the Sous Chef job in a Hotel.

With various Chef work and Chef Jobs in North Somerset and South Wales I am still keeping on with my new year Catering recruitment blog and have cooked a Minced Beef Wellington.

Ingredients
1 Medium Onion
1 Carrot
1 Stick of celery
1 Potato
2 Cloves of garlic
2 Large Portobello mushrooms
olive oil
4 Sprigs of fresh rosemary
A Big handful of frozen peas
1 large egg,
500g good-quality minced beef
Sea salt and freshly ground black pepper
Plain flour, for dusting
500g Puff pastry, chilled

To prepare your mince
• Preheat the oven to 180°C/350°F/gas 4
• Peel and chop the onion, carrot, celery and potato into I cm sized dice
• Finely grate the garlic
• Clean and roughly chop the mushrooms so they're about the same size as your other veg
• Place all the veg into a large frying pan on a medium low heat with 2 lugs of olive oil
• Pick the rosemary leaves off the woody stalks, finely chop them and add to the pan
• Fry and stir for around 8 minutes or until the veg soften and colour lightly
• Add the frozen peas and cook for another minute
• Put the vegetable mixture into a large bowl to cool completely (approx 20 mins)
• Crack the egg into a cup and beat it up
• Add the minced beef to the bowl with a good pinch of salt and pepper and half the beaten egg
• With clean hands, scrunch and mix up well

To roll and fill your pastry
• Lightly dust your clean work surface and rolling pin with flour and roll out the puff pastry so it is roughly the size and shape of a small tea towel
• Dust with flour as you go
• Turn your pastry so you have a long edge in front of you and place the mince mixture along this edge
• Mould it into an even, long, sausage shape
• Brush the edges of the pastry with a little of the beaten egg
• Roll the mince up in the pastry until it's covered completely
• Squeeze the ends together - it will look like a big Christmas cracker!
• Dust a baking tray with flour and place your Wellington on top
• Brush all over with the rest of the beaten egg
• Bake in the preheated oven for an hour until golden

To serve your Wellington
• Slice the Wellington up into portions at the table
• Lovely served with some lightly boiled or steamed greens, cabbage tossed in a little butter or mashed potato

Final Verdict: This dish went really well with steamed spinach with garlic. Next time I will add more vegetables to the recipe. I also think that this would taste good as a spicy meat wellington with chilli and kidney beans.

Catering agency makes gingerbread.

2011-01-31T09:45:00.003Z

This week I decided to turn my Chef skills to baking a cake. I looked through several cooking books and spotted a yummy Classic Sticky Gingerbread.

I jotted down the ingredients and headed down to the Bristol catering supply shop. Once I got home I washed my mitts and cracked on with the cake.

Classic sticky gingerbread

225g/8oz butter, plus extra for greasing
225g/8oz light muscovado sugar
225g/8oz golden syrup
225g/8oz black treacle
225g/8oz self-raising flour
225g/8oz wholemeal self-raising flour
4 level tsp ground ginger
2 large eggs
300ml milk

1 Heat oven to 160C/140C fan/gas 3.Cut a rectangle of non-stick baking parchment to fit the base and sides of a tray bake or roasting tin (30 x 23 x 4cm/ 12 x 9xI1/2in). Lightly grease the tin, then line it with the paper, pushing it neatly into the corners.

2 Measure the butter, sugar, golden syrup and treacle into a medium pan and heat gently until the mixture has melted, stirring occasionally. Allow to cool slightly.

3 Put the flours and ground ginger into a large mixing bowl and stir together lightly. Beat the eggs into the milk. Pour cooled butter and syrup mixture into the flour with the egg and milk mixture and beat with a wooden spoon until smooth. Pour the mixture into the prepared tin and tilt gently to level the surface.

4 Bake for about 50 mins, until well risen, golden and springy to the touch. Allow the gingerbread to cool a little in the tin, and then turn out onto a wire rack and leave to cool completely. Cut into squares.

Final verdict is: The consistency of the cake was very sticky and has kept for a week in a sealed container. I think that next time I will substitute half the treacle for syrup as the cake had a liquorice taste that I was not too keen on. I will also add crystallized ginger to the mix to add that little bit more spice.

Foot Note: Catering staff Bristol, Catering staff Bath, Chef, Chef hire, Chef agency, Waiting staff, wedding staff, bar staff, bar hire, permanent chef, contract catering, cocktail bar staff. South Wales, Cotswolds, North Somerset

New Year, New Catering Blog

2011-01-24T14:02:00.005Z

After the Christmas season has past and we have filled all of our waiting staff positions I sat down with a glass of cider and started to write my new year’s resolutions.

So what could I achieve this year that would make me feel better about myself and grow into a better person?

Well apart from the usual give up tobacco, eat healthy and exercise more I started to think a little bit into how I could make the Back-2-Front blog more interesting?

Rather than writing the usual Catering Staff, Bar Staff, Chefs and catering jobs in Bristol I decided that I would write a journal about another of my resolutions.

I am planning to cook a new dish every week this year and thought I would share the recipes with you.

So what delight am I going to start the New Year with?? Well I was given a Indian cook book for Christmas so let’s cook a Ruby :o)

This week I cooked a very tasty dish called Menthi Aloo.

The scented aroma and distinctive flavour of methi (fresh fenugreek) transforms any dish. Methi Aloo can be served with most Indian main meals. Methi can be bought from shops that specialize in Indian foods. I bought it from Asda

1 small onion, roughly chopped
2 garlic cloves, roughly chopped
2.5 cm (1 in) piece of ginger, roughly chopped
80 ml (3 fl oz/Vs cup) oil
1/4 teaspoon ground turmeric
600 g (1 Ib 5 oz) potatoes, cut into cubes
2 green chillies, seeded and finely chopped
1/4 teaspoon chilli powder
½ teaspoon ground cumin
½ teaspoon ground coriander
3 teaspoons salt
½ teaspoon ground black pepper
2 bunches of methi (about 140 g/5 oz of methi leaves),
roughly chopped unsalted butter (optional)

Put the onion, garlic and ginger in a food processor and chop together, but not to a paste, or chop with a knife and mix together.

Heat the oil in a karhai or heavy-based frying pan over medium heat and fry the onion mixture until softened.

Stir in the turmeric. Add the potato and chilli and fry for 5 minutes. Add the chilli, cumin, coriander, salt and pepper and stir for 1 minute.

Add 2 tablespoons water to the pan, cover, reduce the heat and simmer. As the potato cooks, it might start sticking to the pan, so after 10 minutes, add 2 more tablespoons of water if necessary. At no stage should the potato be allowed to brown.

After 10 minutes, stir in the methi and cook over low heat for 15 minutes, or until the potato is soft. Season with salt, to taste. Serve with a knob of unsalted butter melted on top if you like.

Final verdict is: I loved this dish. So much I actually cooked it again 2 days later. I will be adding this to my recipe book and will be cooking it when I next have guests around.

So here is the foot note which is all about Chefs in Bath, Cotswolds, North Somerset and Bristol. Full time Chef positions are rolling in so get your CV to us via our website.

Another 2 Private party's catered for at the weekend

2010-12-20T09:21:00.004Z

We supplied to a private wedding in Gloucester this Saturday and Sophie the bride was over the moon with the Bar Staff that we provided.

In Bristol we sent a group of waiting staff at an Indian 60th Birthday Party. All of the guests danced and were really happy with the service they received.

We are currently running a promotion on all private bookings being taken before the end of January. If you are looking for Bar Staff, Waiting Staff, Private Chefs or Cocktail makers we are offering a 10% discount.

To receive this 10% voucher just quote blog on your quote form before the 31st January. All payment needs to be received prior to the end of January to claim the discount.

We can supply catering staff of all levels in Bristol, Bath, North Somerset, South Wales and the Cotswolds.

So if you are planning to run your own Wedding, Birthday, Christening, Party or Celebration call today.

Christmas Catering Jobs

2010-12-13T12:01:00.004Z

At Back-2-Front we are looking for skilled waiting and bar staff to join our team.

We currently have a number of catering positions available within Hotels, Restaurants and Sporting grounds.

If you have had experience within a busy restaurant or a top end hotel and are used to serving customers at a high calibre then we have work for you.

We have jobs in Bristol, Bath, Taunton, North Somerset, Chepstow, South Wales and in and around the Cotswolds.

To apply for a job within our catering agency visit our website and register through our online registration form.

Chef Jobs for Christmas

2010-12-06T16:41:00.003Z

Back-2-Front are in the Christmas spirit and are currently looking for Chefs, Cooks and Kitchen Staff to join our ever expanding team.

If you have worked in Hotels, Restaurants or events and are either a Head Chef, Sous Chef, CDP or a component Cook we would like to talk to you.

We are currently looking for Chefs in Bristol, Bath, The Cotswolds and North Somerset.

To join our agency please visit our website and register online.

Catering Staff for Christmas

2010-11-30T08:43:00.004Z

Back-2-Front are looking for various levels of catering staff to join our team over the festive period.

If you are a Chef, Cook, Kitchen Porter, Waiting staff, bar staff or general catering assistant we would like to hear from you.

We supply various Hotels, restaurants, Bars and Outside Events in Bristol, South Wales, North Somerset, Bath and the Cotswolds.

All of our Catering staff are fully qualified with at least 3 years experience. If you have had experience working in a banqueting style operation and would like to earn some extra money this Christmas then we would like to hear from you.

To apply please visit our website and apply through our online registration form.

Catering Staff required for North Somerset

2010-11-16T09:05:00.006Z

Back-2-Front are looking catering staff in North Somerset, Bristol, Cotswolds and Bath.

With Christmas fast approaching we have a number of Hotels, Bars and Private Events that require waiting staff, bar tenders and Catering Assistants to help serve their guests.

If you have had previous experience working within a Catering operation, whether it be a busy Bar, 5* Hotel or a school Canteen we would be interested in hearing from you.

To apply for a position with Back-2-Front visit our website and apply through our online registration form.

Christmas Temporary Chefs required

2010-11-11T14:27:00.004Z

Back-2-Front have recently secured a catering contract in Bath and require a couple of Chefs to work over the Christmas period.

If you have had experience within a catering or kitchen environment and would like to work in a banquet style operation we would like to hear from you.

We are interested in hearing from Head Chefs, Sous Chefs and Chef de Parties. We are also always on the lookout for Kitchen Porters.

Not only do we have catering jobs in Bath, we also have jobs in Bristol, Cotswolds, North Somerset and South Wales.

To apply today please visit our website and register through our online form.

Chef bookings come in Thick and Fast

2010-10-25T12:27:00.001+01:00

Back-2-Front Chef agency has had an influx of Chef Bookings come in over the past couple of weeks.

We are slowly but surely becoming the 1st choice for Chefs with caterers, hotels and restaurants in Bristol, Bath and the South West.

If you are a qualified Chef who is looking to work in various Pubs, restaurants and hotel kitchens and have a great work ethic then we have the hours to give you.

We are looking for committed, reliable and friendly Chefs to work across South Wales, Cotswolds, Bath, North Somerset and Bristol areas.

Head Chefs, Sous Chefs, CDP and Freelance Chefs are all welcome.

To apply for a Chef position then visit our website and apply through our online registration form.

Chef agency looking for chefs and kitchen porters

2010-10-19T10:28:00.002+01:00

Back-2-Front Chef agency are looking to recruit experienced chefs who have a real passion for cooking within various kitchen environments.

Do you love the challenge of service, ensuring that the food is served on time to the restaurant always exceeding the guest’s expectations?

Are you the kind of Chef who takes pride in his work?

Do you believe in turning up for shift early to check that the produce is all fresh for the days menu?

We only recruit the best Chefs in the South West, supplying top Hotels, fine dining restaurants and high profile events and weddings.

Covering areas of Bristol, Bath, South Wales, Cotswolds and North Somerset we are always busy and would love to hear from you.

If you would like to join our brigade then visit our website and register with us - Quoting "Blog" - using our Online Registration Form.

Catering Agency begins to recruit for Christmas

2010-10-11T09:42:00.002+01:00

Back-2-Front have started to recruit catering staff for this coming Christmas.

If you have previous experience working as a waiter, Bar staff or kitchen porter we would like to hear from you.

We have bar jobs, waiting jobs, catering assistant jobs and are always looking for chefs.

All of our waiting staff are capable of carrying 3 plates and clearing 8. They understand the importance of professional service within hotels, restaurants and private events.

Our Bar staff are confident in serving guests within high volume venues or building that perfect cocktail at an intimate party.

All of our Kitchen Porters are very hard working and ensure that the kitchen is left spotless after their catering job.

If you are able to work in Bristol, Bath or North Somerset we would like to hear from you.

To apply for a catering job within Back-2-Front visit our website and register with us - Quoting "Blog" - using our Online Registration Form.

Catering Assistants required for agency

2010-10-04T11:43:00.003+01:00

Back-2-Front is currently recruiting catering assistants to work in Bristol, Bath and North Somerset.

If you have had previous experience working in a canteen or kitchen environment we would like to hear from you.

We supply kitchen assistants and kitchen porters to various catering companies in Bristol, Bath and North Somerset.

We can offer catering jobs for the right candidates with hours to suit your needs.

To apply for a job within Back-2-Front visit our website and register with us - Quoting "Blog" - using our Online Registration Form.

Chef Agency starts to boil

2010-09-20T08:38:00.001+01:00

Back-2-Front Chef agency has been on the simmer for the past few months however with the recent win of a tender for a prestigious catering company in Bristol we have just turned up the heat.

Due to a sudden increase in Chef positions, we are now looking for more temporary and freelance chefs to join our brigade.

If you are a Head Chef, Sous Chef or Chef de Partie and are looking for more hours to subsidise your kitchen hours, or would like to get involved within our catering company then please contact us today.

We have catering work in Bristol, Bath and the Cotswolds.

Kitchen Porters are also required to fill the many catering jobs we have coming in.

If you would like to register with us for catering work please visit our website and apply through our online registration form quoting Blog.

Back-2-Front News - Catering and Chef Agency

2010-09-07T17:22:00.000+01:00

Back-2-Front has just secured a major catering contract in Bristol and Bath.

So due to a high demand for qualified catering staff we are currently looking to recruit experienced people to join our team. If you have worked as a Bar person or waiting staff within a hotel or events company then we would like to hear from you.

With various catering companies across the South West using us for their weddings and events we are always on the lookout for quality staff.

If you would like to register with us for catering work please visit our website and apply through our online registration form quoting Blog.

Back-2-Front Chef Agency now supplying events all over Avon, Somerset, Thornbury and Wales

2010-07-27T10:54:00.009+01:00

With our expanding business comes a great need to find intuitive people to help us grow.

So if your currently residing in the Avon area and are prepared to work in such far flung places as Bournemouth, Chepstow, Cheltenham and South Wales then we would like to hear from you. All we ask for is your skill?

Chef de Partie, Sous Chef and Head Chefs are currently being recruited for weddings, BBQ’s and as hotel relief.

It is of the upmost importance to supply the right staff for the right function so if you have experience with large or small event catering and work well both as an individual and as a team member, then contact us through our website.

Interviews are being conducted weekly in the centre of Bristol. If we know your availability we can work to your schedule and find work that suits you.

To apply for a job within Back-2-Front visit our website and register with us- Quoting "Blog" - using our online registration form.

Summer Chefs and Kitchen Staff required

2010-06-14T08:54:00.002+01:00

Back-2-Front Chef Agency that supplies chefs, cooks and kitchen porters in Bristol and the Cotswolds are gaining more business every day.

We have various Kitchen roles including a Head Chef position in central Bath. Also a contract catering unit based in Bristol.

We are currently looking to increase the size of our Chef brigade to help manage the increase in catering bookings.

If you have had previous experience as a Chef de Partie, Sous Chef, Head Chef or a Kitchen Porter and would like to earn extra money over the summer months we would like to hear from you.

To apply for a job within Back-2-Front visit our website and register with us - Quoting "Blog" - using our Online Registration Form.

Chef Agency goes from strength to strength

2010-05-17T09:09:00.004+01:00

Back-2-Front Chef Agency that supplies chefs, cooks and kitchen porters have just secured a outside catering contract for the rest of the summer.

The Caterer has 4 weddings every weekend over the summer and has pre-booked kitchen staff for every event.

We are currently looking to increase the size of our Chef brigade to help manage the increase in catering bookings.

If you have had previous experience as a Chef de Partie, Sous Chef or Head Chef and would like to earn extra money over the summer months we would like to hear from you.

To apply for a job within Back-2-Front visit our website and register with us - Quoting "Blog" - using our Online Registration Form.

Waiting Jobs, Bar Jobs. Catering jobs for Car Drivers in Bristol

2010-04-26T09:31:00.003+01:00

Car Drivers needed to work at Weddings, Festivals and outside events this summer.

Wedding and festival season is here and we have plenty of bar jobs, waiting jobs and catering jobs available.

We are looking for friendly, energetic and experienced waiters and bar staff to work at various weddings and events across Bristol and North Somerset.

We have a number of jobs for dedicated car drivers in the Cotswolds and North Somerset. We pay enhanced rates with petrol money included.

Have you worked on a busy, lively bar and enjoyed the pace and variety this kind of work offers?

Or have you had a job in a restaurant and can carry 3 plates?

If the answer is yes we would love to hear from you. We pay a competitive rate and enhanced rates for car drivers.

To apply for a job within Back-2-Front visit our website and register with us- Quoting "Blog" - using our online registration form.

Weekend Chefs Required

2010-04-22T09:31:00.004+01:00

Back-2-Front's Chef Agency is looking to recruit dedicated chef's to work every weekend over the summer.

We have various clients that have outside events on every weekend and require Chefs, Kitchen Porter's and Catering staff to help them to cook and serve.

Are you free on Saturday's and Sunday's? Do you want to earn some extra money this summer?

To apply for a job within Back-2-Front visit our website and register with us - Quoting "Blog" - using our Online Registration Form.

Chef agency looking for chefs and kitchen porters

2010-04-12T09:03:00.002+01:00

Back-2-Front catering recruitment and chef agency are just about to move into one of its busiest seasons and we are looking to recruit a brigade of chefs to supply the numerous chef jobs that we have available.

We already have a number of weddings and outside events that we will supply chefs, kitchen porters and catering staff to in Bristol and around the south west.

We are actively looking to register a brigade of dedicated and skilled chefs, kitchen porters and catering staff to help us fill all of our catering jobs.

If you have had previous experience working at outside events weddings and banquets we would like to have a chat with you to discuss our future catering events and weddings.

Interviews are being held on Wednesday in central Bristol.

We pay a very competitive rate for all our chefs, kitchen porters and catering staff and with a busy summer ahead of us we will have plenty of chef jobs and catering work available.

To apply for a job within Back-2-Front visit our website and register with us - Quoting "Blog" - using our Online Registration Form.

Waiting Jobs, Bar Jobs. Catering jobs Bristol

2010-04-05T16:43:00.001+01:00

Wedding and festival season is here and we have plenty of bar jobs, waiting jobs and catering jobs available.

We are looking for friendly, energetic and experienced waiters and bar staff to work at various weddings and events across Bristol and North Somerset.

Have you worked on a busy, lively bar and enjoyed the pace and variety this kind of work offers?

Or have you had a job in a restaurant and can carry 3 plates?

If the answer is yes we would love to hear from you. We pay a competitive rate and enhanced rates for car drivers.

To apply for a job within Back-2-Front visit our website and register with us- Quoting "Blog" - using our online registration form

Chef agency looking for chefs and kitchen porters

2010-03-30T12:59:00.006+01:00

Back-2-Front catering recruitment and chef agency are just about to move into one of its busiest seasons and we are looking to recruit a brigade of chefs to supply the numerous chef jobs that we have available.

We already have a number of weddings and outside events that we will supply chefs, kitchen porters and catering staff to in Bristol and around the south west.

We are actively looking to register a brigade of dedicated and skilled chefs, kitchen porters and catering staff to help us fill all of our catering jobs.

If you have had previous experience working at outside events weddings and banquets we would like to have a chat with you to discuss our future catering events and weddings.

We pay a very competitive rate for all our chefs, kitchen porters and catering staff and with a busy summer ahead of us we will have plenty of chef jobs and catering work available.

To apply for a job within Back-2-Front visit our website and register with us - Quoting "Blog" - using our Online Registration Form.

Catering Staff,Waiting Staff and Bar Jobs for Easter

2010-03-23T14:26:00.004Z

So the sun has started to shine and the garden is beginning to flower, this can only mean one thing........ Easter is nearly upon us.

After a busy summer last year we are set to increase the number of weddings and outside events that we will supply catering and waiting staff to in 2010.

We are currently looking to register a group of dedicated and skilled bar staff, waiting staff and chefs to help us cater for the coming months.

So if you have previous waiting experience or have worked behind a busy bar and enjoy the buzz or interacting with new people we would love to hear from you.

To apply for a job within Back-2-Front visit our website at www.back-2-front.co.uk and register with us - Quoting "Blog" - using our Online Registration Form.

Wedding Catering, Waiting and Bar Staff

2010-02-06T15:09:00.005Z

Do you need to hire Catering/Waiting/Bar staff for your wedding?

At Back-2-Front we have numerous skilled staff ready to serve you and your guests for any occasion.

Birthday Parties, Anniversary Dinners, Award Ceremony’s, Bar mitzvahs, Christenings, Work functions, Christmas Parties, Conferences and Banquets, just about anything you want to celebrate.

We can even supply you will a Butler to cater for your every whim or even a Kitchen Porter to wash the dishes at the end of the night.

Our staff have a wealth of knowledge and experience ready to make your event run smoothly.

Gearing up for Christmas

2009-10-23T11:12:00.002+01:00

Wedding season has come to an end, the Back-2-front team have laid and dressed hundreds of tables, at many different venues and served up enough wedding breakfasts to feed a small country.

The mornings are getting darker and colder and our heating is definitely on!

Christmas is coming, but for most of us we don't want to even think about it yet as it still seems like a long way off.

Well not in the catering world, in fact, Christmas is only round the courner and St. Nicholas is ready to sneak up those who are ill prepared :)

It's all about the Christmas party, venues booked, caterers ordered and Back-2-Front are currently in the midst of recruiting lots of super skilled, waiters, waitresses and bar staff...

Well someone has to serve the thousands of plates of turkey and countless bottles of festive vino :)

NVQ 2 Customer Care

2009-06-15T13:25:00.005+01:00

Today I am sat in the classroom with 12 of my team on the first day of the NVQ 2 training with M2 Training Ltd.

Jon is being very informative covering Health and Safety and Basic Food Hygiene.

I am planning to train all of my team in 'NVQ 2 customer service' as I feel it will enhance the service I can provide :o)

May blog

2009-06-08T10:45:00.001+01:00

Firstly apologies for not updating the blog sooner, it’s just that the business has taken off a lot quicker than I could have imagined.

So what have I been up to during May? The big news was The Badminton horse trials, where I had a team of 15 waiting and bar staff.

The weekend was a success although the weather could have been a little warmer.

The Company that booked Back-2-Front were very happy with the team, so much so they had given us a list of future dates for the diary including a book festival in Wales where Matt (one of our team) demonstrated the benefit of washing your hands before using the toilet to Frank Skinner.

You never know double washing may just catch on :o)

The afore mentioned company are not the only happy client of Back-2-front, I have now supplied 8 different clients ranging from conference centers to outside caterers, a private members club to a VIP studio launch, and I have just managed to pick up 4 new clients for June :o)

Although I would not be able to service all of these venues without the help of my dedicated team of waiting and Bar staff, who have been more than willing to drive a few hours to Wales and even Essex to complete an assignment for me.

So I’d just like to say a big thank you to you all, Roll on the team BBQ which should be happening in the next few weeks :o)

Two Months down the line

2009-05-02T09:30:00.003+01:00

So after 2 months of starting Back-2-Front, I thought I would shout about my achievements.

I have managed to bring on 5 clients, all who are using on a regular basis.

Badminton Horse Trials being the biggest event that I have organised for, which happens next weekend.

I have 15 really good staff booked and trained up ready to work the event, plus on top of that I have 20 more quality staff members in the wings waiting for assignments.

So if you are looking for a competitive price but keeping the quality and service, feel free to contact me for a chat :)

2nd shift, another new client

2009-04-18T08:38:00.003+01:00

I have 2 bar people out tonight working at a birthday party. I know that they will both be great as they have numerous years of experience.

1st Training session completed

2009-04-08T22:44:00.002+01:00

I completed the first training session this evening. All the candidates had very good waiting on skills. They were all friendly and I believe I have got a good crew. Bristol, Bath and the South West here I come :o)

Website complete

2009-03-30T10:45:00.003+01:00

I am really happy with the new website, Adam has done a very professional job and has managed to meet all my criteria. I now feel that i can approach clients in Bristol, Bath and the South West. I am confident that they will be more than happy with my Waiting, Bar and silver service staff.

Registering staff

2009-03-26T10:46:00.001Z

Today is the beginning of good things. I have 7 future candidates to interview for future vacancies.