Learn all about the latest Humans of Hospitality podcast episode featuring Karen and David from the award-winning Capreolus Charcuterie,
Posted 2 days ago Tagged
When David Richards was made redundant from his sales director role, finding a new one at 50 was very hard. Luckily, he had always loved cooking and smoking cuts of meat in the garden, so when his wife Karen suggested that there might be a business in curing, they gave it a shot.
10 years later their company, Capreolus, has won countless awards for its ever-increasing range of mouth-watering charcuterie and smoked foods, from pancetta and air-dried pork loin to the magnificently named Rampisham Tingler Salami.
In this edition you’ll discover why it’s so important to get the right sort of business funding – if you can; why the fat of rare breed animals is the star of good charcuterie… and what it’s like dealing with restaurant food crazes, where smoked venison might suddenly replace air-dried beef, and you realise, with a sinking heart, that you have no venison on the premises and a six month lead time…
Posted 5 days ago Tagged
In our latest blog post, get time stamps and learn all about the latest episode of the Humans of Hospitality podcast. This week, Mark talks to Nick Leach from Portsmouth University about how the cheffing industry is ever changing – and it’s important now, more than ever, to be educating young chefs on produce.
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In terms of career variety, I doubt if many can match Nick Leach’s 4 decades in hospitality. One of his first jobs was working as the King of Saudi Arabia’s personal chef on a £9 million motor yacht. After that he found himself ‘catering to excess’, for merchant bankers in London, where £25,000 a week was set aside for caviar alone – served in huge swan ice carvings.
This was in stark contrast to his next role as General Manager at Kings College Hospital, where his daily budget per patient was £1.76 – and that had to cover 7 hot drinks a day, in addition to breakfast, lunch and dinner.
For the last 18 years he’s been drawing on this wealth experience to manage the catering at the University of Portsmouth. In any one week he has a potential 29,000 hungry students and staff to feed…and he still makes time to take his chefs to see local food producers – from the organic dairy and flour mill to the free-range chicken farm.
Amazing man, amazing stories. Enjoy!
Posted 2 weeks ago Tagged
This weeks episode: happy cows, ethical farming and the secret to perfect cheese In this […]