There inevitably comes a time when head chef/sous chef meetings occur lying on your 'bad' backs after a savage service?! #stillsmiling #importantbusinessdiscussed #weekendspecialsboxed

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Reducing waste is about sustainability and running a better business. From controlling everyday costs to designing menus that minimise spoilage, the most successful kitchens are constantly looking for ways to get more from what they use. Because every pound saved behind the scenes is a pound that can be reinvested into better ingredients, and a better guest experience.

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From local produce and supplier relationships to seasonality and provenance, these Norfolk chefs explain how ingredients shape the way they cook. For many, great dishes don’t start with technique or trends. They start with what’s available, what’s in season, and the quality of the produce around them. Because when you begin with great ingredients, everything else follows.

There inevitably comes a time when head chef/sous chef meetings occur lying on your 'bad' backs after a savage service?! #stillsmiling #importantbusinessdiscussed #weekendspecialsboxed

Adam O'sullivan

Adam O'sullivan