PinnedMike TowlerinRootedFood Waste: Is It Time We Punish Food Businesses for Their Food Wastage?How food waste could end up bettering our communitiesMay 233May 233
PinnedMike TowlerinRootedAn Introduction to the Art of Making the Perfect Espresso at HomeThe complete beginner’s guide from an experienced baristaJun 171Jun 171
Mike TowlerinRootedSociety’s Food Faux Pas: Kids Can’t Identify Food, and Adults Can’t CookIt’s time to start reconnecting with our foodJul 112Jul 112
Mike TowlerinRootedRaw Coffee: History, Myth and ScienceUnderstanding a little more about your beansJun 28Jun 28
Mike Towler11 things your wedding caterers want you to knowMaking your wedding work on your budgetJun 8Jun 8
Mike TowlerWhat it’s really like to work in a kitchen.Thirty-three duck breasts, twenty-four rump steaks and sixteen steamed sea bream- All to come from my section. All within 10 minutes.May 211May 211
Mike TowlerPetit Palace: the only place for coffee.Petit Palace is an art gallery in Paris. However, its most moving exhibit is the café courtyard.May 9May 9
Mike TowlerBlanching: culinary schools’ most underappreciated techniqueThe Most Used Technique in the Professional KitchenMay 9May 9
Mike TowlerThe hospitality apocalypse: are we witnessing the death of the hospitality industry?can we find our way back?Mar 281Mar 281
Mike TowlerThe cancer diagnosis of a lost twenty-something kidFour years ago, I was diagnosed with cancer. Vividly, I remember the local GP. He sat ticking boxes- his eyes hardly rose from the pages…Mar 27Mar 27