WHAT'S ON

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SERVICE CHARGE, 

INCLUDED

Chantelle Nicholson, Appeared in The Caterer Magazine on 12th April 

There are many, many benefits to working in the hospitality industry. But it does come with its foibles, one of those being service charge. As one of the only industries whereby a large part of your pay theoretically comes from a customer’s judgement of how good of an experience they had. For me, the restaurant/hotel/pub/bar experience has many facets; decor, ambiance, the food, the hospitality, plus much more (including how I am feeling on that particular day). It is definitely the sum of its parts, and is not wholly reliant on any one person or even a few people. It has to do with how the venue is managed across the entire organisation, not just the few front of house team members encountered throughout.

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MEDIA

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MAKE THE MOST OF YOUR VEGGIES THIS CHRISTMAS: FOODISM

 

Chantelle shared her best tips and tricks to make Christmas a vegetable-led affair with Foodism.

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5 RESTAURANTS MAKING SUSTAINABLE CHANGES: REAL KOMBUCHA

Tredwells was very proud to be featured in Real Kombucha's line up of restaurants making sustainable changes.

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GETTING SOCIAL WITH HOSPITALITY AND CATERING NEWS

Chantelle sat down with the team at Hospitality & Catering News to discuss her social media habits.

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BEAUTIFUL BAKING WITH JULIET SEAR

 

Chantelle shares a festive recipe with Juliet Sear on her Christmas episode of Beautiful Baking, on ITV.

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TRICKS OF THE RESTAURANT TRADE

 

Chantelle welcomed Sophie Morgan on series 6 of Tricks of the Restaurant Trade to explain Tredwells' approach to allergies.

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MEN’S HEALTH RECIPES

 

Chantelle shares her best alternative grain recipes with Men's Health.

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SIANI: REFLECTIONS FROM THE EAT FORUM 2019 IN STOCKHOLM

 

Chefs' spill the beans, but where are the farmers?

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INEWS

 

"When a steak is not a steak..."

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LONDON ON THE INSIDE

 

Yes Chef Podcast with Chantelle Nicholson

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WAITROSE 

 

Chantelle shares a seasonal soup recipe with Waitrose

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