#BETTERFOOD FOR YOU

We love food. And we love to share our passion with you. Delve into this section and you'll find recipes you can use at home, top tips from our chefs and some topical insights from the team. If you like what you see, sign up and join our Taste Panel and become part of #BetterFood for everyone at EY.

NEW Sushi Platters Now Available!

The NEST restaurant are now offering sushi platters for you to pre-order! Come and find out more!

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Turkey Time This Thanksgiving

Two months of Turkey? Go on then!

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Remember, Remember

The 5th of November!

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Sweeten Your November Mornings

Go sweet or savoury with our delicious French toast!

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TOP TIP

One of my favourite vegetables is asparagus, I have learnt when cooking this to tie the bunch together and stand it in a pan of water that is already boiling, this will cook the sturdier stems and steam the delicate heads all at the same time.

Well dressed

A salad is not a salad without a dressing, why not try infusing you own oils with some chilli or garlic and rosemary to use as a dressing? A couple of things to remember though, never add vinegar or lemon to delicate leaves before you have infused the oil with it as this will 'cook' the leaves and never season the salad once you have dressed I as the salt and pepper to the first bit of oil it finds, last but not least always toss your salad in bowl to ensure an even coating of dressing.  

Know your spuds

If you want quality potato results you will need to pick the best one for the job, for chips you will need starchy, for mash you want floury and for a gratin you will need a waxy potato. If you are unable to source the exact potato you need, why not go for one of the best all rounder's either the maris piper or the king Edward. One more thing that will determine  the early potato season is that a new potato is only new if you can rub the skin off with your fingers otherwise its just a salad potato.  

Hot pan!

When sealing meat ensure you pan is hot before you add anything else, then add a small amount of oil then seal your protein on all sides ensuring when this goes into the pan you place it away from you to ensure no hot oil is splashing towards you.

Season to taste

Seasoning is a vital part of cooking, seasoning should happen during the marinating process and at the end of the cooking process if needed this will help to tenderise and enhance the flavour.

Al dente

When cooking pasta ensure its under cooked ever so slightly drain this off and finish cooking it in the sauce you will be serving it in, this will boost the flavour and ensure it gets into the pasta.

Waste nothing!

Parmesan rinds can be a great addition when slow cooking a sauce, just add it whole and this will enhance the flavour. Vegetable peel and trim can be used to in soups, stocks and sauces or event as a trivet when roasting.

Equipment

A micro plane or peeler is a handy tool that can used to zest fruits to use in a marinade or on desserts, grate hard cheese to finish a pasta dish or peel vegetables for a salad.

Marinades

Marinating is a versatile and indispensable technique. It boosts the flavor of lean cuts of meat and also works wonders with vegetables and fruits. It doesn't require special equipment and involves simple steps to produce unfussy-but delicious-food. Ideally meat should be marinated for a minimum of 12 hours and fish for a minimum of 2 hours.

This month’s Food Heroes

Beautiful blackberries are notable for their significant contents of dietary fiber, vitamin C, and vitamin K. Check our menus and counters for our Blackberry heroes

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The White Collection – Mulberry restaurant and the Nest

Kai Koerber from your team at 1MLP proudly presents his White Collection dish and will be cooking live for you at White Collection pop-ups in the Nest Restaurant on the 18/10 at 1MLP and 19/10 at 25CP

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In August at your Restaurant

A lot is happening at #Betterfood in August. Fresh peaches, Perfectly Portioned Eat Lean Range, American Peach Pie Day. Come at see us at your local Restauran

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American Peach Pie Day

Hold on to your hats! Our Pastry Chefs have a real treat for you on August 24th - come and see us at the Mulberry and Nest

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EY Kitchen Hour – join our team on 15th of August

Passionate about cooking? Join our chef's brigade in professional kitchen on August 15th at 1 MLP. You can sign up via email: rewardanemployee@uk.ey.com

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This month’s Food Heroes

Delicious fresh Peaches, loaded with fibre, vitamins A & C or tender low in sugars Sweetcorn - you will find both of August's seasonal ingredients across range of the dishes this month.

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White Collection

Dan Wilson, our Executive Chef at 1 MLP will be cooking live for you in the Mulberry Restaurant (19/07) and in the Nest Restaurant (20/07)

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Fresh is best…

Made to order breakfast smoothies - choose from 3 varieties or build your own. Monday to Thursday in Mulberry and Nest.

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What’s on in July @ #Betterfood

Plan your month's eating habits around what we have coming up in July at both 25CP and 1MLP

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This month at 25CP & 1MLP

This month we bring you a flavour of famous Catalan market through our delicious tapas menu

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This Month at EY Skyscape & 1MLP

This Month in Hospitality

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Taste Panel

We’re always looking to make #BETTERFOOD even better – and we’d love your help. Join the Taste Panel now.

Stars Of The Future at EY “Soner Dervish”

One of the EY chef's taking Skyscape by storm

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Star’s Of The Future at EY “Robert Sussex”

One of the EY chef's breaking the boundaries and pushing for perfection

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Alan Sosa On the Pass #Betterfood

This month EY 25CP executive chef Alan Sosa will be showcasing his skills both in the Nest & Mulberry

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This month in Skyscape

New York's top restaurant comes to Skyscape in February

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This Month at #Betterfood

This month sticky ribs and dirty fries at 1MLP & 25CP

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Fair trade Fortnight this month at #Betterfood

This month we will be supporting Fair trade fortnight at 25CP & 1MLP

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This Month @Betterfood

February at 1MLP & 25CP

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This Month in Skyscape

This month Coi Comes to Skyscape

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Betterfood Christmas EY

Check out the chefs from EY reviling there tips for the perfect Christmas!

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Skyscape Tribute November

This months tribute Glynn Purnell in Skyscape

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Ivan Baldzhiyski – My time at Purnell’s

Skyscape's star man on his amazing experience at Purnell's

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This month In Skyscape Glynn Purnell

This Month Executive chef Alan Sosa will be brining Glynn Purnell recipes from his new book based on his award wining bistro.

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Doughnut Wednesday’s at 1MLP & 25CP

A little taste of what's coming this month at Betterfood

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Hot dogs German Style at 1MLP & 25CP

A little taste of what's coming this month at Betterfood

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Smørrebrød

What is Smørrebrød?

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Skyscape, Eleven Madison park

Story about the restaurant in focus this month!

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Skyscape in April, Eleven Madison Park

This Month in Skyscape Eleven Madison park

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Ramen Talk!

Little bit of history about Raman!

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Momofuku Skyscape, David Chang

Meet the chef behind the menu for skyscape March!

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Momofuku, chicken & egg dish coming to Skyscape

Classic Momofuku dish coming in march!

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Coming next month Skyscape: Momofuku, New York

Skyscape brings for March David Chang's ground breaking restaurant Momofuku.

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Power Your Mornings Up!

Power eggs are back in full swing!

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Taste Panel

We’re always looking to make #BETTERFOOD even better – and we’d love your help. Join the Taste Panel now.

Next Month Skyscape Tribute, The Hands & Flowers

Next Month skyscape will be paying tribute to The Hands & Flowers

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Next Month Tribute in Skyscape, The Square, London

Next Month Tribute in Skyscape, The Square, London

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Next Month Tribute in Skyscape, The Square, London

Next Month Tribute in Skyscape, The Square, London

Next month Executive Chef Alan Sosa will be paying tribute to London's two star restaurant The Square with some of there signature dishes.

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#Betterfood , Toasted Marshmallow Hot Chocolate

It’s all about Christmas, Try our special, Toasted Marshmallow Hot chocolate

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It’s Coming!

Look out for all our Christmas treats & goodies from the 23rd November!

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GET STUCK IN. JOIN OUR TASTE PANEL OR DROP US AN EMAIL TO TELL US WHAT YOU LOVE, OR WHAT YOU DON'T.