The National College of Hospitality

Base curing recipe:
For a 500g piece of fish with approximately 2cm thickness. Use the following guide:

100g caster sugar
100g salt
1 lemon (zested and juice)
100ml water

Gravadlax/fish curing – Cooking Theory Pre-notes and guide for learners: Gravadlax is the curing of fish with a base of salt and sugar. The salt itself is enough to complete the curing process (also known as osmosis) although the sugar …

https://nationalcollegeofhospitality.com/2023/09/07/the-gp-costing-table/

https://nationalcollegeofhospitality.com/2023/08/25/ncoh-theory-subject-1-sub-letting-of-businesses-level-3-hospitality-economics-10001/

NCOH Theory – Subject 1 (Sub – Letting of businesses): Level 3 hospitality economics 10001 Objective for the learner: Upon the completion of this theory section, the learner should understand a base concept involved with sub-letting and renting spaces specific to hospitality sector busin…

Bun dough – base mix

This mixture can be used for a number of classic bun recipes including fruit, hot cross, bath, chelsea and swiss buns.

Ingredients:
– 200g strong white flour
– 5g yeast
– 35g milk
– 30g water
– 1 egg
– 50g butter
– 25g sugar

Method:

Bun dough – base mix This mixture can be used for a number of classic bun recipes including fruit, hot cross, bath, chelsea and swiss buns. Ingredients:- 200g strong white flour- 5g yeast- 35g milk- 30g water- 1 egg- 5…

Charlie’s back in, this time he’s on the burger machine.
He’s loving life. He has been on at me for ages wanting to make burgers. Now school holidays are here, he’s in full swing. 😎😎😎😎

2,000x NCOH dietary food labels are back in stock.

Available for UK delivery

£32.50 + p&p

Message us direct or email [email protected] to get started.

It's July! Which means we're into the nomination & award season at The National College Of Hospitality.

And for the first time, something we've kept quiet. The White Candle Awards!

The white candles are for all types of hospitality businesses;
- Pubs
- Cafés
- Restaurants
- Banqueting venues
- Hotels
- takeaways
- roadside foodvans

Each business is assessed in their own category so it is completely fair for a small cafe competing against a large hotel. Or a country b&b competing against a 400 cover wedding venue.

Nominations of hospitality businesses to be submitted to [email protected]

UK Businesses only

Tomato & Olive Bruschetta - A classic Italian appetiser.

Traditionally topped with garlic, tomatoes, parmesan & basil served on a toasted slice of bread.

Normally topping ingredients are served cold but are seasoned as a mix prior to serving.

The concept has been used to create many other starter/appetiser dishes with olives, peppers, cucumber, mozzarella and even cured diced meat allowing for an expansive concept to keep menus fresh and exciting.

Salmon mousse, wrapped in pickled cucumber