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Monday 9am - 5pm Tuesday 9am - 5pm Wednesday 9am - 5pm Thursday 9am - 5pm Friday 9am - 4pm

On The Pass Consultancy

Name: On The Pass Consultancy
Address: Tanglin, Newport, NP182AE, GB
Telephone: +447967736372

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Expert Catering Solutions With Tailored Consultative Advice From 35 + years in Hospitality

03/08/2026

The robots are coming for the chefs." No.
They're not.

Here's what AI in the kitchen actually
does: it takes the dull, repetitive weight
off your team so the human parts of the
job get the attention they deserve.

It won't taste your sauce. It won't read
the room on a chaotic Friday. It won't
build the loyalty that keeps a young cook
through a hard winter.

What it will do is help you train new
starters faster and hold on to good
people, in an industry that's losing them.

35 years on the pass, and that's the
honest take. Full blog post at the link in
bio.

24/07/2026

Six ways to load a chip. One perfect chip underneath.
Chilli chimichurri. A molten Ogleshield melt. Salsa verde and parmesan. Chip-shop curry
and crispy onion. Korean gochujang and kimchi. Nduja, honey and whipped ricotta.
Dirty fries done properly, all built off one master chip method so you can run the lot from a
single station. New recipe live on the blog now.
Which one are you making first?

10/07/2026

Peak-season Isle of Wight tomatoes, and barely a thing done to them. 🍅
Whipped feta underneath. A basil oil that actually stays green. A garlicky sourdough crumb for crunch. Tomatoes cut every way to show off every colour they've got.
Salt, good oil, a little sharpness. That's the whole trick. When a tomato is this good in July, your only job is to get out of its way.
Full recipe for 20 covers is on the blog. No protein cost, preps the day before, and still lands like the priciest plate on the menu.
One warning: keep them out of the fridge. Always.
Recipe link in bio.

29/06/2026

That heat coming off the side of your range? It's not cooking anything. It's just your money, warming the room. 🔥

35 years on the pass taught me most kitchens spend the day heating the air, not the pan. Induction flips that — magnetic heat straight into the steel, a hard sear in under 90 seconds, and a cooler, calmer line for your team.

With wages and rates both up this year, wasted energy is one cost you can actually do something about.

New blog is live — where your energy bill really goes, and how to find the leak. Link in bio.

CommercialKitchen

22/06/2026

The summer VAT cut starts Thursday 25 June. 🍽️

From 20% down to 5% on children's meals eaten in — right through to 1 September.

But it's narrower than the headlines suggest:
✅ On a proper kids' menu, eaten in
❌ "Smaller portion" of an adult dish
❌ Takeaway

Get your menu and till set up this week and it's a genuine reason for families to pick your place all summer.

Full breakdown — what qualifies, what doesn't, and the 20-minute setup — on the blog. Link in bio.

19/06/2026

Recipe this week, Fish Friday !!

Roast monkfish — the one white fish that cooks like meat — seared hard for colour, finished on the bone so it stays succulent, then carved over a swipe of muhammara: smoky roasted peppers, walnuts, pomegranate molasses and a slow chilli warmth.

Pile of freekeh alongside, charred courgettes, torn mint and parsley, a scatter of walnuts and pomegranate. Bright, smoky, and built to run at twenty covers without breaking a sweat.

This Friday's recipe — full method, link in bio. 🔥

15/06/2026

Sweet-heat. Korean fried chicken. Sharing boards. Bowls that actually earn their place. 🌶️🍯
This is what summer 2026 tastes like — but not every trend is worth the prep.
After 35 years on the line, here's my honest take on the four trends everyone's talking about: which two I'd put on a menu tomorrow, which need real prep behind them, and which I'd quietly leave alone.
The rule never changes: pick one, do it properly, make it pay. 👇
New blog up now — link in bio.

12/06/2026

There's a fortnight or so each June when the hedgerows are full of elderflower and the first British strawberries are finally worth eating — and the two of them belong together. 🌿
This week's recipe is an elderflower posset: set cream that needs nothing more than lemon to set, a pile of strawberries macerated in their own juice, and a bit of proper shortbread for the crunch. It's a doddle to make and tastes exactly like summer.
I've written the whole thing up on the blog — costed and timed for a commercial kitchen, but just as good made at home for a Sunday lunch.
Subscribe on the blog (link in the comments) and a new recipe from me lands every Friday. Tag the one in your family who always volunteers for pudding duty.

08/06/2026

June is here. Is your kitchen ready for what's coming?

Summer is where preparation shows — or where the lack of it does. Fridge units that were holding temperature "well enough" in May will struggle the moment the ambient temperature goes up. Equipment running at 90% will hit a wall in July. And new team members who joined last month are about to face the busiest service of their career.

None of it has to catch you off guard.

I've just published a full six-point checklist on the blog — equipment, refrigeration, menu review, team readiness, stock management, and compliance. Two or three hours this week is worth more than a crisis call in August.

Link in bio.

01/06/2026

Friday was a good day.
Spent it in the kitchen at The Swan Hotel in Wotton-under-Edge with owner David Harrison and his chefs, developing the menu for their World Cup 2026 run. Birria beef, Korean chicken tacos, sharing plates built for a room watching a screen — the kind of food that brings people in and keeps them there for ninety minutes.
The Swan's own page has already shared a sneak peek (worth a look — the photos are great), and the full menu launches on Tuesday 17 June in line with England's opening game.
If you're local to Wotton, Stroud, Dursley or anywhere in the Cotswolds, get The Swan in your diary for the tournament. Cracking team, cracking food.
Full case study going up on onthepassconsultancy.com today, link for this Blog post is in the bio.

WorldCup2026

Address

Tanglin
Newport
NP182AE

Opening Hours

Monday	9am - 5pm
Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	9am - 4pm

Telephone

+447967736372

Website

http://www.OnThePassConsultancy.com/

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