To kick start 2018, the Season and Taste senior team came together on an early Monday morning with the help of copious coffee and cake to discuss future developments and exchange ideas.
Season + Taste’s executive chef Mark Chapman and director Kieran Waite travelled to Spain in late November for a very special project – green chorizo development (yes, green)!
On an early Sunday in October, Cargo Cantina’s staff caught the train up to London for their first official team trip.
In October 2017, we sent Bravas’ Head Chef Alice Hart on a week’s “stage” (a sort of working holiday) to one of our favourite tapas restaurants in Spain – La Azotea in Sevilla.
In September we had our first ever Season + Taste staff festival, in the stunning Welsh hillside of Abergavenny!
Cargo Cantina is set to be the latest hospitality business to come from Season + Taste, opening down at Cargo 2, Wapping Wharf.
Tucked into a secluded valley high in the Quantock Hills of Somerset, Stream Farm nestles in the heart of the countryside, producing top quality organic beef, chicken, lamb, rainbow trout, and more.
On a damp, blustery Sunday in March, we gathered at Bristol Airport at the ungodly hour of 5am to hop it over to Sevilla for a good dose of Vitamin D and tapas. Stepping off the plane into beautiful Spanish spring sunshine, we all breathed a sigh of relief!
We are proud to serve the wonderful Extract coffee in both Bravas and Bakers & Co, and are always keen on fine tuning our coffee making expertise. There’s no better place to do that than at Extract HQ…..
On a beautifully sunny day in March a few members of the team headed to the Cotswolds to have a look at where our wonderful flour comes from.