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Posted on 17 July 2018

An internal newsletter is important for any company, but it’s essential at COOK. With two kitchens on opposite side of the country (Kent and Somerset) and teams in the warehouse, the delivery hubs, not to mention the shops all over the UK, even important news can get lost.

 

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Lunch in a jar

Posted on 2 July 2018

Check out these amazing meat-free lunch options from the recent workshop run by our development chefs…

 

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Meet the COOK Bees

Posted on 20 June 2018

What do frozen food and honey bees have in common? Not much, on the face of it … unless you’re me: the cousin of COOK’s co-founder Ed Perry and a keen beekeeper for ten years now.

People are waking up to the worrying decline in bee numbers in rural areas. This loss of pollinators impacts us all, so I have decided to do what I can to help. It is, perhaps, a bit rich coming from me as a Londoner for most of my life, but there is now no shortage of people keeping bees in the capital. So I decided to talk to Ed about raising awareness about beekeeping outside of London. With shops all over the country, COOK is well placed to meet potential beekeepers in the areas that need them most.

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Our Roasted Vegetable & Chickpea Curry Recipe

Posted on 4 June 2018

Fancy a spot of home COOKing? Below is the formally-secret recipe for our popular Roasted Vegetable & Chickpea Curry. It’s a bit of a faff, but a great introduction to making Indian dishes at home. Master it, then invent your own! It makes six portions, but that’s just as easy as making enough for one, and it freezes marvellously (of course). Let us know how you get on at edwardanddale@cookfood.net

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Big Day Out

Posted on 22 May 2018

On Monday 14th May, the teams from our company-owned shops flipped the sign to ‘closed’ and headed to London for our annual Big Day Out. Although shutting up shop for a day might not seem like good business sense, we think it’s really important to get everyone together at least once a year. They boarded the Dixie Queen and set off on a cruise along the Thames. The weather was kind, which fitted the Caribbean theme perfectly. Here are some photos from our big day…

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Hello Bury St Edmunds!

Posted on 19 March 2018

On Friday we flipped the sign to open for the first time at our sparkling new COOK shop at 93 St John’s Street in Bury St Edmunds.

Our founder Edward was there with Vanessa, the new shop manager, and her team to welcome the first customers through the door. It was a great day and we wish them the best of luck for the first few weeks. We are thrilled to be in this beautiful town and look forward to playing an active role in the community.

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How to Make Our Shortcrust Pastry

Posted on 14 March 2018

In honour of our Steak & Stilton and Roasted Veg, Lentil & Kale pies both winning a British Pie Award, we’re sharing our amazing recipe for shortcrust pastry. We often tweak it from recipe to recipe, but this is the most common version, and one you can also tweak yourself.

So get baking! And don’t forget to send us any pictures of your creations: edwardanddale@cookfood.net

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The Results Are In!

Posted on 1 March 2018

We’re thrilled to announce that COOK has recertified as a B Corp with our highest ever score of 88.

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Adding Magic to Your Moroccan Menu

Posted on 19 February 2018

For the good home chef, one of the benefits of a COOK main course is that it frees up time to focus on those little extras that can really transform a meal. Here are three terrific accompaniments for our Moroccan-inspired dishes.

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B Corp Month

Posted on 1 February 2018

You may have noticed the little B that’s on all our packaging. That’s the logo of the B Corp movement. COOK has been a certified member since 2013, and we’re very proud to be part of it.

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