Chef Nand MBII, Nand Kishor Yadav, who runs the White Hart in Holyport Berkshire, is an expert in culinary development and corporate executive chef, as well as being operator of a pub. We asked him to come up with his top tips for creating a stress free kitchen
Don’t waste — try to use everything:
Teach your kitchen team to use the trimmings instead of throwing them away. Bones can be turned into stock, veg scraps into soup and citrus peel into garnish. You’ll save money and reduce waste.
Build a smart menu
Use the same ingredients and prep across dishes, to save time and reduce waste. A simple, well-planned menu means easier prep, better stock control and less food going to waste — especially when things get busy.
Good service needs good systems and planning
Get everything in place before service begins – not during it. Set up plates, sauces and garnishes, so that they’re easy to grab. Use white boards to track timings, especially for multi-course meals. A well-planned pass keeps things calm and running smoothly.
Look after your team with good food:
Well-fed staff stay focused, make fewer mistakes and feel valued. Use leftovers or extra ingredients to make tasty staff meals. It lifts morale, reduces waste and helps the kitchen run better.
Train early, not during the rush
Christmas is not the time to teach knife skills or plating styles. Run short, focused training sessions in October/early November, so seasonal staff are service-ready before the first booking.
Sort and lock your orders in early
Plan ahead, so you’re not chasing ingredients at the last minute. Speak to your suppliers in advance. Confirm what you need, the date it’s being delivered and what your backup options are. Again, this serves to reduce stress, helps avoid delays and last-minute price hikes.
Make one dish do more
Use ingredients in different ways, not just once. For example, a cranberry compote can go on cheeseboards, inside pasties or be used as a glaze for meat. It reduces waste, saves money and makes your menu more flexible.
Plan for the day after Christmas
After Christmas, use up any left-overs before they spoil. We create a Boxing Day menu using leftovers or any good quality food that remains. If there is extra, you can also share it with others to reduce waste and spread some festive cheer.
