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PROFESSIONAL FOODIES | curating vibrant hospitality experiences
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07/06/2025

PAI - EYY - AHHHH YEAHHHHH 💥

apols for the griddy silence over the last few months. i had that thing where i felt like nothing was interesting enough to tell you about, while simultaneously going through the absolute WILDEST time of my life. more to follow on that shortly . . . maybe 😏

BUT I’LL TELL YOU WHAT IS INTERESTING & THAT IS RICE. EVERY SUNDAY. IN LIMITED QUANTITIES.

“what?!” you say. “there has to be further information on this subject. that cannot be it. this is too interesting to not be elaborated upon”.

k cool so john is making paella every sunday for the rest of summer. we’ve got like 2 paella pans & he refuses to increase the yield per pan ‘cos the deeper it gets, the sh***er it is. you don’t get the crispy base aka socarrat if there’s too much rice.

it’ll be available every sunday from 12pm until it’s gone & it’s chicken/ fat prawn, w/ charred lemon, aioli & garlic-rubbed bread.

weather looks better from tomorrow too, so don’t muck about ✌🏼

26/02/2025

TK HQ | menu optimisation for

it’s been a f*cking pleasure working with the boys at the george this week. seeing them reignite the team b***r for cooking from scratch has been 💥

we wanted to put in a simple menu of retro pub classics. a concise list of quality, no filler. other than creating a delicious menu that reads well, a big part of our job is to ensure it’s costed to within an inch of its life.

the nice thing about this project has been seeing that an uplift in quality doesn’t have to mean a huge increase in menu prices for the customer. a double-shift is a double-shift for a chef, whether that’s heavy on the prep work or not. the job satisfaction is there in a big way though, and that’s key. something else that they may experience in abundance is “chef arse”. you could google it but probably just don’t.

their new menu launches 27/2/25 at 12pm.

we know they’ll smash it out the park & we’ll be there on call to help them with their new life of perpetual mise en place ✊🏼

02/02/2025

HANDMADE POIES POIES POIES 🥧

we’ve been knocking out some killer pies since the weather got cold last year & we’re keeping them on until it turns again!

they’re a beautiful little ball ache to make but I think it’s worth it. that’s probably because I am not involved in actually making them.

the mash is infused with a heavily seasoned hardy-herb cream, the gravy is the result of 20kg carcasses cooked down for days, the pastry is shortcrust with a butter-puff top & the fillings are johns handiwork every monday.

i think the MOST impressive part is that every portion is a corner wedge so MAXIMUM pastry, not compromising on filling.

it’s all a bit weird as to when they’re on ‘cos it’s six nations, but generally it’s saturday & sunday except when there’s a game because f*ck that in the beard, far too busy to have all the extra MEP out. soz.

today we’ve got beef n cheese, cauli leek veggie & chicken n ham on until 4pm

31/01/2025

NEW DROP 💥

cheeky little creeper went on a couple days before closed for the annual glow-up. didn’t tell anyone because I am literally SO LAZYYYYYY.

its a tasty ‘lil riff on… you guessed it… a NY chopped cheese.

We didn’t love the idea of lettuce and tomato in there so we sacked that off. we also wanted a bit of tingly tangly spice, so we sexed up our Windsor Farm brisket n chuck mince w/ gochujang. slapped on the flatty, chopped n crispy, it’s then oozed up with more cheese than would ring alarm bells for Neals Yard if it wasn’t just s**t (but quite often perfect) American slices.

a j**z of burger sauce and a tangle of garlic & dill sauerkraut, stuffed in a soft sub.

the end result makes you go “wtf I could eat 10 of those, it’s so small” and then say afterwards “no I couldn’t actually because it’s quite rich and that is strikingly good value for money ‘cos it was tasty and I’m full”.

it’s on the menu rn 💥

31/01/2025

WE’RE BACK, BAYBAYYYYY 💥

19/01/2025

TK development | anyone else feeling peckish . . . ?

looking back through the TK archives is pretty cool. these are just a handful of over 28,000 food pics on my phone! every single dish we've created started off with a tummy rumble.

quite often, i'll suggest something to try out & john will give me a look that means "don't f*cking tell me what to do, woman" but sounds a lot like "what a fantastic idea, i'll get right on it".

his sauces, in particular, are the best i've ever tasted. there is a level of complexity within each one that can only come from building out every single layer with maximum flavour from the bottom up. he won't ever miss an opportunity & never takes shortcuts.

i can remember how each of these dishes started off, how they evolved through service to what you see on the plate & exactly what all they tasted like!

did you try any of these plates in the pics?

15/01/2025

TK HQ | 2024 wrapped, 2 weeks late . . .

i've been trying to decide whether 2024 was absolute dog s**te or the best year ever & after much consideration, have decided on the latter. despite numerous curveballs, our business has grown & for the first time since early 2021 we feel like we're at the helm. we've got so much to look forward to and 2025 is all about setting solid foundations. 2026 is global domination, but we'll get to that later . . .

here are our 3 main take-aways from the last year;

🏆 choose partnerships wisely;

are they good, honest people? do they value your skill? are they aspirational to you? if it's a no to any of the above, run. we should’ve run a lot faster.

🏆 number wang first, excitement later;

when our business first changed direction last year, it was very easy to get excited at all the new avenues open to us. i personally wasted a lot of time creatively exploring projects that would not have served us, when i should have just run the boring numbers first.

🏆 everything can wait;

learning that i am an extremely impatient person has been a game-changer. i'm slowly realising that nothing terrible will happen if i occasionally extend the deadlines i've set for myself. health and wellbeing is more important.

29/11/2024

IT’S SPICY & FULL OF VEG | practice in front of a mirror…

… ‘cos it’s what we’re telling the kids when they ask for some. not a chance you sticky-fingered little goblins, this is for the grown folk. be gone 🪄

john’s been king of the treacle tart since day & this is a VERY welcome reinvention of the classic. using black treacle instead of golden, the final slice is so gloriously unctuous and ends with a really malty almost liquorice mouth-bonanza.

we’ve slapped squirty cream on it ‘cos nobody wants this to cost over £10 just so we can use vanilla chantilly. he’s made a berry compote to pimp that though, cooked down with mandarin winter ale.

it’s on the menu right now, and there’s 7 slices available until he can get back in there to make more 💥
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26/11/2024

TK CHRISTMAS ALL-STARS | yeah it’s still november, meh

short of serving actual tinselled baubles, we think these new drops are priddy frickun’ festive. The inclusion of a black treacle-cured steak melt on a festive menu has left a few befuddled, so allow me explain…

we really like to eat it so we put it on plus it’s expensive so therefore festive season af 🤷🏻‍♀️

L-R 📸

TK FESTIVE BURGER | pork, turkey & stuffing patty served in a brioche bun loaded w/ british brie, spiced red cabbage, cranberry sauce & tk burger sauce

FESTIVE LOADED FRIES | stuffing-dusted fries topped with pigs in blankets, british brie, tk burger sauce, cranberry sauce, chives & crispy shallots

TREACLE TRUFFLED STEAK | black treacle-cured steak, british brie, truffle & chive soured cream, sliced red onion & watercress in a toasted ciabatta

TK CHRISTMAS PIE | a deep-filled corner wedge of turkey & windsor farm sausage meat-stuffing pie, served with a dollop of silky mash garnished with cranberry sauce, fresh chopped chives & a generous pot of gravy from our windsor farm stock pot.

——

the TK christmas pie lands on the menu this sunday & will be available until you gobble all of them. We will try to keep up, but we must politely remind you that we are not elves ok…

…or are we 👀

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Test Kitchen; Windsors first gourmet food truck

At Test Kitchen, we are so proud to use excellent quality, local produce. Our meat is supplied by Windsor Royal Farm Shop, and our vegetables are mainly sourced from small, local producers.

COVID19

Like many other independent businesses, we’ve spent the last few months pivoting at every tweak of the government advice, and have been amazed at the wonderful support our customers have shown. We truly would not be here without you!

We started the lockdown with food truck style take outs, then focused on delivering bespoke private dining to homes across the borough, and are now launching “Test Kitchen at home”; our private dining experience.

Test Kitchen

07/06/2025

26/02/2025

02/02/2025

31/01/2025

31/01/2025

19/01/2025

15/01/2025

29/11/2024

26/11/2024

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Test Kitchen; Windsors first gourmet food truck