EatAbout Blog

EatAbout for Wimbledon

So you’re mad about Wimbledon are you? A stickler for some long-held traditions and rules? We get it. That’s why our chefs are here to cater to your every Wimbledon need.

Screen_shot_2015-09-16_at_16.24.07



6 Original Ideas to Entertain at Your Dinner Party!

Some occasions deserve a bushel of gold sprinkled on them, others are just casual, and their budget matches that. So here is a countdown of ideas to suit all budgets - sweet, fun and innovate entertainment concepts that will set your dinner party apart from the rest, and distract from any culinary disasters…

Screen_shot_2016-01-04_at_16.08.11



How EatAbout achieved organic bookings in 2 months

It's extremely difficult to stand out as a startup these days - there's so many of them, and as consumers we're constantly bombarded with new offerings left right and center. Be that as it may, startups = growth, so we decided to think outside the box to get people's attention, and it worked. In this post, we outline the tactics we used to achieve this growth.

Philip



Group payments have arrived

We've released our latest innovation to improve the experience of eating out: group pay. This allows the person making the booking on EatAbout to pay their part and nominate other people in the group to pay the remaining amount.

Philip



The Craftsmen’s Dinner

A chef is only as good as the ingredients they have to work with. We visited Roux at Parliament Square to hear from Michel Roux Jr. about the six craftsmen featured on the Craftsmen's Dinner series.

Philip



EatAbout named “Best Startup” at House of Lords

We are proud to announce that EatAbout received a formal award at the House of Lords at British Parliament from the Entrepreneurship Institute of Kings College London on the evening of Tuesday 15th March, being named the “Best Startup”.

543553_10150733521503543_1264669920_n



The culinary side of St. Patricks Day

It’s that time of year again: six nations rugby, green face-paint, beers, over-crowded pubs, and yet more beers. It’s March 17th – St. Patrick’s Day. The date never fails to deliver as a social occasion, with people all over the world sporting green face-paint and crowding the streets and bars in celebration, but does anyone actually know what an Irish menu looks like apart from potatoes and a pint of Guinness?

543553_10150733521503543_1264669920_n



Don’t worry, there's still time to treat Mum!‏

For so many of us, Mother’s Day is the perfect time to show your Mum just how much she means to you. We scour the shops and spoil them rotten to thank them for all the little things they do every day that make a huge difference in our lives.

Philip



EatAbout featured on Soho Radio's ‘Stefan Means Business’ show

Our CEO Philip joined Stefan Allesch-Taylor CBE on his show ‘Stefan Means Business’ on Soho Radio this morning for a good-humoured and inspiring chat about EatAbout.

543553_10150733521503543_1264669920_n



Inside EatAbout: Growing the team

In this post I share our thoughts around building a stellar team, along with an announcement of two new additions to the EatAbout team: Alexandra Kalinowski and Richard Källberg.

Philip



Dining with EatAbout in Brixton: Chef Carine

What type of dish do you get when your chef blends Cameroonian and French cuisine in her cooking? We interviewed one of Chef Carine's guests to find out.

Screen_shot_2016-02-22_at_09.46.10



Inside EatAbout: Billingsgate fish market

We set our alarms at 4 am to catch the early birds and give you an insight into the UK's largest wholesale fish market. Read on to learn more!

Philip



EatAbout testimonial: an interview with one of our early adopters

We spoke to one of our first guests to find out about what she thought about her first EatAbout experience.

Screen_shot_2016-02-22_at_09.46.10



How to make a chevre quiche lorraine

Quiché Lorraine is one of the best-known food specialties from France and it also happens to be one of my favorite recipes. Named after the Lorraine region of northeast France this pie dish is mouth watering delicious and surprisingly easy to make. Follow these very easy steps and make your own Quiché today!

Screen_shot_2016-02-22_at_09.46.10



How to make 3-2-1 pie crust

Follow this easy step guide to make the perfect pie crust every time. While 3-2-1 Pie Crust may sound like a countdown for a weirdly named space mission, it’s not and also not as hard as one to accomplish! 3-2-1 is simply the ratio of flour, butter, and water.

Nadine_profile_picture



EatAbout year in review

The year 2015 has been a special year for EatAbout - it has seen our inception, lots of happy customers and chefs, and the growth of our team to six strong. Read on to learn more!

Philip



Christmas dinners around the world

Christmas is upon us! While everyone is probably preparing for the big evening with the whole family, we thought it would be nice to see what we are all eating on Christmas Day around the world.

Image



How to make the best red wine sauce in six easy steps

Forget the ready made powdered sauces and use these simple six steps to impress your dinner guests with an amazing tasting red wine sauce.

Screen_shot_2016-02-22_at_09.46.10



How to plan a stress free dinner party

I know I’m not speaking for just myself when I say that I’m crazy about hosting. The feeling you get when friends are together, sharing laughs and enjoying delicious food is tremendous.

Screen_shot_2016-02-22_at_09.46.10



How to be the perfect dinner guest

We’ve all been there. Your host generously instructs you not to bring a thing, and you spend the following week carefully considering what might be an apt accompaniment. Or maybe the invitation’s “7.30 for 8” arrival time leaves you pondering over what time you should actually arrive.

Screen_shot_2016-02-22_at_09.46.10



We just started a Facebook group for our community

Do you want to be the first to know about the latest eating experiences beyond the restaurant? Then join our Facebook group!

Image



How to skip the scented candles and make simmer pots of great smelling home

Here are a couple of my favorite simmer pot recipes that are a perfect alternative to scented candles and heavy air fresheners. Perfect for when guests are over or even for a cozy night in. A bonus is that they act as a humidifier on cold, dry winter nights.

Nadine_profile_picture



How we work as a remote team

At EatAbout we're all about remote working. That doesn't mean it's without its challenges. Read on for a list of useful tools that we use to make sure we stay focused and on top of our work.

Image



How to make a delicious gluten and dairy free chocolate cake

This rustic chocolate cake is super simple and delicious, and a great ‘go to’ recipe when you are need of a chocolatey, fudgey, allergy friendly dessert.

Nadine_profile_picture



Busting the Ceviche price myth

In this post we’re going to show you how to make ceviche, a dish that’s taking London by storm. For those of you that have never heard of ceviche, it is a Peruvian dish made from either shellfish or white fish.

Screen_shot_2016-02-22_at_09.46.10



Chefs: the new entrepreneurs

At EatAbout, we see chefs as new age entrepreneurs. With two hands and a can-do attitude, you can rock up at any restaurant in the world and make an impact.

Philip



Eating with an EatAbout chef

EatAbout chefs all have one thing in common: they love making food, and sharing this passion with others in their home. They come from all walks of life, and range from professional chefs to home chefs who do what they love on the side.

Philip



Entertaining a business client? Here are 7 tips for making it memorable

If you’ve spent any time with clients, you’ll know that wining and dining is an important ingredient in the relationship-building process. The challenge, however, is to transform these interactions into something memorable.

Crlgshjw



Our First Dinner – Hosted by the Amazing Chef Venise

One of our first dinners was hosted by the incredible chef Venise. Not long after the guests had taken a seat at the host's table, the appetiser was served. A choice of pepper and beans bruschetta and prune and bacon sticks was offered, and it quickly became clear how hungry her guests were.

Crlgshjw



A Day in the Life of an EatAbout Chef

Home cooks, weekend chefs, full-time chefs: Whatever stage you are at in your culinary journey, EatAbout has something for you. Our service helps you to do what you love doing – cooking – and get paid for it. And the flexible structure of the system means that you can work as much as you want.

Philip



How to Make Fresh, Homemade Pasta

You don’t need any special equipment or loads of free time to prepare your own homemade pasta. It takes a little more time than opening a packet and emptying it into boiling water, but the taste difference makes it more than worth the effort.

Crlgshjw



Four reasons you should eat at a pop-up in a chef’s home

The pop-up restaurant trend has taken the food scene by storm in recent years. We have seen many exciting pop-up restaurants set up in unconventional, quirky locations, such as the home of a chef or a disused attic space.

Crlgshjw



8 of the Biggest Restaurant Trends for 2015

Attitudes evolve faster than ever before in our hyper-connected world, and the restaurant industry must stay on its toes to keep up. In many ways, 2015 has continued down the road it was headed, with more small plates and increased health awareness.

Crlgshjw



5 Compelling Reasons to Launch a Pop-Up Restaurant

The pop-up restaurant trend has taken the industry by storm in recent years. Foodies are always seeking something a little different or more creative, and pop-up restaurants fit that criteria down to a T.

Crlgshjw



EatAbout: A new type of dining experience

EatAbout was launched to provide people with a new, innovative way to enjoy dining out. For those looking for something a little different from the traditional restaurant experience, EatAbout offers something fresh and exciting.

Crlgshjw