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BIPL_Official Jul 17
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RESTGU 2h
The restaurant is a business based on expectations. Set the right expectation! Join RESTGU. Be Certified!
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Paul Goodfellow Jul 18
So much variety from call 08443345232 Pls RT
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Triar Seafood 11m
Wow Chef - We love the way you prepare our Royal Red Shrimp! Over Greechie Boy Grits, poblano cream and andouille sausage.. we want to taste it!. . .
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Ginger Recruitment 4h
We are looking to speak with that have the off this summer, perhaps you're looking for some extra spending money, or to brush up on your skills within a professional kitchen... We have jobs available are Nationwide! ๐Ÿ“จhospitality@ginger-recruitment.co.uk
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Penally Abbey Hotel 23h
Sundays at Rhosyn restaurant at Penally โค๏ธ๐Ÿด๐Ÿฅ‚
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Chris Jewitt Jul 21
- I'm lucky enough to work closely with our regions best and most iconic producers, from Teesside, County Durham and Northumberland. They need you to tell their stories - I'm wanting to set up a WhatsApp group to connect you if interested?
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Chef Eddy Jul 19
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Meiko UK Limited 3h
We are really looking forward to today fantastic lineup and schedule..
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Kingworld Catering 4h
EVENTS STAFF AVAILABLE FOR HIRE and To book staff or for staff hiring price list contact Archie: -Office Tell :0110366365 -Mobile Cell:0784406584 -Whatsapp Cell: 0740797905 -email kingworldcatering@gmail.com
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Adande Refrigeration Jul 9
Professionals in the know choose ๐Ÿ‘ฉโ€๐Ÿณ๐Ÿ‘จโ€๐Ÿณ
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Aviko UK 3h
gives your customers all the they need with these hash brown nachos on-the-go
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Ginger Recruitment Jul 17
Weโ€™re lucky to have the right on our doorstep this weekend, some great in the 'Celebrity Kitchen' over the 3 days โ€“ including the very talented from is cooking on Friday!
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A Travel Companion Jun 30
How find the best restaurants and tips on where to eat on your
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Queen Alien Cheeks Jul 19
wish you had a girl like me ๐Ÿ‘€๐Ÿคท๐Ÿผโ€โ™€๏ธ๐Ÿ˜Ž๐Ÿฅฐ
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panicked pixie dream girlฯŸ๐Ÿณ๏ธโ€๐ŸŒˆ 10h
Replying to @racheldawn_7
we made brownies because weโ€™re still
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Pratyush Patra ๐Ÿ–Š Jul 20
Helping a friend with an article by thinking of an intro for Chef Awards copy. How's the following? "It's time to honour the professionals in the white coats... no, not the doctors but the ones that make us visit them - the ."
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ceremonyclay Jul 15
This is Divot. The deep blue glaze flash's all kinds of oceany hues, and is a good gloss. divot stacks 3 high, is dishwashable and an easy plate to serve. Even with a curved base it sits solidly on the table, holding about 3.5oz and .5 oz of condiment.
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ChristopherMontroseCoffee 4h
What's happening? Summer's here! Here's to a sunny week ahead with cold brews aplenty!
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Mike Kenyon 16h
Beef tartare, smoked beef fat emulsion is a summer banger ๐Ÿ‘Š
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