A Roast Herbed Lamb recipe from the Cookery School at Little Portland Street Our friends at the Cookery School at Little Portland…
Spicy Hot Cross Buns Recipe with ingredients from Todelli Our friends at the Cookery School at Little Portland Street have shared…
We will probably celebrate Easter 2020 differently than we are used to: we won’t be able to have lunch among…
Coronavirus and our community Dear Suppliers, Chefs, Restaurateurs and Hoteliers, This is an incredibly challenging and turbulent time for the…
On Sunday the 8th of March, Todelli and Women in the Food Industry invite you to join a vibrant day full of food, talks and…
We are thrilled to announce that Todelli is now available on Google Play Android with a specific App! Link to…
On International Women’s Day 8th March 2020 discover how women with a love of hospitality have worked in London to…
We are very proud to showcase you our wonderful Black Walnuts from our recently-joined Austrian supplier Haberl & Fink’s. At…
European Food Safety Authority (EFSA), the EU agency that provides scientific advice and regulation on all food matters, approved a…
With over 7000 years of history, cheese has always been part of the European & British culinary tradition. Every terroir…
Have you ever heard of Garum at all? We will give you a little clue: Romans at the end of…
Eager to experiment with new drop scones recipes, Chef and Author of Salt&Time – recipes from a Russian kitchen –…
At todelli.com we are all about celebrating great produce for Chefs. Well, we believe there is no better example than…
DESIGNSCAPES (Building Capacity for Design enabled Innovation in Urban Environments) is a H2020 project approved under the topic CO-CREATION-02-2016 –…
We’ve spent some time with the Executive Head Chef Lee Szukalski from the St. John & St. Elizabeth Hospital last…
Doug Grigg from the Oyster Shack explains “We cooked an oyster in seaweed butter and mixed in some Umami Drops…
A few months ago, we introduced our fine food discovery web-app that allows Chefs and Restaurateurs to discover unique ingredients and…
EMBRACING THE FREEZER AT CHRISTMAS TO BEAT THE WASTE OF FESTIVE FOOD LEFTOVERS. At Todelli.com we care deeply about food…
He lives in Athens and studied in: Paris, Tokyo, Singapore and Thailand. The Private Chef, George Koumpouris from beNatura talks to Todelli about…
Eva, the founder of Bake Street talks to Todelli about her source of inspiration, ingredients and her two favourite recipes…
A few months ago, we introduced fine food makers and hospitality buyers to our pilot web-app, for the first time in…
Independent Chef Lavinia Cerrone shares her unique ‘fine pastry story’. We sat down with Lavinia Cerrone, Independent Pastry Chef, to hear her…
We’ve met Claudia a few weeks ago and she took us on a journey. We talked about her path to…
When it comes to fine food product photography and display on the shelf there’s no one better way to learn…
Nutrition scandals have led consumers to believe that smaller producers may be more tempted to commit food fraud or relax…
Why us? 51% of the food businesses in Europe according to the Data & Trends of the European food and drink industry…
Select the right camera and photo size quality It’s important to use a nice camera. Fortunately, they have become very affordable….
1. Tell your story and the story of your brand As a fine food producer and manufacturer one of the…
