Veganuary – Not Just for January
New Americana research shows half of consumers make permanent changes to their diets following Veganuary participation[1] Veganuary provides the perfect moment for the nation to reflect on their dietary choices, whether…
Hospitality |
The Veganuary Effect
Over half a million people participated in Veganuary 2021, an increase of over 180,000 people in 2020 and this year, the numbers are set to rise once again. More than…
Hospitality |
Leading Lights – Ben Ebbrell
Chef and co-founder of online food community – SORTEDfood, Ben Ebbrell is part of an internet sensation that has taken the world by storm since its launch in 2010. Twelve…
Hospitality, News |
#ShowUpForHospitality
Customers abandoning their restaurant reservations is costing the hospitality sector around £17.6 billion a year. Recent findings from The Go Technology report from Zonal and CGA reveal that the worst…
Hospitality |
Waste Not, Want Not
Turning take-home leftovers into the new dining trend National restaurant chains such as PizzaExpress are supporting the Mail on Sunday’s campaign to make taking home leftovers a normal part of…
Hospitality |
Leading Lights – Vivek Singh
Vivek Singh, the dynamic mastermind behind the Cinnamon Collection has been delighting guests with his own style of modern Indian cuisine for 20 years. Ever since The Cinnamon Club in…
Hospitality |
Getting Creative: How to design a welcoming environment
Katie Thomas is the founder of KTM Design, the South West Regional Director of the Society of British and International Design (SBID) and is also a visiting lecturer of the…
Hospitality |
A Whole Latte Love for Hot Beverages
Our love of freshly brewed tea or a carefully crafted cup of coffee accompanied by a slice of cake has not diminished since lockdown, in fact, the ritual tea break…
Hospitality, News |
Be Our Guest….
From dining out to going to the theatre, luxury breaks or milestone celebrations, the way we are made to feel adds to the unique memories made and enhances our enjoyment…
Hospitality |
Mindful Dining: The rise in provenance and seasonal menus
The food we consume has a back story, it was grown, reared, caught and transported before making its way onto our plates. The journey our food undertakes has increasingly been…
Hospitality |
