During the eighties, David saw the potential in a disused old jewellery shop 150 metres from the sea and together the happy couple
decided it was time to go their own way once again. Country Cousins Restaurant opened its doors in 1986 and celebrated its 40th birthday last April. Now 76 years old, David still runs the restaurant with the same vigour, enthusiasm and principles as when he started.

After 40 years I can honestly say I still love my job, says David:

“After 40 years I can honestly say I still love my job,” says David. “I actually retired a few years ago and leased out the business. It was a real struggle to adapt to doing nothing and when the new tenants couldn’t make it work, I didn’t hesitate in taking the reins again.”

The business employs around 16 staff members and serves around 150-200 covers a day. “It’s not like it used to be that’s for sure. We’d be doing 200-300 covers a day. Now it’s more like 150 midweek and 200 on a Sunday. The way people socialise and eat has changed and there is so much more competition now, plus the cost-of-living crisis is continuing to squeeze the pockets of consumers.”

With a friendly welcome, the finest customer service and excellent value, the restaurant focuses on traditional Devonshire home-cooked dishes made using locally sourced ingredients. “We have always stuck to what we know so I would say our menu
is very classical English. We offer great seafood as we have amazing produce on our doorstep, bountiful breakfasts, pies, burgers,
steaks, salads, ploughman’s, Devonshire cream teas and we also have an all-day carvery with seven veg, two types of potatoes and three meats on offer.”

“We use a wide selection of the Country Range products across our menu including the seasonings, sauces and key staple store cupboard ingredients. They never let us down.”

On the future, David has no plans to give it all up again. “I tried the retirement lark and that wasn’t for me. I will continue until I literally can’t do it anymore. I have two daughters who are my pride and joy so I am hoping one of them may continue the legacy.”

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What does the talent pipeline into professional kitchens look like right now?

From employers, we hear that the talent pipeline is challenging and it’s not just about current vacancies; they are concerned about whether young people see hospitality, and kitchens in particular, as a positive long-term career.

There is demand for chefs at every level, especially entry-level talent who will stay and build their craft. Many young people still associate hospitality with long hours, low pay and limited progression. We know that is outdated, but perception remains a major barrier.

A stronger bridge between schools, training providers and industry is needed, so young people can experience modern kitchens,
meet role models and understand the breadth of careers available.

What advice would you give to a small business that wants to nurture talent but does not have the budget of larger organisations?

Start small, but deliberately. Talent development does not have to mean a graduate scheme or training programme.

It can begin with one young person, one meaningful work experience placement, or a conversation about what a hospitality career can offer.

Young people need exposure to understand the range of kitchen careers. If every small operator created one positive first experience, the collective impact would be enormous. Young people remember the person who gave them a chance.

What are the fundamentals of getting that first week right?

The first week is critical because it shapes how that young person sees the industry. The fundamentals are clarity, kindness and structure: they should know where to go, who to ask for, what is expected, and that questions are welcome.

The chef’s role is to make the environment feel safe, professional and welcoming through proper introductions, clear basics and small tasks that help the young person feel useful without being overwhelmed.

What does good mentoring actually look like day to day?

Good mentoring is both structured and informal. Young people need to know what they are working towards, but real learning often happens in the small moments: explaining a dish, showing how to organise a section, or taking two minutes to say what went well and what to try next. The best mentors keep it simple. They are consistent, patient and interested. They notice effort, correct standards clearly, and show that every task, even the basic ones, is part of becoming a professional.

What skills do senior kitchen staff need to bring young people on well?

Being a brilliant chef and developing a young person are not always the same skill. Communication, patience and the ability to break tasks down in a simple and relatable way are key.

They also need to remember what it felt like to be new. A young person may not understand kitchen language, pace or pressure, so the chef has to translate that world and set clear expectations.

What do the chefs who volunteer for FutureChef tell you they get out of it personally and professionally?

They tell us it is genuinely energising. Many volunteer because they want to give something back, but working with young people often reminds them why they fell in love with food in the first place. Professionally, it develops leadership and coaching skills. Chefs have to explain, encourage, judge fairly and inspire. We also see many FutureChefs go on to build lasting relationships with their mentors, zoften staying connected and working with them well beyond the programme.

How is FutureChef shaping young talent?

Graeme Cheevers is a great example. He first came through FutureChef in 2003, and today he is chef owner of Unalome in Glasgow, which has achieved Michelin-star recognition and has just opened his new restaurant Loma at Cameron House. His journey shows why early inspiration matters.

FutureChef helped give Graeme an early platform, confidence and industry connection. His success is down to his talent and determination, and he now gives back through alumni events and judging the competition regionally and nationally.

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Nostalgic Desserts

The report highlights how seasonal flavours, nostalgic desserts and eye-catching presentation can help drive footfall and increase spend. From chai, espresso martini and mulled pomegranate-inspired serves to indulgent toppings such as toasted panettone, peppermint bark and blondie s’mores, winter menus are evolving to deliver comfort, creativity and shareable moments. The report also points to growing demand for adventurous flavour combinations, including sweet-meets-savoury pairings and emerging tea-inspired desserts, alongside the continued importance of texture and visual appeal.

Released as part of Comelle’s 75th anniversary celebrations, the latest Forecast provides practical inspiration for operators looking to boost dessert sales and profitability throughout autumn and winter.

Explore the Full Report

To explore the full Autumn/Winter Soft Serve Forecast 2026 and discover more seasonal menu ideas, download the report from Comelle. https://marketing.lakelanddairies.com/comelle-soft-serve-forecast-autumn-winter-edition

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1/ Sear It

The Vegetarian Society’s recipe for Savoy Cabbage, White Bean and Tamarind Mash with Curried Onion Sauce sears the cabbage to bring out its natural sweetness. Sam says, “This elegant dish is an unexpected blend of traditional Indian flavours. Topped with a fragrant curried onion sauce, it is a vegan celebration of wholesome ingredients and creative cooking.”
Recipe: https://vegsoc.org/national-vegetarianweek-2024-recipes-cabbage/

2/ Pancakes

Switch your pancakes up with a shiitake and cabbage alternative called Okonomiyaki. It uses shredded white cabbage, which is mixed into the batter alongside Worcestershire sauce. Sam says, “It is a savoury pancake that is sold by street food vendors in Japan.”
Recipe: https://vegsoc.org/recipes/okonomiyaki/

3/ Flavour with Garlic

Nick Beardshaw, Chef Patron at Starling recommends his Garlic Roasted Hispi Cabbage recipe. It uses hispi cabbage, also known as sweetheart cabbage, which is brushed all over with garlic butter and oven baked. To finish off, it is piped with roasted garlic mayo in neat lines over the cabbage.

4/ Grill It

Bennett Opie recommend partnering a charred whole sweetheart cabbage with tahini, lemon, garlic and zingy capers. The cabbage is cut into wedges, leaving the core intact to hold the leaves together. It is brushed with the tahini mixture and then grilled.

5/ Slaw It

The team at Maple Canada UK recommend combining red cabbage, tahini and maple syrup, shredding the red cabbage and adding finely sliced red onion for texture and flavour. An extra layer of freshness comes from a ribbon of carrot and courgette. The dressing blends tahini, lemon juice, olive oil and Canadian maple syrup.
Recipe: https://www.maplefromcanada.co.uk/

Waste Not, Want Not

“Raw cabbage can be added to salads, slaws, sandwiches and wraps. Or try finely shredding and adding to an omelette with onion. It’s delicious! If you have a glut, think about fermenting – start with sauerkraut,” says Sam.

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When and how did your passion for food and cooking begin?

My passion for cooking started when I was little, spending time at my granny and grandad’s house baking with my granny. Those are some of my favourite memories, and they’re what first made me fall in love with cooking. As I got older, I started experimenting with different recipes and challenging myself to recreate dishes and learn new techniques.

How did FutureChef impact your development?

FutureChef helped me grow so much as a chef, especially in confidence. I competed the year before without a mentor, so I wasn’t really sure what to expect. The following year, working alongside my mentor chef, Peter Thompson, gave me the opportunity to develop my skills and push myself beyond the home cooking I was used to. It gave me the confidence to explore more restaurant-quality cooking and taught me the importance of precision, planning and believing in my abilities.

What were the hardest and most challenging parts of the competition?

The pressure of competing and wanting everything to go perfectly was definitely the biggest challenge. Staying organised and keeping calm under time pressure was essential. Working closely with my mentor beforehand meant I was well prepared, and practising my dish gave me the confidence to trust my skills on the day.

Would you recommend it to other students? 

FutureChef is an incredible opportunity for anyone who wants to develop their cooking skills. It isn’t just about the competition itself, it’s about everything that happens in the lead-up, from practising your dish to learning from experienced chefs. I learned so much throughout the process, and I’d encourage anyone with an interest in cooking to give it a go.

Who have been your key mentors?

My mentor chef, Peter Thompson, has been a huge part of my journey. His guidance, encouragement and knowledge helped me develop both my skills and my confidence in the kitchen. I honestly couldn’t have achieved what I did without his support.

What’s the best advice you have been given?

The best advice I’ve been given is to always stay organised. A tidy, well-prepared workspace makes cooking so much easier and allows you to stay focused, especially in a busy kitchen or competition environment.

What are your current goals?

I’m continuing to develop my skills, learn new techniques and gain as much experience as I can. Every opportunity helps me become a better chef.

What’s the big dream?

In ten years’ time, I’d love to be working as a private chef. I like the idea of creating personalised menus for clients, getting to know their tastes and preferences, and making every dining experience unique.

What cuisines, flavours, ingredients or techniques are you loving right now?

I’m really enjoying recreating restaurant dishes and learning more advanced techniques. I also love experimenting with desserts, especially different versions of Baked Alaska, because they allow me to be creative with flavours while improving my technical skills. I enjoy challenging myself to learn new techniques while creating food that people genuinely enjoy eating.

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Fortunately, compact sites have never had more to work with. Manufacturers have spent years shrinking footprints, stacking functions and cutting heat output. The biggest gains for operators now come from pairing that equipment with insights into how people move.

Start With the Flow, Not the Floor Plan

One of the biggest mistakes operators make is trying to fit as much equipment as possible into a compact space. Alimah Awan, owner of The Toll House which operates from a very small kitchen, believes the starting point should always be workflow. “A practical tip for fitting equipment into a small kitchen is to design the layout around workflow rather than simply trying to squeeze in as much equipment as possible,” she says. “For example, we look at how staff move during service, where ingredients are stored, where food is prepped, and where finished items need to go. If the flow is wrong, even a well-equipped kitchen can become inefficient very quickly.”

Grouping storage, preparation and cooking zones together reduces unnecessary movement and helps minimise bottlenecks during busy services. “All refrigerated storage should be placed close together, there should be an area for cooking equipment with effective ventilation, and food prep stations should be placed between storage and cooking areas for the seamless movement of food in the kitchen,” recommends Mark Conron, Group Head of Customer Communications at Nisbets UK.

Worktop space is the scarcest resource in a small kitchen, so the smartest layouts push everything else above or below it. This kind of vertical thinking extends to cooking lines too. “For compact kitchens, sourcing multi-functional, stackable solutions proves an ideal way of utilising space cleverly,” says Justin Cadbury, Chairman and CEO of Synergy Grill Technology. “Synergy grills and griddles are designed to be able to sit on top of refrigerated counters. This is a big tick in the box for space utilisation as sites can utilise space vertically while also enhancing kitchen flow with food prep being refrigerated directly underneath the grill.”

Refrigeration is where the squeeze bites hardest. “Refrigeration causes a dilemma in smaller kitchens as operators need high-capacity units that can easily fit the available space,” says Mark. Counter and undercounter models with gastronorm-compatible storage, forced air cooling and strong energy ratings are a good option here, with the worktop space marked out to suit the specific prep or cooking task.

If you are building your kitchen from scratch, modular ranges come into their own for smaller spaces. “Modular units can be ideal for operators looking to maximise space, especially when these are used to create a bespoke kitchen with each individual unit fitting together perfectly,” Mark adds.

Storage follows the same logic. “The most useful design feature in a small kitchen is smart vertical and undercounter storage,” says Alimah. “Wall shelving, undercounter fridges and compact prep stations help free up worktop space, which is often the most valuable area in a small kitchen.” Sometimes worktop space is more valuable than additional storage, so think about what can be moved easily to accommodate menus across every day part. “Countertop appliances often benefit from being plug-and-play friendly, meaning they can be repositioned or tucked away in storage when not required,” says Trevor Burke, Managing Director of Exclusive Ranges.

Make Every Appliance Do Two Jobs

When space is limited, every appliance needs to justify its footprint. Multi-functional equipment continues to be one of the biggest trends for compact kitchens, allowing operators to reduce the number of individual appliances without compromising capability.

A good example of this in practice is the Hugentobler HoldOMat. Originally a holding cabinet, it now handles low temperature and overnight cooking, drying fruit and vegetables, tempering chocolate and holding dishes to within +/-1ºC. Non-circulating heat and dehumidification mean far less shrinkage on meat, and overnight programmes let sites cook on cheaper tariffs.

High-speed ovens do similar work at the café end of the market. “In a small kitchen, you often do not have the luxury of multiple large appliances, so having one compact piece of equipment that can heat, toast and finish items quickly makes a big difference,” says Alimah. “It allows us to offer a wider menu without needing a full-size commercial oven or a much larger cooking area.”

Compact combis cover similar ground, roasting, steaming and baking simultaneously. On the prep side, all-in-one units continue to consolidate worktops. “By combining multiple functions in one compact appliance, it supports everything from preparation to cooking, helping kitchen teams deliver consistent results while saving valuable time during busy service,” says Raquel Alves, Head of Digital & Brand at Thermomix.

5 equipment checks before you buy

• Does it have a clear, regular purpose on your current menu?
• Can it replace two things you already own?
• Will it sit under a counter, on top of one or on a shelf?
• What heat, steam and grease does it push into the room?
• How long does it take to clean at the end of a shift?

Look Past the Dimensions

Fitting the gap is only half the specification job. “Energy consumption, heat output, and installation complexity should all be considered,” says Trevor. “These appliances minimise steam, grease, or excessive heat output, making them compatible with a range of environments.” Where extraction is limited and the space small, a low-heat unit can be the difference between a workable kitchen and a miserable one.

The temptation to buy the latest piece of equipment can be strong, but compact kitchens cannot afford luxury purchases. “My advice to chefs choosing equipment for tight spaces would be to avoid buying anything unless it has a clear, regular purpose,” says Awan. “It is worth thinking about your menu first, then choosing equipment around what you actually need to produce efficiently, rather than designing the menu around equipment that may not suit the space.”

Train the Team to Work Small

Equipment alone won’t solve every problem. Clear communication does the heavy lifting, as does restructuring sections so people aren’t tracking across each other mid-service. As such, smaller kitchens demand different working habits. “Our team has adapted by being very organised with prep and storage. In a smaller space, clutter builds up quickly, so everything needs to have a clear place,” says Alimah. “We also try to prep in stages, keep only what is needed for service close to hand, and make sure staff understand the layout so they are not crossing over each other unnecessarily during busy periods.”

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The good news is that catering for different dietary needs doesn’t mean reinventing the classics. We’ve asked chefs and industry experts to share their top tips for creating festive menus that are welcoming, memorable and packed with Christmas spirit, whatever guests’ dietary requirements may be.

Gareth Penn, Head Chef, Spaces The Spine

We like to focus on high-quality seasonal ingredients, cooking techniques, and thorough menu development, ensuring vegetarian, vegan and allergen-conscious options all deliver the same food experience as any other dish on the menu.

We have clear kitchen processes and deliver regular staff training, particularly around allergen management, cross-contamination prevention, and accurate communication with our event managers about our guest requirements.

We’re seeing a growing demand for plant-based dishes that appeal to all guests, not just those with specific requirements, and have created dishes such as Beetroot Carpaccio with Whipped Vegan Goats’ Cheese, for example.

Louise Wagstaffe, Senior Culinary Advisor, Premier Foods

45% of diners prefer traditional flavours when eating out during the festive season*. The challenge for operators is delivering the festive classics customers love while catering to a wide range of dietary requirements.

One of my favourite recipes is our Bisto Root Vegetable Broth with Gremolata Oil. It’s a great example of how operators can offer something warming, seasonal and full of flavour, while catering to guests looking for meat-free options. The root vegetables bring festive comfort, and the lemon, garlic and parsley gremolata adds freshness and depth.

*Premier Foods, Unwrapping Festive Flavour: Trends, Traditions and Touches, survey of 2,000 UK adults who dine out in December, conducted 3–8 October 2025

Frank Haar and Adam Davies, Executive Chefs, Titanic Hotel Liverpool

We focus on seasonal, local produce and high-quality ingredients, keeping festive classics recognisable while adding a modern twist and adapting dishes where possible to meet dietary requirements. We use classic Christmas aromatics, balanced sweet and savoury elements, and festive spirits to evoke familiar seasonal memories while letting natural ingredients shine.

Demand for gluten-free and plant-based options continues to grow, with dishes such as Wild Mushroom and Truffle Arancini or a plant-based festive roast proving that inclusive dining can still feel indulgent and celebratory.

Robert Pearce, Executive Chef, Down Hall 

When you take out dairy or gluten, you don’t want the dish to feel thin. Use techniques like charring over an open flame to build texture, and use things like seed pestos, nut creams, or rich vegetable sauces to get that comforting thickness.

A massive crowd-pleaser that ticks a lot of boxes (it’s naturally vegan and gluten-free) is our Fire-Roasted Butternut Squash Soup. We serve it with a pesto made from homegrown sage and pumpkin seeds, and finish it with fresh winter truffle. Cooking the squash over an open fire brings out a really deep, sweet flavour that goes brilliantly with the earthy truffle. It gives guests all the comfort and luxury they want from a Christmas starter, without having to compromise on anything.

We write our descriptions to focus entirely on the flavours and where the food comes from, rather than cluttering the page with massive lists of what isn’t in the dish. Instead, we use a simple key for things like vegan or gluten-free, and put a QR code at the bottom of the page. Guests can just scan it to see the full allergen list. It stops the menu from looking like a medical checklist and lets the food do the talking.

Alex Connell, Roving Chef, Vegetarian for Life (VFL)

Creating a festive menu that meets a range of dietary needs starts with thoughtful planning. Plant-based dishes are an excellent foundation because they’re suitable for vegans and vegetarians while also being enjoyed by meat-eaters. Many festive favourites – from Christmas Pudding to mince pies – can be made without eggs or dairy, and using gluten-free flour means they’re suitable for many people with coeliac disease too. The aim is to create dishes everyone can share and enjoy together, proving that inclusive food can be every bit as festive, indulgent and full of flavour.

Claire Bannerman, Roving Chef, Vegetarian for Life (VFL)

A successful vegan Christmas menu is built around seasonal ingredients, bold flavours and satisfying textures. Choose a standout centrepiece, such as a Mushroom Wellington or Stuffed Squash, and add depth with umami-rich ingredients like mushrooms, miso and herbs. Balance richer dishes with crisp, creamy and crunchy textures, alongside festive flavours such as sage, rosemary, cranberries and chestnuts. Where possible, adapt recipes for additional dietary requirements, including gluten-free and nut-free diets, while using protein-rich ingredients like lentils, beans or tofu. Finish with an indulgent vegan dessert to complete the celebration.

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Jane Pendlebury, CEO of the Hospitality Professionals Association Comments:

Jane Pendlebury, CEO of the Hospitality Professionals Association (HOSPA), says, “As younger generations embrace a less alcohol dependent social scene, dining late into the evening offers social connection without the hangover. There’s also some
Mediterranean influence at play. Diners arebecoming more open to the idea that eating later can feel sociable and relaxed, rather
than simply functional.”atmosphere. A restaurant that still feels alive later in the evening can become part of the night-time economy, rather than somewhere guests visit before moving on elsewhere.”

Xiaoxiao Wang is founder of Noodle & Beer, which opened a branch in Chinatown last year. “Our Chinatown site was granted
a licence allowing us to trade into the early hours. Not every location has that opportunity, as it depends on planning permission and licensing.”

Noodle & Beer’s location in Chinatown is ideally suited to late night trading. “As we’re surrounded by bars, clubs and entertainment venues, it means we see a constant flow of customers late at night,” he says. “It’s not unusual to have people queuing to get in at 3am after a night out. It’s amazing to see that there’s still such strong demand for freshly cooked food at that time of night. Our signature Super King Braised Beef Noodle is the most popular late-night order.”

Reliable Security

Security is the biggest challenge. “Our team deals with every type of customer, and they do an incredible job of keeping the restaurant welcoming, safe and running smoothly. Our staff are the backbone of our late night operation and none of this would be possible without them.”

His advice for any restaurants considering late-night opening is to make sure the right team is in place and invest in reliable security. “Remember that operating late into the night can be significantly more expensive because of higher staffing and
operating costs, so make sure you’ve planned your budget carefully before extending your hours,” he says.

As a way of boosting bookings after 9pm, several restaurants have introduced incentives. Hawksmoor restaurants in Liverpool,
Manchester, Edinburgh and London offer a “Steak After Eight” promotion to encourage diners to stay out later, and The Duck & Waffle in Edinburgh has launched a ‘9pm Club’ offering 25% off food and drink after 9pm.

There are many benefits for restaurants staying open late. It can increase revenue as customers staying longer may order extra
food and drink, but it can also open up new customer segments such as theatregoers, workers finishing shifts and tourists accustomed to later dining hours.

Jane from HOSPA says, “The main benefit is better use of capacity. Prime-time tables are finite, but if a restaurant can extend demand beyond the traditional dinner window, it can increase revenue without necessarily needing more space. It can also help create a stronger

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Cake4Kindness Day

One such example of this in practice is Cake4Kindness Day, an event that encourages care homes, schools, businesses, community groups, families and friends to bake together before donating their cakes to local homelessness charities, food banks and community organisations. Nellsar Homes are a keen participant, and caterers help residents take part wherever possible, from mixing ingredients and decorating cakes to serving refreshments and creating a welcoming space for conversation. “They help make each event feel warm, inclusive and meaningful,” says Vivien Stead, Head of Recreation and Wellbeing at Nellsar
Care Homes. Aaron Phipps MBE Paralympic Gold Medallist and ambassador for the initiative, says, “Last year I saw first hand
the positive difference this project makes not just for those baking and decorating the cakes, but also for the people experiencing homelessness who receive them.” Several Country Court care homes also took part last year. Anwar Kajee, Hospitality Director says, “Everyone was encouraged to get involved in whichever way suited them best, whether that was decorating, choosing colours, chatting over a cup of tea or simply enjoying the atmosphere. Activities like these are wonderfully inclusive and can be adapted so that everyone can take part. Our catering staff were on hand throughout the session, helping ensure everything ran smoothly while encouraging residents to get creative and enjoy the experience.” Supporting the local community is an important part of life for Country Court care homes. Throughout the year the care homes work with local and national charities through fundraising events, donation drives, awareness campaigns and community partnerships.

Paulius Kriksciunas National Hospitality Manager, Bupa UK Care Services says:

17 Bupa care homes took part in Cake4Kindness Day too, Paulius Kriksciunas National Hospitality Manager, Bupa UK Care Services says, “It was a wonderful example of how food can bring people together, creating moments of shared experience while
helping to tackle social isolation and strengthen community connections. Many Bupa care homes participate in other events such as Macmillan Coffee Morning, as well as the “Bupa Big Give” collecting food, toys and essential items for local food banks and community charities. The organisation regularly develops programmes that combine culinary excellence with charitable giving such as the Great Bupa Menu Competition. Paulius says, “This brought together talented chefs from Bupa care homes and Richmond Villages across the UK. The competition celebrated the creativity and expertise of our hospitality teams while raising £30,000 for the Trussell Trust, helping support people facing food insecurity.” Whether it’s a slice of cake, a shared cuppa or a creative fundraising idea, every contribution can make a difference. With catering teams helping to set the scene, these events give residents the chance to connect with others, support causes that matter to them and enjoy the simple pleasure of doing something good together.

GET INVOLVED!

If you would like to support a local charity, consider the following events:

• Wear it Pink Day – 23rd October
• Cake4Kindness Day – 19th November
• Macmillan Coffee Morning – 25th September
• Make Time for a Cuppa Week – 1st – 8th May

Health and Welfare News

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The Closed-Loop Kitchen

In Bali, Locavore NXT diverted 98.4% of its waste from landfill in its first year, an achievement that won it the 2025 Asia’s 50 Best Sustainable Restaurant Award. A purpose-built circular waste centre with a hot composter, plastic shredder and more than 20,000 worms processing sewage sits alongside solar panels that deliver 30% of its power and a fermentation kitchen that turns trimmings into new dishes. Few caterers here could build that from scratch, but the transferable idea we can take from it is to measure waste at sourcethen design it out, one stream at a time. Start small by:

• Weighing and logging waste by type before changing anything
• Turning one recurring offcut into a menu item rather than a bin liability
• Sending unavoidable scraps to composting or anaerobic digestion, not landfill

Scale, Without the Premium

In Copenhagen, there are approximately 900 public kitchens, feeding nurseries, schools, hospitals, elderly homes and prisons which operate using around 85% organic ingredients – and they did it inside existing budgets. They offset the premium of
organic food by serving less meat, cooking from scratch and cutting waste, before reinvesting the savings they made.

The lesson to be learnt here is that more plants and less waste can fund better sourcing rather than blow the budget. For public-sector caterers, it’s a proven route that’s worth investigating.

Carbon Labelling

Menu transparency is where overseas operators are pulling ahead fastest overall. In New York, Just Salad became the first US chain to carbon-label its menu and reported just under a 10% increase in sales of low-carbon dishes after launching its Climatarian filter. In Sweden, the platform Klimato gives caterers an A to E climate rating per dish, and its hotel clients report a similar yearon-
year lift in green meal sales.

When looking abroad for inspiration, the best international operators treat sustainability as an operating system, not a bolt-on. None of it demands the investment of a Balinese worm farm, it needs a starting point from which to grow.

Carbon Labelling in Four Steps

The costed recipes you use for pricing carry the same ingredient data a carbon calculator runs on.

1. Choose a tool that fits your scale, such as UK-built Foodsteps or Sweden’s Klimato. Both turn a recipe upload into an A to E rating
2. Rebalance the heaviest dishes and move a low-carbon option to the top of the menu, where it sells
3. Label the dishes simply with A to E per dish on a menu, board or app, and add a QR code to provide detail
4. Follow the CMA Green Claims Code, comparing within your own menu, evidencing every figure and avoiding “eco” claims you can’t back

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