Leftovers and Lost Opportunities
In 2011, The Composition of Waste Disposed by the Hospitality Industry report by the Waste and Resources Action Programme (WRAP) found that only 48% of food waste was recycled by…
News |
From Tamales to Turkey: Discovering the diverse flavours of Christmas
Christmas will soon be upon us and for many operators, planning for the end of year party season has been underway for months. Turkey and all the trimmings will be…
News |
Nose to Tail Dining
Nose to tail dining is a growing trend, with the rise in popularity of offal and other lesser-known cuts of meat. This concept is nothing new, but restaurants such as…
Hospitality, News |
Training the stars of the future at L20
Students at the L20 Hotel School, part of Hugh Baird College and University Centre, Liverpool, have the opportunity for professional work experience at the 60 cover L20 restaurant under the…
Education, News |
St Catherine’s Hospice: Making a difference
The catering department at St Catherine’s Hospice, West Sussex, is a truly special place to work. For 35 years, the hospice has offered both physical and emotional support to those…
Care Homes, News |
Planting for Spring
While most vegetables will go into winter dormancy as soon as the temperatures drop, October is still an opportunity to get bulbs and seeds in the ground before the frosts…
News |
Monin Annual Winter Report
The UK’s leading supplier of high-quality syrups MONIN has launched their annual winter report, revealing insights into the current state of play of the hospitality industry, how those within the…
Hospitality |
Poppy O’Toole (AKA Poppy Cooks)
After learning her trade at a Michelin starred restaurant in Birmingham, Poppy O’Toole headed to the big bright lights of London. Unfortunately, as the pandemic hit, she was let go…
News |
RICHARD BRAMBLE: CHEF, BRAMBLE DINING
With over 20 years of catering experience behind him, self-taught chef Richard Bramble has had to do things the hard way. Now running Bramble Dining with his wife Claudia, catering…
News |
WHERE THE WILD THINGS ARE
Chloe Newcomb Hodgetts is a professional forager, wild food chef and consultant. She runs guided foraging courses and supplies wild food to Michelin starred restaurants, mixologists and bars. HOW DO…
News |
