“For pubs and bars, this is a prime opportunity to apply for Temporary Event Notices to extend licensing hours, while also making sure you have the correct licences to show the games,” says Jane Pendlebury, CEO of HOSPA (Hospitality Professionals Association). “Establishments can benefit from a late kick off by “creating a night-owl atmosphere with late-night snack menus. This can turn a quiet Tuesday into a bumper session, while hotels can consider match-and-stay packages for guests who would rather book a room than navigate a long journey home after a 1am finish,” she says.

At the end of the match, to further extend trading hours, operators could consider hiring a local DJ for the night to keep the momentum going.

The World Cup 2026 Inspiartion

“With 48 nations participating, you have a global array of culinary inspiration to draw from,” enthuses Jane. “Instead of a generic menu, you might introduce a World Cup small plates selection featuring typical foods from the host countries.” Dishes could include tacos, shakshuka, loaded sliders, match-day burgers, lobster rolls, or poutine (fries, cheese and gravy).

Drinks menus can be equally creative with themed cocktails and promotions. For example, American cocktails such as the Manhattan, The Caesar from Canada or the classic Margarita from Mexico.

When building your offering, think about promotional mechanics such as World Cup table and viewing packages that include food and drink for groups or a room-and-screening pass at partner venues for hotels. Jane also suggests offering 2-for-1 deals for a short window after a high-scoring game, or providing free side dishes every time a home nation player finds the back of the net. “It is also worth considering the drowning-sorrows market by offering a commiseration discount to keep people in their seats even after a tough result,” she says.

Antony Woodcock, Comments:

Antony Woodcock, owner of Parliament House Hotel, Edinburgh, and managing director of Gig, recommends supporting teams with temporary staff. “These unusual trading hours may be harder to staff with permanent employees, so operators may need a helping hand with temporary staff,” he says. “Temporary workers are particularly valuable here, allowing operators to cover early starts, late finishes or short peak periods without committing to long-term rota changes. You can either build a pool of local workers yourself, or use an agency to help you manage this.”

“It is also worth considering the drowning-sorrows market by offering a commiseration discount to keep people in their seats”

More than just Football this Summer

Other sporting events to capitalise on include:

• Glasgow Commonwealth Games – Thursday July 23rd to Sunday August 2nd
• Wimbledon Tennis – Monday June 29th to Sunday July 12th
• Cricket – Women’s T20 World Cup in England – Friday June 12th to Sunday July 5th
• Golf – The Open Championships at Royal Birkdale, Southport – Thursday July 16th to Sunday July 19th

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

I was a greedy kid, plain and simple. I loved eating new and different foods and was always on the hunt for something I didn’t have to share with my siblings – hence my lifelong love of winkles and the tragically small bounty you’d find at the end of Christmas in a tub of Celebrations.

I was probably the only kid growing up in the 90s who flat-out refused turkey twizzlers and freezer burned turkey drumsticks, so clearly the obsession with fresh, decent food started early.

Did you have any early disasters in the kitchen?

At university, I really got into cooking, and one day, while wandering around St John’s Market in Liverpool, I came across a whole rabbit for sale. I’d eaten rabbit stew on a family holiday in Malta and again at a campsite with my scout group, so naturally I decided to cook a full rabbit feast for my flatmates. It… didn’t go down well.

I once cooked liver and onions for a flatmate, too. She’s vegan now. I’ll let you draw your own conclusions.

What did it instil in you?

What stuck with me was the camaraderie. I remember thinking, I can’t believe I’m getting paid for this – it’s so much fun. Kitchens are like a sport: hard work, pressure, teamwork, and at the end of service, you either win or lose and come back stronger the next day.

One other very important lesson I learned early on was to never do drugs – willingly, anyway. On a staff night out, one of the chefs spiked my drink. It was one of the worst experiences of my life, and the hangover lasted about three days. That alone put me off for good.

When did you decide that cooking would be a career?

I still shock myself that this is actually my career – and that I’m being asked questions like this. There was never a grand plan. Just a determination to keep my head down, keep grafting and keep pushing forward. I’ve come up for air and suddenly… here we are.

What have been the hardest times in your career?

Competing on Great British Menu was easily the hardest moment. My career had been
on a steady upward trajectory, and it was the first time I’d really faced adversity and failure – and very publicly.

It knocked my confidence badly, but it also taught me resilience and perspective.
You don’t grow without a few bruises.

Who are your food heroes?

John Williams, without hesitation. He’s from the North East, from a working-class background like mine, and rose through the ranks to become executive chef at one of the most prestigious hotels in the world.

When I took my mum for afternoon tea for her 50th birthday, he made us feel genuinely special – showed us behind the scenes and even sent out a birthday cake. He still has that North East warmth and charm.

Whenever I see him at industry events, he’s like the godfather – everyone wants a word. He’s exactly the kind of chef and human I aspire to be, and I hope I’d stay just as humble if I ever reached that level.

Best advice you were given?

From my dad: “There’s no cheat in life.” At the time, I didn’t really appreciate it, but now I live by it. He’s a tradesman and a craftsman, and it’s clear that putting the hours in is what sets you apart. There are no shortcuts in this industry – your weaknesses will always catch up with you.

Describe your cooking style.

Bold, punchy flavours presented elegantly. The dial’s always moving depending on season and the skill level of the team, but there are fundamentals I don’t want to drift too far from, at least for now.

What’s the best thing about hospitality?

Right now, it’s the camaraderie between restaurants. Everyone knows how tough things are, and there’s comfort in knowing your friends and peers are facing the same challenges. It really helps the mindset.

Where would you like to be in 10 years?

The goal has always been for my partner and me, who’s also the restaurant manager at Solstice, to have our own restaurant. Every decision and sacrifice we’ve made has been towards that.

Tell us about Solstice and the philosophy behind the food

Solstice is a 14-cover fine-dining, tasting-menu-only restaurant where chefs cook the food and then come out to serve it themselves.

It’s designed to feel like you’re walking into our house and we’re cooking for you. There’s no menu at the start, so most dishes are served blind, which guests love. That set-up forces us to think deeply about every dish – not just flavour, but process. Can it be cooked calmly and cleanly? Can the chef then present it confidently? It’s challenging but incredibly rewarding, and the interaction with guests is special.

Last restaurant you ate at

Restaurant Hjem – it was part of their celebration last week before moving into the new space.

Favourite restaurant

Jordnær hands down.

ori. Place a lid over the bowl and smoke the dish before revealing at the table and pouring the sauce over the top.

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What does “authentic” food photography mean to you?


It’s about telling your story, showcasing your venue, food, and even suppliers in an honest, genuine way. It’s far easier, and far more rewarding, to be honest than to spend time constructing a version of something you think your customers want to see. Dining out isn’t just about the dishes on the plate; it’s about provenance, personality, and the people behind the experience.

What lighting setups work best for restaurants?

Most importantly, stay away from the pass. The lighting there is harsh and unnatural, and it can be challenging to work with. Soft, natural light is always your best friend. Indirect daylight works beautifully, and shadows shouldn’t be feared either; they can add depth and atmosphere to an image.

Simple setups tend to work best. It’s about finding a look that suits your venue’s personality.


What food photography trends should be embraced/avoided?

Authenticity and imperfection are definitely having a moment, and for good reason. “Perfectly imperfect” images, with drips, crumbs or half-eaten plates, feel more natural and relatable. Bringing in hands, movement or even faces can help tell the story of the experience and make the viewer feel part of it, rather than just looking in from the outside.

Pouring shots are another trend that continues to work really well. They’re fun to create, add movement, and are always pleasing on the eye.

On the flip side, it’s worth avoiding visuals that feel overly busy or cluttered, rely on harsh or flat lighting, or use heavy filters, especially over-saturation or artificial effects. Unrealistic close-ups that distort food, or stylistic gimmicks like extreme colour blocking that don’t align with the brand or venue, can end up making food look less appealing rather than more.

What practical steps can a restaurant take to build that consistency?

Create a short list of around five clear guidelines and pin it somewhere visible, on the fridge, in the office, or near the pass. This doesn’t need to be technical; it can be as straightforward as “use natural light only,” “shoot from a 45-degree angle,” or “keep backgrounds clean.”

Next, choose two or three reliable spots in the venue where the food photographs best and stick to them.

Finally, agree on a shared visual style. This could be a preference for soft, natural light, minimal props, or a slightly moodier feel.

If you had to give one piece of advice to hospitality operators who want better food photography today, what would it be?

Authenticity is everything

Authenticity is everything. Tell your story. Not just the food, but your team’s story, your suppliers, and the people who make your venue. Dining out isn’t just about the dishes on the plate; it’s about provenance, personality, and the people behind the experience.

The post A Picture of Hospitality appeared first on Stir it up Magazine.

Volunteering places teams and individuals in a different environment where the job may still be hands-on, but the pressure has lifted. Rather than chasing covers, the dynamic shifts to helping others, and that detail matters. National volunteering research from NCVO in 2023 found 75% of volunteers said it improved their mental health and wellbeing, with social connection a major driver. The Oxford University research team has also pointed to volunteering as a wellbeing intervention that stands out because it builds belonging and meaning, not just coping skills.

Hospitality businesses are already putting this into practice

In Cork, Trigon Hotels introduced a paid charity day for every team member, timed with Ireland’s Workplace Wellbeing Day in 2022. One of their most successful projects was the creation of a new sensory garden at the Cope Foundation – a charity that supports children and adults with learning disabilities. 

Across the hotel sector, Red Carnation Hotels allocates two volunteering days per employee each year, which staff can donate to a charity of their choice. Examples shared by the group range from community projects to local charity support, and that choice is the point. Autonomy is a mental health multiplier. When people pick the cause, they’re more likely to feel pride, agency and connection, rather than feeling like a corporate outing.

Award-winning pub and restaurant business

Award-winning pub and restaurant business, Cambscuisine, gives each restaurant team two charity days a year to volunteer with a charity of their choice. They also run a community fund which supports charities who give people a second chance in life. They raise the money by offering guests the opportunity to add £1 to their bill. In 2025, the Cambscuisine Community Fund awarded 56 grants totalling £206,499 across a wide range of primary issues from arts and culture to mental heath, social inclusion and homelessness.

Team-led volunteering like this can soften hierarchy. You get chefs, front of house and managers side by side, doing something practical with a shared goal. That shared “we did it” feeling can travel back into service, especially for newer team members who are still settling in.

Charity Days

If you’re considering charity days, keep it simple. Make sure it is paid time away from work and is easy to book. Offer solo options for people who want headspace, and team options for those who want togetherness. Ask your staff what they want to do, or if they want to lead a project, then celebrate the stories together. In a sector built on service, giving time to your team can be one of the most rewarding wellbeing benefits you can offer.

The post Giving time is becoming hospitality’s wellbeing win appeared first on Stir it up Magazine.

Almost 30% of UK adults have visited a competitive socialising venue in the last 12 months and the frequency of these visits are steadily climbing. Blake Gladman, Strategy and Insight Director, KAM says “It’s more than a trend – it’s becoming a mainstay in modern social life – 41% are returning at least once a month, up from 35% last year. It’s not just dedicated venues seeing this benefit – 64% of consumers have visited a traditional pub or bar that offers competitive socialising and 80% said it enhanced their overall experience.”

Venues offering competitive socialising are popular for special occasions such as a family outing, birthday celebration, quiz night, after work drinks or a fun date night. Blake says “It’s also breaking the rules of traditional nights out as 77% say they need less alcohol to have a good time in these spaces.”

Beyond entertainment, the report reveals that competitive socialising offers psychological benefits too such as improved mood, increased enjoyment, reduced stress and a greater sense of belonging. Blake says “It turns out that playing games and sharing new experiences isn’t just fun, it’s meaningful with 83% thinking you can make more memories when visiting an experiential leisure venue whether its laughter over a game of darts or the adrenaline rush of mini golf.”

Boom Battle Bar

There are several chains providing competitive socialising such as Boom Battle Bar, with a variety of games such as shuffleboard and mini golf; Putt & Play at Hollywood Bowl offering indoor mini golf with multiple interactive courses and Axeperience with its axe throwing sessions.

For those planning to introduce interactive games, its best to start small and build from there. Blake says “If you’re thinking about adding competitive socialising to your pub or restaurant, don’t overcomplicate it. You don’t need huge investment or fancy tech to get going. Simple, classic games like darts, pool, skittles or even board games can instantly make your place feel more fun and sociable. Once you know what your customers enjoy, you can try adding bigger attractions such as shuffleboard tables, interactive quiz nights, or themed competitions or tournaments. The main thing is to make sure the games fit naturally with the atmosphere you already have, so they feel like part of the experience rather than an add-on. People love coming together over a bit of friendly competition, and if you give them a reason to
stick around longer and come back more often, it’ll pay off.”

Low-cost fun activities

Consider starting with low-cost fun activities such as digital darts, tabletop games or cards, interactive quiz nights, board games nights or themed bingo. To encourage repeat visits, try running tournaments, seasonal themes or new game formats.

Find out more

To find out more information and inspiration around activities in hospitality establishments, visit the KAM website.

The post It’s Game-on For Pubs & Bars appeared first on Stir it up Magazine.

Adding features such as a small grocery shop, meal delivery service or workshops are just a few initiatives café owners are offering to encourage customers to visit more frequently and stay longer. From art classes and book clubs to live music events, the café is emerging as an integrated community hub.

What we organise

The Cabinet Rooms runs a comprehensive annual programme of events including book groups, networking, tasting events and festivals. It also organises the city’s annual cocktail festival, as well as supporting city-wide events such as Hampshire Pride. “Our objective was always to become a community hub,” Gary says. “Our events don’t contribute significantly to our bottom line. The benefit is being able to carry out our mission to provide a safe and inclusive space for our community.”

Since it opened, the aim for G!RO café, in Surrey’s Esher high street was to be a destination café for cyclists and a community hub. “We decided on this location as it is on the main route for cyclists from West London to the Surrey Hills,” says owner Jordan Addison. Last year, the team opened a bike repair shop in the high street. Jordan says, “Not many people knew we offered a bike repair service or that we sold bikes, so this has added a significant part to the business. For us it’s about brand awareness and brand values. If we can communicate these in a sincere way it raises our profile, business opportunities and in turn footfall into the café.” In addition, they organise cycle rides for beginners and hold a Bikes and Beers night every Thursday comprising a short gravel or road cycle starting and finishing at the café.

Another popular initiative is to hold repair “cafés”, where customers can take toys, lamps, damaged clothing and textiles to be fixed by skilled volunteers for an optional donation while enjoying a bite to eat and a hot drink. The repair session is held at a regular time every month and visitors sit alongside repairers while they undertake the work so that practical skills are passed on.

How to use your space Efficiently

With so many different initiatives launching in cafés around the country, why not look at your premises with a fresh pair of eyes and discover new ways to use the space that compliment your existing business? Visit www.repaircafe.org to learn more.

The post A Bit on the Side: Why cafés are adding side hustles to the menu appeared first on Stir it up Magazine.

What has changed?

In England, the big shift is Simpler Recycling for workplaces, in force from 31st March 2025. Every workplace must now separate three main streams before collection: dry recyclables (plastic, metal, glass, paper and card), food waste, and residual waste. This covers the workplace, visitor and customer bins. Micro-firms with fewer than 10 full-time equivalent staff still have until 31st March 2027, but everyone else is already expected to comply. Food waste must be collected separately, even if volumes are small, and staff cannot be asked to take it home.

Wales is already a step ahead. Workplace Recycling Regulations started on 6th April 2024 and apply to all workplaces, including hospitality and tourism. Businesses producing more than 5kg of food waste a week must separate it, alongside paper and card, glass, metals and plastics, plus unsold textiles and small electricals.

In Scotland and Northern Ireland, mandatory separate food waste collections for many food businesses have been in place for years. Those producing more than 5kg of food waste a week must present it separately, and disposing of food waste to sewers is tightly restricted.

Why was it introduced?

WRAP’s latest figures put total UK food waste at about 10.2 million tonnes a year. Hospitality and food service are responsible for around 1.1 million tonnes, about 11% of the total. Of that, roughly 0.8 million tonnes is edible food, with an estimated value of £3.21 billion a year.

For restaurants alone, Business Waste data shared by Wrapmaster suggests wasted food could be worth around £682 million a year, and an estimated 10% of food bought by restaurants never reaches the customer. Those numbers sit behind the tougher rules that now apply from prep kitchen to hospital ward trolley.

How the sector is coping

Early signs point to strong, if uneven, progress to date. Westminster City Council have already reported that 579 businesses signed up to new food waste and mixed recycling services in just the first two months after Simpler Recycling went live. The Chelsea Barracks estate is highlighted as an early adopter, reporting a smooth transition to full food waste collections, while local bar Romeo San describes food-waste separation as “simpler than expected” and now part of its routine.

WRAP’s Food Waste Reduction Roadmap now includes more than 400 committed organisations, a 10% rise in the past year, although only about 25% of large food and drink businesses have set a formal food waste reduction target and 30% are measuring and reporting their results.

For chefs and catering managers, the pattern is clear. Those that treat the new rules as a chance to redesign bin layouts, train staff, measure waste and work closely with waste contractors are not only staying legal, but they are also cutting costs, freeing up margin and strengthening their sustainability story with guests, pupils, residents and patients.

Tell us more

Do you have a success story of how you’re dealing with improving your recycling processes or another sustainability initiative? Let us know at editor@stiritupmagazine.co.uk

The post A New Recycling Rhythm for Hospitality appeared first on Stir it up Magazine.

Where did your passion to cook come from?

The big moment was when I shifted to a plant-based diet back in 2017. That was when the passion was ignited to push my boundaries and explore cookery. I like to train and keep myself fit so before 2017, I was on your typical gym bunny diet – chicken and broccoli, sweet potato etc. I was eating solely for function as opposed to flavour.

Describe your cooking style

My cooking style is very simple and accessible but I focus on two things. Flavour and function. First things first, it has to taste terrific. There is nothing better than the ‘that recipe was delicious’ comment on Instagram. That’s a primary goal of mine. From a function standpoint, I want people to understand what nutritional benefits they’re getting from the dish. It could be a protein rich bowl, loaded with fibre, a rainbow of colours, maybe some fermented foods for gut health. Nourishment and enjoyment in equal measure.

If you’re 100% plant-based, is it even more important that you have some cookery skill?

It’s a lifestyle that does require you to know your way around the kitchen. You need to know where you’re getting your nutrients and protein from. Quinoa, beans, pulses, nuts and seeds – I really didn’t eat many of them previously so I had to learn how to utilise and cook with them. The aim was to create recipes that were nutritious, provided
energy and tasted terrific.

Tell us about Plant Fuel

I’m so proud of the book. It’s filled with delicious plant-based, high-protein, high-fibre recipes that are not only nutritious but genuinely satisfying. The dishes have an emphasis on whole foods and everyday accessibility. I’ve really enjoyed the process of putting the book together and I’m passionate about inspiring others to discover the benefits of plant-based cookery.  

What is your favourite dish to eat?

I love to eat a big power bowl loaded with different components. I may have some spicy tempeh, roasted sweet potato, kimchi, avocado and some seasonal greens. Then
I will bring it all together with a zingy
dressing – I’m loving lime and harissa dressings at the moment. 

Three kitchen secrets for plant-based success

1. One is universal – don’t always strive for perfection immediately. Just get started and build from there. 

2. Herbs and spices are your best friend. I came across sumac in the last year and am now obsessed.

3. Finally – explore, be adventurous and enjoy it.

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If you were opening a new site tomorrow, which technologies would you treat as essential and which would you phase in later?

Essential: a reliable POS, integrated payments, workforce management, stock control, and a solid connectivity setup. These protect margin, keep service moving, and give you real data from day one.

Phase in later: loyalty, advanced CRM, kiosks or table ordering, AI-driven forecasting, and guest experience tools once the operation has settled and you understand the flow of the site.

How can mobile ordering and pre-ordering platforms reduce queue pressure in busy environments?

They spread demand before guests arrive, shift transactions away from peak bottlenecks, and allow kitchens and bars to pace production more efficiently. Guests feel the benefit instantly through shorter waits and clearer expectations.

Which innovations matter most for allergen and nutritional transparency?

Live menu data synced directly from the kitchen or recipe management system, clear digital allergen filters, and automated prompts for cross-contact risks. Anything that removes manual updates reduces risk and builds trust with guests who rely on absolute clarity.

What data signals should operators monitor to understand guest satisfaction in real time?

Speed of service, order accuracy, sentiment from quick post-visit surveys, return frequency, dwell time, and basket uplift. When these move together, you get an early warning of issues long before reviews appear online.

How can tech improve the accessibility of menus and ordering for guests with visual or cognitive challenges?

Large-format text options, audio-readout menus, high-contrast designs, simplified workflows, and the ability to order through a personal device. Personalisation features such as remembering preferred layouts also make a significant difference.

Which guest-facing tools build loyalty in settings where diners don’t always choose the venue, such as workplaces or schools?

Pre-ordering, transparent nutrition, clear allergen visibility, frictionless payments, and feedback loops that show guests their comments actually lead to changes. Convenience and communication drive loyalty even when choice is limited.

What payment trends should operators prepare for over the next two years?

Growth in digital wallets, biometric authentication, instant bank-to-bank payments, and more invisible payments embedded into ordering journeys. Operators should also expect higher guest expectations around speed and reliability at the point of payment.

How can immersive or interactive elements elevate themed events or live catering experiences?

Projection, lighting, scent, interactive screens, table triggers, and personalised menus all heighten engagement. When guests can influence the environment or see the story unfold around them, the experience becomes memorable, shareable, and commercially
more valuable.

The post Technology and the Customer Experience appeared first on Stir it up Magazine.

“I had always known I wanted to set up my own business but following my studies in the US, I worked as a management consultant at McKinsey & Company, which included a fascinating period working for cosmetics brand Aesop. I learnt so much about how to build a brand that stands the test of time and how to create unique retail environments,” says Symron.

“While studying, we would often eat at the big fast casual dining places and then after eating at Chipotle last summer in the UK, I started to wonder why there wasn’t any Indian fast casual brands in the UK that had a similar concept. The more I thought about it and looked into it, the more I saw a gap and an opportunity.”

“I knew I had to really understand the sector before I kicked off my own venture, so I took on a front-of-house job at The Salad Project. I was also in my first trimester of my pregnancy, so it wasn’t easy but the insight I gained and the contacts I made were invaluable. It was then all about creating the brand, devising and testing the menu, putting the team together and finding our first location.”

New Street Square

Launching on New Street Square in the City of London in early November, Kaana has wasted no time in making its mark. Offering a unique selection of dishes that blend and fuse Symron’s Indian and British heritages, customers have the choice of a filled wrap, bowl or a thali. There is then a choice of spiced chicken, lamb, salmon and tofu with an array of vibrant salads, sides and sauces. 

“I want the food to reflect my heritage and be as authentic, tasty and colourful as possible but with some modern and unique twists. My grandma was a big influence on me as she always made dishes with little oil that were light and fresh, so we follow that mantra and even use her age-old family Garam Masala recipe.”

With big plans to grow, the business currently has seven full-time and four part-time staff members, many of whom she met while carrying out her work experience at The Salad Project. 

“I want to ensure I have worked out any kinks and cemented the brand before expanding but rolling out to other cities and even internationally is definitely a goal. Watch this space. The support we have received from our Country Range wholesaler has been incredible and we use a selection of the Country Range products from spices to sauces. The quality and value are excellent ensuring maximum flavour and margins.”

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