How to our senses shape how we experience food?

Every guest always eats with their eyes first, and that starts to shape their interpretation of how the dish tastes. Secondly, as each mouthful reaches their head, they get the aroma which again develops the guests’ thoughts on what they are eating. This can even go as far as how the food feels, for example: does the canapé leave residue on your fingers? What is the texture of the food? What is the temperature? The list could go on. To me, the best dishes are the ones that play on all the senses and allow the guest to be completely absorbed in the food.

How do flavour, texture & aroma guide your recipe development?

Everything must work together in harmony. Once I have a rough dish together, we taste it as a team and speak about what works well, does it look good? What can you taste? What can we improve? Sometimes we end up with a completely different dish than we first envisaged but ultimately, we create something that we love and think the guests will enjoy.

What techniques do you use?

Restraint would be the primary technique. I constantly question if elements bring anything to the dish, are they necessary? I enjoy experimenting, but the most important technique is tasting! We constantly taste every element, taste them together, taste them with our paired wine to make sure that what the guest receives in the dining room is the best that we can possibly offer them.

In busy catering environments, what practical steps help teams produce dishes that support scale?

Recipes and standard practices are a must. This allows you to consistently meet the standard and target set regardless of who is preparing the dishes.

Are there common mistakes that can be avoided?

It is very easy to dull flavour, texture and aroma. Something as simple as under or over seasoning could drastically alter the flavour, under or over cooking could alter the texture, food that is slightly past its peak or out of season may lose its natural aromas.

How can chefs help reconnect residents with past experiences and encourage those with reduced appretites to eat?

I see cooking and hospitality as a form of art and entertainment. The main objective is for the guest to enjoy their experience and forget about the daily worries of life, even just for an hour. I love to listen to stories of food that people have eaten, from the best street food all the way to their granny’s Lemon Loaf that they had on a Friday after school. If you can take these stories and turn them into a dish, you are creating something more than just dinner, you create a connection with your guests.

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Pubs are having a tough time, one in eight are in financial distress and at imminent risk of going bust according to a report from Price Bailey, and their plight has not gone unnoticed. From Jeremy Clarkson highlighting the challenges of opening and operating his pub, The Farmer’s Dog, in the TV programme ‘Clarkson’s Farm’, to comedian Jon Richardson working to save the historic Plough pub in Fadmoor, Yorkshire, a rally cry to support these businesses can be heard across the country. There is even a movie called “Mother’s Pride” starring Martin Clunes due to be released this year about a family racing to save their struggling pub.

While times are undoubtedly difficult, it’s not all doom and gloom. Research from KAM Media reports that pubs still command the highest consumer spend (29%) compared with other hospitality sectors such as fast food (16%), delivery (14%) or casual dining (5%), and pubs continue to fight back against the economic tide.

Why Pubs are the New Sporting Heroes

Recently, a report from PubAid has revealed that pubs provided £40 million for grassroots and community sports clubs over the last year. Over 6.7 million sport and activity sessions are powered by pubs annually. Football is the biggest beneficiary, with 76% of pubs supporting a football team or club. Staple pub sports such as darts and pool receive strong backing, while rugby is the fourth most popular sport.

Des O’Flanagan, co-founder of PubAid, says “Publicans support local sports teams because they care about their communities, but there are clear business benefits too. Nine in ten pubs report positive outcomes from backing community sport. Sport transforms a pub into a community hub. It drives midweek footfall, strengthens loyalty and builds reputation. 71% of publicans in the Pubs Power Sport report, say supporting community sport strengthens ties with their local community whether it’s sponsoring a football kit or hosting yoga in the function room.”

For pubs that want to get involved, Des suggests collaborating with teams already playing in the area, as many are looking for a meeting place as much as a sponsor. “It doesn’t have to be expensive – offering space, promoting fixtures or hosting a presentation night can make a real difference,” he says.

According to the PubAid, 68% of pubs say that limited budgets are the main barrier to doing more for sport. “Our advice is to make sport part of your trading activity rather than an add-on,” says Des. “Charity quiz nights, sponsored walks, raffles and tournament days can all raise funds while driving footfall.”

Showing live sport also increases footfall and sales. This year’s FIFA World Cup, taking place from Thursday June 11 to Sunday July 19, offers pubs huge potential to increase footfall and drive revenue. The report shows that 70% of pubs showing live sport have increased their support for community sport.

At the Royal Dyche in Burnley, live fixtures are screened inside and out, including grassroots and women’s games. Local darts and pool teams bring people together, and they host a regular free pool sessions on Mondays. On Thursdays, the pub hosts Turf Talk, a relaxed meet-up held in partnership with Burnley FC in the Community.

The team also transformed their beer garden into “Little Longside”, a scaled down version of a historic Burnley FC stadium stand, complete with a mini football pitch and club seats. The venue became an instant hit as supporters could sponsor their own seat, with proceeds going to Burnley FC in the Community’s Mission Possible campaign. By the end of last year, the initiative had raised £1,500 and formed a waiting list stretching into 2027.

The Malt Shovel in Selby started with two football teams which has now grown into a 20-team football club, with 300 registered players. The pub supports football, darts, pool, dominoes, netball, cricket and golf. It provides free hot meals after matches, funds coaching qualifications and maintains local pitches through a volunteer group of regulars. Its annual football gala raises funds for charities such as Selby Hands of Hope and Macmillan Cancer Trust. Publican Paul Dixon says the pub’s role is simple, “We started with football, but what we’ve really built is belonging.”

Local Communities Saving Pubs

Under the government’s £5 billion ‘Pride in Place’ programme, communities are being encouraged to take over derelict pubs. Plunkett UK, a charity which supports rural community-owned businesses across the UK, welcomes the funding but feels that some rural communities have been left behind. James Alcock, chief executive, says “The funding will provide a much-needed boost, but we are concerned that rural communities have once again been overlooked”.

The charity provides practical support for communities wanting to take over their local pub, providing specialist business advice, training, webinars and toolkits. Their advice is to consult the neighbourhood first. “By doing so, you will understand the level of support, what people would like the pub to offer and whether they are willing to invest. Next, form a steering group. Although the idea may begin with one or two individuals, involving a wider group quickly shows that the project is genuinely community-led and inclusive. The steering group’s role is to test local support, assess viability and begin shaping the vision,” says James. “Local communities need to register an ‘Asset of Community Value’ (ACV), a process which is overseen by the local council and gives the asset a degree of protection. This means it can’t be sold, converted or demolished without giving the community a chance to purchase it for local benefit.”

Plunkett guides groups at every step of the project and they are encouraged to become members, which gives them access to a package of information whether they are at start up stage or have been trading a while.

For community-owned pubs, Plunkett recommends providing a wide range of services and amenities, stimulating the local economy through using local suppliers, creating employment, training and volunteering opportunities and operating environmentally sustainable initiatives.

Becoming More than ‘Just a Pub’

Plunkett encourages pubs to adopt a model of being ‘more than a pub’, providing a range of services such as a shop, café, post office or library and holding events such as “Books at the Bar or “Poems and Pints”.

This is something that Pub is The Hub, a not-for-profit organisation, helps pubs to develop. The organisation’s research found that for every £1 spent investing in the provision of services and activities in the pub, an average of £8.28 of social value is created. John Longden OBE, chief executive, says “Social value measures the added value an initiative brings to society. Pubs support community cohesion, job security, wellbeing, increased social interaction and resilient communities.”

Services and activities help to attract new customers to engage with pubs more regularly. Some activities such as music, gardening clubs or repair cafés can lead to new opportunities such as extra food and drink sales during quieter sessions.

Pub is The Hub’s team of expert regional advisors can provide advice to publicans to help them set up their own diversification project. This can be anything from village stores and community cafés to allotments and activities such as travelling theatre or craft events. John adds “Many pubs that offer services such as a village store, community café or allotment find they and their team are able to balance both effectively. As many services are housed within the main pub building, team members are able to work across both.”

Pub is The Hub helped publicans Rhiannon Metters and Jason James who run The Halfway, Tal-Y-Coed, Wales, open a village store and a marquee to hold events. The pub is the heart of this rural community, where many people including farmers, live and work alone. Rhiannon says “It is so important that we support local people ensuring they do not feel isolated and alone. The pub village store is a support for people here, as the nearest supermarket is 20 minutes away. The marquee has become a space where we run local courses such as CPR, first aid and craft workshops to help bring people together.”

At The Lion at Ickleton pub, near Saffron Walden, Cambridgeshire, a community café was opened to help people connect and socialise. Pub is The Hub provided help and a community services fund. Run by volunteers, the café has become an important meeting place for families, friends and those living alone who want to meet new people and the number of customers continues to grow. Lizzie Molloy, Community Cafe Lead, said: “The response to our café has been overwhelmingly positive. It’s been lovely to see so many friendly faces enjoying coffee, cake and a chat together.”

Tackling Social Isolation Head On

Research from Pub is The Hub showed that pubs help people overcome social isolation and replace the loss of services in rural and deprived areas. The organisation has created a “Join Inn – Last Orders for Loneliness” initiative, giving pubs advice on activities to bring individuals together. Pubs might be eligible for a grant associated with community services via Pub is The Hub.

The team suggest promoting your premises as a community space to attract a broader audience in addition to your current customers. Initiatives include making space available for a community garden and holding a regular farmers’ market in your car park.

Loneliness isn’t just confined to rural areas. Mick Dore, manager of Young’s pub The Alexandra in Wimbledon, south west London, started up Meet Up Mondays to combat loneliness. He offers a couple of hours of free tea, coffee and sandwiches on a Monday, encouraging those in the local area to drop in.

The concept has now spread across the country. At The Albert Arms in Esher, Surrey, Meet Up Mondays takes place weekly between 3pm to 5pm. Tom Woodard, publican, says “Anyone can come along and have tea or coffee with cakes for no charge. There is a donation box where people can leave money if they want to, and every six months they donate the money to charity. Most people are on their own and they get to know each other. On the back of it, they socialise with each other and attend events such as our Friday night music gig. I wanted the pub to be part of the community, and this is a great way of doing it. A byproduct of it is that the group comes into the pub at other times. We don’t just get locals, but from nearby towns as well. Once we started, the word spread far and wide.”

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Based in Kidlington in Oxfordshire, Buttercup Sandwiches has withstood it all and continues to provide made-to-order sandwiches, buffets and banquets to consumers and businesses within an 8-mile radius.

Homemade Classics That Keep Customers Coming Back

“My mum was a great baker, so food was a big part of my childhood, and it was always an area of interest when I was thinking of a career,” says Jayne. “I think our success is based on our personal approach. People like to know who’s making their sandwich, they enjoy the care we put into each and every one and the personalisation. We have one price so whether you order plain cheese or something a bit more creative, customers can pimp theirs up exactly how they want them at no extra cost. It’s definitely a key reason why our local customers keep coming back.”

While in many cafés and sandwich shops some of the more traditional fillings such as cheese and pickle are being overlooked in favour of international flavours, Jayne explains that her customers seem to buck this trend. “We have a wide selection of different flavoured chicken fillings and are always running specials, but our customers tend to stick to the British classics. Toasted paninis are probably the biggest innovation our customers have taken to. Our tuna melt with red onion is one of our top sellers. I use a wide range of Country Range products, including a variety of the seasonings, sauces and condiments. The Country Range Small White Baguettes are also a terrific product that are easy to use and store.”

From Setbacks to Sweet Success

Prior to covid, Jayne had a team of four, but as the majority of her custom was supplying workers from other businesses, the pandemic hit them hard. To make matters worse, not long afterwards her premises were sold with the new landlord providing no notice and locking them out. This left Jayne at a crossroads.

“I knew finding new premises and moving into them was going to be a massive job and expense and with three grandchildren, I seriously thought about whether it was time to pack it in. In the end, my love of the work and my long-standing customers made me realise I wasn’t finished yet.”

With just herself making all the food and one delivery driver, it’s never been as busy for Jayne but ever the entrepreneur, she is not resting on her laurels. “The buffets and banquets are definitely growing again so that will be a focus this year, but I am also going to start offering cakes and desserts. We already offer freshly baked cookies, which have been selling well. Sweeter options have definitely become affordable treats so I think they could be a business booster.”

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Inside a Charming Village Pub

A beautiful, traditional English public house in the truest sense, the picturesque pub is small with seating for just 40 people but oozes warmth and charm. With pubs across the UK and Ireland beset on all sides by a tornado of challenges and desperate for a successful summer, Andrew and Deborah have been proactive by investing in a new glass roof for their courtyard seating area.

“People are definitely drinking and visiting the pub less, especially the younger generations,” says Deborah. “We used to be busy from 5pm until last orders but people seem to head home earlier. Lunchtime drinking is a thing of the past as well, so you have to adapt.”  

“Being a small pub with just 40 seats, we have always been a bit restricted in what we could do. The courtyard has always been a great place to eat and drink but the English weather can make it difficult. The new glass roof cover is fully retractable but more importantly fully wind, rain and cold proof so guests can eat and drink outside in confidence and comfort. We’re excited about what it can offer us this spring and summer.”

A Classic Menu with a Modern Outlook

The menu is a small and simple yet sumptuous selection of British pub classics and Deborah has run the kitchen since the couple took over. “When we first took the pub on, we were definitely more wet-led but that has changed, especially over the last 20 years where food has become more important,” she notes.

“Our menu offers a concise selection of home cooked traditional pub grub. It includes a freshly made soup each day, a homemade fish pie and punters just looking for a snack can enjoy a pint or a half of sausages. The Country Range brand is a regular in our pantry, especially the seasonings, bouillons and sauces.”

A proud family endeavour, the couple’s son Adam is also now a key part of business and is crucial in ensuring the pub moves with the times, while retaining its character. “Adam does a fantastic job running the accounting and buying side of things, which is good because eating and drinking habits have changed and he probably understands the younger generation and trends better. For example, we now have a great selection of non-alcoholic drinks, which is becoming increasingly important.”

While thankful of the Labour U-turn on business rates for pubs in January, Deborah feels more was needed and is far from convinced it will be enough for many pubs. “The U-turn was just a sticking plaster. The industry has been on its knees since Covid and for many pubs, the support package announced by the Chancellor in January was just a stay of execution.”

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For operators, it’s one of the most practical ways to grow without reinventing your business. Social media trends and a desire to build itineraries around “only here” experiences have pushed food and drink to the forefront of visitor activities, so whether you run a café, pub kitchen, bakery, or restaurant, the opportunity to put your business on the tourist-trail is yours for the taking.

There are two main routes into food tourism:

• You become the destination – tourists choose you because your menu, setting, story, or signature dish feels inseparable from the place.
• You become part of an experience – tourists encounter you through a structured product like a food tour, a tasting trail, producer visit, or cookery class.

Both routes reward the same fundamentals: strong storytelling, smooth service at pace, and clear information for guests who don’t know the local food vocabulary yet.

Understanding food tours

Food tours solve a choice-overload problem for tourists. In an unfamiliar city, a guided route turns “Where do we even start?” into a paid plan with built-in local knowledge. For operators, they can be a steady midweek revenue stream, a way to reach travellers early in their trip, and promotion when a guide tells your story for you. Whether you’re one of the stops, or you’re building a tour in your own area, the “food + history + local character” format is what travellers book.

Flexible and adaptable, food tours are not just for cities. The Burren Food Trail in County Clare connects visitors with local food and the producers behind it. Ireland has promoted
this concept nationally through Taste the Island, which highlights food and drink experiences across the country and encourages operators to participate.

At Spirit and Spice in the Highlands, food and drink experiences are centred around the landscape and a sense of “off-the-beaten-track” adventure. It started with accommodation and evolved into cookery classes and hosted experiences in a home kitchen. The common thread is that visitors aren’t only buying lunch. They’re buying access, insight, and a feeling of place.

Getting started

Whether you are looking to define your business as the destination, or want to create your own food tour, start with one clear promise such as “seafood and stories from the local harbour” rather than “a culinary journey” to give tourists something specific to be attracted to. It is also important to design your service for visitors, not regulars. Visitors often want earlier dining times, clearer directions, and a sense of what’s local without feeling embarrassed to ask, so make sure you put the basics on your website and booking pages.

The next step is to design the experience from start to finish and practice it before you go-live. Think of producing a run-list, such as a welcome drink, followed by a story, then some food and some recommendations of where to visit. You can also partner with local producers to create a comprehensive package. “Build your cuisine around local knowledge, seasonality, and strong relationships with producers. Having these authentic connections will really shine through to your guests,” recommends Petar Bebek, Chef, Maslina Resort.

Dietary requirements and allergens must also be thought about. Tourists are more likely to ask “Can you do…” because they can’t risk being unwell away from home.

Once you have a concept ready, partner with tourism bodies. VisitBritain, VisitScotland, Fáilte Ireland and local destination management organisations actively promote food-led experiences, but they need ready-to-sell products or concepts.

Taking a global view

Food tourism isn’t a new invention. Some worldwide destinations have been refining it for decades, building structured experiences around markets, street food, wine regions, and family kitchens, so there’s plenty to borrow and adapt.

In Italy, Bologna markets itself as La Grassa, the fat one. Visitors arrive expecting pasta, ragù, mortadella and Parmigiano Reggiano. The city leans into that identity with cookery schools that offer hands-on pasta making classes.

Focusing on what your region does best, often taps into the reason why tourists visit. “Our cuisine highlights seasonal island ingredients, such as fresh Adriatic fish and seafood caught by local fisheries, Hvar olive oil, aromatic herbs, and local vegetables,” says Peter. “We also have a 7,000 sqm Organic Garden where we grow a vast amount of our own produce and where our guests can partake in foraging and learn more about local ingredients”

Alternatively, in Napa Valley, wine tastings have been transformed into full-day, bookable experiences. Visitors don’t just drink wine, they meet winemakers, walk vineyards, and learn about terroir. Tastings are tiered, often paired with food, and priced accordingly.

Food tours don’t have to be about traditional cuisine, in Melbourne, the city positions itself as a multicultural food capital. Food tours explore Greek precincts, Vietnamese bakeries, Italian delis and speciality coffee roasters within a compact area.

Many cities already have strong multicultural food identities. Birmingham’s Balti Triangle, Bradford’s South Asian cuisine, or Liverpool’s historic links to global trade. These aren’t side notes – they can be framed as cultural narratives that attract visitors. We are fortunate to already have great raw ingredients, the opportunity lies in shaping them into experiences that travellers can recognise, book and remember.

Considerations for signing up to an existing food tour

Treat it like a trade relationship and agree on:

• A reliable time window and the ability to serve quickly
• A defined tasting that won’t change every day
• A price that works for both sides, with clear terms on commission or net rates
• A short, accurate story the guide can tell consistently

Make the tasting work for your kitchen with one or two items unique to you:

• Build the portion to be eaten standing or moving if needed
• Batch prep where possible, but don’t compromise quality
• Agree dietary and allergen processes in writing
• Decide how photos and social tags will be used because tours can be strong content engines

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Kenny Atkinson is the Chef Patron of three restaurants. Spreading his time and energy across House of Tides, his first restaurant in Newcastle upon Tyne, Solstice, which was awarded its first Michelin star within eight months of opening, and his latest venture, Solaya, which is located on the 25th floor of the art’otel in Hoxton. Managing to find a few minutes in his busy schedule, we caught up with him to learn more about his career and experience.

How long have you been a chef?

I have been a chef for nearly 33 years, it feels like a long time, but it also feels like those 33 years have passed in the blink of an eye. I fell into cooking at a young age of 16 and am still going strong now at 49.
I love every minute of it.

What is your current role and what does it involve?

My current role is that of chef-owner of both House of Tides & Solstice, and concept chef at Solaya in London. My main role is to guide, nurture, and develop my teams across all sites, with the help of my head chefs and restaurant managers. My job is to help drive standards, creativity, and the overall dining experience at each site by providing them with the support and tools to achieve this. 

What was your first job in hospitality?

My first job in hospitality was working for my uncle
at the age of 16 at his hotel in Gateshead as a
kitchen porter.

As a 16-year-old, I wanted to become a bar manager, but I was too young to serve alcohol, so my uncle suggested I work for him in his kitchen, helping the chefs wash dishes and then moving on to carry out some kitchen duties. Not long after, I realised that I wanted cooking to be my vocation – and I also decided that if I was going to cook, then it would have to be to a high standard.

What’s been your worst cooking disaster?

My worst cooking disaster was as a young commis working at the Mandarin Oriental in Knightsbridge. The legendary chef Nico Ladenis was in for lunch, and the executive chef asked me to fetch the langoustine stock from the fridge so that he could make his signature langoustine risotto for him and his guests. I grabbed the wrong container and gave the chef the container that had orange juice in it, which was for the chefs to drink during service rather than the langoustine stock. When I realised, I told the head chef, and he told me to keep quiet till after service. It was still a tasty risotto, but yeah, I got a good rollocking that day.

What do you like to eat?

I’m a huge fan of all types of shellfish; they are without doubt my favourite to cook and to eat as a diner, but my favourite are scallops, raw or cooked, I could eat them all day long.

How do you achieve a work/life balance?

We decided to operate both restaurants over a 4-day week and close for the other 3 days of the week. This gives my team an extra 52 days off a year. I think this is important as we all work so hard and commit long hours to our craft that it’s important that the extra day off allows us to recharge, spend more time with our families or take up out-of-work hobbies.

If you were on a desert island, what five ingredients would you take with you?

Olives, salt and butter so I can catch and cook my own food, also wine & beer, probably more important than the food!

What’s the best dish and drink combo for after a shift?

Cheese and wine for sure. A nice sneaky glass of red along with any leftover cheese from the cheese board is the best combo ever, a proper chef’s treat.

Do you have a favourite pub in the UK?

Tough one, there are so many pubs that I do really like, but the one that probably stands out for me the most has to be the Devonshire in Soho. It’s become a bit of an iconic pub in the UK now and a bit of a destination for chefs. When I go to London, it’s always the place to meet up with friends for a proper pint of Guinness.

What is your favourite cookbook?

Without doubt White Heat by Marco Pierre White. It was the first chef book that I bought; his approach to food really got me engrossed in the fine dining world.

What are your culinary ambitions for 2026 and beyond?

I have achieved so much already, from winning Chef of the Year at the National Restaurant Awards to being the first chef to achieve a Michelin star at two restaurants at the same time on the same street in Newcastle. I do have a few things in the pipeline but if truth be known, future ambitions include achieving a second Michelin star for Solstice, nurturing the next generation of chefs, ensuring the longevity and sustainability of existing restaurants, and continuing to innovate and evolve.

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What were the key steps in your development and career?

I began with working in a professional kitchen at age 17. It taught me the basics, and it taught me discipline, responsibility, among other key values. Whilst doing this, I was doing my Level 2 and 3 Diploma in Professional Cookery at Kendal College. This was key in strengthening those values even more and also having fun and meeting people. But the biggest step in my development was joining the Old Stamp House team. I feel like I’m in my element there, and Ryan has taught me a lot!

Who are your food heroes?

From a very young age, I was watching cooking programs on TV; Keith Floyd, Rick Stein, Hugh Fearnley-Whittingstall, Ramsay, and Bourdain. I was obsessed! So, these guys would be top of the list!

Who have been your key mentors?

Through college, Richard Axford was one of my tutors; he was very supportive and a great tutor!

But Ryan Blackburn has been the main one. I started my time with him when I was very young, and he’s taught me a lot, not just about food and cooking but also about business and how to run a successful restaurant.

What’s the best thing about the hospitality industry?

There are a lot of great things about our industry! I love making people happy; it brings me so much joy. So, to see customers smiling and enjoying the food is a great feeling.

You meet a lot of very interesting people; lifetime relationships are formed. Also, for me, the thrill of service, it’s hard to explain, but it gives you a buzz, a little adrenaline hit in a busy service, the pride and satisfaction seeing everything you’ve worked towards leave the kitchen and go to the guest.

When you have a great team, it makes everything easy. Service becomes a rhythm, you almost get into a trance, you don’t have to speak, everyone knows what needs to be done.

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

I’m loving protein done simple: whole fish, whole birds, game, just cooked nicely and served with simple garnishes. I’ve been getting into preserving a bit more, too, smoking/salting/drying.

Tell us about your place and the philosophy behind the food?

The Old Stamphouse is a little basement restaurant in the centre of Ambleside, which once served as an office to the poet William Wordsworth, where he worked as a distributor of stamps (hence the name). Old flagstone floors, low-beamed ceilings, make dining here like stepping into local history. The philosophy behind the food is serving quality local Cumbrian produce. All of our food has a story
behind it, a little bit of history and always links to Cumbria in one way or another. We keep flavours clear and balanced. In a nutshell – local produce, traditional methods, modern precision, approachable.

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Parliament’s Environmental Audit Committee highlighted the scale of the situation back in 2017, citing 2.5 billion coffee cups used and thrown away each year in the UK, with extremely low recycling rates. A newer industry report referencing WRAP-linked research puts annual cup volumes higher, at around 3.2 billion, which shows how quickly “small” items add up.

Reuse goes from niche to operational

The sharpest reduction of packaging waste can come from packaging that is not thrown away. Reuse systems for cups and containers are now moving beyond pilots into managed logistics, with track-and-trace and centralised washing operations.

Ireland is also pushing in a similar direction. ReCircle Ireland, backed by VOICE, has been trialling reusable food containers to cut single-use packaging without compromising service speed.

Fibre-based packs without the plastic lining

Operators still need grease and moisture barriers, especially for burgers, curries, and sauces. Innovation is speeding up in plastic-free coatings and paperboard engineering so packs can go through mainstream recycling or composting routes more reliably. Just Eat were early adopters in 2021, trialling seaweed-coated fibre boxes, expanding on an existing partnership with Notpla, who piloted the use of seaweed-based sauce sachets, preventing over 46,000 plastic sachets from entering our homes.

Deliveroo’s latest move, announced earlier this year, is also a good example of design-led progress. It launched a new takeaway box created through its Sustainable Packaging Challenge in partnership with Sheffield Hallam University and BioPak. The winning design features a new locking mechanism to prevent spillages.

The cup problem, tackled head-on

Some of the boldest moves come from independents who choose friction over waste. Boston Tea Party stopped serving takeaway hot drinks in single-use cups in 2018 and says the decision has saved over one million cups from landfill, pushing customers towards reusables and deposits. Customers can either bring in their own reusable cup, or borrow a loan cup for £2, which is refundable when it is returned.

The future of packaging in hospitality

England’s ban on certain single-use plastic items came into force in October 2023, and packaging choices now carry more compliance risk as well as reputational risk. The best operators are treating packaging as part of their overall offering, not an afterthought. They’re choosing designs that stack, seal, return or compost, and they’re building systems around it.

For operators, the direction of travel is clear: fewer materials, fewer components, and more packs designed for real-world sorting, or better still, designed to come back and be used again.

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Around 2.5 million people in the UK are using drugs such as Ozempic, Mounjaro and Wegovy, also known as GLP-1 medications. This not only means they eat considerably less when dining out, but it also affects their social behaviour. Research from KAM reveals that people using GLP-1 medications go out less frequently (32%) with 57% more likely to reserve dining out for special occasions.

Katie Jenkins, marketing director, KAM, comments:

Katie Jenkins, marketing director, KAM, says “For operators, the risks are clear – lower average food spend per head, decline in high-margin alcohol sales and shorter dwell times as customers leave earlier. But there are opportunities too – premiumisation of smaller portions and growth in low, no and mid-strength alcohol and functional drinks.”

The retail sector is already responding with M&S introducing a “Nutrient Dense” range and Asda launching four Protein Power Pot ready meals.

Introducing the Mindful Experience

Capitalising on this burgeoning market, Heston Blumenthal’s restaurant The Fat Duck in Bray has already introduced a “Mindful Experience” which scales down their tasting menu. Otto’s in London has created a “small appetite” tasting menu, while Chipotle has introduced a new high protein menu including a “High Protein Cup” filled with pieces of steak or adobo chicken to meet demand.

Dr Sarah Schenker, registered dietitian and nutritionist, explains that GLP-1 medications not only drastically reduce appetites, but also slow digestion. “This has the effect of restaurant diners feeling full very quickly and unable to finish their plate.”

She suggests offering flexible portion sizes of half plates, tasting plates and lighter dishes made with easy to digest ingredients. “The focus should be on nutrient-dense ingredients such as lean proteins, vegetables and whole grains to ensure diners receive good nourishment even from smaller servings,” she adds.

“Items such as kimchi, sauerkraut, pickled vegetables, miso, kefir dressings or lightly fermented slaws will add flavour without heaviness and can be served in small, manageable portions,” she says. “Miso-based broths, fermented vegetable garnishes or yoghurt-based dressings can complement a dish while keeping it digestible and portion-appropriate.”

A Smarter Approach to Menus

The best option is to include smaller plates or lighter bites within the main menu rather than creating a separate one. Pippa Mason from Book A Party says “If you create a separate menu for smaller portions, it can sometimes make people feel awkward whereas having those items already built in the main menu allows customers to order what suits them without overthinking it. Offering smaller plates also helps prevent food waste as customers can order the right portion for them rather than leaving half their meal uneaten.”

With 3.3 million people expressing an interest in using weight loss drugs, according to a UCL study, the trend for smaller plates and high protein meals looks like it will continue for the foreseeable future.

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Discover more articles and inspiration around the hospitality sector and how you can upgrade your menu next season.

The post What’s Driving the Small Plate Trend? appeared first on Stir it up Magazine.

1/Make a Tart

My lettuce tart features Lollo Rosso from Tarleton, lightly sprayed with beer vinegar, one day old Kirkham’s cheese curds, elderflower and Tarleton tomato relish, caramelised chicory, and a fresh lettuce gazpacho.

This dish is all about celebrating Lancashire produce at its best. The beer vinegar brings a gentle acidity that lifts the natural bitterness of the lettuce without overpowering it, while the creamy curds and sweet tomato elderflower relish balance everything beautifully. Credit: Sean Wrest, Head Chef, Aven Restaurant

2/Asian Inspiration

At Omboo, we enjoy utilising seasonal ingredients within our South-East Asian-inspired dishes. One of these includes Gindara Saikyo Miso-yaki; a classic Kyoto dish of black cod marinated in sweet Saikyo miso and gently grilled until caramelised. This is a dish I love to cook because of its balance of richness and restraint. Grill slowly and serve with hajikami to refresh the palate, all served on top of a warmed bed of lettuce. Credit: Kasun Jayasooriya, Head Chef at Omboo, Sopwell House

3/Char It

Lettuce is underrated when fat and seasoning do the heavy lifting. I love quickly charring baby gem in a hot pan with olive oil and garlic, then finishing with lemon zest and sea salt for depth and balance. Credit: Kate Styles, Founder, Keto Kitchen Lytham

4/A Supreme Side

For my chicken supreme with charred baby gem, fried kale and tarragon jus, soak the baby gem lettuce for a few hours in cold water, before rinsing them through, making sure to open them to allow the water to go in. Allow to dry, then cut in halves length wise, season with extra virgin olive oil and Maldon salt, and place it into a charcoal grill for a few minutes both sides. Credit: Marilena Ungureanu, Head Chef at The Brasserie, Sopwell House

5/Elevate Your BBQ

If you have never barbecued a gem lettuce before, then this is your sign! It’s time to elevate your BBQ game with a fresh, smoky twist and my char-grilled baby gem Caesar Salad is your new go-to side dish. With crisp lettuce charred to perfection, smothered in a tangy sunflower seed and hemp seed dressing with vibrant toppings, this salad is anything but ordinary. Credit: Charlie Tomlinson, Founder, Wild Root

Waste Not, Want Not

Use crisp outer leaves in salads and sandwiches, then sauté or braise tougher ones for soups and stir-fries. Chop stems into slaws or stocks for extra crunch and flavour. Blend wilted leaves into sauces or smoothies. Even scraps can flavour broth, helping you use every part and cut waste.

The post In Season: Lettuce appeared first on Stir it up Magazine.