Features

The latest exclusive features, from industry figures and the business journalists at Catering Today. We bring you the latest on what’s happening in the restaurants, bars and catering industry, with exclusive stories, analysis, best practice and industry comment.

Apr- 2023 -

26 April

The Shaftesbury Theatre’s foray into meetings and events

Can you tell us about your career leading up to your time at the Shaftesbury Theatre? I started in the events industry back in 2013, working for a London-based staffing agency that was looking for waiters and bar staff for various venues. I signed up to support my studies while…
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24 April

Stop the waste: how Stanwell House cuts down on its waste

“We’re very keen on making the project famous, because we feel that it’s important that we kind of do as much for the environment as we can,” says Chris Wheeldon head chef at Stanwell House. Food waste is an issue that is becoming increasingly publicised in the food industry. About…
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19 April

Piazza Italiana, a ‘breathtakingly beautiful’ restaurant

Can you tell me about your career in the run-up to your time at Piazza Italiana? I was born in Riga, Latvia, and I have had a love for cooking and restaurants since childhood. I was first inspired by watching my family prepare wholesome, delicious meals using high quality produce…
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17 April

Saving money and raising money: Life as a hotel restaurant

Tell me a little about the history of Northcote? Northcote was established in 1983 by myself and Nigel Haworth with local businessman John Wolstenholme. It was a six-bedroom property, development in 1992 changed it to a 14 bedroom hotel,in 2013 increased to 18 and in 2014 we became 26 rooms…
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13 April

Simon King: ‘I feel like I’ve got the best job in the world’

Can you tell us about your experience within hospitality? I’ve been in the industry since I was a teenager, so really my entire life. At the very beginning, I worked in country house hotels. After my A-levels, I studied Hospitality Management in Devon and then went to London in the…
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11 April

The craft ramen eatery with an OnlyFans account: Q&A with owner Ross Mackenzie

How did you know that it was time to launch Send Noods? My business partner Vinny Yu came up with the concept, he showed me his idea and the branding and I told him ‘Okay, I’ll show you some ramen shops around Manchester’. So, we started going out for lunch…
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3 April

All About the Cooks vs delivery apps

Can you tell me about the history of All About the Cooks and how did you come up with the concept? My background is in marketing and advertising, and after having children, I worked as a consultant. Eating real meals prepared by real people rather than factory-produced goods has always…
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3 April

Adebola Adeshina: ‘If I wouldn’t eat it, why would I serve it?’

Can you tell me about your journey as chef patron at Chubby Castor? So it all started happening in 2017 when I was looking for a site, my agent called me and said he had a place for me in a village called Castor. So I went there and met…
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Mar- 2023 -

27 March

Noah’s Ark-le: Surviving rising waters for a successful launch

“The hotel has got a really massive turnover of finance and footfall and effectively puts the customers in the building where our restaurant is,” says Sam Griffiths, executive sous chef at Arkle. 2022 was a difficult year for those in the restaurant business with over 1500 restaurants in the UK…
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13 March

A growing pride: The takeover and expansion of Leon

Tell me a little bit about the history of Leon? Leon was founded in 2004 with the mission to make it easy for everybody to eat and live well. We created Naturally Fast Food and have always championed seasonal, Mediterranean-inspired and free-from food, and we were the first to display…
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