Comment
The Comment section on Catering Today features expert opinions, editorials, and thought leadership from across the UK hospitality industry. It offers in-depth perspectives from restaurateurs, chefs, trade body leaders, and analysts on the key issues shaping foodservice — from staffing and supply chain challenges to innovation, sustainability, and market recovery. Catering Today’s commentary highlights diverse industry voices, providing critical insights and strategic viewpoints that help hospitality professionals navigate commercial, regulatory, and operational change.
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Apr- 2023 -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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17 April
Busting recycling misconceptions in hospitality
Though recycling has long been seen as a solution to packaging waste, it’s time to rethink our habits. According to a study from the University of Georgia, of the 8.3 billion metric tons of plastics generated since the 1950s, only 9% has been recycled, 12% has been incinerated, and a…
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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 -29 March
2023 plastic ban: how can hospitality businesses prepare?
The subject of plastic pollution has become a hot topic over the last five years in the wake of David Attenborough’s Blue Planet BBC series. The hospitality industry is a significant contributor to this problem, and with predictions that there will be as much plastic pollution as fish in our…
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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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