Eco-conscious

Brighton’s sustainable restaurants initiative expands with new workshop

The University of Brighton and Restaurants Brighton have teamed up for a sustainability workshop to help local restaurants reduce their environmental impact and share sustainability success.  Taking place on 29 January at Brighton’s Hotel du Vin, the session will provide local restauranters with practical tools to cut their environmental impact,…

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Temper Burger to open in White City

Steakhouse and barbecue restaurant temper will open temper Burger, a brand new smash burger experience in White City, on the 17 April. Inspired by temper’s cheeseburger taco, temper Burger will offer a menu of smash burgers, created by chef director David Lagonell exclusively using sustainable British meat, sourced from a…

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Circular&Co. and the rise of returnable packaging

The industry is waking up to the urgency of addressing environmental issues, and the catering industry is no exception; UKH has recently announced that some 5,000 hospitality venues across the UK have begun their net zero journey, thanks to the industry body’s partnership with Sky Zero and Zero Carbon Forum…

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Why sustainability is key for attracting and retaining hospitality staff

It’s no secret that these are challenging times for our sector. Staff shortages, rising food costs and increasing energy bills are putting significant pressure on operators. However, according to the statistics in the latest report ‘Sustainability Matters: What teams want and how brands can win,’ in partnership with hospitality data…

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Bad Vegan to open first site at Buck Street Market

Plant-based restaurant Bad Vegan is to open its first-ever site at Buck Street Market, the “UK’s first eco-conscious consumer market”. The brand said Bad Vegan was born from a lockdown conversation between experienced brand creator Mark Emms and chef Tom Kerridge, who have since co-founded the business. The new food…

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5 food trends and their impact on the restaurant industry in 2020

The new year has brought in a greater focus on sustainable ingredients, plant-based diets, and holistic eating. If you are curious to learn more about these trends and how you may apply this knowledge to your food business, check out this list of five of the biggest food trends for…

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Lewis Hamilton launches plant-based burger chain

Five-time FIA Formula One World Champion Lewis Hamilton, has partnered with hospitality organisation The Cream Group and investors including early backer of Beyond Meat, Tommaso Chiabra, to launch a new plant-based burger chain – Neat Burger. Opening its first site on 2 September, Neat Burger promises to “transform the way…

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Catering equipment trends to look out for in 2019

Sustainability is fast becoming an issue for the kitchens of today, whether it be in energy, water, food waste and FOG (fats oils and grease) management. Consumers and businesses are increasingly aware of what goes into our food and how the processes we use to make it has an impact…

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100% recyclable isn’t good enough anymore

Co-working giant WeWork has recently announced that they will not be spending a penny more on products that are packaged using plastics. This includes everything from plastic cups to food containers, whether they are recyclable or not. WRAP (Waste & Resources Action Programme) reports that around 40% of plastic is…

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