Farm to fork

Shutters Canary Wharf opens its doors

Shutters Canary Wharf, a new restaurant inspired by Southern California, has opened its doors. Opening in the new Conran designed,…

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Three-quarters of food service sector not tracking food waste, Sodexo warns

Nearly three-quarters (74%) of supply chain heads and those in food procurement are not yet tracking the amount of food…

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The Pig’s Head to open in Clapham

London’s new farm has announced the opening of The Pig’s Head in Clapham’s historic Old Town on 8 November.  The…

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Creativity and innovation: Catering large events in a post-Covid world

We don’t yet know when large events will return with people in attendance, but while the finer details remain to…

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The Torridon’s 1887 restaurant appoints Paul Green as head chef

The Torridon, the AA Five Red Star hotel in the Scottish Highlands, has appointed Paul Green as head chef of…

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Transparency in the food supply chain

Creating transparency in the food supply chain is nothing new, but it has now become inevitable thanks to rapidly growing…

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5 key trends transforming the foodservice industry – and what that means for food safety

Veganism becomes mainstream – According to the Vegan Society, in 2018, the UK launched more vegan products than any other…

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Food waste leaves a bad taste: how kitchen technology saves thousands of pounds worth of waste

Tackling the huge amounts of food waste generated by the hospitality industry is the topic on everyone’s lips at the…

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UKHospitality welcomes government consultation on UK’s food industry

UKHospitality has welcomed the government’s consultation on England’s food industry. The government opened a call for evidence, led by Henry…

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Chef and restaurateur Mike Robinson to launch The Woodsman

Mike Robinson, restaurateur and co-owner of the Michelin-starred Harwood Arms in Fulham, London, is set to officially launch The Woodsman…

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