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, hotel-styled ground floor of One Canada Square, Shutters is an ever-evolving restaurant and bar, open seven days a week, for brunch from 8am to 11am and all-day dining from noon…

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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 their organisation wastes, warns Sodexo, which has launched its ‘Appetite for Action’ campaign. The catering and facilities management business commissioned a new study examining food buying trends amongst organisations in…

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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 pub will offer a 60 cover bar area with a daily-changing menu as well as a “spacious” 40 cover dining room with an open plan farmhouse kitchen for lunches and…

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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 be seen we can perhaps rely on a few assumptions. We know that timescales are likely to be cautious, rather than rushed. We know that any return of service will…

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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 its 1887 restaurant. Green, who recently worked as head chef at the Adam Reid at The French in Manchester, will work in partnership with the hotel’s Kitchen Garden and Torridon…

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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 consumer pressure. Today, consumers want to know exactly where food products come from: 94% believe that transparency fosters brand loyalty, 81% are willing to try a brand’s entire portfolio of…

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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 nation. Between 2014 and 2019 the number of vegans in Great Britain quadrupled to more than 600,000 or 1.16% of the population – and is growing. Preparing vegan dishes clearly…

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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 moment. The last 12 months in particular have seen a growing awareness within food businesses of all sizes of the impact the staggering 920,000 tonnes of food that’s thrown away…

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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 Dimbleby of the Sustainable Restaurant Association and co-founder of Leon, which will investigate the entirety of England’s food system from “farm to fork”. UKHospitality chief executive Kate Nicholls said: “Not…

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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 in Stratford-upon-Avon on 18 April 2019. Showcasing Robinson’s passion for British produce and sustainable wild food, the restaurant and bar will be in boutique Hotel Indigo Stratford-upon-Avon, a fully restored…

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