Farm to fork
Explores the movement in UK hospitality that prioritises transparent, sustainable, and traceable sourcing from producers to plate. Coverage includes operator case studies, supplier collaborations, menu innovations, and seasonal buying strategies, alongside insights into consumer demand for provenance, regulatory developments, and the commercial advantages of local and ethical supply chains.
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Apr- 2019 -3 AprilRestaurants
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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Mar- 2018 -21 MarchNews
Restaurants back One Planet Plate campaign
Restaurants are backing the Sustainable Restaurant Association’s One Planet Plate Campaign. The Sustainable Restaurant Association campaign is due to launch on 24 March to coincide with WWF’s Earth Hour, and encourages participating restaurants to serve special sustainable dishes. Each dish will highlight a sustainability issue and address it by offering…
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