Greens
Explore business-focused coverage on the sourcing, supply, pricing, and menu innovation surrounding leafy produce and seasonal vegetables vital to UK kitchens. This section supports chefs, procurement leads, and F&B operators with updates on farm-to-fork supply chains, sustainability trends, weather-related crop impacts, and how shifting consumer demand for plant-forward dishes is influencing purchasing, plating, and profit margins across restaurants, pubs, cafes, and catering businesses.
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May- 2021 -10 MayTrade Associations
Scottish hospitality calls on gov to ‘listen and respond’ amid election result
The hospitality sector in Scotland is calling for the government and other Holyrood parties to “listen and respond” to the industry’s needs after the recent Scottish parliamentary election. The Scottish National Party (SNP) won its fourth election, securing 64 seats, but fell one short in securing an overall majority as…
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Apr- 2021 -29 AprilRestaurants
Edinburgh’s first ‘whole animal cooking’ restaurant to open in July
A new restaurant focused on “whole animal cooking” will open in Edinburgh West End’s this July. The Palmerston, a 60-cover restaurant that will include a bar, bakery, coffee shop, and butchery, will be run by first-time restaurateurs, Lloyd Morse and James Snowdon. According to the pair, the restaurant’s ethos will…
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Apr- 2020 -2 AprilRestaurants
Wagamama launches ‘Wok From Home’ cookery guide amid Covid-19 virus outbreak
Wagamama has announced the launch of its home cookery guide, ‘Wok From Home’, amid the coronavirus outbreak. Since the lockdown and tightened restrictions to combat Covid-19, restaurants were told to temporarily close its doors, resulting in Wagamama launching its ‘Wok From Home’ guide, which includes Asian cookery lessons presented by…
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Feb- 2020 -5 FebruaryNews
Ryan Shilton joins Dormy House as head chef
The Farncombe Estate in the Cotswolds has appointed Ryan Shilton as head chef of Dormy House. In his new role at Dormy House, Shilton will be responsible for both the Back Garden restaurant, which opened to guests last year under the helm of estate culinary director Martin Burge, and casual…
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Jan- 2020 -22 JanuaryAdvice
The 2020 trends that caterers should add to their menus
The annual trends survey conducted among New Covent Garden Market’s traders has predicted that 2020 will see flavoursome fruits, a focus on British and a new wave of meat alternatives become diners most sought after requests on menus across the country. According to Stan Gulas at market wholesaler Oui Chef,…
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Dec- 2019 -19 DecemberRestaurants
Davies and Brook debuts at Claridge’s
Davies and Brook has opened at Claridge’s, marking the first London restaurant from renowned chef Daniel Humm. Humm, along with his Make It Nice team, moves from Eleven Madison Park in New York, where he earned three Michelin stars and was named the number one restaurant by the World’s 50…
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Oct- 2019 -25 OctoberRestaurants
Victor Garvey to relaunch Rambla as californian restaurant SO|LA
Chef and restaurateur Victor Garvey is to relaunch his award-winning Catalan restaurant Rambla, on Dean Street in Soho, as SO|LA, serving food from and inspired by California. The restaurant is currently undergoing a complete refurbishment and will reopen with its new look, menu and name – a portmanteau of ‘Soho/Los…
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15 OctoberRestaurants
Kitchen W8 celebrates 10 year anniversary by retaining a Michelin Star
Kitchen W8, has marked its 10th anniversary of business this autumn by retaining its Michelin star it first acquired back in 2011. The 70-seat restaurant, which was launched in 2009 by co-owners Rebecca and Phil Howard, has gained a reputation for “professional consistency and flair” with its menus and service…
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2 OctoberRestaurants
Melanie Brown to open new Brixton Bistro
Hospitality entrepreneur Melanie Brown is set to open The Laundry, a new modern neighbourhood bistro and wine shop in Brixton on 1 November. The menu will be designed by head chef Dylan Cashman from Sydney institution Sean’s Panorama and Pilu at Freshwater. The Laundry will occupy the Edwardian building, Walton…
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Sep- 2019 -26 SeptemberFood and Drink
Crussh launches 70% vegetarian Autumn menu
Crussh Fit Food and Juice Bars has introduced a new autumn range with vegetarian products making up 70% of the new menu. Alongside new product additions, the healthy food and juice chain has announced a number of changes to reduce plastics including the introduction of Canned LifeWater, the roll out…
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