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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Oct- 2018 -23 OctoberRestaurants
Leonardslee Lakes & Gardens launches Restaurant Interlude
A new dining destination, Restaurant Interlude, has been launched at Leonardslee Lakes and Gardens – the historic 200 acre estate, with Grade I Listed gardens, near Horsham in West Sussex. Hospitality entrepreneur Penny Streeter OBE, owner of vineyards in the UK and South Africa, bought the Leonardslee estate in 2017.…
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Aug- 2018 -21 AugustFeatures
Biophilic design in commercial interiors
In the hustle and bustle of contemporary life, we can sometimes feel a little detached from the natural world, with harsh corporate interiors dominating commercial spaces, thus limiting the ability to achieve a homely and comfortable ambience. Whilst sleek, sharp interiors can create a modern feel, more and more establishments…
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Jul- 2018 -10 JulyBusiness
Chef Andrew Wong to open new Kym’s restaurant
Chef Andrew Wong’s latest restaurant Kym’s is set to open its doors in London later this year in September. The new outlet will be located in Bloomberg Arcade, at Bloomberg’s new European headquarters in the City, with aims to be a modern premium casual Chinese restaurant with a relaxed and…
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