Locally Sourced
This features our coverage of locally sourced food and drink across the UK hospitality and catering sectors—examining how operators, chefs, and suppliers integrate regional produce into menus, procurement strategies, and brand storytelling. From supply chain resilience to provenance-led marketing, we report on the operational, economic, and consumer-facing impacts of local sourcing. Ideal for restaurant owners, pub operators, and caterers seeking insight into sustainability, quality, and differentiation through local ingredient sourcing.
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Jan- 2020 -21 JanuaryRestaurants
New head chef joins Port Appin hotel
The Pierhouse Hotel and Seafood Restaurant at Port Appin in Argyll, Scotland, has announced the appointment of Michael Leathley as head chef. Leathley has worked as a chef for over 14 years across London, Aberdeen and Glasgow. He previously held the position of sous chef at A’Challtainn Fish Restaurant in…
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14 JanuaryRestaurants
Big Fernand launches in London
Parisian burger brand, Big Fernand, has announced the launch of its first British site in South Kensington, London. The casual dining chain, which launched in Paris in 1993, has over 55 sites across France, China and the UAE. The South Kensington site marks the start of its expansion across the…
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Dec- 2019 -4 DecemberAdvice
Traceability: The rise of the conscious consumer
In today’s age, consumers are now looking to extend their consideration for the world beyond their own households and are adopting small changes in behaviour. The rise in the number of dedicated food-related campaigns such as British Food Fortnight and Seafood Week highlights the need for companies to support products…
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2 DecemberRestaurants
New restaurant launches in landmark Brighton hotel
The Grand Hotel in Brighton has announced the launch of a new ‘all-day dining experience’ in its new restaurant. Cyan, which has replaced the GB1 restaurant within the iconic seafront hotel, opened its doors last week. The opening was marked with a launch event, which featured music from Brighton DJ…
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Nov- 2019 -26 NovemberFood and Drink
Olive+Squash open new London site
Sustainable lunch spot olive+squash has announced the launch of its second site in Chancery Lane. The opening comes three years after the launch of their inaugural site opposite Monument Station. The latest New Street Square site will offer ethical and bespoke salads, wraps and soups, all made from sustainable and…
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25 NovemberPeople
Andrew Sheridan joins Craft Dining Rooms
Craft Dining Rooms has announced the appointment of Chef Andrew Sheridan as its new executive chef. He will join both Craft Dining Rooms and Craft English Garden, which is due to launch in Birmingham in 2020. Sheridan will continue the site’s dedication to providing an all-British menu, using locally sourced…
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14 NovemberFood and Drink
Brighton set to welcome first seaside food hall
A “unique, diverse and exciting” new food hall is expected to launch in Brighton next year, according to Brighton and Hove council. The new venture, which marks the first food hall for the city, will be housed in the historic Shelter Hall building on Brighton’s seafront. The building is currently…
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Sep- 2019 -20 SeptemberCatering Companies
Sodexo bolsters local produce commitment with Love British Food
Ahead of British Food Fortnight, global services company Sodexo is “reinforcing its commitment” to using locally sourced, sustainable produce through its partnership with Love British Food. Love British Food leads the national promotion of British food and encourages retailers and caterers to make British food their preferred option. The year-round…
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5 SeptemberAwards & Events
St Andrews Bar & Grill wins second AA-rosette
St Andrews Bar and Grill at Fairmont St. Andrews – the five-star luxury golf resort in Scotland – has just been awarded a second AA Rosette for its “culinary excellence”. The restaurant, set upon a clifftop with panoramic views over St Andrews Bay, is known for its steak and seafood…
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Aug- 2019 -22 AugustRegulations & Policies
Mandatory calorie labelling a ‘retrograde step’, warns UKHospitality
UKHospitality has warned that the introduction of mandatory calorie labelling would place “significant burdens” on Scottish hospitality businesses. The warning follows recommendations by Food Standards Scotland to the Scottish Government to introduce mandatory labelling for all out-of-home food businesses. UKHospitality executive director for Scotland Willie Macleod said while UKHopsitlity is…
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