New Covent Garden Market
This coverage looks at the role of the wholesale market in supporting the UK hospitality, catering, and foodservice industries. Updates include supplier activity, product availability, seasonal produce trends, investment in facilities, sustainability initiatives, and regulatory or operational changes. Coverage also considers how traders and wholesalers work with restaurants, pubs, hotels, and caterers to meet demand, offering insights valuable to chefs, F&B executives, and operators across the supply chain.
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Feb- 2023 -17 FebruaryFeatures
Paul Grimshaw: ‘It’s our duty to teach young chefs about produce’
Can you tell us about the initiative to teach students of WestKing College about seasonal fruit and vegetables? It’s not something we solely do for them, as we still do it for all of our customers in terms of what’s in season. We try to push British produce wherever we…
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Feb- 2020 -28 FebruaryAdvice
Creating a sustainable journey from field to fork
For many, sustainability, plastic reduction and the journey of fresh produce from field to fork, are areas that spark questions. With increased pressure on chefs, licensees and caterers to reduce the amount of plastic in the supply chain and cut down on food waste, it is important to consider what…
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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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