New Zealand
Reporting on food, drink, and hospitality trends emerging from a market known for its focus on sustainability, provenance, and premium casual dining. This section explores operational models, export supply chains, wine and meat sourcing, and international brand activity relevant to UK operators. Whether tracking global F&B innovation or understanding how New Zealand’s food culture influences sourcing and menu development, this content offers valuable context for chefs, buyers, and hospitality leaders.
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May- 2019 -1 MayPeople
The Savoy appoints Anne Lomas as director of restaurants
The Savoy has announced that Anne Lomas has been appointed director of restaurants at the London hotel. Formerly general manager at Simpson’s in the Strand, Anne Lomas will oversee The Savoy’s restaurants – Kaspar’s at The Savoy, Thames Foyer, and Simpson’s in the Strand, along with in-room dining. Lomas will…
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Nov- 2018 -19 NovemberAdvice
Food waste in the hospitality sector
Barely a day goes by where the plight of our planet isn’t in the news. Plastic is suffocating the sea, rubbish is piling up on the land – slowly, we’re making improvements, but how far do these improvements currently stretch? In particular, food waste is being spotlighted as a problematic…
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Aug- 2018 -31 AugustAdvice
What is the hospitality sector doing to deal with waste?
There has been a rising awareness in the amount of food that is wasted across the world, and most customers are unhappy to see such behaviour. With the responsibility of reducing food waste spotlighted on the hospitality sector in particular, it’s crucial that hotels and restaurants manage their food waste…
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8 AugustGovernment
Wetherspoon launches Brexit beer mats
Pub group Wetherspoon will introduce beer mats in favour of a no-deal Brexit, signed by its chairman Tim Martin, and outlining 10 points to the leaders of the three main political parties. The mats bear the headline ‘Free Trade (ie no deal) means lower prices’, and Martin said they will…
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Mar- 2018 -16 MarchRestaurants
Vegan, alcohol-free restaurant launches crowdfunding campaign
London-based vegan, wheat and alcohol-free restaurant Redemption Bar has launched a £300,000 crowdfunding campaign on Crowdcube to open two new outlets. Developed by former brand director of Virgin, Catherine Salway and New Zealand restaurateur and raw vegan chef, Andrea Waters, the company already has two restaurants in Shoreditch and Notting…
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