Plant-Based
This features our editorial coverage of plant-based food trends, innovation, and menu development across the UK hospitality and catering landscape. We report on restaurant launches, supplier partnerships, chef-driven concepts, and high street brand strategies driving the growth of plant-based eating. With analysis of consumer demand, sustainability messaging, and operational execution, this content supports chefs, operators, and F&B leaders seeking to evolve plant-forward offerings in restaurants, pubs, contract catering, and multi-site foodservice settings.
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Nov- 2018 -6 NovemberFeatures
The Flexitarian Diet
It was Dawn Jackson Blatner’s blockbuster recipe book, The Flexitarian Diet, that began to turn heads around the globe in its simple approach to sustainable and healthy eating. Although the word flexitarian, a combination of vegetarian and flexible, was announced by the American Dialect Society as the “most useful word…
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Oct- 2018 -11 OctoberFood and Drink
Vegan restaurant By Chloe releases cannabis-infused dessert menu
Plant-based restaurant chain By Chloe has announced it will be launching its CBD-infused “FEELZ” menu on 15 October. FEELZ is a limited edition product range which includes brownies, cupcakes, cookies and more. In an attempt to be dog-friendly, the restaurant will also offer CDB peanut butter bone for dogs. By…
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3 OctoberAdvice
Catering for active lifestyles
It’s no secret that people are becoming more health-conscious. And with many businesses now recognising the positive impact that a healthy team can have on the business, on-site exercise facilities are becoming a common feature in the modern workplace. This positive shift toward healthier choices presents an opportunity for caterers…
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Sep- 2018 -7 SeptemberRestaurants
Sticks’n’Sushi to open eighth UK restaurant in Chelsea
Danish restaurant group Sticks’n’Sushi has announced that its eighth UK site will open on Kings Road, Chelsea in London on Monday 1 October. Described as the group’s largest restaurant to date, the opening fulfills the founders’ long term goal to open a business at the location. Situated at 113-115 Kings…
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6 SeptemberFood and Drink
London jerk chicken restaurant Buster Mantis goes vegan
South east London jerk chicken restaurant, Buster Mantis has announced it is to make “dramatic” changes in the kitchen in order to turn fully vegan. The change to plant-based food inspired by Jamaican cuisine was made following successful pop-ups hosted by chef Denai Moore, who is famous for her vegan…
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4 SeptemberFeatures
What’s fresh in the bread scene
In recent years, health has become a key factor for bread purchasing, driven by consumers becoming more conscious of what actually goes into their favourite loaf and how certain ingredients and different types of carbohydrate affect their bodies. With the growing trend of plant-based diets and increasingly more people opting…
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Aug- 2018 -24 AugustPubs and Bars
Greene King launches ‘industry first’ compostable straws
Pub group Greene King has announced it will introduce compostable PLA straws across its entire UK estate of 1,750 pubs, as part of its pledge to send zero waste to landfill by 2020. This move is set to remove over 30 million plastic straws from use every year. This follows…
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16 AugustFeatures
The evolution and future of vegan and vegetarianism
Veganism and vegetarianism have both been taking the UK food and restaurant markets by storm. Partly attributed to an increased awareness and concern for animal welfare, this plant-based movement is also tied to health and fitness trends. Many of us are fully aware of the impact, on both our bodies,…
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10 AugustFeatures
The rise of veganism
Veganism is sweeping the globe as the biggest trend of this year, but what’s the history behind the world’s most rapidly evolving lifestyle choice? At a glance, it may seem like a fad, but if you scratch the surface, it’s a way of life that has been steadily increasing in…
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9 AugustFeatures
The changing appetite for bread
As a nation, there’s no doubt we love bread. The UK bakery market is worth a staggering £3.6bn and is one of the largest markets in the food industry.Not only is bread an important source of fibre and carbohydrates, it’s also highly versatile, which explains why it has been an…
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