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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Oct- 2024 -9 OctoberAdvice
Top tips for practical sustainable dining
Discovering a world where every dish is a story about respecting nature, connecting with local producers and committing to a more sustainable future, is an exciting journey to commence. A sustainable restaurant is, first and foremost, a restaurant that respects the seasonal nature of the produce served to customers. This…
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8 OctoberNews
Mildreds Soho announces reopening
London’s vegan restaurant Mildreds has announced its anticipated reopening after a major renovation. The vegan restaurant closed two months ago to completely refurbish the Grade II listed heritage building on Lexington Street, Soho. The new design of the Mildreds townhouse has created more space as well as a second floor…
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Sep- 2024 -30 SeptemberFeatures
How restaurants can make the most of social media
In today’s digital age, having an online presence is crucial for any business, but for restaurants, it’s not just a bonus—it’s a necessity. The hospitality industry is highly competitive, and restaurants need to differentiate themselves to attract customers. Social media platforms, especially TikTok and YouTube, offer an unprecedented opportunity for…
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Aug- 2024 -28 AugustNews
De Nadas to open new empanadería in Stoke Newington
De Nadas, the UK’s first empanadería to specialise in Argentinian hand-shaped empanadas, is opening a 20-seater shop on Stoke Newington Church Street in London. The empanada specialist, which first launched on Notting Hill’s Golborne Road in 2022, followed by Shoreditch’s Rivington Street, will open the new shop in North London…
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16 AugustRestaurants
Atis to open eighth site in Eastcheap
Cult salad bar brand Atis is set to open in the capital in Eastcheap on 2 September, marking the brand’s eighth location in London and its second opening of 2024. The Eastcheap site will offer Atis’ customisable salad bowls, protein plates, and classic favourites such as the Azteca and Seiz’a…
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Jul- 2024 -30 JulySponsored
What to expect at Europe’s 100% plant-based trade show
Leading plant-based manufacturers and solutions providers will form a comprehensive exhibition, covering everything from end products to packaging, ingredients and logistics. Here, attendees can source innovative plant-based products, gain inspiration, discover solutions for their business and network with other business owners. Exhibitors are travelling from around the world to demonstrate…
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Jun- 2024 -26 JuneNews
Today’s news in brief – 26/06/24
Year-on-year hospitality inflation has fallen to 4.6%, the lowest recorded in 28 months by Prestige Purchasing and CGA’s Foodservice Price Index report, revealing more positive trends for the industry. May also saw month-on-month deflation of negative 0.4% – only the fourth such decrease in the last 32 months. Restaurant deliveries…
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26 JuneNews
Slim Chickens to open at Festival Place in July
American fried chicken restaurant chain Slim Chickens is set to open a new location at Festival Place in July. With room for over 85 diners, the restaurant will deliver its casual dining offer serving hand-breaded buttermilk-marinated chicken, as well as other dishes including sandwiches, crispy wings, wraps, salads, sides and…
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17 JuneNews
German Doner Kebab to open new site in Metrocentre
German Doner Kebab (GDK) has announced it will be unveiling a new site in the North East destination Metrocentre. The opening of GDK Metrocentre, which has a capacity for 42 covers with a 2823 sq ft site, marks the brand’s 143rd franchised location across the UK and the second location…
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17 JuneFeatures
A culinary director’s trends and trials in event catering
Tell us a bit about your background and experience, and what inspired you to become a chef? My passion for cooking started at a young age. Coming from a large family with five brothers, my parents worked long hours, so my nan often spent time in the kitchen preparing meals…
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