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- 2023 -28 NovemberNews
Today’s news in brief – 28/11/23
Shareholders backed TRG’s £506m sale to Apollo Global, privatising the company that operates Wagamama among others. Each share’s value of 65p signifies an enterprise worth of £701m. TRG’s strategies led to two earnings upgrades and £5m in cost savings, aligning with Apollo’s belief in TRG’s market prominence. Apollo’s reassurances about…
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28 NovemberRestaurants
Hank’s Dirty to open permanent Castle Quarter diner
Vegan restaurant Hank’s Dirty has signed a six-year lease at Castle Quarter in Norwich, following the operator’s successful trading within the street food quarter of the same scheme. Hank’s Dirty first began within the Castle Social market hall concept at Castle Quarter when it officially opened in autumn 2022. Following…
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8 NovemberPubs and Bars
Young’s Smiths of Smithfields appoints new head chef
Young’s-owned pub Smiths of Smithfield has appointed Tim Dela Cruz as its new head chef. Smiths of Smithfield stretches across four-floors with an all-day bar, first-floor private rooms and rooftop terrace, with a dedicated restaurant on the second floor serving prime-cuts of meat and locally sourced produce. With a wealth…
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Oct- 2023 -27 OctoberFeatures
Say Cheese – Discover an assortment of plant-based cheeses at the Plant Based World Expo
The quest for delicious plant-based cheese has long been a challenge, with various styles serving different culinary purposes, from pizza toppings to sandwich spreads and cheesecake fillings. However, at this year’s Plant Based World Expo Europe, an exciting array of plant-based, dairy-free cheeses takes centre stage, promising to cater to…
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23 OctoberSponsored
Plant Based World predicts long-term growth and top industry trends
Plant Based World Expo Europe, the largest 100% plant-based trade event in Europe, is unveiling future trends and what we can expect from the food industry, marking the beginning of ‘Plant Based 2.0’. Long term growth in the plant-based food industry is being led by the UK, one of the…
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12 OctoberSponsored
Plant Based World Expo announces conference sessions and features
Plant Based World Expo Europe, the largest 100% plant-based trade event in Europe, has announced its conference line up for the Plant Based World Pulse Theatre, taking place at ExCeL London on 15th and 16th November 2023. Featuring Veganuary’s 10th anniversary global film premiere, leadership addresses, and panels focussing on…
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Sep- 2023 -14 SeptemberCatering Companies
Levy Ireland inks 10-year Convention Centre Dublin deal
Levy Ireland has announced that it has agreed a 10-year contract extension to provide hospitality services at The Convention Centre Dublin (The CCD). Fitzers Catering originally won the contract back in 2010 when the venue first opened. The relationship will continue under Levy Ireland, which is a partnership between Fitzers…
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8 SeptemberCatering Companies
Food and beverage sector sees rise in M&A activity
Food and beverage M&A activity has increased 13% in Q2 2023, after welcoming signs of recovery at the start of 2023, according to new research from Grant Thornton UK LLP. The firm’s analysis has found that 42 deals were recorded in Q2 2023, as deal volumes rose for the third…
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Jul- 2023 -21 JulyRestaurants
Wagamama reopens Noodle Lab in SoHo
Wagamama has opened its new Noodle Lab at the Great Marlborough Street restaurant, marking its return to Soho. The UK. Noodle Lab will act as the ‘chef’s playground’, a space for recipe and idea testing. The Noodle Lab menu will be 50% plant-based and will feature Wagamama dishes such as…
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21 JulyNews
Akwaaba wins Lexington’s Casual Dining Competition
Ghana-inspired cuisine Akwaaba has won the final stage of Lexington’s Casual Dining Competition. The winning team will see their concept introduced across the business and will also enjoy a British artisan cheese makers tour, hosted by Patrick Spinazza from The Cheese Geek. Akwaaba will also have the opportunity to create…
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