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- 2021 -15 OctoberFood and Drink
Matthew Kenney to open plant-based restaurant in Selfridges
Matthew Kenney and his innovation team has announced the opening of a new plant-based restaurant Adesse Globally, in Selfridges. Launching 2 December, the restaurant will offer innovative cuisine to enhance lifestyle and wellbeing. The menus will include a wine list of organic and biodynamic varietals as well as spirits and…
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6 OctoberCatering Companies
McDonald’s sets out new climate ambitions
McDonald’s UK and Ireland has announced a set of ambitions to achieve net zero emissions by 2050, laid out in a new Plan for Change programme. It revealed key goals from the programme include to achieve net zero emissions by 2040, be deforestation free by 2026, one million people to…
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Sep- 2021 -9 SeptemberRestaurants
Tredwells to shut its doors after seven years
Tredwells, which is owned by chef Chantelle Nicholson, has announced the closure of the restaurant after seven years on Friday, 24 September 2021. Founded in the heart of Covent Garden, Tredwells delivers seasonal menus with an emphasis on locally sourced produce, plant-based eating and sustainable methods of production. The restaurant…
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1 SeptemberAdvice
Foraging for beginners – and chefs of luxury hotels!
When we think about foraging food, more often than not, it conjures up images of searching for food that is in short supply in the wild . We certainly don’t associate it with luxury. But foraging can be an invaluable tactic in the playbook of hospitality businesses catering to large,…
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Aug- 2021 -18 AugustRestaurants
Kojo to open second London site
Kojo, a plant-based eatery, has announced plans to open its second site this month, in London’s Liverpool Street – where the group will launch its new ‘Kojo to Go’ concept focusing on “grab and go only”. The restaurant concept, which opened its first site in December 2020 in Hampstead, was…
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Jul- 2021 -14 JulyFeatures
Becoming a scalable business through successful crowdfunding
It’s one thing to identify a growing market, establish an innovative route into the sector, and reach a point of scalability, but to continually grow a startup is another ballgame completely. Crowdfunding can provide the path needed to beat that game, but also the opportunity to score an unfortunate own…
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Jun- 2021 -24 JuneFood and Drink
Ready Burger tops £1.5m crowdfund target on day of launch
Ready Burger, a plant-based fast food company, has exceeded its £1.5m crowdfunding target within hours of launching the campaign. The group has now raised over £1.75m from almost 350 investors, with 29 days still left to go on its Crowdcube campaign. Providing burgers described as “fast food that’s better for…
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22 JuneRegulations & Policies
Stem and Glory opens new site in Cambridge
Vegan restaurant brand, Stem and Glory, has announced the opening of a new larger site in central Cambridge. The restaurant, which has been designed by Afroditi Krassa, fronts Station Road, just metres from the city’s railway station and houses a large outdoor terrace. The site is built to service both…
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2 JuneRestaurants
Norwich chef announces double London expansion
Daniel Farrow, the owner of Norwich’s The Gatherers bar and restaurant, has announced a double expansion into London’s food market. The chef is set to open Garden Club and Italiano Vegano in July as takeaway concepts, with the pandemic disrupting original plans to launch the venues as bricks and mortar…
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May- 2021 -24 MayCatering Companies
Compass Group to convert 40% of meals to plant-based alternatives by 2030
The Compass Group has revealed plans to convert around 40% of its meat-based meals to plant-based alternatives by 2030. This is part of the company’s aim to deliver net zero emissions as it joins the UN Race to Zero campaign to “help build a more sustainable food system”. The shift…
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