Sustainability
Our coverage of how restaurants, pubs, bars, cafés, and catering companies are responding to environmental expectations from customers, regulators, and stakeholders. Whether you’re building a greener supply chain, switching to low-impact ingredients, or tracking sector benchmarks, we deliver reporting that connects sustainability to the realities of foodservice operations. Expect case studies, policy updates, and commercial insight tailored to operators and F&B leaders.
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Feb- 2024 -9 FebruaryFood and Drink
Borough Market appoints new chair and vice chair
Borough Market, London’s food destination, has appointed Shane Holland as chair and Claire Pritchard to the role of vice chair for the charitable trust. Holland, executive chairman of Slow Food in the UK, previously held the position of vice chair and replaced Adrian Bunnis who is stepping down after four…
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1 FebruaryBreweries and Distilleries
Hydes introduces new environmental measures across its business
Salford-based brewer and pub retailer Hydes has announced a raft of new environmental initiatives which will be introduced across the business throughout the year. At the brewery in Salford, new environmental measures include the installation of inverter drives which control the speed of the motors during the constant brewing process…
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Jan- 2024 -26 JanuaryCatering Companies
Chartwells announces raft of new contract wins and retentions
Chartwells Independent has announced it has successfully won two new three-year contracts with South Hampstead High School and Wimbledon High School. Both schools are members of the Girls’ Day School Trust (GDST), the UK’s largest group of independent schools educating 20,000 girls each year. Chartwells Independent will also support both…
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22 JanuaryCatering Companies
Compass Group to acquire CH&CO for £475m
Global food service company Compass Group has signed an agreement to acquire CH&CO, a contract and hospitality services company that operates in the UK and Ireland, for an initial enterprise value of £475m. Plans of acquiring CH&CO comes as the company is a “highly regarded” management team and a track…
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18 JanuaryFeatures
‘It’s everyone’s responsibility’: are 50% plant-based menus the future for restaurants?
This year is the 10th anniversary of Veganuary, I’m curious to know your opinion on it. How has the trend evolved in 10 years? I think plant based food has developed enormously in the last 10 years, and I think the rise of vegan restaurants has helped enormously with that.…
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Dec- 2023 -20 DecemberComment
Five AI predictions for the industry in 2024
This time last year, I said that the adoption of AI would accelerate massively in the hospitality sector. Look where we are today – only 12 months on – and ChatGPT, which was then unknown, has now become omnipresent. The news is filled with headlines like ‘AI will end work’.…
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19 DecemberRestaurants
Carters unveils pop-up at Birmingham member’s club
The Michelin-starred restaurateurs, Brad and Holly Carter, are relocating Carters to Birmingham’s city centre from 2 February to 31 May 2024 to the private members club, Eighteen, at 103 Colmore Row. Carters moved to Westlands UK in Evesham this summer from their Moseley location of 13 years. This is to…
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13 DecemberRestaurants
Five Guys UK joins Zero Carbon Forum
Five Guys UK is among ten new members to join Zero Carbon Forum, where it will sit alongside more than 60 operators across the industry. Zero Carbon Forum members work to “pool their resources” and share learnings to accelerate emission reduction and adapt to the impacts of climate change. All…
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6 DecemberFood and Drink
SSP Group revenues hit £3bn in FY23
SSP Group revenues rose 38% to £3bn for the full year ended 30 September, as EBITDA doubled to £280m compared with last year. The group attributed its performance to strong revenue growth and profit conversion, with H2 revenues growing by 25% on a constant currency basis. While the group saw…
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5 DecemberTrade Associations
Relais & Châteaux chefs pledge to stop serving eel
Relais and Châteaux’s World Culinary Council have voted to immediately remove eel from its own menus, as the fish is considered critically endangered and features on the International Union for Conservation of Nature’s (IUCN) red list of threatened species. The association has called on the rest of its 580 hotels…
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