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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May- 2021 -28 MayRestaurants
New restaurant to open at The Conrad London St James
The Conrad London St James has announced the opening of a new restaurant, The Pem, on Thursday 1 July 2021 with consultant chef Sally Abé at the helm. Abé will work with trusted suppliers when it comes to fresh produce, meat, and fish to ensure the quality and sustainability is…
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Apr- 2021 -29 AprilRestaurants
Edinburgh’s first ‘whole animal cooking’ restaurant to open in July
A new restaurant focused on “whole animal cooking” will open in Edinburgh West End’s this July. The Palmerston, a 60-cover restaurant that will include a bar, bakery, coffee shop, and butchery, will be run by first-time restaurateurs, Lloyd Morse and James Snowdon. According to the pair, the restaurant’s ethos will…
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27 AprilFeatures
Luxury dining in the wake of a pandemic
The taste of widely delicious food, a hypnotising tinkle of jazz piano and the reassuring pop of a bottle of the finest red – the luxury dining experience seems, for many of us, a distant memory. However, with vaccine production and distribution well and truly underway, this indulgent practice might…
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26 AprilFeatures
Vish and chips does not spell an end to British culinary heritage
Popular culture is often led by narratives that a generation or population is exposed to en mass, with the mass media playing a crucial role in recent times. Whether it is David Attenborough cautioning of irreversible changes to the Earth’s environment on a primetime BBC slot, or a damning exposé…
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23 AprilPubs and Bars
Chef Harriet Mansell to open Lilac wine bar
Chef Harriet Mansell has announced her second Lyme Regis venture with the upcoming opening of Lilac, a wine bar tap room. Specialising in low-intervention wines and small plates, the 40-cover establishment is due to launch in July 2021. The venue will follow in the path of Mansell’s debut restaurant Robin…
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23 AprilPubs and Bars
Star Pubs & Bars to only reopen 50% of Scottish sites on 26 April
Star Pubs & Bars, which is part of the Heineken Group, has announced its plans to reopen around 50% of its 230 sites in Scotland on 26 April. The country’s largest pub operator is not expected to reopen the remaining half of its sites until 17 May, when lockdown restrictions…
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15 AprilRestaurants
Purezza to launch Manchester restaurant
Vegan pizzeria Purezza is set to expand its portfolio to six with the opening of a Manchester site in May 2021. Situated in the city’s Northern Quarter at what formerly traded as Dough Pizza Kitchen, the launch follows previous openings in Bristol, Brixton, and Hove. Founded in 2015, the group…
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Feb- 2021 -25 FebruaryRestaurants
Bad Vegan to open first site at Buck Street Market
Plant-based restaurant Bad Vegan is to open its first-ever site at Buck Street Market, the “UK’s first eco-conscious consumer market”. The brand said Bad Vegan was born from a lockdown conversation between experienced brand creator Mark Emms and chef Tom Kerridge, who have since co-founded the business. The new food…
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Jan- 2021 -21 JanuaryBreweries and Distilleries
Tennents invests in removing plastic packaging from lager cans
Tennents has announced a £7m investment in packaging equipment at Wellpark Brewery which will aim on eradicating 150 tonnes of plastic from the group’s Lager can packs by 2022, which includes more than 100 million plastic (hi- and mid-cone) rings. The investment, first announced in October 2019 as part of…
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20 JanuaryBusiness
CFL calls for food college to boost London culinary training
Centre for London (CFL) has called for the creation of a college of food to boost the capital’s strengths as a centre of culinary research, development and innovation. The college would help develop capacities, “scope out” consumer trends, assess the impact of innovative approaches to sourcing or hospitality management as…
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