Sustainability

Greggs to open new Kettering distribution centre

Greggs has announced plans to open a new national distribution centre at Symmetry Park, Kettering, in partnership with Tritax Symmetry.…

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RSPCA president urges Wagamama to stop using salmon farms

RSPCA president, TV presenter and conservationist, Chris Packham, has joined over 100,000 people calling for Wagamama to drop farmed salmon…

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Sustainable solutions in the kitchen: Q&A with Prowrap

Can you tell us about the history of Prowrap and how it has developed over the years? For over 25…

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Restaurant Associates partners with Design Museum of London

Restaurant Associates, part of Compass Group, has announced its new catering partnership with the Design Museum in London, expanding its…

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Chef Labron-Johnson to open restaurant with rooms

Chef Merlin Labron-Johnson has announced plans to relaunch his Osip as a new restaurant with rooms.  Located at Number One…

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NTIA appoints new INA vice president

The Night Time Industries Association (NTIA) has announced the appointment of Michael Kill as the new vice president of the…

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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…

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Greggs to open new production and logistics facility

Greggs has announced it has entered into a lease agreement for a new state-of-the-art frozen production and logistics facility in…

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It’s all gravy: cutting costs while maxing sustainability

The hospitality and catering industry experienced a hugely challenging few years during the height of the Covid-19 pandemic. With venues…

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Alex Young and George de Vos to debut with trio of openings in Islington

A trio of new openings are being brought to Islington by co-founders Alex Young and George de Vos. The inaugural…

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