Mike Robinson, the chef-restaurateur behind the Harwood Arms and the Woodsman, has perfectly encapsulated the field to fork ethos: he stalks and shoots his deer, butchers it and serves it in his own restaurants ... Read more
There is still time to enter the Seafood Restaurant of the Year, a competition organised by The Caterer and Seafish UK alongside Seafood Week to celebrate the individuals, teams and businesses showcasing seafoo ... Read more
A survey of foodservice professionals has revealed that sustainability concerns are changing the way the industry operates, with menus and kitchens reflecting more on the longevity of the industry.
With sustainability top of the news agenda, the attention is firmly on waste and what the food industry is doing about it. Katherine Price learns how Lexington Catering has made dealing with waste a priority th ... Read more
With consumers increasingly turning away from single-use plastic, operators must be innovative when it comes to their water offering. Anne Bruce examines some of the options currently on the market
Environmental issues are the hot topic right now, but it’s important that each and every one of us is continuing to think up innovative solutions to problems across the industry, says Andrew Stephen