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
Industry chiefs have raised concerns over the Scottish government’s introduction of a deposit-return scheme on some glass and plastic bottles, arguing the policy could raise prices and limit choice.
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.
Many operators have jumped on the plastics recycling bandwagon, but some are criticising these knee-jerk reactions, pointing out that reusing isn’t as easy as it first appears. Angela Frewin separates fact from ... Read more
The Bull Inn has been at the heart of the village of Limpsfield in rural Surrey for hundreds of years. But when the pub went up for sale in 2017, locals feared it would be snapped up by housing developers. Dire ... Read more
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
Start the working day with
The Caterer’s free breakfast briefing email
Sign up now for:
The latest exclusives from across the industry
Innovations, new openings, business news and practical advice
The latest product innovations and supplier offers