London Restaurants commit to cutting food waste

Brasserie Zedel, Angela Hartnett’s Cafe Murano and Hawksmoor Air Street are among 11 restaurants that have collectively agreed to reduce their food waste by 25% in the next year. According to the Crown Estate, the UK foodservice industry currently wastes enough food to ‘fill The Shard nearly 11 times every year’ leading to a loss…

Social Media’s Effect on Food Expectations

More people are eating out than ever before, but could the increasing popularity of cookery shows and competitions, and the rising influence of social media on consumer’s food choices be more of a hindrance than a help? While many would be inclined to believe that consumers are more well-informed as a result of this, in fact,…

Pub Chefs Encouraged to get Themselves in a Pickle

The rise in popularity of pickled and fermented foods is creating a number of benefits and opportunities for pub chefs. Pub chefs need to be able to make the most of seasonal produce, and in doing so this can save on costs. In order to make ingredients go further pickling and fermenting produce can be…

New report calls for overhaul of Chef working conditions

The Centre for London thinktank has called for the 16 FE colleges offering catering courses to create a “networked institution with several campuses across London, following the model of the University of the Arts London”. The report argues that the sector must “urgently” address working conditions, including a “zero-tolerance approach to discrimination, harassment and bullying,…

‘Grow Your Own’ Ingredients Trending in 2019

A recent survey of chefs, business owners, kitchen staff and catering managers has found that ‘grown your own’ ingredients will be the biggest trend in 2019. Other key findings were: Locally sourced, vegetarian and vegan and traditional home-cooked menus are proving most popular with diners. One in 10 said Jackfruit is their favourite ingredient, showing…

The Vegan Chef Institute

Following on from our recent post about the increasing demand for Vegan Chefs, meet Chef Day Radley, who has co-founded the Vegan Chef Institute to fast-track chefs in vegan cooking. Chef Day is an international professional chef, cooking teacher and food writer. She has worked as Head Chef in three continents and in recent years…

How pubs can help people achieve their health resolutions

Following the Christmas festivities, January is often quiet for pubs. How can you attract customers who are trying to recover from the over-indulgence? Sophie Atherton suggests that giving customers wholesome, well-cooked food is the way to go. January is the perfect time for a menu audit with a focus on locally sourced, seasonal produce and…

“VEGAN CHEF” TOP EMERGING JOB IN UK

Vegan chefs are in high demand across the United Kingdom, according to a report compiled by job search engine Azuna. The company collected internal data on its site throughout 2018 to determine the top job vacancies UK business owners are looking to fill. In addition to blockchain developers, Brexit planners, and driverless car salesmen, Azuna…

Pub Chefs create ‘World’s Biggest” Christmas Dinner

  Chefs at the George Pub & Grill in Stockton-on-Tees has created what it claims is the ‘world’s biggest’ Christmas dinner – a 16,500-calorie feast featuring a ‘turkey heavier than a baby’. The roast dinner includes a turkey crown weighing 5.4kg and is served with a selection of vegetables and 20 pigs in blankets! The…

A New Hospitality Members’ Club is coming soon to Soho!

Master sommeliers Xavier Rousset and Gearoid Devaney are opening a new private member’s club to cater for those working in the hospitality sector. The club, Trade, will open in mid- January. Based on Frith Street, the venue will boast 80 covers and aims to provide a new social and networking space with a focus on high-quality…