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Power plants: How vegan menus are becoming mainstream
The unstoppable rise of vegan food has spilled over from just Veganuary and is now a genuine shift in diners’ tastes. So which restaurants and caterers are altering their menus to go beyond ‘mock meat’ to truly embrace the opportunities offered by plant-based food?
Accessibility campaigner and marketing expert Arnold Fewell dies
Cateys: One week left to get your nominations in!
Patisserie Valerie sold to Irish private equity firm
Latest news
Sales slump hits restaurants and pubs across January after Christmas boost
Like-for-like sales in managed pubs and restaurant groups slumped by 1.8% year on year in January after a strong Christmas showing, according to latest figures from the Coffer Peach Business Tracker.
Minute on the clock: Bob Downie, chief executive, Royal Yacht Britannia Trust
Revelations: Surender Mohan, executive chef, Jamavar and Bombay Bustle
Menuwatch: the Cornish Arms
Book review: We’re Not Keeping You Up, Are We? by David Pitchford
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Chef
Menuwatch: the Cornish Arms
The Hookers are enjoying a runaway success with this traditional inn serving British classics to please the locals, says Amanda Afiya
Book review: We’re Not Keeping You Up, Are We? by David Pitchford
Recipe of the week: Pot roast mallard with kumquats and cabbage
Running a tight ship: How Harbour Hotels is breaking the mould with its new trai...
Power plants: How vegan menus are becoming mainstream
Revelations: Arnaud Stevens, owner and chef-director, Plate, London
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As chief executive of the Royal Yacht Britannia Trust, Bob Downie, the 2005 winner of the Leisure and Tourism Catey… https://t.co/aWFx0t6E6F
4 hours ago