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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
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Giggling Squid appoints bankers to advise on future growth
Thai restaurant group Giggling Squid has appointed investment bank GCA Altium to advise on options for further growth.
Power plants: How vegan menus are becoming mainstream
Accor completes Orbis share purchase
Bleecker to donate profits to Hospitality Action on 1 March
Toque d’Or announces national heats shortlist
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Chef
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? Janie Manzoori-Stamford found out
Revelations: Arnaud Stevens, owner and chef-director, Plate, London
Menuwatch: Stem
Recipe of the week: fougasse with Gruyère, lardons and caramelised garlic
Book review: ‘Crumb’ by Richard Bertinet
Bocuse d’Or: Team UK competes at the greatest show on earth
Products
Toque d’Or announces national heats shortlist
Chinese food can be just the medicine for health, report finds
McCormick launch new format for Flavour Forecast 2019
Record number of products to be revealed at TasteWales 2019
CUBO Awards 2019 open for entries
This week’s new products: Artis glassware, EauVation’s SmartTap, Josper Combo, P...
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Thai restaurant group Giggling Squid (@GigglingSquid ) has appointed investment bank GCA Altium to advise on option… https://t.co/W8BIogySF5
12 hours ago