Vine dining 17 January 2020 Andrew McKenzie and the 2019 Taittinger UK Sommelier of the Year Romain Bourger on the Vineyard’s winning wine formula
In this week's issue... Vine dining Andrew McKenzie and the 2019 Taittinger UK Sommelier of the Year Romain Bourger on the Vineyard’s winning wine formula
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Nespresso waste

In anticipation of Recycle Week (23-27 September), The Caterer visited Tandom Metallurgical Plant in Congleton, Cheshire, to see the journey made by the millions of Nespresso capsules recycled each year. Nespresso has set a target of using 100% sustainably managed aluminium by 2020 and the company has grown the number of its pods that are recycled from zero in 2009 to 29% in 2019. The pods are decanted from recycling bags, before being shredded and charged with an eddy current to separate the coffee and aluminium. A rotary furnace melts the aluminium, before it is cooled and used as feed stock for cans. The Caterer and Nespresso also hosted 30 high-profile north-west operators at Michael Wignall’s the Angel at Hetton in Skipton, North Yorkshire, to discuss sustainability and circular economy

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Nespresso waste

In anticipation of Recycle Week (23-27 September), The Caterer visited Tandom Metallurgical Plant in Congleton, Cheshire, to see the journey made by the millions of Nespresso capsules recycled each year. Nespresso has set a target of using 100% sustainably managed aluminium by 2020 and the company has grown the number of its pods that are recycled from zero in 2009 to 29% in 2019. The pods are decanted from recycling bags, before being shredded and charged with an eddy current to separate the coffee and aluminium. A rotary furnace melts the aluminium, before it is cooled and used as feed stock for cans. The Caterer and Nespresso also hosted 30 high-profile north-west operators at Michael Wignall’s the Angel at Hetton in Skipton, North Yorkshire, to discuss sustainability and circular economy

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Nespresso

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Nespresso waste

In anticipation of Recycle Week (23-27 September), The Caterer visited Tandom Metallurgical Plant in Congleton, Cheshire, to see the journey made by the millions of Nespresso capsules recycled each year. Nespresso has set a target of using 100% sustainably managed aluminium by 2020 and the company has grown the number of its pods that are recycled from zero in 2009 to 29% in 2019. The pods are decanted from recycling bags, before being shredded and charged with an eddy current to separate the coffee and aluminium. A rotary furnace melts the aluminium, before it is cooled and used as feed stock for cans. The Caterer and Nespresso also hosted 30 high-profile north-west operators at Michael Wignall’s the Angel at Hetton in Skipton, North Yorkshire, to discuss sustainability and circular economy

Album image

Nespresso waste

In anticipation of Recycle Week (23-27 September), The Caterer visited Tandom Metallurgical Plant in Congleton, Cheshire, to see the journey made by the millions of Nespresso capsules recycled each year. Nespresso has set a target of using 100% sustainably managed aluminium by 2020 and the company has grown the number of its pods that are recycled from zero in 2009 to 29% in 2019. The pods are decanted from recycling bags, before being shredded and charged with an eddy current to separate the coffee and aluminium. A rotary furnace melts the aluminium, before it is cooled and used as feed stock for cans. The Caterer and Nespresso also hosted 30 high-profile north-west operators at Michael Wignall’s the Angel at Hetton in Skipton, North Yorkshire, to discuss sustainability and circular economy

Album image

Nespresso waste

In anticipation of Recycle Week (23-27 September), The Caterer visited Tandom Metallurgical Plant in Congleton, Cheshire, to see the journey made by the millions of Nespresso capsules recycled each year. Nespresso has set a target of using 100% sustainably managed aluminium by 2020 and the company has grown the number of its pods that are recycled from zero in 2009 to 29% in 2019. The pods are decanted from recycling bags, before being shredded and charged with an eddy current to separate the coffee and aluminium. A rotary furnace melts the aluminium, before it is cooled and used as feed stock for cans. The Caterer and Nespresso also hosted 30 high-profile north-west operators at Michael Wignall’s the Angel at Hetton in Skipton, North Yorkshire, to discuss sustainability and circular economy

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Sally Beck at the launch of Hospitality Superheroes

Last week Umbrella Training launched its Hospitality Superheroes mentoring programme, with Harry Murray and Sally Beck among the high-profile operators offering their services. Murray explained to those in attendance how mentoring helped him on his route to the top

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Harry Murray at the launch of Hospitality Superheroes

Last week Umbrella Training launched its Hospitality Superheroes mentoring programme, with Harry Murray and Sally Beck among the high-profile operators offering their services. Murray explained to those in attendance how mentoring helped him on his route to the top

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HA Polo Day

More than £63,000 was raised for Hospitality Action at a lunch held at Beaufort Polo Club in Gloucestershire. A three-course lunch was prepared by chefs Hywel Jones, from Lucknam Park hotel and spa, Colerne, Wiltshire (pictured with Hospitality Action chief executive Mark Lewis), Michael Nizzero, the Bath Priory, Bath; Rob Potter, the Manor House, Chippenham; Niall Keating, Whatley Manor, Malmesbury, Wiltshire; Chris Cleghorn, the Olive Tree restaurant, Bath; and Kris Biggs, the Rectory hotel, Crudwell, Wiltshire. The menu included fillet of beef, Roscoff onion, oxtail tatin, charred leek and red wine sauce by Rob Potter and peach melba by Kris Biggs.

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HA Polo Day

More than £63,000 was raised for Hospitality Action at a lunch held at Beaufort Polo Club in Gloucestershire. A three-course lunch was prepared by chefs Hywel Jones, from Lucknam Park hotel and spa, Colerne, Wiltshire (pictured with Hospitality Action chief executive Mark Lewis), Michael Nizzero, the Bath Priory, Bath; Rob Potter, the Manor House, Chippenham; Niall Keating, Whatley Manor, Malmesbury, Wiltshire; Chris Cleghorn, the Olive Tree restaurant, Bath; and Kris Biggs, the Rectory hotel, Crudwell, Wiltshire. The menu included fillet of beef, Roscoff onion, oxtail tatin, charred leek and red wine sauce by Rob Potter and peach melba by Kris Biggs.

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HA Polo Day

More than £63,000 was raised for Hospitality Action at a lunch held at Beaufort Polo Club in Gloucestershire. A three-course lunch was prepared by chefs Hywel Jones, from Lucknam Park hotel and spa, Colerne, Wiltshire (pictured with Hospitality Action chief executive Mark Lewis), Michael Nizzero, the Bath Priory, Bath; Rob Potter, the Manor House, Chippenham; Niall Keating, Whatley Manor, Malmesbury, Wiltshire; Chris Cleghorn, the Olive Tree restaurant, Bath; and Kris Biggs, the Rectory hotel, Crudwell, Wiltshire. The menu included fillet of beef, Roscoff onion, oxtail tatin, charred leek and red wine sauce by Rob Potter and peach melba by Kris Biggs.

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HA Polo Day

More than £63,000 was raised for Hospitality Action at a lunch held at Beaufort Polo Club in Gloucestershire. A three-course lunch was prepared by chefs Hywel Jones, from Lucknam Park hotel and spa, Colerne, Wiltshire (pictured with Hospitality Action chief executive Mark Lewis), Michael Nizzero, the Bath Priory, Bath; Rob Potter, the Manor House, Chippenham; Niall Keating, Whatley Manor, Malmesbury, Wiltshire; Chris Cleghorn, the Olive Tree restaurant, Bath; and Kris Biggs, the Rectory hotel, Crudwell, Wiltshire. The menu included fillet of beef, Roscoff onion, oxtail tatin, charred leek and red wine sauce by Rob Potter and peach melba by Kris Biggs.

Album image

HA Polo Day

More than £63,000 was raised for Hospitality Action at a lunch held at Beaufort Polo Club in Gloucestershire. A three-course lunch was prepared by chefs Hywel Jones, from Lucknam Park hotel and spa, Colerne, Wiltshire (pictured with Hospitality Action chief executive Mark Lewis), Michael Nizzero, the Bath Priory, Bath; Rob Potter, the Manor House, Chippenham; Niall Keating, Whatley Manor, Malmesbury, Wiltshire; Chris Cleghorn, the Olive Tree restaurant, Bath; and Kris Biggs, the Rectory hotel, Crudwell, Wiltshire. The menu included fillet of beef, Roscoff onion, oxtail tatin, charred leek and red wine sauce by Rob Potter and peach melba by Kris Biggs.

Album image

HA Polo Day

More than £63,000 was raised for Hospitality Action at a lunch held at Beaufort Polo Club in Gloucestershire. A three-course lunch was prepared by chefs Hywel Jones, from Lucknam Park hotel and spa, Colerne, Wiltshire (pictured with Hospitality Action chief executive Mark Lewis), Michael Nizzero, the Bath Priory, Bath; Rob Potter, the Manor House, Chippenham; Niall Keating, Whatley Manor, Malmesbury, Wiltshire; Chris Cleghorn, the Olive Tree restaurant, Bath; and Kris Biggs, the Rectory hotel, Crudwell, Wiltshire. The menu included fillet of beef, Roscoff onion, oxtail tatin, charred leek and red wine sauce by Rob Potter and peach melba by Kris Biggs.

Album image

HA Polo Day

More than £63,000 was raised for Hospitality Action at a lunch held at Beaufort Polo Club in Gloucestershire. A three-course lunch was prepared by chefs Hywel Jones, from Lucknam Park hotel and spa, Colerne, Wiltshire (pictured with Hospitality Action chief executive Mark Lewis), Michael Nizzero, the Bath Priory, Bath; Rob Potter, the Manor House, Chippenham; Niall Keating, Whatley Manor, Malmesbury, Wiltshire; Chris Cleghorn, the Olive Tree restaurant, Bath; and Kris Biggs, the Rectory hotel, Crudwell, Wiltshire. The menu included fillet of beef, Roscoff onion, oxtail tatin, charred leek and red wine sauce by Rob Potter and peach melba by Kris Biggs.

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HA Polo Day

More than £63,000 was raised for Hospitality Action at a lunch held at Beaufort Polo Club in Gloucestershire. A three-course lunch was prepared by chefs Hywel Jones, from Lucknam Park hotel and spa, Colerne, Wiltshire (pictured with Hospitality Action chief executive Mark Lewis), Michael Nizzero, the Bath Priory, Bath; Rob Potter, the Manor House, Chippenham; Niall Keating, Whatley Manor, Malmesbury, Wiltshire; Chris Cleghorn, the Olive Tree restaurant, Bath; and Kris Biggs, the Rectory hotel, Crudwell, Wiltshire. The menu included fillet of beef, Roscoff onion, oxtail tatin, charred leek and red wine sauce by Rob Potter and peach melba by Kris Biggs.

Album image

HA Polo Day

More than £63,000 was raised for Hospitality Action at a lunch held at Beaufort Polo Club in Gloucestershire. A three-course lunch was prepared by chefs Hywel Jones, from Lucknam Park hotel and spa, Colerne, Wiltshire (pictured with Hospitality Action chief executive Mark Lewis), Michael Nizzero, the Bath Priory, Bath; Rob Potter, the Manor House, Chippenham; Niall Keating, Whatley Manor, Malmesbury, Wiltshire; Chris Cleghorn, the Olive Tree restaurant, Bath; and Kris Biggs, the Rectory hotel, Crudwell, Wiltshire. The menu included fillet of beef, Roscoff onion, oxtail tatin, charred leek and red wine sauce by Rob Potter and peach melba by Kris Biggs.

Album image

HA Polo Day

More than £63,000 was raised for Hospitality Action at a lunch held at Beaufort Polo Club in Gloucestershire. A three-course lunch was prepared by chefs Hywel Jones, from Lucknam Park hotel and spa, Colerne, Wiltshire (pictured with Hospitality Action chief executive Mark Lewis), Michael Nizzero, the Bath Priory, Bath; Rob Potter, the Manor House, Chippenham; Niall Keating, Whatley Manor, Malmesbury, Wiltshire; Chris Cleghorn, the Olive Tree restaurant, Bath; and Kris Biggs, the Rectory hotel, Crudwell, Wiltshire. The menu included fillet of beef, Roscoff onion, oxtail tatin, charred leek and red wine sauce by Rob Potter and peach melba by Kris Biggs.

Album image

HA Polo Day

More than £63,000 was raised for Hospitality Action at a lunch held at Beaufort Polo Club in Gloucestershire. A three-course lunch was prepared by chefs Hywel Jones, from Lucknam Park hotel and spa, Colerne, Wiltshire (pictured with Hospitality Action chief executive Mark Lewis), Michael Nizzero, the Bath Priory, Bath; Rob Potter, the Manor House, Chippenham; Niall Keating, Whatley Manor, Malmesbury, Wiltshire; Chris Cleghorn, the Olive Tree restaurant, Bath; and Kris Biggs, the Rectory hotel, Crudwell, Wiltshire. The menu included fillet of beef, Roscoff onion, oxtail tatin, charred leek and red wine sauce by Rob Potter and peach melba by Kris Biggs.