Angela Frewin
Reporter
Sheet dreams: laundries offering hotel bed linen that is both sustainable and sanitised
If you want linen that ticks the clean and green boxes, laundries are guaranteeing germ-free, beautifully scented bedding that will give your customers a great night’s sleep.
Give peas a chance: the latest plant-based products for your menu
It’s time to modernise that menu with the latest vegan and vegetarian products, from juicy barbecued burgers to summer desserts without the dairy. Angela Frewin reports
How to reduce your menu and cater to special diets
Clean and confident: how to communicate you are Covid-safe
Fake it till you make it: how to swap meat on your menu for vegan and vegetarian
How to answer the dilemma of customers who want to eat less meat and dairy, who[...]
Test and track: spotlight on temperature monitoring
With the coronavirus crisis amplifying the need for reliable hygiene protocols, the spotlight is now on[...]
Recipe of the week: marinated scallop, green almonds, buttermilk, stinging nettle
This was one of the first dishes on our opening menu at Restaurant Interlude and ultimately[...]
Green shoots: How to add inventive plant-based products to your menu
As kitchens come out of lockdown, most chefs will be looking to make efficiencies, but they[...]
On the safe side: making allergen management a breeze
When it comes to allergens and special diets, confidence and knowledge is key. Angela Frewin takes a look at the suppliers and products that can put your guests at ease"
Tasting notes: Tobias Brauweiler of Hakkasan
Tobias Brauweiler, group sommelier for Hakkasan and 2015 UK Sommelier of the Year finalist, explains how today’s sommelier needs to be more knowlegeable and hospitable than ever before.
Out in the wash: how to choose between in-house or outsourced laundry services
We all know the warnings about airing our dirty laundry in public and there are innumerable surveys and online customer reviews to remind hoteliers and restaurateurs of the perils of falling short on the linen and workwear front.
Food waste: best ways to reduce and dispose efficiently
Food waste is not only a huge problem for the environment, but also for operators’ bottom[...]
Hot without the bother: going digital with temperature probes
Digital wireless temperature probes take a lot of the hassle out of recording data and there[...]
V is for veggie
A lot on one's plate: the latest trends in tableware
With competition across the industry heating up, an operator's choice of tableware can make all the[...]
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