Controversial plans for a multi-faith natural burial ground in Langho, Lancashire, could “decimate” business at the neighbouring four-red-AA-star, 26-bedroom Northcote hotel.
Disgruntled neighbours of Hotel du Vin Wimbledon are trying to block the hotel’s application to hold late-night events outdoors with live music.
Caterer Fare of London’s managing director John Durden urges the industry to rediscover those British gems that may otherwise be lost
With seasonality set to remain a top trend in catering, chefs are keen to make use of correct storage and techniques to preserve the flavours of the harvest so they can be used to brighten the dark winter months later in the year.
Fresh from a trip with Barry Callebaut to Ghana, where she discovered the first stages of the cocoa-to-product process, Lisa Jenkins talks to some of the UK’s best chocolate manufacturers, pastry chefs and chocolatiers about upcoming flavours and trends for 2015
One in six UK primary schools is now serving Marine Stewardship Council (MSC)-certified sustainable fish, according to a report published by the MSC.
The Gallivant – a 20-bedroom hotel on the East Sussex coast – has entered an exclusive club as a result of receiving three stars from the Sustainable Restaurant Association (SRA).
Growing Underground, London's first subterranean farm - located in old World War Two bomb shelters beneath the Northern Line at Clapham - will start trading in mid-July.
Whitbread will aim to create 21,000 new jobs and apprenticeships, raise £25m for charity, and reduce carbon emissions by 15% as part of its new “Good Together 2020” targets.
London caterer Vacherin has published its first sustainability and corporate social responsibility (CSR) report as part of its commitment to operating ethically and responsibly.
Alan Parker, chief executive of Whitbread for six years, has joined the board of directors of Winnow, a technology company which helps chefs reduce food waste.
The long-term benefits of investing in energy-saving facilities make it worthwhile, says Simon Ewins, chief operating officer of the hub hotel
Luxury hotel and leisure operator Belmond has received recognition from the Sustainable Restaurant Association (SRA) for its restaurants across the world.
Waste is not only damaging the environment, it’s also costing the hospitality industry billions every year. Elly Earls finds out why much of this is avoidable and how operators can benefit from reducing their waste