The writing's on the wall 15 November 2019 The time for making your business sustainable is now. Find out how hospitality’s leaders, including Sue Williams and Chantelle 
Nicholson, are going green in The Caterer ’s Sustainability Special
In this week's issue... The writing's on the wall The time for making your business sustainable is now. Find out how hospitality’s leaders, including Sue Williams and Chantelle Nicholson, are going green in The [...]
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A bigger splash: key trends in seafish and shellfish

14 July 2018 by
A bigger splash: key trends in seafish and shellfish

New species and cooking styles are making seafish and shellfish the darlings of sustainable menus. Will Hawkes reports on the key trends

Smoking Goat is a fine place to gauge the state of London food. This Thai barbecue restaurant in Shoreditch boasts all the signifiers of laid-back, modern dining: craft beer, painted brick walls, relaxed service, venting so exposed you can almost see it blush. An open kitchen occupies the centre of the room, where chef Ben Chapman sends out flamboyantly named and spiced plates, including barbecue mutton massaman curry, smoked brisket drunken noodles and lots of fish dishes, too.

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