With the price of ingredients skyrocketing over the past two years and the situation only set to worsen after Brexit, Andy Lynes examines some creative ways to cut food costs
For chefs, restaurateurs and hoteliers, the only certainties in life are death, taxes and rising food costs. However, over the past 12-28 months, the rate at which the price of ingredients has increased has become an ever-more painful thorn in the side of the hospitality industry.
You need to be a premium member to view this. Subscribe from just 99p per week.
Already subscribed? Log In