Book review: The World Vegetarian by Roopa Gulati
India: The World Vegetarian is the latest instalment in Bloomsbury’s new World Vegetarian cookbook series, which[...]
Zero waste and modest ingredients will be key post-lockdown, say chefs
Menus will need to be developed to get everything they can from produce and make the[...]
Scott Smith’s Fhior to expand operations with Secret Herb Garden Café
Scott Smith is expanding his operations in Edinburgh and has taken on the Secret Herb Garden[...]
Amsterdam restaurant trials innovative 'safe and intimate' dining concept
Mediamatic Eten, a vegan restaurant and bar on Amsterdam’s Oosterdok waterfront, has tested “intimate dining” spaces[...]
Alex Greene first chef through to 2020 Great British Menu banquet
Chef Alex Greene of the Michelin-starred Deanes Eipic restaurant in Belfast is the first chef through[...]
Springboard launches online training and calls for volunteers to 'keep hospitality dream alive'
Springboard, the charity which offers training and support for those in the hospitality, leisure and tourism[...]
Reopening ‘must be driven by safety’ as it is revealed male chefs some of the most at risk of coronavirus
UKHospitality chief executive Kate Nicholls has said the reopening of venues “must be driven by safety”[...]
Acorn Award winner Tom Jackson launches fundraiser for Hospitality Action and the NHS
2018 Acorn Award winner Tom Jackson has launched United Through Food, a competition to raise £5,000[...]
