Minute on the Clock

Nigel White, plant-based marketing expert and chief executive of the Marketing Place, shares his thoughts on the rise of veganism and why operators need to pay attention to all their diners’ needs.

The general manager at Daniel Humm’s Davies and Brook at Claridge’s talks to Emma Lake about encouraging her team to share their emotions and keeping them motivated ahead of the venue’s closure.

Nick Wyborn, head of food at Incipio Group and former executive chef at Mac & Wild, explains how the group is elevating its Pergola concept for the Canary Wharf crowd.

Sodexo Prestige’s food innovations director, who manages catering for large-scale events including the Royal Ascot and Chelsea Flower Show, explains how planning for these summer events has changed.