When it comes to your business, it can be make or break depending on great-quality suppliers – and few are better than those in the hospitality trade to help you decide who you can trust.
Now the mince pies and pigs in blankets have been put to bed for another year, operators are drawing their eyes to new menus to uphold a brand-new batch of customer dietary trends.
Brewhouse & Kitchen (B&K) is endorsing a more communal style of eating this winter by offering guests a range of dished intended to be matched with complementary beers.
Pub chefs need to be able to make the most of seasonal produce – in some instances that may mean being able to save on costs – and fermenting and pickling fits the bill perfectly.
