Let’s get the facts straight, you may be the next Gordon Ramsay or Angela Hartnett, but if you don’t have a proper Food Hygiene Certification you’ll never progress beyond Come Dine With Me.
The pandemic has given the trend for plant-based eating a significant boost and as a result Nestlé Professional is offering chefs inspiration with a series of innovative plant-based recipes.
The majority of operators asked in a weekly hospitality poll have said they plan to keep their food and drink prices the same as before lockdown, while half also said they expected trade levels to reach no more than 40% of pre-coronavirus levels in the...
Fuller’s pub the Red Lion in Ealing has reopened as temporary shop for its surrounding community, selling Italian foods as well as draught beer and wines to takeaway.
A Soho pub that housed France’s government-in-exile after the German occupation during World War II is seeking £80,000 to keep its doors open amid the Covid-19 emergency.
Leading chefs from the Estrella Damm Top 50 Gastropubs list have accepted the challenge to showcase a series of kitchen skills as part of the #TheChefsPass campaign aimed at helping consumers hone their skills during lockdown.
The coronavirus pandemic has struck every aspect of life across the UK and the world, but what does that mean for our food and drink supplies now – and once some form of normality resumes following the lockdown?
Wholesalers across the UK are asking for operators to pay outstanding credit to “help us help you when your doors open again”, as outlined by managing director of Unitas Wholesale Darren Goldney.
Cooking meals for the NHS and Age UK at a charitable organisation during the coronavirus lockdown has helped Sally Abé – head chef of the Michelin-starred Harwood Arms – maintain the daily structure that most hospitality workers need. But she has also...
A new initiative will provide more than 2,000 pubs across Admiral, St Austell and Greene King’s collective portfolio the digital tools to sell staple groceries to their local communities during Covid-19 lockdown.
Wholesalers and other food bodies have joined forces to prevent produce such as cheese, milk, fruits and meat from going to landfill now the hospitality sector has been shut down.
Many pubs are choosing to close entirely rather than continue their operations as a takeaway or delivery service. Two gastropub operators share their advice to pubs closing down their kitchens about what to do with leftover food.
Two operators talk about the realities of operating or closing their pubs during the coronavirus pandemic in a special edition of The MA Podcast, which looks at the state of the on-trade amid the chaos.
