This dish is designed to be shared. Served on a large platter, the different layers and textures will be a feast for the eyes and the palate. The fresh and vibrant beetroot slaw is a perfect accompaniment to the fragrant, spicy rice and the hearty salmon.
How to protect your business through Covid-19 and beyond
The outbreak of Covid-19 has profoundly affected the restaurant and foodservice industry. Many businesses have had to quickly adapt their business models, whether that means reducing operating hours, shutting down in-restaurant dining, or offering takeaway and delivery services for consumers – with some having to pause altogether.
Holkham Estate hosts Norfolk’s first virtual food festival
The Holkham Estate in Norfolk will host a virtual food festival on Sunday with a host of chefs and food experts taking to the stage.
Industry faces ‘valley of death’ as tourism restarts
Destination hotels face “a valley of death” as tourism restarts and they await guest payments, a senior industry analyst has warned.
Charlie McVeigh’s #ProjectPint is championing pubs and publicans
Charlie McVeigh, founder of Draft House pubs and chairman of the Breakfast Club group, wants to replace the nervousness people have about returning to pubs with Project Pint, a campaign to champion pubs and publicans and to put the responsibility for reopening safely back in their hands.
State of the nation: Marcus Wareing discovers what will make the dining public return to restaurants
A survey by chef Marcus Wareing has revealed the majority of consumers have an appetite to dine out again. Emma Lake discovers which measures will instill most confidence in diners when they return to restaurants
The Restaurant Group launches CVA pursuing closure of 125 sites
The Restaurant Group (TRG) has launched a Company Voluntary Arrangement (CVA) that would see the closure of 125 sites and improved rental terms across the remaining portfolio.
Menuwatch: Vanderlyle To Go
A swift turnaround to a delivery model hasn’t stopped this Cambridge restaurant and its plant-based comfort food from picking up a legion of new fans.
Blackpool hotel owner sentenced for fire safety failings that could have seen ‘widespread loss of life’
The owner of a hotel on Blackpool’s Promenade has been handed a nine-month suspended prison sentence after he continued to welcome guests despite the premises being closed by officials over safety concerns.
Nestlé Professional launches plant-based recipe videos for chefs
Nestlé Professional has launched a plant-based video series aimed at inspiring chefs with new dish ideas for their return to work.