Don’t throw away the leftover ingredients from your restaurant – use them to feed your drinks menu too, says Nicola Tickle
Revelations: Jay Brady, chef, the Mulberry, Falmouth
We delve into the life and inner thoughts of a top chef. This week: Jay Brady, chef, the Mulberry, Falmouth
‘Chefs don’t realise they have an impact on biodiversity’
Chefs are more influential than they think on a supply chain that leads from the diner right back to the biological health of the planet
Carl Howells appointed commercial director of Foodbuy
Carl Howells has been appointed commercial director of Foodbuy, the procurement division of Compass Group.
Pair of Flat Cap hotels under new management
Two Flat Cap Hotels properties that had been put on the market for £7m have entered new management contracts with Condor Hotels.
Plans for Tottenham Hotspur hotel approved
Tottenham Hotspur Football Club has secured planning permission to develop a 180-bedroom hotel next to its stadium in time for Euro 2028.
Tender: Pavilion, Graylingwell Park, Chichester
Chichester Community Development Trust (CCDT) is seeking an experienced operator to deliver an excellent catering service at the Pavilion, situated within the beautiful park and green space in Graylingwell Park in Chichester.
How to cope with increasing wage pressures
Wages will inevitably continue to rise, so now is the time to ensure all your other costs are as lean as they can be, says Andrew Brookes
Recipe: Filo tart of mixed greens and feta
Winter’s fabulously bitter leafy greens (of which chard is here the star, ably supported by cavolo nero) have their edge smoothed out by baking them with cheese.
Travelodge revenue exceeds £1b for the first time
Travelodge has reported record full-year results, with revenue exceeding £1b for the first time due to strong demand from business and leisure.