Layers of complex and complementary flavours build up to bring a wholly vegan menu to life
10 ways to tap into the plant-based market
Industry experts share their advice on how to engage chefs and guests with the ever-growing plant-based trend
Swansea City returns to Levy portfolio
Swansea City AFC has returned to the portfolio of Levy UK + Ireland, the sports and entertainment division of Compass Group UK & Ireland.
Businesses report best December in years, but real term sales lag pre-Covid
Britain’s leading managed pub, bar and restaurant groups enjoyed their best December trading in three years, the latest Coffer CGA Business Tracker reveals – but sales remained well below pre-Covid levels in real terms.
Groundbreaking plant-based dishes in restaurants
Whether recreating a dish in a vegan guise or producing startling new flavours with recipe redevelopment, these chefs have all cooked up a vegan dish that is truly groundbreaking
Train drivers announce February strike dates
Train drivers are to stage a fresh round of strikes after a union rejected a pay offer.
Recipe of the week: Roast rump of Cornish lamb, peas à la Française, asparagus, roasted potatoes
From Andreas Antona’s new recipe book Eureka
Revelations: Florian de Chezelles, co-founder, the Salad Project, London
We delve into the life and inner thoughts of a top chef. This week: Florian de Chezelles, co-founder of the Salad Project
Book review: Eureka by Andreas Antona
The recipes found within this book’s pages will be familiar to those who have enjoyed the Antona at Home range
Revolution to close bars Mondays and Tuesdays to save energy
Bar group Revolution is to close some of its sites on Mondays and Tuesdays in order to reduce energy usage.