Category: The Caterer

Steven Edwards is expanding and refurbishing his restaurant Etch, which is set to reopen in September.

Restaurants and foodservice businesses hoping to bounce back from lockdown can ill afford an unsatisfactory environmental health inspection.

Large hospitality businesses will be banned from advertising junk food before 9pm under government plans to tackle obesity.

If you haven’t tested out your food labelling and allergens identification, it’s not too late to ready your staff and suppliers, says Stephen Nolan.

Hawksmoor is to open its first London restaurant in four years on a floating pavilion in the River Thames.

Sicilia is chef Ben Tish’s love letter to the food of Sicily, in which his passion for “one of the oldest, most richly varied food cultures of Europe” is evident.

Unlike similar puddings that use flours for thickening, this very simple posset-style pudding really showcases the zingy, fragrant flavour of the lemons.

The Scottish government will allow hospitality businesses to remain open later than the Covid-19 curfew should a Euros football match overrun.

Leiths School of Food and Wine has launched a Hospitality Recovery Grant worth £750,000 aiming to assist the UK hospitality sector by bridging the skills gap in professional kitchens and ease the recruitment crisis.

With more than 100 commercial species in British waters, there’s no excuse for importing fish and seafood. Teresa Portmann explains how chefs can support the UK fishing industry with their menu choices.