Category: Hospitality
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Nottingham’s Larwood and Voce scoops Best British Roast Dinner title
Nottingham’s Larwood and Voce Pub and Kitchen has beaten off stiff competition from more than 440 hopefuls to win the coveted title of Best British Roast Dinner 2015. The Nottingham pub-restaurant’s Sunday roast impressed the competition’s judges, who included top food critic Charles Campion. Following mystery dining, Larwood and Voce scooped the crown owing to…
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How Hospitality is Shaping a Future for Refugees
Trampoline Café in Camden, Central London provides barista and customer service training for refugees, helping them find employment and integrate into local society. The café was launched nearly two years ago by Pranav Chopra, founder of NEMI Teas and partners with The Hotel School, which supplies hospitality training for vulnerable people, and contract caterer Thomas…
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Tom Kerridge – Signature Dish
Fresh from a busy summer fronting the successful Pub in the Park festivals across the UK, we caught up with the legend that is Tom Kerridge to get his latest take on the industry, hear why the UK needs a Ministry of Hospitality and find out about his latest cookbook – Real Life Recipes. How’s…
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Bisto’s 2023 Christmas Guide
This month Bisto has launched a Christmas Guide to help publicans and pub chefs maximise the festive and New Year trading opportunities, giving them a helping hand to deliver customer experiences to remember. With research highlighting that 61% of consumers want a unique experience they can’t create themselves at home this Christmas, the Christmas Guide…
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Relieving the recruitment & retention crisis
As many operators already know, the combination of Brexit and COVID-19 created a perfect storm, resulting in challenging times for recruitment and retention in the hospitality sector. A study commissioned by The Burnt Chef Project found that a poor work-life balance was the main barrier for people entering and the key reason for leaving the…
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Nose to Tail Dining
Nose to tail dining is a growing trend, with the rise in popularity of offal and other lesser-known cuts of meat. This concept is nothing new, but restaurants such as St John and Bocca di Lupo have made it more mainstream. One of the main advantages of nose to tail dining is that every part…
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Monin Annual Winter Report
The UK’s leading supplier of high-quality syrups MONIN has launched their annual winter report, revealing insights into the current state of play of the hospitality industry, how those within the coffee shop and bar sectors are currently feeling, and trends that are likely to impact winter 2023/2024. The key findings from the 2023 winter report…
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NEED TO CUT COSTS? It’s In The Can!
Using tinned foods for cooking can save time, money and reduce food waste, but they also present opportunities to create tasty, innovative dishes. With rising food prices, finding innovative ways to use canned goods is becoming a growing trend. Celebrity chef Yotam Ottolenghi’s latest book “Shelf Love” provides plenty of advice on how to make…
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Expanding Horizons: How The Hospitality Sector Is Investing In People
In response to staff shortages, developing and retaining existing staff as well as recruiting new workers to the industry, several hospitality operators have taken matters into their own hands with an innovative new venture, introducing their own training academies. English Lakes Hotels Resorts and Venues, a family-run business with hotels in Lancashire and the Lake…
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Reserve a Spot at the Bar: OpenTable Welcomes Bars and Pubs to its Platform
UK, June 16th 2020: Bars and pubs face new challenges as they prepare to welcome back patrons in a COVID-19 world. Carefully managing crowds, minimising queues and communicating safety measures are the new norm. To help, OpenTable, the world’s leading provider of online restaurant reservations and part of Booking Holdings Inc. (NASDAQ: BKNG), is making its reservation…