sustainable sourcing
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The Natural History Museum has become the first museum to receive a sustainability rating for its restaurants and cafés, operated by Benugo. The Restaurant, Deli Cafe and Central Hall Café have all received a Two Star rating...
Posted: 25 May 2012 | 10:26
Alan Murchison's 10 in 8 Fine Dining Group has teamed up with Macdonald Hotels & Resorts to open a new restaurant in Oxfordshire. The company, which earlier this month merged with Nina and Gerard Basset's Hotel TerraVina in the New Forest, will launch its sixth restaurant at the Macdonald Bear Hotel, a 13th-century coaching inn in Woodstock.
Posted: 22 May 2012 | 11:49
Education caterer Aspens Services has been awarded the Soil Association's Food for Life Gold award at eight north Somerset primary schools. The caterer was recognised for providing freshly prepared, locally sourced, organic, free-range and Marine Stewardship Council (MSC) meals.
Posted: 21 May 2012 | 14:25
Failure to provide good service to vegetarians and vegans could be costing the food service industry £1.8b, according to a new study by the Vegetarian Society. The survey results found that vegetarians accounted for nearly £2.5b-worth of food eaten outside of the home each year.
Posted: 21 May 2012 | 11:24
Sustainable luxury is not an oxymoron. It can be found throughout some of the UK's leading hotels, but today it is more about the basics than the bling. Emily Manson reports on a new, carefully considered approach to business
Posted: 17 May 2012 | 14:59
The Coach & Horses in Soho and the Smithfield Tavern in the City have become the first fully vegetarian pubs in London. Following a trial period, head chef Lahiri Gregorio Balloni has redeveloped the menu, which now offers a variety of vegetarian and vegan dishes.
Posted: 16 May 2012 | 10:38
The Sustainable Restaurant Association (SRA) has teamed up with eating out guide Les Routiers UK & Ireland, which will highlight establishments' sustainability credentials on its website...
Posted: 16 May 2012 | 10:06
It's the time of year to enjoy some of the British produce with the shortest of seasons. Madalene Bonvini-Hamel looks at this month's best ingredients
Posted: 10 May 2012 | 17:26
First, prepare the pasta dough: In a food processor blend the flour, oil and seasoning. Slowly add the eggs one at a time. Once the dough comes together, turn it out on to the work surface and kneed for six minutes until it forms a smooth ball. Wrap the dough tightly in clingfilm and rest for one hour.
Posted: 10 May 2012 | 11:43
First prepare the elderflower sorbet: Using 200ml of the water, add the glucose and bring to the boil. Simmer for one minute and then add the remaining ingredients. Stir and chill for one hour before churning the sorbet using an ice-cream machine. Keep frozen till needed.
Posted: 08 May 2012 | 11:19
City caterer Lusso has launched "ugly fish Friday" in a stand against the North Sea fishing quota system that sees half of all fish caught there thrown back, dead. Lusso, part of CH&Co, will serve a variety of "ugly fish" at its sites every Friday that are all species on the Marine Stewardship Council's approved list.
Posted: 01 May 2012 | 10:36
Westbury Street Holdings (WSH), the UK's largest independent food services management operator, has teamed up with the Academy of Culinary Arts to help school...
Posted: 30 April 2012 | 15:02
Michelin-starred chef Brett Graham is to cater for more than 150 top British chefs, restaurateurs and food producers at a reception at Number 10 Downing Street today. The event will launch VisitBritain's Food is Great, a key element of its GREAT Britain campaign, in partnership with the Sustainable Restaurant Association (SRA).
Posted: 30 April 2012 | 11:46
When restaurants and their customers think about sourcing, it's the food that springs to mind. Sustainable alcohol is often an afterthought, or for some it hasn't registered yet. It is becoming less niche and more mainstream...
Posted: 26 April 2012 | 11:13
The search is on for restaurants, pubs and caterers that have animal welfare at the heart of their business, following the launch of this year's RSPCA Good Business Awards. The awards, launched today, aim to reward food service businesses both big and small for their animal welfare standards.
Posted: 25 April 2012 | 00:05
Click here to help Raymond Blanc discover how widespread ethical practices in hospitality are, in a survey as part of his guest editorship of Caterer and Hotelkeeper.
Posted: 24 April 2012 | 16:59
Are your claims that you source products locally as accurate as your marketing suggests? Emily Manson examines what local sourcing really means and how to ensure your purchasing decisions are sustainable
Posted: 19 April 2012 | 14:18
First, make the marinade for the lamb. Place the Barnsley chops in a large vacuum pouch. Add the oil, garlic, fennel seeds and thyme. Seal the pouch on hard vacuum, and refrigerate to marinate for two hours. To pickle the radishes, discard the leaves, cut them in half lengthways and wash.
Posted: 19 April 2012 | 11:40
Hotel group Accor has announced plans to reduce its worldwide CO2 emissions by 10% by 2015, even as the company continues with its plans to grow by around 40,000 rooms each year. Those were the proposals laid out in its new sustainability programme, Planet 21, launched this morning.
Posted: 13 April 2012 | 10:41
Paternoster Chop House has led restaurant group D&D London's across-the-board success following its recent evaluation from the Sustainable Restaurant Association. As a whole, the group achieved a two-star rating (out of a possible three), with most individual sites being awarded this.
Posted: 12 April 2012 | 12:10
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