Suppliers

Afternoon tea, thought to be the preserve of grande dame hotel dining rooms, is modernising and marketing itself to the masses. We find out how operators are creating a treat that is anything but traditional.

With standalone dessert restaurants sweeping throughout the country, Will Hawkes discovers which trends are here to stay and which sweet products can add value to your menu

A look at the latest food, drink and equipment to hit the market.

Today’s diners expect a whole world of flavour on their plates. John Porter discovers which cuisines are on-trend and how they can be implemented in menus.