All news articles for January 11, 2013

The Sustainable Restaurant Association estimates that the average UK restaurant throws away 21 tonnes of food every year

Restaurants must change attitude to food waste, says SRA

By Luke Nicholls

Restaurants should be serving smaller portion sizes and encouraging diners to take home leftovers in doggy boxes, according to the Sustainable Restaurant Assocation (SRA), which is urging all UK foodservice businesses to try and reduce the ‘shocking’...

The 111-bedroom hotel has been rebranded as the Sheffield Metropolitan and will now undergo a two-year refurbishment

Bespoke Hotels acquires Sheffield Park Inn

By Luke Nicholls

Hotel management company Bespoke Hotels has taken over the ownership the Sheffield Park Inn which will now undergo a two-year renovation and has been rebranded as the Sheffield Metropolitan Hotel. 

IET Venues, etc.venues and QHotels were winners of VenueVerdict's small, mid-sized and large hotel group Awards respectively

Meeting hospitality recognised in 2012 VenueVerdict Awards

By Luke Nicholls

QHotels, IET Venues and etc.venues have retained their titles as winners of the 2012 VenueVerdict Awards, which recognise customer service provided to event hosts by hotels and conference venues across the UK.

Tim Hughes, chef-director at Caprice Holdings

Tim Hughes: Pearls of Wisdom

By Stefan Chomka

The chef-director at Caprice Holdings oversees the food at some of London's most prestigious restaurants, including Le Caprice, The Ivy and Scott's. He has just written his first cookbook, J Sheekey Fish. 

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