With social distancing rules likely to be in place until the end of the year there’s a big question mark over 2020’s food festivals and other larger food-related events.
Honest Burgers has been impressively proactive during the Coronavirus crisis, with initiatives including HIT classes and state of the nation addresses for furloughed staff, helping out charities and even finding its team work in other sectors.
Chef and author Zoe Adjonyoh believes more support is needed for small enterprises such as her own that are looking to pivot and refocus their business as a result of the Coronavirus crisis.
The co-founder and CEO of Grind says that fewer tourists and fewer office workers alongside health and safety restrictions could create an extremely challenging environment for hospitality businesses when the UK's lockdown lifts.
Jason Atherton has talked about the impact the Coronavirus crisis has had on his Social Company restaurant group, and the steps he’s taking to make sure it can bounce back.
The Michelin-starred chef is preparing thousands of meals a week at his Penarth restaurant to feed hospital workers on the front line of the Coronavirus crisis.
Grilled cheese maestro Mathew Carver on helping his cheese suppliers through the Coronavirus crisis, his upcoming barge restaurant and moving into the delivery space.
The founder of Lussmanns on turning one of his six restaurants into a dark kitchen for producing meals to heat at home and his advice to other restaurateurs looking to do the same.
Chef and restaurateur Paul Ainsworth has described the week that started with Boris Johnson advising people to stay away from pubs and restaurants (16 March) as the worst week of his life.
