Loungers chairman and co-founder Alex Reilley says that the pandemic has brought about a welcome shift in how the hospitality sector is viewed by both the Government and the public.
In his second Downtime Development recipe using Norwegian frozen at sea fish, Simon Hulstone has created a twist on the classic deep-fried battered fish.
As the re-opening date for restaurants approaches, operators’ thoughts are turning to how they can re-open safely and economically. Here restaurateurs in Brighton & Hove discuss the challenges they face as they look to start welcoming their diners...
In the fourth and final episode of The Future of Restaurants video series, supported by Arla Pro, Tom Barton, co-founder of burger brand Honest Burgers, and Flat Iron managing director Jo Fleet give their perspectives on operating a restaurant post lockdown.
Reduced menus, shorter customer dwell time, increased demand for hygiene and a significant step towards cashless payments and pay-at-table ordering will be some of the outcomes of the Coronavirus pandemic, according to two key players in the casual dining...
The pandemic has given the trend for plant-based eating a significant boost and as a result Nestlé Professional is offering chefs inspiration with a series of innovative plant-based recipes.
In the second of our four-part video series, supported by Arla Pro, D&D London CEO Des Gunewardena and Dishoom co-founder Shaiml Thakrar talk about the major challenges the restaurant industry will face post lockdown.
