BigHospitality has been in search of some of the more unusual and innovative ideas being run by restaurants, hotels and pubs this weekend to find out how they're intending to grab the Valentine's trade.
Steven Doherty was the first British chef to run a three-star kitchen – Le Gavroche in the ’80s. He now manages Braehead cook school in Scotland and is chef/proprietor of retailer Lakeland’s flagship café in Cumbria
Tea, coffee and even hot chocolate are vital products for every hospitality business to keep in stock, and environmentally-aware operators will know the best brands to buy are those marrying quality with sustainable production.
With pub closures at an all time high, the sector has had to be extra resourceful and creative in order to stay afloat. We speak to a small pub company and an independent to see what they're doing to run their businesses in a more sustainable way.