Jean-Philippe Blondet - who holds the position of executive chef at Alain Ducasse at The Dorchester - reflects on his career, and tells us what he's been up to while in lockdown.
The street food sector could play an even more significant role in the UK’s dining out scene in a post lockdown world, say KERB founder Petra Barran and KERB CEO Simon Mitchell.
Yard Sale Pizza co-founder Johnnie Tate has described the first few weeks after the Coronavirus lockdown was announced as an “extremely hectic period” for the business.
Charlie Phillips, who cut his teeth as a commis chef at The River Café, is the founder of premium fast-casual restaurant brand and grilled-cheese specialist Morty & Bob’s
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.
