Feng Sushi, possibly the first restaurant chain to launch a 'delivered to your door' diet plan

Feng Sushi launches 'delivered to your door' diet plan

By Emma Eversham

Silla Bjerrum, the founder of seafood restaurant chain Feng Sushi, is targeting the slimmers market by launching a 'delivered to your door' diet plan for customers aiming to lose weight this January.

The government wants to reduce the salt in food served up to the public

Compass cuts salt sachet contents by 25%

By Rachel Parkes

Contract caterer Compass has reduced the contents of its salt sachets by 25 per cent, as part of a government drive to improve the food on offer to the nation.

Fifty-six per cent said that pizza was healthy if topped with certain vegetables or fruits, while over 20 per cent thought that pizza was ‘fairly healthy’, regardless of toppings

Customer survey reignites calorie labelling debate

By Luke Nicholls

Two-thirds of pub and restaurant goers want to see more nutritional information - including calorie content - on food menus before placing their orders, new research has found.

Italian restaurant outlets have seen healthy growth of four per cent during 2011

Italian food is nation’s favourite

By Luke Nicholls

Italian cuisine is ranked as the nation’s favourite when dining out, while traditional British food still tops the menu for home cooking, according to the How Britain Eats 2011 Report.

Alexis Gauthier, outside Gauthier Soho where calorie labelling is now featuring on menus

Calorie information goes on the menu at Gauthier Soho

By Emma Eversham

Chef Alexis Gauthier has added calorie information to the menu at his London restaurant Gauthier Soho after feeling a 'moral obligation' to supply customers with nutritional information.

CGC's pilot food education workshop last month

Craft Guild seeks chefs to support food education programmes

By Lorraine Heller

The Craft Guild of Chefs (CGC) is looking for ambassador chefs around the country to take part in food education workshops, which it hopes will encourage a new generation of chefs into the sector by teaching today’s children the basics of cooking.


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