Daily news, insight and opinion from the world of restaurants
Amanda Powley, co-founder of Terre a Terre, the award-winning vegetarian restaurant in Brighton, shares her vegan and gluten-free recipe for Smoked Sakuri Soba Noodle Salad exclusively for NVW
With a growing number of diners actively seeking to cut down their meat consumption, Becky Paskin explores why chefs can’t afford to fob off vegetarians with unimaginative and lacklustre menu options
Precision’s new wall-mounted fridges have been designed to save space in the smallest of kitchens
Joint winners from The Lanesborough and Mono have been named at the first Cordon Vert Vegetarian Chef of the Future awards
Six restaurant managers go through to the final of the Academy of Food & Wines first competition to recognise the greatest talent in the industry
Benjamin McEwen, a graduate management trainee at Lexington Catering wins Springboards award for excellence in a customer facing role in hospitality