Daily news, insight and opinion from the world of restaurants
Mark Sargeant, who stepped down as chef de cuisine at Gordon Ramsay at Claridge’s early last year, has tipped his former brigade to regain the star they lost last month when the 2010 Michelin guide to Great Britain and Ireland was published
The Sustainable Restaurant Association (SRA) aims to have at least 1,000 venues audited within its first year of operation and says it has already been in talks with a number of big name chains and independent restaurants about them signing up to its scheme
We find three hotels who have taken the sustainability message to the core of their business.
Mourad Mazouz, founder of London restaurant Momo, is to expand his North African restaurant concept to Beirut
As part of BigHospitality's Sustainability week we visited the Lancaster London hotel to find out what managers and staff were doing to help run the business more sustainably.
From the build and design of your hospitality business to the way you dispose of your waste, here are a few equipment ideas to keep your restaurant, pub or hotel more sustainable.