The hospitality industry has supported Ukraine in many ways since Russia’s invasion two years this February. Activities have included the introduction of Ukrainian dishes on menus, promoting Ukrainian produce and training Ukrainian refugees. The #CookForUkraine global movement, powered by the hospitality sector has encouraged operators to add a Ukrainian inspired item or dish to their menu, asking for a voluntary donation to the bill to support those most affected by the ravages of war. Chefs such as Jamie Oliver, Yotam Ottolenghi and Angela Hartnett took part and so far, it has raised £2m for ..read more

Trampoline Café in Camden, Central London provides barista and customer service training for refugees, helping them find employment and integrate into local society. The café was launched nearly two years ago by Pranav Chopra, founder of NEMI Teas and partners with The Hotel School, which supplies hospitality training for vulnerable people, and contract caterer Thomas Franks. Funding for the café is generated by sales and charitable donations by NEMI Teas. Pranav says “Most training takes place at The Hotel School in London’s Victoria, although Ashkan, the café manager at Trampoline hosts trai ..read more

This month Bisto has launched a Christmas Guide to help publicans and pub chefs maximise the festive and New Year trading opportunities, giving them a helping hand to deliver customer experiences to remember. With research highlighting that 61% of consumers want a unique experience they can’t create themselves at home this Christmas, the Christmas Guide gives insight into consumer dining habits and expectations, to help pub operators maximise the huge opportunity the festive season brings. The digital booklet is also jam-packed with festive menu ideas and expert-led advice from award winning c ..read more

Nose to tail dining is a growing trend, with the rise in popularity of offal and other lesser-known cuts of meat. This concept is nothing new, but restaurants such as St John and Bocca di Lupo have made it more mainstream. One of the main advantages of nose to tail dining is that every part of the animal is used, thus reducing food waste. It can also be more cost effective and gives chefs the scope to develop creative dishes using unusual cuts of meat. Carl Newcombe-Ling, head chef at Newbridge on Usk restaurant, Wales, says “My personal belief is that if we are going to use an animal for food ..read more

The UK’s leading supplier of high-quality syrups MONIN has launched their annual winter report, revealing insights into the current state of play of the hospitality industry, how those within the coffee shop and bar sectors are currently feeling, and trends that are likely to impact winter 2023/2024. The key findings from the 2023 winter report included: The UK branded coffee shop market is now the largest and most advanced in Europe, with 11.9% growth YOY. 54% of managed business leaders in the hospitality industry are feeling optimistic about the success of their own business over the next ..read more

Using tinned foods for cooking can save time, money and reduce food waste, but they also present opportunities to create tasty, innovative dishes. With rising food prices, finding innovative ways to use canned goods is becoming a growing trend. Celebrity chef Yotam Ottolenghi’s latest book “Shelf Love” provides plenty of advice on how to make meals using canned products and store cupboard essentials to inspire home cooks and professional chefs alike. Canned foods have a long shelf life – over three years on average – which means they can be kept in store cupboards ready for when you need them ..read more

In response to staff shortages, developing and retaining existing staff as well as recruiting new workers to the industry, several hospitality operators have taken matters into their own hands with an innovative new venture, introducing their own training academies. English Lakes Hotels Resorts and Venues, a family-run business with hotels in Lancashire and the Lake District, started a hospitality training academy in partnership with Kendal College to invest in its staff development, broaden career experiences and improve customer service. Daniel Winstanley from English Lakes Hotels Resorts &a ..read more

Those new to festival catering may feel that whilst it is an opportunity to spend the summer outdoors listening to great music and making money, the reality might be a little daunting can be high-risk. However, if you are interested in diversifying, Mark Laurie from the Nationwide Caterers Association (NCASS) believes now is an excellent time to start, due to an increase in demand for what is described as “agile catering” – the ability to deliver hospitality in different formats. Mark Laurie says “With the pandemic, the pipeline of new businesses coming through was disrupted and there is argua ..read more

AA Hospitality reveals shortlist for prestigious AA Chefs’ Chef of the Year Award 2023-2024 Get ready for the ultimate culinary highlight at the AA Hospitality Awards this September. The annual event will see Mark Birchall hand over the reins of the industry-famed AA Chefs’ Chef of the Year Award, sponsored by Caterer.com. This much sought-after accolade, first introduced in 1996, gives all AA Rosette-awarded chefs the power to decide who truly deserves the ultimate recognition for their outstanding performance over the past year. Voted for by their peers, the unique award is a popular and cov ..read more

Many restaurants have started growing their own produce, developing menus around the food they produce to combat the rising price of fresh produce and sustain supplies of fruit and vegetables. Growing your own produce doesn’t require a large plot of land. As Toby Baggott, co-founder of Roots + Seeds Kitchen Garden in Cirencester says, “Start with the space you have even if it’s just a windowsill for growing herbs or a balcony to house a few pots. Take the leap and have a go at planting a few seeds and watch them grow. Sow what you want to eat, don’t be intimidated and learn from your mistakes ..read more