Adam Russell, director of foodservice and licensed at Carlsberg Britvic, says: “Given the current landscape, we know that consumers are looking to treat themselves when they go out to eat and drink
The focus comes as part of the charity’s 25 Big Local Actions in 2025 campaign, which is exploring different ways that people can work together to have a positive impact for climate and nature.
The UK hospitality industry has been one of the hardest hit by rising energy costs in recent years, with average bills increasing by £213 each month.
Originating from the southern US, a seafood boil traditionally combines a mix of fresh shellfish, such as prawns, crabs, and mussels, with vegetables like potatoes and corn on the cob.
Neil Porter, business director at LACA, thanked the members, partners and education caterers who travelled to the event.
The increasing need and desire for free-from foods is impacting every sector of the catering industry, with schools, hospitals, and care homes, in particular, facing unique challenges and responsib
Many catering operators lean heavily on the expertise of procurement service providers to not only deliver the food they need, where and when they need it, but to support them in so many other ways
Batch cooking involves preparing large quantities of food and then either freezing and storing it or holding it hot at a safe temperature until serving.
Matthias Balz, director Internorga, said: “The hospitality industry is at a pivotal moment, balancing customer expectations, sustainability and digital transformation.
Mechline has recently undertaken industry research with commercial FSEDs, resellers and operators, and discovered a good deal of misinformation and confusion circulating about how to tackle grease