This month, Manna celebrates its 50th birthday. The country’s oldest – or so they say – vegan restaurant is a pillar to West London’s meat-free constituency. And certainly, its longevity suggests it’s still doing something right.
Would you like our beer with that? Why restaurants are making their own booze
‘We’re so involved in the provenance and all aspects of the food we produce,’ says Alphabeta co-founder Simon Anderson. ‘We breed our own pigs, churn our own butter, bake our own bread – we thought it was a nice way of finishing off the whole process.’
British Food Fortnight: What is British food?
Surely, deep within us, there’s an unspoken embarrassment that fish ‘n’ chips – the greasy, unsophisticated, nutrient-poor dish that it is – is a national treasure when it comes to British food. That’s beside the fact that, given it’s an amalgam of foods from Jewish and Belgian backgrounds, it’s not even British. Ditto chicken tikka […]
Has fine dining had its day?
There’s a palpable apathy slowly growing towards ultra-fine dining. The fullbore approach elegant plating and white-gloved service (rather than recyclable paper, sleeveless t-shirts, and a notepad) is not as relevant as it was 5 or 10 years ago. Certain expectations dictate as much – stilted criteria means lots of attention paid towards style, and little […]
How Email Newsletters Can Help Food Businesses Increase Bookings and Retain Guests
Back in June, pub chain JD Wetherspoon announced the scrapping of their monthly newsletters. The reason? Worry that some considered the marketing approach too ‘intrusive’. Wetherspoon subsequently deleted their email database – customers were encouraged to keep up-to-date with Wetherspoon’s news updates via their social media feeds instead.
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