Food waste has come into question regularly recently, Dee Laffan takes a look at how the restaurant industry is also now turning its focus towards reducing their waste.
It started with a handful of pop-ups, festival appearances, and kitchen takeovers. Then it was the North’s next best thing. Bundobust founders Mayur Patel and Marko Husak head up a business on its way to serious expansion, at a time when many other restaurant businesses are going in the opposite direction. First it was a […]
London is over 1,000 miles away from the Amalfi Coast but Sorella in London’s Clapham neighbourhood wants to make guests feel like they’ve stumbled upon a restaurant on the Italian coast line. The restaurant is owned by Robin and Sarah Gill, the same team behind The Dairy, a seasonal, vegetable-forward restaurant in the same neighbourhood. […]
A Q & A with chef Bonny Porter of Balls and Company about her global festive menu Sometimes the most simple dish can updated with a little creativity and the right touch. Last year, chef Bonny Porter, founder Balls & Company, a meatball-centric restaurant in London, decided to create a special meatball for the holiday […]
Here’s an interesting quote by Leonard Woolf, Virginia’s husband. ‘It is surprising how much one can produce in a year, whether of buns or books or pots or pictures,’ it goes. ‘If one works professionally for three and a half hours everyday.’