Whether you run a top restaurant or small café, making a profit while ensuring that you give your customers excellent food is a delicate balancing act. Good-quality ingredients cost…

  Shocking sights of the effect of plastic on marine wildlife in the BBC documentary The Blue Planet and similar images elsewhere have woken the world to the need to…

  The Fairtrade label, one of the world’s leading ethical labels, features on many different products. Fairtrade works directly with farmers and small-scale producers in developing countries across the world…

  With the days getting longer, and warmer weather hopefully soon on its way, it is time for chefs to start thinking about their springtime menus, where the warm, hearty…

  2018 is fast approaching, and chefs and restauranteurs are no doubt already starting to think of their menus for the coming year. Predicting what customers will want and staying…

  Christmas traditions are lovely, but serving the same Christmas foods cooked in the same way can become dull and lacking in imagination. To ensure that you get high-quality food…

  Christmas is a busy and critical time for most hospitality businesses with December a key revenue and profit month. As with all food and beverage events careful preparation and…

  The hospitality industry’s leading partner for maximising food profitability was proud to support the AA’s Hotel of the year for London award 2017 which was presented by PSL’s Stephen…

  At the end of 2016, adverse weather conditions in Europe had a significant impact on the imports of fruit and vegetables. In the Spanish regions of Murcia and Valencia,…

  The demand for seafood has never been greater and this is having a catastrophic effect on the stocks of some species. Once teeming with what seemed to be a…

  A recent study by Forum for the Future, an independent non-profit working internationally with business, government and other organisations to solve complex sustainability problems, charted the rising numbers of…

  There’s a big secret about millennials. A lot of them are thinking about food all the time. They’re entertaining questions like, “What shall I eat tonight?” “Where can I…

  Food is a universal need that we all have in common, above and beyond our differences and nationalities. However, food also reinforces those differences in many different and often…

  Food is something that unites us all and as a basic human need the essential nature of food consumption remains unchanged, as it has done for millions of years.…

                                                                    The British Hospitality Association (BHA) is today proud to announce a new partner in PSL your food solutions partner. The partnership arrives at a time when food procurement, recipe…

The New Year is upon us and those of us in the food business are seeking some direction on how best to navigate a course through the potentially turbulent waters…

  Those in the food business had a bewildering time during the EU Referendum campaign last summer. It wasn’t the easiest of tasks to discern the facts amidst all the…

      Repertoire Culinaire UK is a specialist supplier of high quality ambient, chilled and frozen food products to prestigious retailers and hotel, restaurant and catering establishments. They source…

  Established in 2003 by a former Michelin-starred chef, Paul Rhodes specialises in handmade breads, cakes and pastries. Today they work with a number of contract caterers and foodservice companies…

Operators aren’t taking advantage of the cost savings afforded by food deflation, with many seeing invoices creep up despite food prices falling, according to new research undertaken by The Caterer…

The people of Britain have voted to leave the European Unit, or “Brexit” in a historic referendum on Thursday, June 23. The “out” campaign won by a small majority of…

Over £50,000 was raised in aid of industry charity Hospitality Action on Sunday 11th September at the charity’s seventh annual Polo Day. The event, which took place at Beaufort Polo…