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The Sustainable Restaurant Association (SRA) has announced plans to launch a new training programme to improve sustainability practices across the hospitality sector. Source:Sustainable Restaurant Association to launch sustainability training initiative A third cut to beer duty will enable the continued growth in beer production, fuel sales growth, encourage investment and boost employment the Society of Independent Brewers Association (SIBA) has argued. Source:Third duty cut will grow brewing sector says SIBA Mark Sargeant, Gordon Ramsay’s former right hand man and former Head Chef of Claridge’s, is to open his first pub, M&C Report understands. Source:Ex-Gordon Ramsay head chef to open Kent Pub Hospitality and foodservice Industry figures have shared their experiences and top tips for cracking down on food waste. Source:Sustainability and food waste tips: innovation and working with suppliers is key A creative twist on raising money for Comic Relief has been undertaken by CPL Online, with the firm offering digitally sketched ‘selfies’ for donations to the charity. Source:Comic Relief: CPL offer 'digital selfies' for charity Martin Bates, chief executive of the Craft Guild of Chefs, recommends visiting the Skillery at the International Food & Drink Event. Source:"Culinary superstars" in action at the International Food & Drink Event Britain’s most senior police officer has said councils should seek to limit the number of pubs in their area to combat alcohol fuelled disorder. Source:Britain's top cop calls for fewer pubs and licensing reform Money making ideas for your pub or bar Source:Business boosters: brocante and vintage market, buffet and talks Pork pies, cold meat buffets and no swearing have been the mainstays of possibly Yorkshire’s oldest hostelry, the Old Bridge Inn in Ripponden, since Lindsay Eaton Walker’s family took over in 1963. Her husband Tim tells Alison Baker how traditional values remain at the heart of the third-generation family business Source:My pub: Old […] Roger Protz and Melissa Cole conduct a symphony of tastes over a three course lunch. Source:Protz: In praise of beer with food |
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