Day: 5 May 2016

Tipping – separating the facts from the fiction

By Andrei Lussmann, Founder of Lussmanns As a restaurateur, what stands out most in the ongoing debate about tipping is the complexity of the issue and the misinformation in its reporting. Even the title of the newly announced Government consultation on tipping, gratuities, cover and service charges illustrates the confusion between voluntary and mandatory charges. …

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Blessed are the cheesemakers – honour their story

By Martina Jensen, SRA Account Manager “When love and skill work together expect a masterpiece.” Almost poetry, right? These were the words of cheesemaker Barry Graham, from Loch Arthur Creamery, speaking at Scotland’s Foodscape, a symposium in Edinburgh last week, assessing the significant role food plays in the nation. I’d traveled north with two colleagues …

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Where’s the beef with meat?

The sun is shining, asparagus spears are piercing through the earth. What better time to showcase fabulous British veg? And hey – wouldn’t you know it, it’s not only Meat Free May, all month, but National Vegetarian Week will be with us in ten days too. Funny isn’t it how it seems sometimes that news …

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