Day: 6 October 2016

Top Tips for turning work culture into a gold medal winning business

Skateboarding and surfing are just a couple of the new ‘sports’ that’ll get a run out at the 2020 Olympics in Tokyo. But what if the International Olympic Committee was to look further outside the box and include running a restaurant on the roster? Listening to some of the very leading names in the industry …

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Feed diners’ aspiration for sustainable luxury

Take a large shot of artisanal vodka, an eco-conscious chef and the operations director of one of the most sustainable and most highly acclaimed hotels on the planet? Answer, a right riveting discussion of the very vexed question of whether luxury and sustainability can be amicable dining partners. James Chase of the eponymous vodka business, …

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Moove away from meat can’t be done on the hoof

For the last of the SRA curated panel sessions at Conscious Hospitality, meat was on the menu. We brought together a beef farmer, Andrew Knowles from Approved Supplier Trenchmore Farm, Tom Hunt, chef and founder of Poco, 2016 Food Made Good Restaurant of the Year, and policy wonk, Simon Billings of Forum for the Future …

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High values bring rich rewards on the high street

If sustainable dining is to be well and truly mainstreamed then high street operators hold the key. That’s why we asked three of the best to join us for a discussion at Conscious Hospitality about taking green eating to the very heart of the high street. Andrei Lussmann, of the eponymous Fish & Grill restaurants, …

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