Ethical Meat and Dairy

Rather than cook the books on rising prices, offer your customers a slice of reality

By Rosalind Rathouse, Founder and Principal, Cookery School at Little Portland Street Here at Cookery School, at Little Portland Street we try our hardest to be as sustainable as possible. Part of being sustainable is being open and honest (treating people fairly is one of the key areas of sustainability outlined by the SRA), so we …

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Following the feast with a famine provides food for thought

By Pete Hemingway, SRA Project Assistant Dry January, Veganuary, Decaffanuary, as many trendy “anuary’s” as you can shake a stick at. It’s that time of the year when I take a long hard look at myself and struggle to see my feet, the turkey, stuffing and roast parsnips of Christmas Day transforming me in no …

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Mixed menu on offer for post-Brexit Britain

Whether it’s EU workers’ rights to stay in the UK, farm subsidies, food labelling, environment policies or food waste initiatives, the full impact of Brexit on the food and hospitality industries still won’t be known for some considerable time. However, some clues as to the direction of which we are headed are starting to emerge. …

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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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