Society

Paying Living Wage helps café thrive and owner sleep at night

How restaurant staff are treated ranks as the most important sustainability issue for diners when they’re eating out. That was the finding of a survey of more than 1,000 people Populus completed for us last year. Diners said they enjoy meals that much more knowing that the people preparing and serving them are getting a …

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Tortilla joins sugary drinks campaign

By Gloria Davies-Hunter, Children’s Health Fund Manager SRA Member Tortilla, has announced it is levying 10p on all its drinks which contain added sugar. The proceeds of the sugar levy will be donated to The Children’s Health Fund, launched and run by the charity Sustain and supported by Jamie Oliver. Richard Morris, Managing Director said …

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All together now: Will your staff buy into your ethical dream?

Panellists: Mark Selby, co-founder of Wahaca Huw Gott, co-founder of Hawksmoor Douglas McMaster, Head Chef and owner, Silo Simon Boyle, Chef Founder, Brigade and Beyond Food Foundation Guillaume Rochette, Co-Managing Director, Eureka Executive Search This session provided a fascinating insight into how businesses both large(-ish) and small can imbue their philosophy across their entire team. The …

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Coach and Horses ride to Calais migrants’ aid

While it may be the story dominating the news and carry huge significance for the world, you may well be asking yourself what the migrant crisis has to do with you, working in hospitality in the UK. Well, Alastair Choat, landlord of London’s only vegetarian pub, Norman’s Coach and Horses, believes it’s got everything to …

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Corbin & King cooks up job opportunities for mothers

By Zuleika Fennell, Corbin & King Chief Operating Officer The skills shortage in the restaurant and catering industry, and particularly of skilled chefs, is reaching crisis point. When Chris Corbin and Jeremy King became restaurateurs in the seventies, it was a profession that was often derided and thought to be inferior and they decided then …

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