Treat Staff Fairly

Kitchen Talent: How London can train the chefs of the future

Author: Jo Corfield, Head of Communications, Centre for London As a home to over 8.8 million people, London has a lot of mouths to feed. From businesswomen exchanging ideas over lunch to families enjoying a weekend treat, Londoners’ eating out habits have enabled the capital’s hospitality industry to flourish. But look inside London’s restaurants and …

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Be shaken and stirred by this year’s Most Sustainable Bar

Order a cocktail at Oslo’s Himkok and in all likelihood you will be shaken and stirred. The first winner of the World’s 50 Best Sustainable Bar Award, distills all its own vodka, gin and aquavit on-site and, what’s even better is that they’re all made with locally grown potatoes that are just that little bit …

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New partnership means sustainability on tap

Born in the city, brewed in the country. That’s the story behind Freedom Brewery one of Britain’s most sustainable and largest independent beer makers, and we’re thrilled that we can now reveal them as a new partner of the SRA. Originally found in London, Freedom moved to its current home in the heart of rural …

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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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Growing a good team – the key to sustainable success

Turn the clock back 450 years and Richard Cromwell, son of Oliver, became Lord Protector of the Realm while living in Hursley in 1658. The pair of them built a reputation on tough, puritan principles enforced with a rod of iron. Their style was a far cry from the management techniques employed by Mark Thornhill, landlord …

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