Craig Bancroft has run Northcote country-house hotel in Lancashire’s Ribble Valley since 1983, guiding its development as a gastronomic beacon of the North. Harden’s caught up with him at Northcote in early January – a time of the year when many in hospitality take a welcome break after the rigours of Christmas and the New Year. […]
If sustainability, environmental principles or social concerns are important to your business, your customers, team members and business partners should know about it. The Sustainable Restaurant Association shares how you can create an impact report to share and celebrate your achievements. What is an impact report? An impact report is a way of showcasing your outcomes and achievements. […]
There is a growing suspicion that Chancellor Rachel Reeves has completely botched the reform of business rates. Since her autumn Budget last month, it has emerged that giants such as Harrods, Selfridges and Greggs stand to save millions of pounds a year while smaller hospitality sector rivals face sharp increases in their rates – negating […]
Healthy, affordable, planet-friendly and – most importantly – absolutely delicious, the vast and versatile bean family is set to play a growing role in our diet. With the ‘Bang in Some Beans’ campaign launched in the UK a few weeks ago, The Sustainable Restaurant Association explores why beans, peas and lentils will form an incredibly important part of […]
Our round-up of what the nation’s restaurant critics were writing about in the week up to 9th November 2025 The Guardian Lilibet’s, Mayfair Grace Dent anointed her “new favourite restaurant”: Australian chef and Bone Daddies founder Ross Shonhan’s seafood specialist at the birthplace of the late QEII (fka ‘Lilibet’) – whose “turbo-chintz, Las Vegas-style royalist fever dream” […]
The Sustainable Restaurant Association shares five key takeaways from the Zero Waste Bar Guide, launched in partnership with Sustainable Wine Solutions and The Porto Protocol We were delighted to host an event at Tate to celebrate the launch of The Last Straw Collective and the Zero Waste Bar Guide. The Zero Waste movement is growing quickly, and sustainability […]
Korean Temple cook The Venerable Jeong Kwan prepared and hosted a special dinner at CORD, Le Cordon Bleu culinary institute’s restaurant near St Paul’s in London, on the last day of October. She spoke to Harden’s before the meal Now in her late sixties, the Venerable Jeong Kwan has spent the best part of half […]
Christian Coates worked for Manchester hospitality group Living Ventures before setting up his own bar, leaving for a stint in the US and retraining as a nutritionist and personal trainer. At the beginning of this year he set up a new company in his home city, Orka Koncepts, with which he has revamped two former […]
High-end Japanese restaurants in the UK tend to take a two-pronged approach to their drinks, pairing either sake or European-style wines with their menus. Now Luna, the modern omakase counter within the Thesleff Group’s City restaurant Los Mochis, has introduced a third option – pairing its 12-course set menu with Japanese wines. Luna has linked […]
Our global food systems will condemn 40% of natural species to extinction by the end of the century unless we make radical changes. The hospitality sector can lead the way in finding solutions to this crisis – and a Free Biodiversity Toolkit produced by the UK’s Hospitality Sector Council and the Sustainable Restaurant Association shows how. […]
