Our mission is remarkably simple. To tell it how it is!
Our round-up of what the nation’s restaurant critics were writing about in the week up to 11th May 2025 London Standard The Lavery, South Kensington Stepping in as guest reviewer, fashion designer Jasper Conran welcomed the opening of this venue of “restrained glamour” in an area that has been a “gastronomic wasteland” since the demise […]
Edinburgh chef Roberta Hall-McCarron and her husband Shaun have opened three restaurants in the city in less than seven years – The Little Chartroom, Eleanore and Ardfern – each to both critical and public acclaim. Harden’s caught up with Roberta at Ardfern, the newest of the trio. HARDEN’S: The hospitality industry is struggling around Britain, but […]
‘Bonjour, Chef!’ Marcus Rowlerson has turned a centuries-old greengrocer into an industry leader Just six boxes of the first crop of this year’s white asparagus from Provence arrived at Rungis market in Paris earlier this month. Two boxes found their way into Parisian kitchens – the rest were snapped up by a specialist grocer based in […]
The Sustainable Restaurants Association explains why recycling is not enough: we have to change how we think about waste. With the Simpler Recycling legislation being introduced in the UK from the end of March, the SRA explores the hidden horrors within the recycling system, why we need to go much deeper to solve our global […]
The Sustainable Restaurant Association shares nine top sustainability trends to look for in restaurants in 2025 1. Talkin’ ‘bout regeneration While regenerative agriculture as yet lacks a clear, legal definition, the concept of farming in ways that restore nature, protect biodiversity and replenish soils is gaining traction among industry, governments — and customers. What does this mean […]
Entries are now open for the prestigious UK Sommelier of the Year competition, hosted by the International Wine & Spirits Competition (IWSC) and the UK Sommelier Academy. Entry forms are available from iwsc.net and must be submitted by May 1st. Stage 1 of the competition is conducted online in three parts: a theory exam, an […]
Rebecca Mascarenhas launched her career as an independent restaurateur 39 years ago with the opening of Sonny’s in Barnes (now in its third incarnation at Home SW13). She also owns Home SW15 in Putney, co-owns Elystan Street in Chelsea and Kitchen W8 in Kensington with the distinguished chef Phil Howard, and is a consultant and […]
Brindisa Tapas bars have just celebrated their 25th anniversary. Harden’s caught up with founder Monika Linton HARDEN’S: Monika, many congratulations on the first quarter century of Brindisa Tapas – but the bars are just the tip of the iceberg, the most visible aspect of the import company you set up in 1988 to import Spanish food. […]
The Sustainable Restaurant Association breaks down the facts behind some common sustainability misconceptions. Sustainability is all about carbon footprint. Environmental impact is usually the first thing that comes to mind when we think about sustainability: things like reducing emissions, water use and food waste; switching to renewable energy; and eliminating single-use plastics. However, sustainability is […]
There are plenty of environmental and social arguments for increasing the proportions of plant-rich dishes on your menu, but in this article, The Sustainable Restaurant Association looks at the benefits it can bring to your business – and your bottom line. 1. REDUCED COSTS, HIGHER MARGINS Ingredients for plant-based dishes are generally cheaper than meat and dairy. […]
