Carys Williams, aged 16, beat a field of 14,000 to win the Springboard FutureChef 2025 title, and is now mentored by leading Welsh chef James Sommerin (middle left) at his brilliant restaurant Home in Penarth. She is one of thousands guided into a career by Springboard UK, the charity whose mission is to help young […]
Born in New York and raised in Spain and France, Victor Garvey has been a chef since his mother sent him for work experience to a then little-known restaurant called El Bulli. This month, he is moving his Californian restaurant Sola from Soho, where it opened in 2019, to Westbourne Grove in Notting Hill – […]
Restaurants are finding clever ways to reposition circularity in ways that speak to luxury and opulence rather than deprivation and compromise, reducing food waste while adding to the overall guest experience. In this article from The Sustainable Restaurant Association, Alex Francis shares how his team at De Vie bar, Paris, constructs the right narrative to convey this. At Nén Danang, Vietnam, chef Summer Le (pictured) places some “chef’s bites” on the pass, ready to […]
The Sustainable Restaurant Association’s new report, “Hospitality Rising: Global Challenges, Local Solutions”, highlights examples of best practice and creative initiatives from businesses across the globe. Launched this week, the report discusses the latest trends shaping the sector and celebrates a wide variety of sustainability initiatives from hospitality operations of all shapes and sizes around the world. With restaurants, hotels, bars, universities, caterers, cafés, train networks, […]
From an impoverished childhood in Sri Lanka, chef Larry Jayasekara has completed an extraordinary journey to running The Cocochine in Mayfair, where guests feast on immaculately prepared European cuisine accented with South Asian flavourings. HARDEN’S caught up with him at the restaurant as its second anniversary approaches this month. Larry grew up in a small […]
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 […]
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 […]
