Compass Group has announced a partnership with EAT, a non-profit organisation dedicated to transforming the global food system.

St Pancras Brasserie and Champagne Bar by Searcys is set to launch an Après-Ski menu of alpine treats and speciality cocktails.

Kitchen design has changed enormously in recent years. In fact for anyone designing a kitchen space at sports and leisure venues there are more considerations involved than ever before.

Recent coffee industry research has found that more than half of coffee operators would pay more for a supplier if it offered a measurable impact on sustainability efforts.

The Royal Opera House is taking the magic of the ballet from the stage to the table with its festive Sleeping Beauty themed afternoon tea.

Following a makeover, the Scottish National Gallery of Modern Art has re-opened the former Café Modern Two, now known as Paolozzi’s Kitchen.

A look at how sports and leisure venues can become more sustainable and environmentally friendly

Matt Barnwell, director of food and beverages at Independent Hospitality Solutions, shares his take on how to manage the Food Standards Agency proposal to list all food.

Lothian Leisure Development Ltd (LLD), a UK based entertainment, leisure and sports venue consultancy, has announced a partnership with Birmingham based NEC Group to deliver a new privately funded 8,000 capacity indoor arena for Scotland’s capital.

Amadeus has posted its best food waste figures to date as it puts an emphasis on sustainability at its venues.

Staff from Creed Foodservice took part in a Creed Active WellChild Step Up Challenge for WellChild, the national charity for seriously ill children.