Catch at Weymouth won The Cateys Sustainable Business Award 2026 through practical sustainability: sourcing locally, reducing waste, investing in renewables and eliminating single-use items, boosting profitability, bookings and community impact.

Go behind the scenes at Three Sheets in Soho and discover how precision, consistency and thoughtful hospitality create exceptional food, cocktails and guest experiences.

Celebrating Khao Bird; a showcase of Asian cuisine and community

What does 'locally sourced' actually mean? Explore the logistical hurdles, seasonal patience, and community ties defining rural kitchens across North Norfolk.

Heatwaves are becoming more frequent, creating tougher working conditions and increasing refrigeration risks for UK hospitality.

Running a commercial kitchen has never been more demanding. With soaring energy costs, unpredictable supply chains, and tightening budgets, operators are constantly looking for ways to protect their cash flow.

A corner stone of the Norfolk Coastal dining scene, The Neptune is a long established restaurant operated by Kevin and Jacki, who provide guests with a warm experience and beautiful food.

Entrepreneur and businessman, Daniel, focuses on an ingredients-led cooking approach to keep his focus.

Famed for service excellence and local produce, Greg shares what makes operating an independent restaurant in North Norfolk so special.

A hidden gem of the Norfolk Broads, Restaurant 1812 is the epitome of fine dining and comfortable guest experience.

Passionate and local chef honours classic British food, delivered excellently.

A standout destination on the North Norfolk coast , The Orange Tree in Thornham is driven by Head Chef Isaac and owner Mark , offering diners a focused menu that perfectly balances modern techniques with outstanding local produce.

Turn Sustainability into Profit - our chefs all agreed that these steps are essential for seeing spend per head rise!

Purchasing new equipment only accounts for 20% of its cost. Smart buyers are now considering why total cost of ownership is the only way to invest in new fridge equipment.

The basics are covered during training, but many essential aspects of operating a kitchen are only learned the hard way - on the job. Find out what the most important aspects are.

A survey of British chefs across the UK can help your restaurant navigate soaring costs and shifting dining habits!

The Hidden Advantage of 304 Stainless Steel in Professional Kitchens

Cash flow can make or break a hospitality business. Whether you’re navigating tough times or investing in growth, maintaining liquidity is essential.

Food-poisoning bacteria can grow and multiply on some types of food more easily than others. Unfortunately, fish, meat and poultry are among those in this high-risk group.

From eggs to veg and cakes to ketchup, we clear up the confusion around which foods should and shouldn’t be kept in the fridge.

What every caterer should know about staff supervision, instruction and food safety training regulations

10 simple guidelines to help you store products safely in your refrigerator