With the general election just weeks away, the British Beer & Pub Association (BBPA) has published a manifesto for the brewing and pub industry outlining its priorities for a thriving beer and pub sector over the next five years. Unlocking growth and investment is key to meeting the challenges of Brexit, the manifesto says. Specific priorities designed to do just that in … [Read more...]
BaxterStorey scores contract win to become first hospitality provider for Vanarama
BaxterStorey has secured a new contract win with up-and-coming van leasing company, Vanarama. The hospitality provider is the first to be appointed by the company and has worked closely with Vanarama to build a bespoke foodservice package to support their growing business needs. The initial three-year contract will see 200 staff in the Hemel Hempstead head office served … [Read more...]
ALMR launches new Manifesto for eating and drinking out
The ALMR has launched its latest Manifesto to encourage both national and local governments to support the eating and drinking out sector. The Manifesto, launched at the ALMR’s 2017 Spring Conference, provides policy-makers with a clear outline of the contributions being made by the sector, and outlines key asks for the further support of pubs, restaurants and bars. ALMR … [Read more...]
The Social Company to host Social Sunday fundraising event for Hospitality Action
Following its continued success last year, Social Sunday will be returning for a third year to Jason and Irha Atherton’s The Social Company on Sunday 11th June 2017. Held in the group’s nine London-based restaurants, the Michelin-starred restaurateur and his army of chefs will each collaborate with a top UK chef to create a bespoke lunch menu in aid of Hospitality Action. As an … [Read more...]
Radio Alice Pizzeria to open in Clapham this June
This Summer, Radio Alice will throw open its doors to a new neighborhood, opening on Clapham’s Venn Street in June. Brothers Matteo and Salvatore Aloe believe that delicious pizza starts with a light and digestible ancient grain sourdough base, topped with seasonal and beautiful ingredients. Head Pizzaiolo Matteo ferments the dough for 24 hours, using type 1 organic flour … [Read more...]