Bars

(Super) Saturday: a new normal night out

By Andrew Stephen, CEO, the SRA It began where it all started. The Eagle in Farringdon has for decades been a pilot light for how pubs can do great food. Their approach: ingredients without compromise at small margins. To make it work, they’ve always huddled you in on little wooden chairs amassed around small tables …

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Bar World of Tomorrow

Author: Louisa Dodd  Behind the scenes, we’ve been busy working with the global drinks giant, Pernod Ricard, on the best way to support wet-led hospitality both during the current pandemic and beyond. ‘The Bar World of Tomorrow’, launching today, is an online training programme aimed at upskilling bartenders on sustainable and responsible practices, all to …

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Darwin & Wallace uses chefs’ competitive edge to slash food waste

AUTHOR: Simon Duff Any foodservice business worth its salt knows it’ll only succeed with a food waste reduction strategy if it engages the whole team, especially its kitchen brigade. Recognising the competitive streak running through most chefs, Simon Duff, Group Executive Chef of seven strong bar group Darwin & Wallace, resolved to tap into this …

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