Chocolate, Cravings, and Copycats — How Dubai’s Viral FIX Dessert Chocolatier Took Over TikTok and Beyond
Sarah Hamouda’s “Can’t Get Knafeh of It” bar has become a sensation, blending Middle Eastern flavours with modern innovation to inspire a global TikTok-fuelled dessert craze.
Pour with Purpose — Boatyard Distillery’s Eco-Refill Pouches Reduce Waste With No Flavour Compromise
The Northern Ireland distillery, renowned for its organic, handcrafted gin, is further reducing its carbon footprint with innovative Eco-Refill Pouches and other sustainable practices.
The Rise of Hyper-Seasonal Restaurants
What defines a ‘hyper-seasonal restaurant’ and how do they differ from a regular restaurant serving a seasonal menu — we look to Foraged. in Baltimore, Maryland and EDIT in Hackney, London for answers.
Sustainable efforts bear fruit for Cambodian distiller Seekers Spirits
A liqueur made from these discarded cashew apples helps address national waste concerns and provides an additional revenue stream for local farmers.
From Tonic Water To Turmeric — Aya’s CEO Kevin Law-Smith’s Latest Launch Is A Result Of His Personal Wellness Journey
The founder of East Imperial tonic waters launches a range of turmeric-based health drinks.
Goa’s Bawri Restaurant Boasts a Gas-Free Kitchen Where Heritage Recipes Are Cooked Over Open Flame
Chef Amninder Sandhu’s culinary philosophy can be captured in three words — fire, flavour, and family traditions.
Supplier Audits Explained — and How To Know If They’re Right For Your Business
Supplier audits can be a helpful way to formalise your restaurant’s values and standards — but are they always needed? In this article, we look at the benefits and potential pitfalls, with real-world insights from businesses in our network.
S.Pellegrino Young Chef Academy: What Makes a Sustainable Dish?
Since 2018, the sustainable restaurant association has judged the social responsibility award as part of the S.Pellegrino Young Chef Awards. In this article, we share how we go about this.
Source Seafood Sustainably: CH&CO
CH&CO is a collection of brands that specialise in catering at events and in workplaces, visitor attractions, universities, cafés, restaurants and corporate fine dining and hospitality. The team has been working with the SRA since 2018 and impressed our team from the get-go, earning three stars in their first Food Made Good evaluation and improving even further in their submissions since.
Source Seafood Sustainably: Brae
Chef Dan Hunter’s Brae is a restaurant, organic farm and boutique stay tucked into Australia’s Otways Hills. Earlier this year, Brae achieved an impressive three-star score in its first food made good evaluation, making it the first restaurant in Australia to be accredited by the sustainable restaurant association.
