It leaves Britain’s hospitality industry in a very tight squeeze, as not only will remaining open subject customers and staff to more risk of infection from coronavirus, but it means restaurants and bars cannot claim loss of earnings from their insurers as there is nothing preventing them from continuing to trade.
Just as the rest of the world, the pub and restaurant industry are the life’s blood of social interaction as well as a major part of the domestic economy. Letting them fail in their hour of need would wreak untold damage on the economy and on the social fabric.
London has a thriving, diverse and eclectic restaurant industry that can compare to the best anywhere in the world, yet this industry is in a time of crisis. London based chef Jeremy Chan of Ikoyi has started a petition to press the UK government to officially mandate that all restaurants and bars should close and to provide the kind of financial support previous shown to the financial and aviation sectors. You can sign it here.
These light, flaky and melt-in-your-mouth pain aux raisins are a delight of French patisserie and are great for a breakfast treat, or any time. Make your own pain aux raisins with this easy-to-follow recipe.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.
Just as the financial crisis of 2007/8 led to the rise of food trucks, could the coronavirus pandemic revive the pop-up, as more and more displaced chefs take up guest residencies in restaurant kitchens? Chef and pop-up player Kiki Aranita reports from the front line.
A four-day restaurant week, a day dedicated to staff learning, and cooking demonstrations for the public are just a few of the new ways of working in Dan Barber's new vision for his NY restaurant and farm. Find out more.
Clay Williams is co-founder of Black Food Folks, a platform that aims to address the inequalities faced by black people in the food and drinks industry. The Freshly Squeezed podcast spoke to him about the work of his community.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.