Summer 2026 Food Trends UK Kitchens Can Use
Every summer the same wave of trends rolls in. These are the ones worth the section time, and the ones to let pass.
Elderflower Posset Recipe with Summer Strawberries 20 Portions
An elderflower posset for 20 covers, with silky set cream, macerated British strawberries and buttery shortbread, all prepped ahead of service.
Is Your Kitchen Ready for the Summer Rush? June Checklist
A June checklist for the busiest weeks of the year, covering equipment, stock, staffing and the jobs that get left too late.
Hot Honey Harissa Chicken Recipe for Summer Menus
Hot honey and harissa chicken for 20 covers, marinated overnight and finished in 25 minutes. Built for summer menus and a kitchen at pace.
How AI Is Cutting Food Waste in Commercial Kitchens
A London hotel cut food waste by 67% in six months using AI. Here's what that actually means for café owners and kitchen operators who don't have an enterprise budget.
How The Swan Hotel, Wotton-under-Edge Built Their World Cup Menu
A food development day at The Swan Hotel in Wotton-under-Edge, where the World Cup menu was finished before the trade press caught up.
Pub Garden BBQ Sharing Board — Recipe for 20 Covers
A pub garden sharing board for 20 covers, sticky glazed short rib, smoked chicken thighs, slaw and charred flatbreads, all prepped in advance.
World Cup 2026: What UK Pubs and Hospitality Need to Plan For
England's first World Cup 2026 game is 17 June. What to plan now on stock, staffing, menus and screens, before the rest of the street does.
Korean-Style Braised Beef Bowl — A Professional Kitchen Take
Braised beef with gochujang, soy and sesame over steamed rice, with the technique notes that make it work at service volume.
4 to 6 UK Hospitality Businesses Close Every Day
Behind the closure figure sits a pattern. What the businesses still trading have in common, and what it costs to copy them.
