Page 2 - Stuart Procter News Today

Hospitality & Catering News December 31, 2020 Looking back at how we entered into 2020 the headlines were dominated by plant-based, vegan and vegetarian themes. Consumer reports on eating trends and forecasts were impossible to overlook and seemed to fully justify predicting the plant-based, vegan and vegetarian revolution dominating 2020. As we entered March Covid-19 was still somewhat in the background thousands of miles away in China but now moving closer as outbreaks around Europe emerged. ...

We will lose £400k: The cost of Tier 3 for the hospitality sector As the hospitality sector begins to count the cost of the latest Tier 3 lockdown, we spoke to one industry figure who says his company will lose £400,000. Stuart Procter, COO of Mayfair hotel and restaurant The Stafford, said the latest blow has left his company reeling in a year he’s already had to make 300 redundancies. “I’m furious. Devastated. I can’t quite believe how this has been handled. You can...

I just feel like crying – chefs react to cruel Tier 3 restrictions London restaurateurs and chefs reacted with frustration and despair at the “cruel” news London will enter Tier 3, a period of virtual lockdown that will see bars and restaurants closed until the new year. Unlike the first lockdown, Tier 3 allows non-essential shops to remain open, adding to criticism from the hospitality sector that it has unfairly shouldered the burden of coronavirus restrictions. Here’...

Astronomical amounts of food are being binned by restaurants and pubs because of the substantial meal rule -with scotch eggs and even OYSTERS going to waste Pubs in Tier 2 areas say that they are struggling to deal with a rise in food waste  Leftovers are difficult to donate to food waste charities because of safety rules  The Prince Albert pub in Stroud said food waste was awful at Christmas time Gary Murphy of Ye Olde Mitre in High Barnet is worried for customers health  Dorset pub owner ...