'My focus is survival': how rising costs are hitting independent restaurants | Hospitality industry
Expensive ingredients on top of pay, rent, rates and energy bills force north London laksa bar and cafe to put up prices
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Expensive ingredients on top of pay, rent, rates and energy bills force north London laksa bar and cafe to put up prices
The chicken version of the luscious Indonesian classic is similarly laced with coconut, but it’s ready in just 90 minutes, a fraction of the time needed for traditional beef rendang. But how to make the definitive version?
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With the news that Rick Stein will charge diners an additional £2 for condiments at his Padstow fish and chippy, Hannah Twiggs asks punters to have a bit of perspective
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