So it’s official. From September all dining establishments are ‘on plan’ to encourage the public to change their eating habits by declaring health information including calories per dish, ingredients and perhaps even fat content. All this will be appetisingly displayed on the menu, right next to your seared scallops (good) or your foie gras and sour cherry terrine (Hello? What were you thinking?). Of course, it’s not legislation (yet) but the government and the NHS would like to achieve the changes without such action and apparently 85% of us are in agreement, according to the Food Standards Authority, in that restaurants should make clear what’s in their food. Read full post
Posts Tagged ‘fast food chains’
Last time we made our predictions for the new trends in food for 2011. This time, we’re gazing into our crystal soup bowl to see if we can spy what’s going to be hot hot hot in Restaurant Land this year. It’s no good for those whose partying days are far behind them, but if you’re still in the flush of youth – or can just stay up past 10.30pm – then this new trend is all yours. All-night dining is set to take the country by storm: whether you’re clubbing in The Blue Bar in Liverpool, fine dining at The Brompton Club or looking for a post-theatre pick-me-up at Fergus Henderson’s new joint, The St John Hotel, there’s something more on offer than a dirty burger past lights out. And we say, thank God, quite frankly – it’s been a long time coming. . . Read full post
There’s no reason why restaurants should not be subject to the same concerns for animal welfare and the environment as the rest of us. Step forward The Sustainable Restaurant Association. Launched earlier this year by leading restaurateurs including Henry Dimbleby and Mark Sainsbury, the not-for-profit organisation aims to provide a directory of accredited restaurant members who have signed up to their initial three pledges to commit to a more environmentally- and society-friendly movement.
The pledges themselves are reason personified: Sourcing covers ethical animal welfare; sustainable fish stocks; local, seasonal vegetables and so on; Environment includes commitments to recycling, waste management, energy and water efficiency; and Society laudably asks the restaurant to take care of its customers and staff by introducing accessible menus for vegans, vegetarians and those with food allergies, ensuring proper staff training and tips and looking for ways to work closely with the local community such as apprenticeships, etc.