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The midweek-meal saviour is possibly the most customisable food ever. From salads to sauces and stews, here’s how to get the best from the Italian classic
In the 30 years since its UK supermarket debut, pesto has captured Britain’s heart, becoming a go-to saviour of the midweek meal. And not just in the classic pesto alla genovese form. From chilli-spiked to truffled incarnations, pesto has come a long way since 1991. “Start with the premise that it contains herbs, nuts, cheese and oil,” says George Leigh, chef at the Birmingham pizzeria Otto. “Then pick the herb or cheese and adjust everything.
James Stoten pulling a pint at the Oakes Barn pub in Bury St Edmunds
- Credit: Charlotte Bond
Cheers! Pubs are preparing to reopen indoors for the first time this year, as coronavirus restrictions are eased - but are taking care to ensure customers stick to the rules.
Most pubs across Suffolk and north Essex have been trading outdoors since April 12 - but the latest stage of the government s roadmap out of lockdown allows them to open inside, provided customers keep to the rule of six .
That means most pubs cannot open to full capacity and means they have had to take care to ensure tables are spaced out, to allow for social distancing.