The Sefton Pilot Project: Regenerating Hospitality

For over a year, NCASS have been working with the government’s Department of Business (BEIS)...

‘Health is Wealth’ trend set to rise in 2022

The ‘Health is Wealth’ trend is set to rise in 2022 and consumers are projected...

FINK Interview: Beating mental health problems with food

#bEATtheStigma For James and Lewis, food and mental health are inextricably linked. The social aspect...

Red Diesel Regulation Changes

Reforms for the use of red diesel (rebated diesel) and rebated biofuels came into effect...

Rise in VAT to ‘wreak havoc’ on hospitality industry

On 1st April, VAT will rise from 12.5% back to its pre-pandemic level of 20%....

An interview with Plenty of Thyme

Dave Double set up Essex based event catering company Plenty of Thyme in late 2016...

Quarantine Coffee: Stol Coffee interview

In March 2020, as collective panic set in, Peter decided to rally for his community....

Mexican food meets Korean: an interview with Mexican Seoul

“Being recognised for what we do was amazing. I ended up quitting my daytime job...

La Pepia: Venezuelan Street food interview

It goes without saying that we’re always impressed with our members – your food, your...

Catch up interview with Jeco Bowl

Emily Hughes and Jess Meads founded Jeco Bowl in 2021, after finding inspiration during lockdown...