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Sustainability on the Plate: The Spring Forager’s Feast  At Eight at Gazegill sustainability isn’t just a buzzword—it’s at the heart of everything we do. From the ingredients we source to the way we design our menus, our mission is simple: to create exceptional dining experiences that honour the land, the seasons, and the natural world. Our upcoming Spring Forager’s Feast on Friday 25th April is a true reflection of this philosophy. This exclusive banquet-style event celebrates the vibrancy of spring, featuring ingredients sourced directly from our organic farm and the wild landscapes around us. Expect wild garlic, dandelion, fennel, three-cornered leek, and wood sorrel—all foraged at their peak, ensuring both maximum flavour and minimal environmental impact. Sustainability Through Seasonality Why does foraging and seasonality matter? Because eating with the seasons isn’t just good for the planet—it leads to better, fresher, and more nutrient-rich food. Instead of relying on out-of-season produce that has travelled thousands of miles, we embrace what nature provides right now, right here. By working directly with local growers, farmers, and foragers, we ensure that every dish reflects not only the time of year but also the unique ecosystem we’re part of. It’s a model that champions low food miles, reduces waste, and supports regenerative agriculture—and it’s one we’re incredibly proud of. An Experience Rooted in Nature The Forager’s Feast isn’t just a dinner; it’s an immersive culinary experience that connects diners with the land. Guests will enjoy: 🔹 A multi-course tasting menu crafted around the best seasonal ingredients 🔹 A communal dining experience that fosters conversation and connection 🔹 The chance to learn more about foraging, sustainable sourcing, and the stories behind each dish Championing Sustainability in Hospitality As the industry faces increasing challenges around supply chains, food waste, and ethical sourcing, restaurants have a responsibility to lead the way. Through events like the Forager’s Feast, we hope to inspire a shift towards a more sustainable approach to dining—one that prioritises quality, provenance, and environmental impact.

Doug Crampton

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Convotherm Arms Customers with Carbon Data Global leader in combi ovens, Convotherm, continues to lead the way in the development of the commercial kitchen of the future, and has partnered with an external sustainability expert to share the Product Carbon Footprints (PCF) for selected Convotherm maxx pro models*. Convotherm complies with CIBSE TM65 and has worked with an external partner to create PCFs to give easy access to the data that matters to operators. PCFs calculate the total amount of carbon emissions created throughout a product’s lifecycle, from manufacture and transport to use and disposal. They provide a clear understanding of the environmental impact of a product, helping identify areas to reduce emissions and improve sustainability. Arndt Manter, Director of Product Management, Convotherm explains further, “We believe that operating sustainably is essential for the future of our business and the planet, and we are committed to providing carbon impact information on our products, to support our customers in their end goal to measure and improve the sustainability of their kitchens and commercial environments. The data platform we are using with our partner ImpactLoop, delivers a significant effect as it focuses only on the asset level data that matters and the actions that make a difference.” Reducing carbon footprints can lead to cost savings through energy efficiency and improved resource management. Convotherm maxx pro’s PCFs contain calculations for both Embodied and Operational Carbon and meet the TM65 methodology which is imperative to the foodservice and hospitality industry when commissioning updates or new installations of commercial kitchens. Jonathan Butler, Sales Director, Welbilt UK & I praises Convotherm for leading the way in sustainability initiatives, “In our industry, there is a lot of talk about sustainability and what manufacturers are doing to arm operators with the information they need to make positive changes, and I’m delighted Convotherm has taken a lead in this area and worked with the team at ImpactLoop to create PCFs for these key Convotherm maxx pro models. This puts us in such a strong position in the marketplace, and we look forward to sharing the data with our customers.” For further information on Convotherm, please visit www.convotherm.com Please contact Convotherm for the data required for the Convotherm maxx pro model at joshua.bruce@welbilt.com or bill.perry@welbilt.com *ImpactLoop Product Carbon Footprints are available for Convotherm maxx pro 10.10 Electric Spritzer EasyTouch (maxxproeT10.10), maxx pro 20.20 Electric Boiler EasyTouch (maxxproeT20.20), maxx pro 6.10 Electric Spritzer EasyTouch (maxxproeT6.10), and maxx pro 20.10 Electric Boiler EasyTouch (maxxproeT20.10).

Steve Hemsil

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Foster - Norfolk Wildlife Trust
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Foster - Norfolk Wildlife Trust

Steve Hemsil

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Hobart Unveils Next Generation FLOW Line Collection

Steve Hemsil

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Nestlé Professional® reveals Toque d’Or® 2025 finalists where winners will battle it out for an unforgettable trip to Italy

O C

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London’s Hidden Gem: Perilla’s Exceptional Dining Experience
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London’s Hidden Gem: Perilla’s Exceptional Dining Experience

The Staff Canteen

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Michelin-starred restaurant in Fife up for sale

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Amalfi lemon tart with blood orange

Ben Marks

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Roasted cod with a light curry veloute and saffron potatoes and butter config carrots and mussels

mike tudor

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Hake with black pepper and parmesan

Ben Marks

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Happy 3-Year Anniversary to our Digital Manager and all-round legend, Ben Phillimore 👑 PS this post was written by himself.

Chloe Chataignon

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The Staff Canteen Live 2025: Networking lunch at The Midland Grand

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