We pit two plant-based, meat substitutes in a burger-off.
A new slew of meat substitutes are entering the market, with each new one coming ever closer to the texture and flavour of actual meat.
Paul Longworth on synthetic meats: “I don’t get this notion that we have to create something that doesn’t exist in the first place.”
The chef-partner of Rhubarb le Restaurant on why mock meats have no place in fine dining.
Restaurants and cafes for a guilt-free brunch affair.
End the reign of limp salads and tasteless mock meats with these vegan places proving that meat and dairy-less cuisine can be delicious.
These eight restaurants serve up vegetarian fare for those craving greens in their palates.
Fashion houses have been rushing to drop fur and mohair from their collections lately, as sustainability and animal welfare become increasingly important issues for consumers. So will leather be next?
For somebody who works in the F&B sector, the chairman of The Prive Group might be considered something of an anti-foodie.