Raymond Blanc, chef-proprietor of Le Manoir aux Quat'Saisons for 28 years and holder of two-Michelin-stars, will be guest-editing the 18 May issue of Caterer and Hotelkeeper.
As part of his editorship, he has commissioned Caterer and Hotelkeeper to run a survey, in association with Acquire Services, to find out which sectors of the hospitality industry are doing the most to serve food which has the least impact on the planet.
“Running a sustainable restaurant and hotel is my passion,” Blanc explained. “I am fascinated to find out how widespread ethical practices are across every level of the hospitality industry. I urge everyone to take part in this survey to find out what the true picture is throughout the UK.”
To take part in this short confidential online questionnaire, the results of which will be published in the Raymond Blanc-edited issue of Caterer and Hotelkeeper, please go to:
The survey is now closed
By Janet Harmer
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