More than three months have passed since the country went into lockdown and the way ahead, our ‘new normal’, remains uncertain.
One thing that is certain is that the foodservice industry is incredibly creative and resilient. I have been so amazed by the many stories of how businesses have adapted and innovated in the wake of COVID-19.
Care homes have overcome challenges to keep their residents safe and happy. Meanwhile many schools and nurseries have remained open to look after the children of key workers, and will be preparing to hopefully welcome year groups following the summer break.
Whilst restaurants have been shut, a huge number of chefs have been tirelessly using their talents to prepare delicious meals for NHS staff. Former Country Range Student Chef Challenge finalist Charlie D’Lima is a shining example of what can be achieved after he was furloughed as a result of the pandemic. At just 21, he has been cooking 600 meals a day, six days a week, for hospital workers in north London, and his boss, Michelin-starred Paul Ainsworth, couldn’t be prouder. You can read the full story on page 12.
This month, those venues which can accommodate appropriate social distancing will be tentatively opening their doors, and this issue provides lots of advice on how best to achieve this, including a focus on breakfast and brunch, and inspiration for summer menus.
Keep creating a stir.