Why Pubs, Restaurants and Hotels Should Partner with Local Brewers, Vineyards and Cider Makers

In an era where customers value authenticity, sustainability, and local flavour, there’s never been a better time for pubs, restaurants, and hotels to forge strong relationships with local brewers, vineyards, and cider makers.

By stocking and promoting local beverages, venues don’t just diversify their drink menus – they also support the regional economy, reduce their carbon footprint, and create a more memorable experience for their customers.

Local Means Unique

Customers love trying something they can’t get at home. Local beers, wines, and ciders often have a distinctive character that big-brand labels can’t replicate. These drinks are made with local ingredients, shaped by local traditions, and often inspired by the surrounding landscape.

When you pour a local ale or serve a regional wine, you’re telling a story in every glass – and diners will remember it.

Supporting Local Builds Relationships (and Reputation)

By stocking locally-made beverages, you:

Support independent producers who are passionate about their craft

Build community goodwill

Create opportunities for co-marketing and events, such as:

Meet-the-maker nights

Local drink and food pairing menus

Seasonal tasting boards

It shows your establishment is rooted in its community, not just operating in it.

Sustainability Sells

Sourcing locally cuts down on transport emissions, plastic waste, and complex logistics. It also aligns with the growing demand for eco-conscious dining and drinking.

Promoting your use of local products is a selling point, especially with younger, environmentally-aware customers.

Tips for Sourcing Local Beverages

Visit local farmers’ markets and food festivals – a great way to discover up-and-coming producers.

Network with your local chamber of commerce or tourism board – they often have directories of artisan producers.

Contact nearby microbreweries, vineyards, or cideries directly – many are happy to offer samples and tailored supply agreements.

Work together on co-branded promotions – for example, "Friday Fish & Fizz" with a sparkling English wine.

The Business Benefits

Higher margins on small-batch products

Potential for exclusive rights to serve or stock certain lines

Differentiation in a competitive hospitality market

A richer, more authentic brand story to tell on your menus and socials

Start with These UK-Based Producers

Here are just a few examples of local suppliers you could reach out to (based on region):

South West: Sandford Orchards (Devon), Camel Valley Vineyard (Cornwall), St Austell Brewery

North: Wold Top Brewery (Yorkshire), Three Brothers Cider (Durham), Ryedale Vineyards

Midlands: Church Farm Brewery (Warwickshire), Halfpenny Green Wine Estate

London & South East: Chapel Down (Kent), Big Drop Brewing (non-alcoholic craft beer), Nightingale Cider (Kent)

Wales: Gwynt y Ddraig Cider, Tiny Rebel Brewery

Scotland: Thistly Cross Cider, Eden Mill Brewery & Distillery, Cairn o’ Mohr Wines

Northern Ireland: Tempted Cider, Whitewater Brewery

Final Thoughts

Stocking local drinks is about more than just ticking a “support local” box. It adds flavour – literally and figuratively – to your offering, strengthens your brand, and can drive footfall from both locals and tourists alike.

So raise a glass to your region – and start your local sourcing journey today.

Are Weight Loss Injections Worth the Cost? A Guide for UK Patients

In recent years, weight loss injections have gained huge popularity among people looking for medical help to shed excess weight. 

With celebrity endorsements, NHS trials, and widespread discussion on social media, they’re often seen as a “miracle” solution. 

But what exactly are these injections, and how much do they really cost?

What Are Weight Loss Injections?

Weight loss injections are prescription medications delivered via injection (usually into the abdomen or thigh) that help reduce appetite, regulate blood sugar, or slow digestion. The most commonly used are:

Saxenda (liraglutide) – a daily injection

Wegovy (semaglutide) – a weekly injection

Ozempic (semaglutide) – primarily prescribed for type 2 diabetes, but used off-label for weight loss

These medications are part of a class of drugs called GLP-1 receptor agonists, which mimic a hormone that helps control blood sugar and appetite.

Who Can Get Them?

They’re not suitable for everyone. In the UK, weight loss injections are typically prescribed to:

People with a BMI over 30, or

Those with a BMI over 27 who also have weight-related health conditions like type 2 diabetes or high blood pressure.

Some NHS patients may qualify through specialist weight management services, though availability is limited and subject to strict criteria.

How Effective Are They?

Clinical trials have shown that these injections can help people lose up to 15% of their body weight over several months, especially when combined with diet, exercise, and behavioural support.

How Much Do They Cost in the UK?

Here’s a rough guide to current private prices as of mid-2025:

Saxenda

Pack of 5 pens: £60–£75 per pen

Monthly cost: £240–£375

Requires daily injection

Wegovy

Weekly injection

Monthly cost: £195–£300 depending on dose

Currently available privately in the UK and increasingly prescribed on the NHS for eligible patients

Ozempic (off-label use)

Weekly injection

Monthly cost: £150–£250

In short supply due to high demand

Are There Any Side Effects?

Yes. Common side effects include:

Nausea or vomiting

Diarrhoea or constipation

Headaches

Low appetite

Serious side effects are rare but include pancreatitis, gallbladder issues, or thyroid tumours (in animal studies).

Are They Right for You?

Weight loss injections can be a powerful tool, but they’re not a quick fix. They work best when part of a comprehensive lifestyle change, supported by dietitians, GPs, or weight management coaches.

Before starting any injection, speak with your GP, pharmacist, or private weight loss clinic. Never purchase these medications from unregulated online vendors – there have been counterfeit and dangerous versions reported in the UK.

Interested in Starting?

Some of the UK’s most well-known providers include:

Superdrug Online Doctor

Lloyds Pharmacy Online Doctor

The Slimming Clinic

NHS Tier 3 Weight Management Services (eligibility applies)

If you’re thinking about using weight loss injections, weigh up the costs, benefits, and risks. They can be an excellent support for the right candidate – but make sure you’re doing it safely and sustainably.

COVID-19 Vaccinations and Weight Gain: What Does the Evidence Say?

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As the global community continues to navigate the long-term effects of the COVID-19 pandemic, questions have arisen regarding potential side effects of COVID-19 vaccinations, including concerns about weight gain. 

Let's look into the current scientific understanding of this topic.

Vaccination and Weight Gain: Is There a Direct Link?

To date, there is no robust scientific evidence establishing a direct causal relationship between COVID-19 vaccinations and significant weight gain. 

While some individuals have reported weight changes post-vaccination, these instances are relatively rare and not conclusively linked to the vaccines themselves.

For instance, a study analyzing side effects among adults in Jeddah, Saudi Arabia, noted instances of weight gain following vaccination. However, the study did not establish a direct causal link between the vaccine and weight gain, and such reports remain uncommon. 

Rare Conditions: Capillary Leak Syndrome

In exceedingly rare cases, certain individuals have developed Capillary Leak Syndrome (CLS) after receiving viral vector COVID-19 vaccines, such as AstraZeneca's Vaxzevria or Johnson & Johnson's Janssen vaccine. CLS can lead to fluid leakage from small blood vessels, resulting in swelling and sudden weight gain. However, these cases are extremely uncommon, and such vaccines are no longer recommended or approved in some countries. 

COVID-19 Infection and Metabolic Changes

Interestingly, while vaccines themselves are not linked to significant weight gain, COVID-19 infection has been associated with metabolic changes that could influence body weight. Studies have shown that individuals recovering from non-severe COVID-19 cases experienced significant weight gain and other metabolic abnormalities, such as increased cholesterol levels and new-onset type 2 diabetes. These changes are thought to result from the body's inflammatory response to the virus and lifestyle factors during recovery. 

Lifestyle Factors During the Pandemic

Beyond the direct effects of the virus or vaccines, lifestyle changes during the pandemic have contributed to weight fluctuations in the population. Lockdowns and social restrictions led to decreased physical activity and increased consumption of high-calorie foods for many individuals. These behavioral shifts have been significant contributors to weight gain during the pandemic period.

Current scientific evidence does not support a direct link between COVID-19 vaccinations and significant weight gain. While rare cases like Capillary Leak Syndrome have been observed, they are exceedingly uncommon. More prominent factors influencing weight gain during the pandemic include the metabolic effects of COVID-19 infection and lifestyle changes resulting from pandemic-related restrictions.

As always, individuals experiencing unexpected weight changes should consult healthcare professionals to explore underlying causes and appropriate interventions.

Note: This article is for informational purposes only and does not constitute medical advice. Always consult with a healthcare provider for medical guidance.

Great News! Two New Mousses from Bonne Maman

Image courtesy Bonne Maman UK

Bonne Maman has added two delicious new mousses to its much loved, chilled desserts range - Chocolate & Caramel Mousse plus Chocolate & Mint Mousse.

The new Chocolate & Caramel Mousse is a glorious combination of rich caramel mousse topped with the indulgent Bonne Maman Chocolate Mousse, making a truly irresistible treat for any occasion.

Light and refreshing, the new Chocolate & Mint Mousse features a gorgeous layer of creamy mousse infused with fresh mint extract along with an added topping of the Bonne Maman signature Chocolate Mousse.

With a true taste of homemade, Bonne Maman chilled desserts are simply made with care to timeless recipes, using quality ingredients and no artificial colours or flavourings.

Presented in packs of two x 70g pots the new mousses are available at Waitrose, Tesco* and Sainsbury's stores at £2.20rrp.

*Tesco only stocks Chocolate & Caramel

For further information, tips and recipes see www.bonnemaman.co.uk, like on Facebook @BonneMamanUK and follow on Instagram @bonnemaman_uk

- Stockists may vary

- Image copyright, Bonne Maman UK

Bonne Maman is one of Britain's best-loved conserves, famous for its signature gingham lids, use of simple, traditional methods and high quality, all-natural ingredients. The full Bonne Maman UK range includes:

- Conserves - Rhubarb & Strawberry, Mirabelle Plum, Strawberry, Strawberry & Wild Strawberry, Wild Blueberry, Black Cherry, Fig, Apricot, Berries & Cherries, Raspberry, Peach, Damson Plum and Blackcurrant 

- Intense Conserve – Strawberry, Apricot and Raspberry 

- Curds –Lemon 

- Marmalades - Bitter Orange

- Caramels – Salted Caramel

- Spreads - Hazelnut Chocolate Spread, Chocolate& Orange Spread, Caramelised Apple Spread, Crunchy Hazelnut Chocolate Spread plus new Sweet & Crunchy Peanut Spread

- Compotes – Apricot, Cherry, Rhubarb and Peach

- Chilled Desserts – Strawberry Mousse, Chocolate Mousse, Rhubarb Mousse, Blackcurrant Mousse and Clementine Mousse; Pear and Chocolate Mousse, Cherry and Chocolate Mousse and Apple and Caramel Mousse; Salted Caramel Crème, Coffee Crème, Dark Chocolate Crème; new Chocolate & Caramel Mousse and new Chocolate & Mint Mousse; Crème Caramel, Crème Brûlée plus Baba au Rhum; Strawberry & Raspberry Compote Dessert as well as Peach & Apricot Compote Dessert 

- Yoghurts – Fruit Yoghurts: Raspberry, Blueberry, Rhubarb and Apricot plus Large Pot Fruit Yoghurts; Morello Cherry, Rhubarb & Strawberry, Violet Fig plus Raspberry & Blackberry.

Mediterranean-Inspired Indoor Feasts for Warm Nights

As summer evenings lengthen and the air turns balmy, there’s something magical about Mediterranean cuisine that feels just right. 

Whether you're dining with family, hosting friends, or treating yourself to a solo supper, Mediterranean-inspired indoor feasts bring sunshine and flavour to your table—even if the barbecue stays packed away. 

Here’s how to recreate the relaxed, vibrant spirit of the Med right in your kitchen or dining room.

Why Mediterranean Feasting Works So Well Indoors

Mediterranean cuisine is about more than food—it's about togetherness, colour, and variety. Sharing platters and relaxed courses mean meals can stretch into the night without fuss or formality. Indoors, this translates beautifully to long, laughter-filled dinners around the table, candlelight flickering, with perhaps a soft breeze from an open window.

Building Your Mediterranean-Inspired Menu

Here’s how to build a sensational indoor spread, from starters to sweets:

1. Mezze to Begin

Start your evening with a generous mezze platter:

Hummus, baba ganoush, and tzatziki for dipping

Dolmades (vine leaves stuffed with herby rice)

Warm pita or flatbread, cut into triangles

Marinated olives, roasted peppers, and feta cubes in olive oil

A few grilled halloumi slices or spiced lamb koftas if you're going meat-forward

Present everything in small bowls or on wooden boards, and let guests help themselves.

2. Light Mains Full of Summer Brightness

Indoor Mediterranean mains are flavourful but not heavy:

Grilled seabass or salmon with lemon, capers, and herbs

Chicken souvlaki skewers served with a tomato and cucumber salad

Aubergine parmigiana or stuffed courgettes for a rich vegetarian option

Tabbouleh or orzo salad with lemon, parsley, and toasted pine nuts

Pair with bowls of couscous, dressed simply with olive oil and fresh herbs.

3. Sweet Finishes

End the meal with something light and fragrant:

Fresh figs, melon slices, or berries with a drizzle of honey

Baklava, small and sticky with nuts and spice

A scoop of lemon sorbet or pistachio gelato

Greek yoghurt with orange blossom syrup and crushed nuts

Serve desserts alongside herbal teas or a glass of ouzo, limoncello or sweet wine.

Indoor Ambience Tips

Lighting: Use candles, fairy lights, or dimmed lamps to mimic the golden glow of a Mediterranean evening.

Table décor: Add blue and white linens, terracotta bowls, or olive branches in small vases.

Music: A background playlist of Mediterranean guitar or Greek café music sets the tone beautifully.

Make It a Tradition

Why not turn your Mediterranean indoor feast into a weekly ritual or summer tradition? Rotate themes: Spanish tapas one week, Italian antipasti the next, then a Greek taverna-style spread. It’s a joyful way to explore new flavours without leaving the comfort of home.

Final Word

Warm nights deserve warm hospitality—and what better way to celebrate summer indoors than with a Mediterranean feast? It's effortless yet elegant, light but satisfying, and always best enjoyed with good company.

Kali orexi! Buon appetito! Bon profit!

Growing Microgreens at Home or for Your Pub or Restaurant

Microgreens are tiny, flavour-packed greens that are easy to grow and can elevate your dishes with minimal effort and maximum impact. 

Whether you're a home cook looking to add a nutritious garnish to your meals or a chef seeking to impress diners with vibrant plate presentations, microgreens are a brilliant solution. 

This guide will show you how to grow, harvest and use microgreens — and which seeds are safe or unsafe for the purpose.

What Are Microgreens?

Microgreens are young seedlings of edible vegetables and herbs, harvested just after the first true leaves develop. They’re more mature than sprouts but younger than baby greens, offering a punchy flavour, delicate texture and high nutritional value.

Popular in fine dining and trendy cafés, microgreens can also thrive in your own kitchen, back garden, or even in the corner of your pub kitchen.

 Why Grow Microgreens?

Fast turnaround: Harvest in 7–21 days

No garden required: Ideal for windowsills, shelves or small growing tents

Minimal equipment: Just seeds, soil (or a growing medium), light, and water

High profit potential: Especially for pubs, cafés and restaurants offering upscale dishes

Nutrient rich: Up to 40x more nutrients than mature leaves of the same plant

Safe vs Unsafe Seeds for Microgreens

Safe and Popular Seeds:

Broccoli

Radish

Rocket (Arugula)

Cress

Kale

Basil

Coriander (Cilantro)

Peas

Sunflower

Beetroot

Chard

Mustard

Seeds to Avoid:

Tomato

Potato

Aubergine (Eggplant)

Pepper (Chilli/Bell)

These belong to the nightshade family and their greens can be toxic.

Always ensure seeds are labelled specifically for microgreens or organically grown, free from fungicides or chemical treatments.

How to Grow Microgreens

What You’ll Need:

Shallow trays or containers (even recycled takeaway containers work)

Growing medium: organic potting soil, coconut coir, or grow mats

Spray bottle or fine watering can

Light source: a sunny window or LED grow light

Seeds

Step-by-Step:

Prepare the Tray

Fill your tray with 2–4 cm of growing medium and level it out gently.

Sow the Seeds

Sprinkle seeds densely but evenly. No need to bury them—just press them down lightly.

Moisten Gently

Mist the seeds with water using a spray bottle.

Cover and Germinate

Cover the tray with a lid or another tray to create a dark, moist environment. Keep in darkness for 2–3 days.

Uncover and Grow

Once seeds sprout, remove the cover and move the tray to a well-lit spot. Water lightly once or twice a day.

Harvest

Use clean scissors to snip the greens just above the soil line when they are 2.5–7.5 cm tall, usually in 7–21 days.

How to Use and Serve Microgreens

Microgreens can be used in countless ways:

Garnish for soups, steaks, and brunch plates

Tossed into salads for texture and colour

Blended into smoothies for added nutrients

Topped on burgers, wraps, or tacos

Stirred into omelettes, risottos or pasta dishes

As a stand-alone salad with vinaigrette and shaved cheese

Restaurants and pubs can use them to:

Add visual flair

Elevate flavour with spicy or citrusy notes

Signal freshness and seasonality to diners

Tips for Pubs and Restaurants

Grow on-site: Small trays can be stacked vertically in kitchens or storage areas.

Label dishes: Let diners know their garnish is house-grown — great for menus and social media.

Host microgreen workshops: Great for community engagement and PR.

Growing microgreens is a sustainable, delicious, and profitable way to enrich your menu or home meals. They require little space and effort but offer huge rewards in flavour, health benefits, and presentation.

How to Make the Ultimate Chip Butty – The Decadent Simplicity of British Comfort Food

There are few things more indulgently comforting, undeniably British, or defiantly carb-heavy than the mighty chip butty. 

Born from the chippy counters of the North and beloved in cafes, kitchens and greasy spoons across the UK, the chip butty is a sandwich that proves simple can be utterly sublime.

Whether you like yours slathered in butter or plain and punchy with just salt and vinegar, the chip butty is a celebration of golden chips, soft bread, and a whole lot of comfort. Here's how to make the ultimate version at home.

What Is a Chip Butty?

At its core, the chip butty is simplicity itself: freshly fried chips, lovingly encased in thick, soft white bread or a bread roll (or bap, barm, cob, depending on where you're from). It’s British working-class genius — turning leftovers into a meal that’s warm, filling, and cheeringly indulgent.

 To Butter or Not to Butter?

The Great Divide. Some say a chip butty must have a generous smear of salted butter melting into the bread for extra richness. Others argue that with perfect chips and lashings of vinegar, butter is redundant. (My personal preference is lots of unsalted butter.)

The answer? Try both. See what makes your tastebuds sing.

The Ingredients

You don’t need much, but quality matters:

Chips – Proper chip shop-style, chunky and golden. Either homemade or from your local chippy. Oven chips will do in a pinch, but it's not quite the same.

Bread – A soft white bap, floury roll, or thick slices of white sandwich bread. The bread should be pillowy, not crusty.

Butter (optional) – Salted is best for that extra savoury hit.

Condiments – Salt, malt vinegar, ketchup, brown sauce… the nation is divided.

How to Make the Ultimate Chip Butty

Method:

Warm your chips – Whether homemade or takeaway, they need to be hot, fluffy inside and crisp on the outside. If you're using takeaway chips, a few minutes in a hot oven brings them back to life.

Prepare your bread – Slice open your bap or sandwich bread. If you’re going with butter, spread it generously while the bread is warm so it melts in.

Layer the chips – Don’t be stingy. You want a good, hearty pile — enough so a few inevitably tumble out when you bite in.

Season – Salt and vinegar are traditional, but feel free to experiment. Some like a squirt of ketchup or brown sauce on top. Others like curry sauce or gravy on the side for dipping.

Squash and serve – Press the top of the sandwich gently so the chips settle in, and enjoy immediately.

Optional Additions for a Fancier Butty

If you’re feeling decadent or curious, try one of these twists:

Cheesy Chip Butty – Add grated mature cheddar before you close it up.

Curry Chip Butty – Spoon in a bit of chip shop curry sauce for extra Northern charm.

Breakfast Butty – Add a fried egg on top of the chips for the ultimate lazy brunch sandwich.

A Bite of Nostalgia

For many Brits, the chip butty is more than just food — it’s a memory. It’s school dinners, trips to the seaside, Friday nights with the telly on, or a hangover cure after a night out. It’s childhood, comfort, and a little bit of rebellion against the diet culture of the day.

So whether you're butter-loyal or vinegar-purist, don't let anyone tell you a chip butty isn't proper food. It absolutely is — and it's brilliant.

A Taste of Summer: Black Bee Honey's British Summer Honey

For a super taste of summer in a jar, try Black Bee Honey's award-winning British Summer Honey (227g, £6.95 or 1kg tub, £28.50), a multi-floral honey that's sourced during the summer months from apiaries in Somerset, Northamptonshire and Yorkshire. 

Created from a mix of wildflowers, this light golden runny honey has a heady floral flavour and is delicious added to salad dressings, stirred into a hot drink or drizzled on your breakfast, and also features in Black Bee Honey's summer recipes; Summer Vegetable Tacos with Honeyed Apricot Salsa and their Peach and Raspberry Cooler.

Black Bee Honey is a B Corp certified British beekeeper collective founded by beekeepers Paul Webb and Chris Barnes who met in an office 20 years ago but left their design jobs for the rooftops and gardens of London where they cared for over a million bees and went on to establish Black Bee Honey.

Their range of award-winning 'flower to jar' seasonal 100% British honey is produced throughout the year, with each honey reflecting the flavours of its season. All their honeys are fully traceable, with the name of the beekeeper printed on every jar's label. Black Bee Honey also donates 2% of its turnover to the charity Plantlife which goes towards the creation of wildflower meadows, so by purchasing any of their honey you'll be helping bees and other pollinators.

Black Bee Honey is available to buy at www.blackbeehoney.com. Keep updated with Black Bee Honey via @blackbeehoneycompany (Instagram) and @blackbeehoney (X), or visit www.blackbeehoney.com

That's Health: NHS Hospitals that Specialise in Treating Gastropa...

That's Health: NHS Hospitals that Specialise in Treating Gastropa...: Gastroparesis is a chronic condition in which the stomach takes too long to empty its contents, leading to symptoms such as nausea, vomiting...

How to Organise a Full Deep Clean of Your Food Premises After a Crisis

Running a pub, café, restaurant, hotel or food business comes with its fair share of challenges. 

But few situations are as urgent and stressful as a crisis that requires a full professional deep clean — whether due to a pest infestation, flood, suspected contamination, or a confirmed outbreak of illness. 

A swift, thorough and well-organised response is vital not just for hygiene and safety, but for your reputation and compliance with environmental health standards.

Here’s a clear, step-by-step guide on how to organise a full deep clean of your premises when disaster strikes.

1. Identify the Scope of the Crisis

The first step is understanding exactly what you’re dealing with. Common scenarios include:

Norovirus or other illness outbreaks

Mould or damp following flooding

Rodent or insect infestations

Chemical spills or contamination

Fire or smoke damage

Each crisis requires a slightly different cleaning approach. Determining the scope early on will help you brief professionals correctly and choose the right cleaning company.

2. Close Your Premises Immediately if Necessary

If public or staff safety is compromised, shut down your premises immediately. It’s better to take a short-term loss than to risk legal action or permanent damage to your brand. Notify customers through signage, social media, and your website.

3. Contact a Certified Professional Cleaning Service

Look for cleaning contractors who:

Specialise in commercial and food-grade premises

Are registered with professional bodies (e.g. BICSc, NCCA https://www.bics.org.uk https://ncca.co.uk)

Offer biohazard or emergency response cleaning

Can provide COSHH compliance and full documentation

Ask for a quote, an estimated timescale, and a breakdown of what their deep clean will cover (ceilings, walls, ducts, drains, equipment, etc.).

4. Coordinate with Environmental Health or Local Authorities

In cases involving illness or infestation, notify your local Environmental Health Officer (EHO). They may inspect the premises or require certain actions before reopening. Working in cooperation shows due diligence and can prevent penalties later.

5. Remove All Perishables and Contaminated Items

Before cleaning begins, dispose of:

Open food items or those stored improperly

Contaminated packaging

Single-use items exposed to smoke, pests, or flood water

Keep photographic evidence of what you’ve removed, especially for insurance claims.

6. Schedule the Deep Clean Methodically

Ensure the cleaners have access to all key areas, including:

Kitchens and food prep zones

Storage areas and fridges/freezers

Toilets and public areas

Cellars, basements and ventilation systems

Staff areas and offices

Clarify if you or your team need to be on-site during the process and how long it will take.

7. Air and Ventilate Thoroughly Post-Clean

Once cleaning is complete, allow time for full ventilation and airing of your premises, especially if strong disinfectants or fogging methods were used. This ensures a safer, more pleasant environment for both staff and customers when you reopen.

8. Document Everything

Keep thorough records of:

Invoices and cleaning certifications

Photos before and after cleaning

Insurance correspondence

Any EHO reports or recommendations

These will be vital if you need to prove due diligence to insurers, regulators or customers.

9. Train Staff and Implement Preventative Measures

Use the crisis as a learning opportunity. Retrain staff on hygiene protocols, and implement any new checks or systems recommended by your cleaning service or EHO. Consider increasing your routine cleaning schedule.

10. Reopen and Communicate Transparently

Once you’ve had the all-clear to reopen, let your customers know. Be open and honest — highlight the steps you’ve taken to ensure their safety. Share photos of your sparkling-clean premises and reassure them that their wellbeing is your top priority.

Final Thoughts

No one wants to face a crisis, but having a professional deep clean plan in place can minimise downtime, safeguard your staff and customers, and help your business bounce back stronger. If you haven’t already, consider sourcing a reputable cleaning company now so you’re ready if the worst should ever happen.

Need help preparing an emergency cleaning action plan? Stay tuned to That’s Food and Drink for more practical advice for food business owners.