Welcome to SLC, The magazine that gives readers the inside-track on innovation, new products and concepts, allowing them to grow with the latest world trends and push the boundaries of their sports and leisure catering operations.

On Friday 12th January 2018, Battersea Evolution welcomed the return of ‘Hospitality Rocks’, a post-Christmas party for those who work in the hospitality and catering industry.

One of the city’s most beautiful locations to dine, Durham Cathedral’s Undercroft Restaurant, has relaunched its menu with a fresh feel, created by a newly appointed hospitality provider.

Relais & Châteaux’s chefs have partnered with Bloom Association to mobilise against electric fishing in Europe by signing a petition for the European Parliament.

Sodexo UK is bolstering its stadia and racecourse teams at Aberdeen Football Club, as well as across its sports portfolio in Scotland and Northern Ireland with the appointment of Euan Stewart and Derek Coulter to key roles within the Sports and Leisure division.

Renowned French Michelin-awarded chef Eric Chavot is bringing his food to the world-famous Royal Albert Hall, as Consultant Chef of fine-dining restaurant Coda, operated by rhubarb.

The ALMR has warned that the introduction of a “latte levy” on disposable cups will increase costs for employers without a guarantee of successfully addressing waste.