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Emma Eversham on Muck Rack

Emma Eversham

Verified
(She/Her)
  • Freelance Journalist and Copywriter, Freelance
England
As seen in: Podbean, FoodNavigator, The Grocer, The Morning Advertiser, scotchwhisky.com, Restaurant, Hospitality and Catering News, The Staff Canteen, Association Meetings International Magazine, Meetings and Incentive Travel and
Covers:  Hospitality (restaurants, hotels, pubs), food and drink, FMCG, events, technology, business, people
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Emma Eversham’s Journalist Portfolio

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Martin Rhodes MP pledges 'persistent and consistent' support for UK’s business events

Martin Rhodes MP pledges 'persistent and consistent' support for UK’s business events

Association Meetings International Magazine — UK MP Martin Rhodes, chair of The All-Party Parliamentary Group (APPG) for Events says he will work ‘persistently and consistently’ to ensure events gain recognition and support from government despite recent funding cuts at VisitBritain and London & Partners threatening international visibility.
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PepsiCo, Danone & Nestlé: how AI is powering F&B growth

PepsiCo, Danone & Nestlé: how AI is powering F&B growth

FoodNavigator Europe — AI is transforming food industry growth, from predictive analytics and supply chains to innovation, sustainability and smarter manufacturing decisions
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Creatine storms functional drinks but can it really deliver?

Creatine storms functional drinks but can it really deliver?

FoodNavigator Europe — As formulators race to stabilise creatine for RTD formats, the ingredient is moving beyond sports nutrition into mainstream wellness, yet evidence gaps and dosing challenges could shape its true potential.
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First VisitBritain, now cuts planned at London & Partners

First VisitBritain, now cuts planned at London & Partners

Meetings and Incentive Travel — London’s growth agency London & Partners will be reducing activity and restructuring teams this year as it faces changes to its funding.
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How restaurants can win with cocktails

How restaurants can win with cocktails

The Staff Canteen — How restaurants can use cocktails, pairings, dessert serves and shorter drinks menus to increase sales and improve the guest experience.
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How to negotiate a room block when you're unsure of numbers

How to negotiate a room block when you're unsure of numbers

Association Meetings International Magazine — Want to get the best deals for delegates? Hotel insiders and conference organisers share their top tips
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FEATURE: How to make wine shine in pubs

FEATURE: How to make wine shine in pubs

The Morning Advertiser — Why pub wine sales are falling - and practical ways training, pricing, preservation and low & no options can help pubs sell wine better.
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Functional boom reshapes health as supplements hold firm

Functional boom reshapes health as supplements hold firm

FoodNavigator Europe — Functional food is surging toward a $1tn market, but supplements aren't going anywhere. Here's why both are set to grow and how brands should respond.
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Bakery boom: Why artisan bakeries are thriving

Bakery boom: Why artisan bakeries are thriving

The Staff Canteen — Why artisan bakeries are booming in UK hospitality, from lower overheads and affordable indulgence to community demand and fusion bakery trends.
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Organisers delivering more with less - survey

Organisers delivering more with less - survey

Association Meetings International Magazine — Professional conference and congress organisers (PCOs) delivered more meetings and events in 2025 but did so with leaner teams and welcomed fewer delegates, a survey has revealed.
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We need resilient, not sustainable destinations

We need resilient, not sustainable destinations

Association Meetings International Magazine — Ahead of Earth Day 2026, Jane Cunningham of Destinations International discusses ways destination organisations can work with event organisers to preserve their regions.
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How to market your restaurant today

How to market your restaurant today

The Staff Canteen — How AI, TikTok, Instagram and GEO are changing restaurant marketing, and what operators need to do now to stay visible.
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How restaurants can make more from water service

How restaurants can make more from water service

The Staff Canteen — Tap, bottled or filtered? How restaurants can serve water better, improve sustainability and turn water service into a smarter profit stream.
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Is Asia the next GLP‑1 boom market and what it means for F&B?

Is Asia the next GLP‑1 boom market and what it means for F&B?

FoodNavigator Europe — Asia has lagged the West on GLP‑1 weight‑loss drugs, but rising obesity, cheaper generics and supportive health systems in China and India could unleash a GLP‑1 boom - reshaping diets and creating big opportunities for nutrient‑dense, GLP‑1‑friendly foods, drinks and supplements.
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Why restaurants and pubs are adding rooms

Why restaurants and pubs are adding rooms

The Staff Canteen — Why restaurants and pubs are adding bedrooms to boost revenue, drive spend per head and future-proof their hospitality businesses.
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Big FMCG vs TikTok: Who leads trends and who can win?

Big FMCG vs TikTok: Who leads trends and who can win?

FoodNavigator — In the age of TikTok, big FMCG brands face challenges in leading trends due to the rapid pace at which social media influences consumer behaviour. While some brands like Lindt & Sprungli successfully adapt by fast-tracking product development, others like Coca-Cola struggle with longer cycles, missing opportunities like the bubble tea trend.
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MIA's Shonali Devereaux: “The events industry needs a mum”

MIA's Shonali Devereaux: “The events industry needs a mum”

Meetings and Incentive Travel — A year into her role as CEO of The Meetings Industry Association (MIA) Shonali Devereaux talks to M&IT about the ongoing pressures facing events and her plans to support the association, its members and the wider sector in 2026
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Why 'playful' venues are becoming a serious corporate events trend

Why 'playful' venues are becoming a serious corporate events trend

Meetings and Incentive Travel — Interest in social and experience-led venues has boomed in recent years, with an increasing number of event planners booking them for clients. Why are these playful spaces scoring so highly with corporates?
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GLP-1 Weight-Loss Drugs: How Restaurants Should Adapt

GLP-1 Weight-Loss Drugs: How Restaurants Should Adapt

The Staff Canteen — As GLP-1 drugs like Ozempic reshape appetites, restaurants must adapt. Experts explain how mindful menus and smaller portions can future-proof hospitality.
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Hospitality trends for 2026

Hospitality trends for 2026

The Staff Canteen — From carbs and early dining to budget ingredients and human-centred service, here are the key hospitality trends set to shape 2026.
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The Most Wonderful Time of the Year: What agencies do in December

The Most Wonderful Time of the Year: What agencies do in December

Meetings and Incentive Travel — As the festive season approaches, we find out how agencies spend the final month of the working year
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Festive no-and-low: How restaurants can boost sales

Festive no-and-low: How restaurants can boost sales

The Staff Canteen — Restaurants are expanding no-and-low alcohol options as more diners cut back. How operators can boost sales and elevate the experience this festive season.
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FEATURE: Four of the best - star pub chefs reveal secrets

FEATURE: Four of the best - star pub chefs reveal secrets

The Morning Advertiser — Star pub chefs reveal how great food, smart menus and bold ideas are helping pubs thrive despite rising costs and changing customer habits.
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Memory on a spoon: nostalgic chocolate desserts

Memory on a spoon: nostalgic chocolate desserts

The Staff Canteen — Why nostalgic flavours keep chocolate desserts selling out. Chefs share tips on quality cocoa, balance and technique-from mousse to Milo tiramisu.
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