A restaurant owner has told how he has reshaped his business amid the cost of living crisis - saving money and improving his work/life balance.
Every Sunday evening, Mick Hughes now turns off up to 15 coolers and subsidiary fridges at the Stockhouse Restaurant and transfers any perishable produce to one main fridge and freezer.
'We are going around switching things off that we should have been doing the last nine years,' he said.
