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Uncorked: Freddy Bird

The chef behind Bristol’s Little French and 1 York Place on Portugal’s Viuva Gomes, working closely with his suppliers and his traditional Christmas day pairing of caviar and Louis Roederer Philippe Stark Brut Nature.

Deliveroo-Students: the key to increasing your delivery orders

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Students: the key to increasing your delivery orders

Deliveroo’s latest report explores how restaurants can grow their sales from students - a group that has increased their orders four times faster than any other on the platform in 2024

Deliverect - The Age of Technology Expansion in the Food Service Industry

Paid for and content provided by Deliverect

The Age of Technology Expansion in the Food Service Industry

As technology continues to advance rapidly, food chains and large-scale restaurants are increasingly adopting tools that allow them to expand, enhance customer experiences, and optimize their operations. This blog explores how technology is transforming...

Flash-grilled: Anna Parker

The managing director of Celentano’s in Glasgow on swapping a career in retail for running restaurants, memories of her gran's cooking, and the importance of communication when running front of house.

Roy Brett to relocate Ondine

Scottish chef Roy Brett is to close his flagship Edinburgh restaurant Ondine Oyster & Grill at the end of the year ahead of plans to relocate to a new site early next year.

The world according to James Lowe

As Lyle’s celebrates its 10th birthday, its chef-patron reflects on the highs and lows of running one of London’s most progressive restaurants.

Just Eat offloads Grubhub at steep discount

Just Eat Takeaway.com is to sell its US food delivery platform Grubhub to Wonder Group for $650m (£510m), little more than three years after acquiring the business for $7.3bn (£5.75bn).

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