Despite the challenges presented from having left the European Union, committed and knowledgeable distributors ensure that chefs can offer diners the range of fresh and quality assured European ingredients that they have come to expect from their travels....
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.
London-based smokehouse restaurant Hotbox is to open a multifaceted space at Pop Brixton next week ahead of plans to launch a bricks and mortar site in Shoreditch next year.
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...
Seafood restaurant group Rockfish is taking on Mark Hix’s The Oyster and Fish House restaurant in Lyme Regis following the announcement of its closure this month.
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
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.
The husband-and-wife team behind Glasgow restaurants and wine bars Ralph & Finns, Vroni’s Wine Bar, and Malo are opening their fourth site in the city.
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.
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).