The Camberwell Arms and Frank’s Cafe chef Mike Davies has penned a cookbook that celebrates the joy of home entertaining, but there’s plenty within it for pros too.
Be Inclusive Hospitality has announced its fifth Elevate Mentorship Scheme, a six-month mentorship programme for hospitality professionals from Black, Asian, and other ethnic minority backgrounds, which will run from January to June next year.
The rising price of fish and chips, the prospect of a smoking ban in pub gardens, and Pizza Express's latest financial results lead this week's top news stories.
Having previously worked there as head chef and GM respectively, Drew Snaith and Hannah Kowalski will relaunch the diminutive Hackney restaurant early next month as Sesta offering a more accessible a la carte menu.
Britain’s leading managed restaurant groups have seen a year-on-year (YOY) increase of 9.4% for delivery sales, CGA by NIQ’s latest Hospitality at Home Tracker reveals.
All-day restaurant group Bill's is returning to the expansion trail with two new sites set to launch in the coming months and further openings planned in the new year.
Year-on-year inflation in the foodservice sector continues to ease, according to the latest report from Prestige Purchasing and CGA by NIQ, with rates dropping to 3.1% in July.
The assistant director of wine at Dinner by Heston Blumenthal on high quality glassware, Domaine d’Auvenay Criots-Batard-Montrachet Grand Cru and pairing oysters with gin and tonic
Leaked Government documents reveal plans to extend the indoor smoking ban to a number of open-air spaces including restaurant terraces and pub gardens.
Social enterprise The Trampery has taken over South London food hall and co-working space Peckham Levels after its previous operator fell into administration.
Judy Joo is pushing ahead with the UK expansion of her Korean fried chicken concept Seoul Bird with the launch of a new sister brand and a forthcoming airport debut.
Pret’s recent volte-face with its subscription scheme has identified the challenges of building loyalty. How can businesses develop a proposition that benefits both them and their customers?
Pizza Express saw revenue climb to £454.6m in 2023, up from £422.1m in 2022, driven by strong like-for-like sales of 8.3% in its UK & Ireland business.
Kitty Fisherʼs Group has closed Cafe Kitty in London’s Soho after less than a year of trading, with the group saying ‘in life some things just don't work out’.
The average price for a portion of fish and chips has risen by more than 50% in the last five years, according to new data from the Office for National Statistics (ONS).
Pizza Hut Restaurants has turned around a £3m loss in 2022 to report a £1.75m operating profit in its latest results, but auditors say ‘uncertainty’ over the group’s future remains.
The death of French chef Michel Guérard, Rick Stein's plans for a central London restaurant, and McDonald's plans to open 200 new sites are among this week's most read stories.
Next month will see Selin Kiazim return to the capital with Leydi, an all-day restaurant in Farringdon the former Oklava chef says will ‘put Turkish food on the map’.
New appointments at Story Cellar in London, Adam Handling's recently-launched Cornish pub The Tartan Fox, and Permanently Unique's forthcoming Manchester restaurant Louis are among this month's key job moves.
Leonid Shutov is mixing things up at his Bébé Bob restaurant in Soho with a collaboration with acclaimed bartender Ryan Chetiyawardana and a redesigned a la carte menu.
The Brighton-based chef behind southern American-leaning concept Alberta's, which is currently in residence at The Windmill pub on Upper North Street, on his first industry job and eating exploding chestnuts.
Following success with South East London pub residencies, Jack Macrae and Viggo Blegvad are turning their Mondo Sando sandwich brand into a permanent fixture with a site on Camberwell’s Peckham Road.
Taking inspiration, rather than strict rules, from Italian food (and its New York cousin, too), a new wave of UK chefs are putting a fresh spin on Italian dishes, from affogato to zeppole.
Chef David Stevens has left his job as group executive chef for The Wolseley Hospitality Group for a senior role with the restaurant operator’s former owner, Jeremy King.
