The CEO of Carluccio’s has said the restaurant group would have folded within two weeks if it had not entered a Company Voluntary Agreement (CVA) last year.
The entrepreneur behind Kemptown Project has launched a Thai barbecue restaurant in the space that was once home to high end dining concept Pike & Pine.
Roti Chai founder and former managing director of The Cinnamon Club Rohit Chugh is making a move into the fast casual sector with the opening of his third restaurant in the capital later this month.
UK restaurants need to redouble their efforts to tackle climate change and environmental damage, according to a new report published today (28 February) by the Sustainable Restaurant Association (SRA).
Emily Watkins and her husband and business partner Miles Lampson have sold The Kingham Plough after having spent 12 years at their popular Oxfordshire gastropub.
Gary Usher is making a reluctant return to crowdfunding in order to fill a £100,000 hole in the budget for his upcoming central Manchester restaurant, Kala.
Claire Anderson, ResDiary’s head of global sales and former restaurant operations manager, weighs in on how to maximise your revenue and minimise your costs. Like a bookings boss.
In the first episode of our new Behind the Brigade series we join The Ritz's executive chef John Williams and his team for a lunch service at the five star hotel.
The assistant restaurant manager at Belmond Le Manoir aux Quat’Saisons in Oxfordshire was recently named the winner of the 2019 Gold Service Scholarship.
The brothers behind Chop Bloc, the specialist steak restaurant in Chelmsford, have relaunched as the site as Grays Yard with a menu designed to broaden its appeal.
A tendency to circle wagons at any media criticism inhibits the industry’s ability to modernise. Greater honesty about the sector is needed to effect real change.
Just Eat has resolved to remove restaurants and takeaways with food hygiene practices that are not up to scratch from its platform after an investigation last October found a plethora of zero-rated outlets on the delivery app.
Our saucing stagiaire learns by degrees at Heston Blumenthal and Ashley Palmer-Watt’s recently reopened restaurant, and resists the temptation to jot down any of the kitchen’s ‘top secret’ recipes.
Pub giant Ei Group has followed in the footsteps of Wahaca, Hawksmoor and The Cavendish by partnering with a charity that helps get former offenders into work.
New environmental initiatives to encourage recycling and reduce plastic pollution has heightened anxiety in the hospitality sector at a time when it is already battling with the uncertainties of Brexit.
The Bocuse d’Or UK Academy will vie to end the UK’s repeated failure to land a top-three placing in the global culinary competition with a major fundraising drive next month.
The UK master franchisor of a Florida-headquartered sandwich brand that opened in London last month has revealed plans to open up to 15 sites in the next few years.
Kieren Steinborn-Busse is chef patron at the recently opened The Falcon in Hertfordshire. His CV includes stints with Marco Pierre White, Alain Ducasse and wine focused group Vinoteca.
