My Million Pound Menu returns to BBC2 on 8 January with a reworked format that sees budding restaurateurs compete to gain investment from hospitality industry veterans.
Sustainable and healthy fast-casual food concept Farmstand will triple its standalone restaurant presence in the capital in the coming months with the opening of two sites.
The co-founder of GLP Hospitality (The Rum Kitchen, Passo) on what motivates him, the importance of decent legals and accounts and why councils should relax planning laws.
The government has appointed its first Food Surplus and Waste Champion to help promote awareness of the issue of food waste across the hospitality, food manufacture and retail sectors.
The equivalent of 30 people a day lost their UK restaurant jobs in 2018 amid the so-called 'casual dining crunch' on the high street, a new study shows.
Give your knife collection the edge with these specialist blades, including one for cutting soba noodles, one for chiselling out parmesan and another for slicing lemon for G&Ts.
The chef and sommelier is the owner (with husband Adam) of fine dining restaurant Arras in York. Prior to opening its doors 18 months ago the couple lived in Sydney where they owned and ran a restaurant for 10 years.
Mike Palmer, the restaurateur behind Brighton-based Lucky Beach Café and Redroaster coffee house, is closing high-end restaurant Pike & Pine and replacing it with Thai barbecue concept The Lucky Khao.
Baked In Brick has had great success on street food circuit in Birmingham and further afield with its eclectic pizzas. Founder Lee DeSanges recently opened his first restaurant at The Custard Factory in Digbeth.
Three Cheers Pub Co. is capitalising on the experience economy with its quirky collection of pubs that offer guests a distinctive and memorable experience.
Fera at Claridge’s has confirmed that its last service will be on New Year’s Eve, ending the restaurant’s four-and-a-half year run at the iconic London hotel.
Business confidence among leaders of Britain’s eating and drinking-out market remains strained, despite like-for-like sales growth in the UK pubs and restaurant sector, according to new research.
Magnus Nilsson’s magisterial The Nordic Cookbook contains 39 recipes for herring. This does not overstate the importance of the humble herring to the various peoples of northern Europe: the fish has, for thousands of years, been a major part of their...
The co-founder of French bistro brand Champagne + Fromage says he is no longer looking to open restaurants in London as the costs in the capital are too high.
Rohit Ghai has spent a decade at the helm of Michelin-starred Indian kitchens, and is looking to cement his reputation as a subcontinental hit maker with his new Chelsea restaurant.
