Restaurant magazine’s latest Restaurant Eats Out event included four very different restaurants and highlighted the eclecticism of Covent Garden’s booming eating out scene.
For most chefs cutting-edge country house hotel dining means caraway seeds in the bread rolls. For Gareth Ward it’s a 20-course tasting menu of in-your-face Asian-influenced food against a backdrop of 90s hip hop.
Michael O’Hare has left his The Rabbit in the Moon restaurant following a parting of ways with his Manchester-based backers Gary Neville and Ryan Giggs.
From combating no-shows and driving business at quiet times to enabling payments, online reservations tech can you give you an edge in an increasingly competitive sector
Kitty Fisher’s head chef George Barson is gearing up to oversee the kitchen at upcoming sister restaurant Cora Pearl. BigHospitality spoke to Barson, who cut his teeth under the likes of Nuno Mendes and Heston Blumenthal, ahead of the restaurant’s launch.
Ross Gibbens oversees the food at Wellbourne restaurants in Bristol, London and the Alpine resort of Salardú. Prior to Wellborune he was the head chef of Dabbous and his CV also includes Belmond Le Manoir aux Quat'Saisons, The Square and Launceston...
With so many new restaurants opening over the past year, it begs the question as to where all the funding is coming from. These days, it seems, one of the industry’s favourite ways to fund new projects is through crowdfunding.
Following two months of trading out of a tiny hatch in Soho, Pleasant Lady Jian Bing is opening a larger site in Old Spitalfields Market’s the Kitchens.
The bleeding vegan burger will soon be available in UK restaurants, as parent company Beyond Meat has secured a partnership with a UK foodservice company.
Brighton and Hove-based chef restaurateur Ben McKellar will open a casual restaurant in the city’s The Lanes area early next year, taking his portfolio of restaurants and pubs in and around the city up to five.
KFC UK & Ireland has pledged to reduce the amount of calories per serving in its meals by 20% by 2025 as restaurants face growing scrutiny over the nutritional content of their food.
