Designer Tom Dixon is to partner with chef Assaf Granit, of The Palomar and The Barbary restaurants in London, to open a new restaurant on Granary Square in King’s Cross.
Over three quarters of London restaurants say they will have to close or leave the capital if rents and business rates continue to rise at the current rate.
Covent Garden’s boutique Henrietta Hotel is replacing Ollie Dabbous’ Henrietta Hotel Restaurant with southwest France and Basque country-inspired Henrietta Bistro.
More details have been released about Heckfield Place, the ‘UK’s most delayed hotel’, in advance of the opening of the Georgian country house in September.
Restaurateur Sam Harrison - who owned Sam’s Brasserie in Chiswick and Harrison’s in Balham, until both sites closed in 2015 - is making a return to the restaurant fold early next year.
Meerkat-fronted price comparison website CompareTheMarket is moving into the restaurant sector with a reward scheme powered by discount dining platform Tastecard.
Former Norn head chef Scott Smith is to open a restaurant in Edinburgh with wife Laura following a parting of ways with his business partner early this year.
Market Hall Fulham has taken over the abandoned Edwardian ticket hall of Fulham Broadway tube station, offering a lineup of food vendors, a bar, a coffee shop and a brunch spot.
Anne-Sophie Pic grew up at her family's restaurant, Maison Pic. She took control of the Valence-based restaurant in 1997 with no formal training in cooking and – 10 years later – regained its three Michelin star rating. She now runs further restaurants...
The future of casual steakhouse brand CAU remains unclear with owner Gaucho appointing KPMG to assess its options, which could lead to closures or conversions of the format.
Traditional British fish and chip restaurant chain Harry Ramsden is putting fish curry and rice on its menu for the first time as it celebrates its 90th year in business.
Following a bust-up mid-service, Daniel Clifford and Tim Allen didn’t speak for two years. Now the old allies are back together again, and they’re pushing for even greater things
Long gone are the days when EPoS meant purely a point-of-sale system – the modern EPoS system now offers so much more, and its functionalities and the ensuing business benefits it offers are expanding year by year.
A survey has revealed that the public are more likely to tip waiters and waitresses above any other industry worker, with 88% claiming that they tip waiting staff.
London fried chicken restaurant Chick ‘n’ Sours will launch a one month pop up in Brixton whilst its flagship Haggerston restaurant closes for a refurbishment.
Named after its chef-patron’s favourite Arctic Monkeys song, Cornerstone is a thoroughly modern dining experience that’s well suited to its east London setting without being tediously hipster.
A squad of former paratroopers have swapped military discipline for genteel all-day hospitality. Framptons has sites in Ringwood, Tunbridge Wells and Bath.
Francesco Mazzei is one of the UK's best known Italian chefs. Born in Calabria, Mazzei made his name at City restaurant L'Anima but now runs three restaurants in partnership with D&D London: Sartoria, Radici and the more recently opened...
Seafood specialist Mitch Tonks (The Seahorse, Rockfish) is now an ambassador for the Marine Stewardship Council, a high profile NGO that encourages sustainable fishing practices by certifying fisheries.
Chef and restaurateur Gary Usher will launch an ambitious crowdfund campaign next month in an attempt to finance his fifth restaurant, Pinion, in Prescot, Merseyside.
Steering away from the ordinary corporate style of catering, the new venture from the Morito team brings Spanish, Middle Eastern and Cretan flavours to a private dining space.
Boxpark Wembley has announced a first wave of vendors set to launch in the space when it opens later this year, including two brands imported from the US.
The chef patron of Adam Reid at the French in Manchester and Alaska Seafood ambassador cooks a dish of Wild Alaska Pollock with beef and onion broth, swede and confit egg yolk.
Following stints at a number of top-end restaurants, Ian Swainson led The Samling Hotel in Cumbria to a Michelin star, before taking over from Matt Gillan at The Pass, an intimate chef’s table restaurant at the South Lodge Hotel near Horsham.
Responsible consumption has been identified by MCA as one of the over-arching growth trends in eating out, with consumers demanding more health, craft and sustainability products.
