Just weeks after launching her first vegan café in Brighton and Hove, animal rights campaigner Heather Mills has announced her acquisition of the Redwood Wholefood Company
New figures show Britain’s leading pub and restaurant groups continue to hold steady, as smaller, independently run businesses succumb to the recession
The British Hospitality Association's code of practice for restaurants and hotels to adopt for the implementation of the government's new legislation on tips in October 2009
The hotel group continues the expansion of its upscale Doubletree brand in the UK by signing franchise agreements for hotels in Bristol and Milton Keynes
John Campbell is leaving his executive head chef role at the Vineyard at Stockcross to work as director of cuisine, food and beverage at the Dorchester Collection's new country house hotel
The Forum of Private Business has raised concerns that banks are implementing blanket bans on lending to pubs and restaurants over fears they may collapse
The amount Britons spend on eating out has fallen for the first time in 40 years, with experts predicting our demand for low-cost meals to last long after the recession is over
Antony Worrall Thompson’s Notting Grill restaurant, which went into administration earlier this year, has been transformed into a cocktail lounge, bar and restaurant by Mikee Fletcher, co-owner of the Ruby Group
Antony Worrall Thompson has spoken of his eagerness to return to the kitchen, as he reopens his Berkshire pub The Greyhound today, five months after his company AWT Restaurants went into administration
Coeliac UK is calling for both experienced and student chefs to enter its 2009 Gluten-free Chef of the Year competition, to be judged this year by Raymond Blanc
The new style Little Chef, unveiled by Blumenthal at Popham in Hampshire earlier this year, will be introduced at branches in York and Kettering next as part of a planned roll-out across the 175-strong estate
Restaurant operators have warned against the dangers of using two-for-one deals to stimulate the market and predicted that overuse of the practice could be damaging for the industry as a whole
Chris and Jeff Galvin have announced they are to call their latest restaurant at St. Botolph’s Hall in Spital Square Galvin La Chapelle, after a 13th century French chapel they ‘felt a connection’ with
Oliver Lesnik, executive head chef of Langtrys at The Cadogan hotel in Belgravia, tells Becky Paskin how after years of perseverance and experience working with some of the best British chefs, his passion for a life in the kitchen has flourished
Property investors the Reuben Brothers are in exclusive talks to acquire troubled bar and restaurant chain Premium Bars & Restaurants for the sum of £52 million
A person’s place of birth has a significant impact on their favourite tastes and textures, as each UK region has been found to have its own ‘taste dialect’
Chefs Mark Hix and Heston Blumenthal were among the winners at last nights Guild of Food Writers awards after impressing judges with their latest cookbooks
UK Chocolate Master Mark Tilling has quit his job as head of pastry at Lainston House hotel to work as master chocolatier and tutor at sugarcraft company Squires Kitchen
The British Hospitality Association calls for the industry to adopt a new voluntary code of practice for service charges to help rebuild its reputation following the controversy over tips
The Fat Duck chef will open his first London restaurant in the Mandarin Oriental Hotel next year with food heavily influenced by his interest in historic British gastronomy
Businesses in the hospitality industry have scored an average of seven out of 10 for customer service in a mystery shopper survey by the National Skills Academy for Hospitality
The hotel and conference group brings its portfolio up to 24 after buying The New Connaught Rooms in London and Glasgow Central Hotel from administrators
South Downs College lecturer Iain Baillie receives the Presidents Award from the Duke of Edinburgh in recognition of his work teaching City & Guilds courses
Workers union the GMB stages a protest against pubco Enterprise Inns in support of a publican who may lose his pub and home because he cant afford the fees
Large-scale restaurant and pub operators such as Tragus and Whitbread are continuing to hold their own against competition from supermarkets and other market pressures, according to latest research
Clapham House Groups Greek restaurant chain becomes the first restaurant company to commit to putting the calorie content of dishes on all menus at all branches
