For National Vegetarian Week (16-22 May) , Restaurant magazine columnist Tony Naylor suggests 10 ways chefs can improve their offering for vegetarians and vegans.
Chef Adam Handling is to leave St Ermin’s hotel to open a clutch of new restaurants in the next five years, beginning with The Frog in Ely’s Yard in London’s Spitalfields, on 8 June.
Team UK has failed to win a place in the Bocuse d'Or finals in Lyon 2017 after chef Anthony Wright came 17th out of 20 contestants at this week's European heat.
Som Saa blew people away at its temporary location in London Fields. Now its permanent site, just opened in Shoreditch, promises to be the hottest restaurant of 2016.
Three Michelin-starred French chef Anne-Sophie Pic is to partner with the Four Seasons Hotel London at Ten Trinity Square to open her first UK restaurant, La Dame de Pic.
Tourism businesses and organisations in England are being invited to apply for funding for projects that would help make the country more appealing to international visitors and staycationers.
Fresh food-to-go chain EAT has unveiled a new store design and expanded its range of vegan options ahead of the launch of its largest ever cafe later this year.
Chef Phil Vickery will be giving top tips on how hospitality operators can better cater for customers following a gluten-free diet in a live-streamed masterclass on 12 May.
The British Hospitality Associtaion (BHA) has ramped up calls for the Government to cut the rate of tourism VAT to fix the UK’s increasingly dire trade deficit.
Pizza Hut Delivery is planning to push forward with its quick serve format Pizza Hut Express as part of a £40m investment into its UK and Ireland business.
Hoteliers could be facing a tough battle to encourage guests to book rooms with them direct after a survey revealed that 76 per cent use online travel agents (OTAs) because they believe they will guarantee them the best rates.
On the first day of Coeliac UK Awareness Week, Coeliac UK's head of food policy Kathryn Miller, outlines the practical steps hospitality operators can take to cater for customers following a gluten-free diet.
More than two thirds of independent foodservice operators believe that Britain leaving the EU would have a positive impact on their business with 56 per cent predicting that it would help cut red tape.
The property developer turned restaurateur sold his four-strong pub business last year to concentrate on ambitious new-build projects in iconic London locations, of which the latest is the newly opened The Lighterman in King’s Cross.
Rawligion, a fast-casual café focusing on vegan, dairy-free, gluten-free, raw, plant-based food is to open in London’s Tottenham Court Road in early June.
Sommelier and restaurateur Xavier Rousset is set to open his first solo venture this month, a relaxed Mediterranean restaurant with a 250-strong wine list.
Michael O'Hare burst onto the scene a few years back with his Leeds restaurant The Man Behind the Curtain, followed last year by a barnstorming performance on BBC Two's Great British Menu and a Michelin star. Now - and with a new haircut - he's...
The Chestnut Group, the owner of the Packhorse Inn in Moulton and The Rupert Brooke in Grantchester, has launched an in-house training academy to help equip staff with the skills they need to help the business grow.
Whitbread has made a move into the UK’s food-to-go sector with the acquisition of a 49 per cent stake in London based company, Healthy Retail Ltd, trading as ‘Pure’, for £6.8m.
Chef Adam Byatt has launched a guest chef series, along with Sunday lunch clubs and wine masterclasses, at his Upstairs at Trinity restaurant in Clapham, with Michelin-starred chef Kenny Atkinson among the chefs taking part.
A 2 per cent drop in the average room rate across London’s hotels in the last year means the capital has lost its status as the ‘most expensive place to stay in Europe’.
