The Autumn Statement has received a lukewarm response from the hospitality industry after the Chancellor offered help for rural businesses, but failed to cut tourism VAT.
Four-star, 71-bedroom, two-AA Rosette Gisborough Hall Hotel in North Yorkshire is to become a fully-independent family-run hotel from April 2017, following its announcement of a multi-million pound investment.
British consumers now love food and are truly open-minded about trying seafood and oysters. At least, so say Robin Hancock and Ben Wright, co-founders of expanding oyster supplier and London-based restaurant group, The Wright Brothers.
Travel website Expedia is launching its loyalty programme Expedia + in the UK next month to encourage users to book through the site and gain points in exchange for exclusive offers, discounts and upgrades.
Sodexo has won a five year contract worth £6m to provide food and beverage retail and hospitality services for all matchday and non-matchday events at the National Football Stadium in Belfast.
It may not be known as a typical tourist magnet, but Hull is attracting a growing number of hotels and restaurants ahead its stint as UK City of Culture in 2017.
The Government's plan to stop businesses appealing against incorrect business rates calculations could cost small businesses more than £700m, hospitality, retail and SME lobby groups have warned.
With the opening of new shops apparently slowing and brand loyalty at an all-time low, we look at the innovative new concepts fighting back against ‘peak coffee’.
Michel Roux Jr’s restaurant Le Gavroche is to further reduce its opening hours after several former employees claimed they were paid less than minimum wage.
Former Ottolenghi chef Eran Tibi has joined forces with When Mac Met Cheese pop-up creator Sammy Shonn to open new Tel Aviv-inspired restaurant Bala Baya in Southwark.
Holly Eggleton runs the Pony & Trap in Chew Magna with her brother Josh Eggleton where she is responsible for front and back-of-house operations. She is also involved with the Salt and Malt café; the company's outside catering business and new...
The K West Hotel & Spa says staff have become more productive and have more time to spend making guests feel welcome since investing in guest-facing technology.
Chef Julien Richard from Hotel Bendor in Les Iles Paul Ricard in France has won the 50th Le Taittinger Prix Culinaire International contest, whose judging panel included Michel Roux Jr from Le Gavroche and Amandine Chaignot from the Rosewood Hotel in...
Professional hospitality body Worldchefs has teamed up with skills education group the City & Guilds to launch a new digital tool allowing professional chefs and educators to gain certification ‘on the job’.
Brighton sushi restaurant Moshimo has secured planning permission to build Skylight, a restaurant which will be suspended seven storeys high above the city's Bartholemew Square.
Customers are more likely to spend at branded restaurants and pubs rather than choose independent operators for food and drink, a new report has suggested.
Mixologist Ryan Chetiyawardana, aka Mr. Lyan, has created a new cocktail list for new casual dining site Cinnamon Bazaar, which executive chef Vivek Singh is set to open in London’s Covent Garden on 1 December.
Hotel staff often go above and beyond their role to create the perfect stay for their guests, but sourcing a unicorn for a wedding proposal and guaranteeing blue skies are beyond the realms of anyone.
In the third of our Chefs' Secrets series, we caught up with Pitt Cue's Tom Adams to ask: How does a barbecue food truck grow into a much-loved meat legend?
British cheesemaker Mary Quicke MBE has launched a new Academy of Cheese to offer professional and accredited qualifications to UK chefs, makers, retailers and cheese lovers.
Restaurants face a 'real headache' this Christmas with recruitment agencies warning that they will not be able to provide enough chefs to meet demand due to the industry's ongoing skills shortage.
Food and beverage (F&B) offerings in the UK's hotels are set to improve and grow over the next few years as hoteliers 'finally wake up to the opportunities available to them' according to a new report by MCA Insight.
Experimental gastronomy group Bompas & Parr is to team up with Westfield London to offer a new ‘fantasy’ Christmas cocktail ‘experience’, including a boat journey across a lagoon and under a waterfall.
The Clink Charity – the hospitality and restaurant training scheme for prisoners operating across the UK – reduces re-offending rates among male ex-offenders by a “statistically significant” 41 per cent, a new report has shown.
The Revolution Bars Group is to open its first site in Scotland under the Revolución de Cuba brand – in Aberdeen – as well as a new site in Reading, Berkshire.
Anzu, a new Asian-Japanese-style restaurant from the team behind the ramen group Tonkotsu, is to open this month in the capital’s new £400m St James’s Market development.
Clive Davidson, co-owner and proprietor of the Champany Inn restaurant in Linlithgow, has passed away at the age of 72, his daughter Anna has confirmed.
The food and drink product trends set to make an impact over the coming year have been revealed with ancient grains, plant-based products and calming ingredients predicted to make it big in 2017.
Scottish craft brewer Innis & Gunn is planning to bring forward the opening of its Beer Kitchen sites in England and North America due to the success of its current crowdfunding campaign.
