Polpo, the Luke Bishop-led restaurant group, is set for its next stage of growth after securing new bank funding and its first regional site in Brighton, according to BigHospitality's sister publication M&C Allegra Foodservice.
Bartenders could be suffering with sore arms during the Rugby World Cup as they could be pulling an extra 25m pints during the tournament, according to the British Beer & Pub Association (BBPA).
Michelin Guide Great Britain and Ireland editor Rebecca Burr’s advice to chefs disappointed at not gaining a Michelin star for their restaurant this year is 'not to cook for Michelin'.
Employers in the hospitality industry will see their wage bills increase by 3.4 per cent by 2020 with almost half of employees in the sector receiving a pay rise due to the rollout of the National Living Wage (NLW).
Calum Milne, managing director of Llangoed Limited which owns three country house hotels in Wales and Oxfordshire, says the group is aiming to open up to seven hotels in the UK.
Collette's at the Grove head chef Russell Bateman, winner of last year's National Chef of the Year (NCOTY) competition, is one of four chefs taking part in a series of dining events at London department store Selfridges this month.
Llangoed Limited, the owner of Llangoed Hall hotel in Wales and Sudbury House near Oxford, has acquired its third property, the Swan at Hay Hotel in Hay-on-Wye.
MOD Pizza, the fast casual artisan pizza restaurant operator led by Seattle Coffee Company founder Scott Svenson, has signed an agreement with Sir Charles Dunstone, the backer of Five Guys in the UK, to make its debut in the UK.
Mikael Jonsson will make radical changes to his celebrated Hedone restaurant next month including halving the number of covers, scrapping the menu and reducing the number of services per week from eight to six.
Restaurant, hotel and pub operators should arm their staff with details of Christmas packages, offers and menus and get them to 'show excitement' when taking bookings for the festive season as research reveals the majority will be made this...
Gregor Ritchie, principal at Optimum Hotel & Leisure Management, co-founder and head of consultancy at Exclusive Hotel Management and member of Hospitality Experts, gives his advice on undertaking strategic planning of businesses and upgrading properties...
Tim Allen, head chef at Launceston Place, has been on our TV screens competing in Great British Menu this week. He discusses the show and his next career move as executive chef of The Wild Rabbit in Kingham.
Andy Oliver and Mark Dobbie of Som Saa, a popular Thai cuisine pop-up operating in London, have overreached their crowdfunding target and are ready to move the restaurant to a permanent location within the capital.
Hotel operators should leave food and beverage (F&B) operations to outside contractors and focus on filling rooms to boost profits, says The ONE Group CEO Jonathan Segal.
With a third Bone Daddies imminent and his Flesh & Buns and Shackfuyu concepts flying, Ross Shonhan is ramping up the ramen. And he’s not stopping there.
Hotel group Accor has appointed Amir Nahai CEO Group Food and Beverage (F&B) as it looks to redefine its F&B objectives and roll out new dining concepts.
Azzurri Group, operator of Zizzi and ASK Italian, is to follow PizzaExpress in removing the 8 per cent administration fee on tips made by electronic card payments from November this year.
Nick Childs, founding partner of Childs & Sulzmann Architects and member of the Hospitality Experts, gives advice on obtaining planning permission to convert country houses or other historical buildings into hotels.
Omar Allibhoy - the chef dubbed the ‘Antonio Banderas of cooking’ by Gordon Ramsey - has announced details of his new Tapas Revolution restaurant in Birmingham.
The experienced back and front-of-house duo will open their restaurant Ellory at Hackney’s Netil House later this month. Young received rave reviews for his cooking at Mayfields (also in Hackney) and Lewens has worked in the restaurant industry for 20...
Casual Dining Group (CDG), the Café Rouge and Bella Italia operator, has completed its second significant deal in the sector in under two months, after agreeing to acquire La Tasca, the c40strong Spanish tapas chain, in a deal valued at between £20m...
BigHospitality's Dish Deconstructed series goes behind the scenes at Tom's Kitchen with executive chef Richard O'Connell as he shows us how to make a Beef Wellington.
With tipping practices back in the spotlight, BigHospitality speaks to Lydia Christie, senior associate at law firm Howard Kennedy who suggests five ways restaurant groups can check that their policies are legal and fair.
Continuing growth in the hotel market will put increased pressure on companies to find and retain skilled staff, says Valor Hospitality Europe managing director Brian McCarthy.
Ex-Nobu chef Scott Hallsworth has announced that his Japanese restaurant concept Kurobuta will take up residency at Harvey Nichols’ Knightsbridge store later this year.
Conflict Café, a pop-up restaurant which promotes peace through food will return to London next month with chefs from Honey & Co and Tas Restaurant Group among those cooking for guests.
Michelin-starred Bristol-based restaurant Casamia will relocate to a new site at the former Bristol General Hospital next year as it looks to ‘push its high standards to the next level’.
Il Cudega, the Italian restaurant and deli created by Giovanni Brighi and Luca Gaggioli, will open for business in Hackney's London Fields in September.
