James Walters has spent the last 14 years selling food and produce from the Levant at food markets and festivals across London and beyond. He opened his restaurant, Arabica Bar & Kitchen, in Borough Market earlier this year.
Dishoom King's Cross opens today (20 November) on Stable Street, just off Granary Square. BigHospitality talks to owner Shamil Thakrar about the concept, the unique venue, and the Bombay Cafe's philosophy.
Redefine BDL Hotels has been appointed to manage a portfolio of 22 hotels, consisting of 19 Holiday Inns and three Crowne Plazas, on behalf of LRG Acquisition Limited.
Essex-based bar and restaurant operator Elysium Group will open a Japanese fusion venture in the heart of Chelsea next month, with plans to roll the concept out across further sites.
Hakkasan Group’s Yauatcha, ETM Group’s The Botanist, Aubaine, Shoryu Ramen and Comptoir Libanais have all secured a space at Broadgate Circle, which is due to re-open in spring 2015.
Thistle Hotels is trialling a service allowing all guests to take a virtual tour of their room at the time of booking after finding out that almost half of Brits have requested to change their room upon arrival.
Luxury hostel brand Generator has secured €60m of capital from US real estate investor Invesco, with plans to grow its portfolio to 20 properties by 2018.
In the second of our videos from the Farm Frites Development Chef Food Forum, Scott Hallsworth demonstrates a favourite on the Kurobuta menu – beef fillet tataki with onion ponzu and garlic crisps.
Wahaca, Vapiano, Cabana and Pho are among the operators to have secured sites at new restaurant and café hub the Manchester Corn Exchange, with 12 of the building's units now filled.
A year or so on from landing on British soil, US burger phenomenon Five Guys is on the cusp of becoming a national player. UK managing director John Eckbert and director of operations Marcel Khan discuss the past 12 months and the group’s future.
Burger King has launched its mobile app in the UK just days after it emerged the fast food chain will offer mobile payment in US restaurants as early as next year.
Chefs Angela Hartnett, Nathan Outlaw, Simon Rogan and Gizzi Erskine will join forces with artist Tracy Emin in support of Action Against Hunger’s annual fine wine auction and dinner next weekend.
Chef Robin Gill has told BigHospitality's sister magazine M&C Report that an open pastry kitchen will be the focal point of his new venture, The Manor.
Skye Gyngell is back with unmistakably feminine restaurant Spring at London’s iconic Somerset House, writes Joe Lutrario in the November issue of Restaurant magazine, out today(5 November).
In the first of our videos from the Farm Frites Development Chef Food Forum, Scott Hallsworth of Kurobuta creates kombu marinated salmon sashimi while discussing Japanese food and techniques with Restaurant magazine editor Stefan Chomka.
