The team behind Birmingham restaurants Opus at Cornwall Street and Café Opus at Ikon will be opening Opus Bar in the city’s Colmore Business District in November.
The Bulgarian-born executive chef of the recently opened Shangri-La at The Shard oversees all food and wine at the luxurious – and somewhat elevated - London hotel.
Martin Williams, who stepped down as managing director of Gaucho earlier this year, has secured the first site for his new restaurant and bar venture M in the heart of the City of London.
At the recent Estrella Damm Gastronomy Congress, Fran Agudo – head chef of Tickets in Barcelona – revealed the method behind the restaurant’s mushroom spaghetti with ceps pil pil.
Melbournes, which operated on a BYO model in Bristol for over a decade before being sold in 2000, is reopening in a different location on 10 September.
Man-made island in the middle of the Solent, No Man’s Fort, is currently undergoing a complete renovation before opening as a space for overnight stays and events this November.
Dutch solo dining pop-up concept Eenmaal is planning a UK event and potential permanent venue in London, as new research suggests that eating out alone is growing in popularity.
International hotel operator Accor has strengthened its UK portfolio with the signing of five new hotels in London and Edinburgh due to open by the end of 2015.
Sustainability certification provider Travelife has revealed plans to increase its UK presence as part of a target to certify 3,000 hotels worldwide by 2017.
The Sultan of Brunei, who owns The Dorchester Collection and was recently the target of public outrage for introducing death penalty for homosexuals in his country, has reportedly offered about US$2bn to buy three luxury hotels including London’s Grosvenor...
Burger & Lobster, the London-based group, is in talks to open its seventh site in the capital in Canary Wharf, according to BigHospitality's sister title M&C Report.
Pub operator London Village Inns has taken over the franchise of Punch Taverns’ Westbury in Wood Green, and will reopen it in October after a £400k refurbishment.
Coffee, food and wine group Coopers has announced expansion plans across Bourne end, with a restaurant and a café set to open between November 2014 and January 2015.
Covent Garden’s Rock and Sole Plaice fish and chip shop, which claims to be London’s oldest, is set to expand and aims to open four new casual dining sites in the next five years, alongside smaller takeaways.
Thai Leisure Group (TLG), which operates the Chaophraya and Thaikhun brands, has reiterated plans to launch in London after a successful year of growth, with like-for-like sales up 9 per cent over the last 12 months.
The first Indian Platform restaurant opened four months ago in Glasgow’s West End, now the second site has opened in Newton Mearns, with the founders planning to expand the chain further still.
Italian burger restaurant Ham Holy Burger and its sister company Neapolitan pizza restaurant Rossopomodoro have opened at John Lewis in London’s Oxford Street.
Luxury department store Harrods is launching a five-month pop-up event, hosting a different Italian Michelin-starred restaurant each month from September, and is looking at renewing the concept with British chefs in the future.
Eleven QMH hotels operating under the Crowne Plaza, Holiday Inn and Best Western PLUS brands have been acquired by US investment firm Marathon Asset Management for an undisclosed sum.
Chilango, the Mexican restaurant group, has extended its burrito bond fundraising initiative to midnight 26 August after it raised over £250k last week.
Shuttlecock Inc, the company behind pop-up event range Mile High, has taken on a five-year lease on a three-storey Marylebone property which will host a variety of pop-ups and chef residencies.
Bubble tea shop Chatime is currently franchising at a rapid rate. The brand has just opened its sixth site in Nottingham and its seventh will open in London by the end of the month.
Aviva Investors Property Trust has announced plans with Queensberry Real Estate to renovate Machester’s Corn Exchange and turn it into a large independent dining facility.
