The speed at which restaurants are adopting greener and more sustainable policies, including introducing more vegetarian and vegan dishes on their menus, has so far been insufficient, according to the Sustainable Restaurant Association (SRA).
The Drapers Arms in Islington has announced it will close its kitchen today (25 July) as temperatures of up to 39°C in southern and eastern England are forecast.
From fermented purple carrots and dehydrated tomatoes to drinks made with bread, cocktails are enjoying a greater connection to the kitchen – for several good reasons.
A plant-based alternative to raw tuna, which up to now has only been available in the US, is to make its European debut at the Harro Food’s Japan Show at Hyper Japan this weekend.
A new competitive cooking show, which airs on BBC Two later this summer, will see chef Jason Atherton mentor a brigade of ambitious chefs in a bid to transform their careers.
In 2018 Stuart Ralston switched his Edinburgh restaurant Aizle from a five to a four-day week after struggling with long working hours. One year on we caught up with the chef to find out how the changes have worked out.
Restaurant magazine teamed up with Seafood from Norway earlier this month to host a seafood focused workshop, discussion and lunch at Frog by Adam Handling in Covent Garden.
It has been reported that Turkish chef/restaurateur Nusret Gökçe (aka: Salt Bae) is to finally open his debut London restaurant in Knightsbridge this December.
With more and more customers choosing to lay off the hard stuff, the market for grown-up non-alcoholic drinks continues to expand. Here are some of the latest launches.
The rise of Instagram has meant it’s never been easier for chefs to get inspiration from their peers across the world. But at what point does it turn into plagiarism? And who, if anyone, has ownership of a dish anyway?
Next week restaurant discount scheme Tastecard is launching its first pop-up restaurant, where customers are not allowed to use their hands and instead are fed food and drinks by servers.
From bioregional canapés to tableware made from cow dung, the Victoria and Albert Museum’s new exhibition explores how humans are radically reinventing their relationship with food.
Carbon consultancy firm E.Mission wants restaurants to use its carbon menu analysis and labelling service in a bid to help diners make informed decisions.
Ainsley Harriott has announced that he’s in talks with chef James Martin to bring back popular teatime cooking show Ready Steady Cook nearly 10 years after it was axed from BBC2.
The restaurant industry ‘boom period’ is over with more than 750 sites closing in the last 12 months, according to the latest Market Growth Monitor from CGA and AlixPartners.
Mobile technology is fast moving and complex, but with the right partner restaurants can use it to boost spend, manage operational pain points and generate crucial data.
A survey of UK chefs has found that 81% have experienced poor mental health during their careers and that nearly half believe that not enough is being done to support their mental wellbeing in the workplace.
Competition in the premium burger space is at an all-time high. Some are concentrating on getting the basics right, while others are expanding menus with novelty items.
Securing repeat business is a critical part of running a successful restaurant. While it can be challenging to cut through the digital noise, technology can be a huge asset for savvy operators.
Approximately 20,000 chefs, roughly 10% of the UK hospitality workforce, are leaving the profession every year, according to a report examining the state of London’s burgeoning food scene.
