Beer Academy sommelier Nigel Sadler has published a book to simplify the food and beer pairing process for those interested in matching dishes with beer.
David Colcombe, chef director of Opus Restaurant in Birmingham, has opened a new café under the Opus brand in the city and has said coffee shops could be a better option than brasseries and pubs for restaurateurs looking to expand.
James Baer, managing director of successful community pub operator Amber Taverns, has told BigHospitality he believes the company's wet-led pub model could work in areas in the south of the country.
Multi-cuisine buffet restaurant chain Cosmo has revealed its latest site in Derby will become a flagship for the group and will be replicated in at least five further sites.
Hoteliers are being advised to make their services more female friendly after figures from Small Luxury Hotels of the World (SLH) found that the number of women staying alone at hotels has risen more than 53 per cent in the last year.
London is one of the world's fastest-growing destinations for consumers seeking out a stay in a luxury hotel, according to a report released at the first Luxury Hospitality summit held in Switzerland.
Chef and pop-up restaurant expert Carl Clarke is to open his first permanent restaurant when he launches Rock Lobsta at the Mahiki London nightclub next month.
Jurys Inn, which is currently in the process of ploughing £1m into refurbishing its meeting rooms, has created a new dedicated Group Meetings & Events Manager position.
Shaun Gray and Steve Novak, the owners of Cattle Grid, the fast-casual steakhouse chain, have secured a first site for their chicken-led concept called Poulet Rouge in south London, BigHospitality's sister publication M&C Report has learnt.
The Luminar Group has announced it is to spend £1m refurbishing its Oceana Bristol venue to create a nightclub which will become a 'blueprint' for the operator's entire estate.
After starting the UK burrito boom up north, Barburrito co-founder Morgan Davies is targeting London. He told Restaurant magazine's Stefan Chomka why he believes he’s in a strong position to take it by storm.
May delivered a 1.2 per cent increase in like-for-like sales for restaurant and pub groups but operators have been warned that the trading environment remains 'fragile' and will become more competitive with the arrival of several brands making...
To coincide with its 150th anniversary, English gin distiller Hayman Distillers is relaunching its range of Hayman's Gin in order to better emphasise the company's history as a family distiller.
Scottish brewer and pub operator BrewDog has topped the 2013 Zolfo Cooper Profit Tracker, a list of the 50 fastest-growing restaurant and bar companies.
It has been revealed that the luxury Guoman Hotels brand will eventually be retired following news that Guoman Hotel Management has been rebranded as glh.
Offering discounted entry is failing to push up visitor numbers to nightclubs according to a report by Mintel which forecasts the value of the sector to drop by a further £200m to £1.1bn by 2017.
Following the success of Zafran Food Company’s saffron and rosewater ice cream, the company has brought out a pure rosewater flavour to complement the range and to offer a lighter dessert option.
Conveyor belt sushi restaurant chain YO! Sushi is looking to ‘reinvent the burger’ with a heavy investment in kitchen equipment and an extensive staff training program to help deliver a departure from its traditional products with the YO! Burger.
David Muniz and David Lesniak, who launched the Outsider Tart bakery in Chiswick, have opened Blue Plate, a 'soul food joint', in the premises next door.
Thermometer manufacturer ETI has released a new backlit version of its Thermapen to allow caterers to cook safely during the summer's outside events, even those held in the evening or when light is poor.
Vegetarian pub goers are more likely to choose a vegetarian burger from a venue's menu than any other meat-free option, according to a new report by on trade consultancy firm CGA Strategy.
Fuller's has revealed its pub acquisition and development programme has helped deliver a strong set of full-year financial results with rising revenue and a growth in pre-tax profits.
We've seen which regions are top of the wine list, now to find the food to go with them. Concluding this week's focus on wine, we ask sommeliers to suggest some top wine and food pairings.
Jamie Oliver is to launch a smaller format brand extension to his Jamie's Italian restaurant concept - Jamie's Italian Trattoria will launch in Richmond next month.
While including popular wines such as a Pinot Grigio from Italy or a Merlot from France on your wine list is a sensible idea, there are times when you might just want to head out of your viticultural comfort zone and add something a little different.
Increased spending in the eating-out sector will provide some welcome relief for restaurateurs this year and could help pave the way for an economic recovery, according to figures released by the CBI.
A hotel group and two village pubs are among the businesses who have turned their attention to coffee in a bid to capitalise on the UK consumer's increasing interest in the hot beverage.
Camra has revealed new figures which it says proves the majority of publicans tied to large pubcos are earning less than the minimum wage, however the BBPA has responded by saying 'statutory regulation is not the answer'.
South Manchester-based restaurant The Beagle has announced it is rethinking its food offer and has teamed up with local street food collective Guerilla Eats whose traders will take turns to supply the venue's menus and food.
As last month’s #SocialRestaurant podcast underlined, social media is tearing up the traditional notions of marketing and sales throughout the restaurant industry. And things are certainly no different for hotels, as we discovered in our trip to the recent...
Jamie Oliver's chain of Italian restaurants had a successful 2012 according to the company's latest financial results, which show that revenue surged to nearly £94m last year, helping to drive a 7.5 per cent increase in net profits.
Diners would like to see a wider range of portion sizes offered to them in restaurants, hotels and pubs as research revealed by WRAP shows that more than a quarter regularly leave food on their plates at the end of a meal.
The Portman Group's latest code of practice for responsible alcohol marketing has come into force in the same week new statistics have shown a fall in alcohol-related hospital admissions of under-24s.
The son of a Tyneside fisherman, John Williams' distinguished hotel chef career has led him to head up the brigade at arguably one of the most famous hotels in the world - The Ritz London. Now he divides his time between 'evolving' the...
The move by major hotel chains to adopt an asset-light or ‘virtual hotel’ business model by franchising and managing properties has created a ‘vertically disintegrated’ marketplace, with the number of specialised firms involved in the industry continually...
Jonathan Neame, chief executive of brewer and pubco Shepherd Neame, has revealed the cut in beer duty has given him the confidence to accelerate investment in his company's expanding pub estate.
The UK’s largest hotel chain Premier Inn has added more than 520 bedrooms to its expanding estate across the North West with new locations in Greater Manchester, Lancashire, Cumbria, Staffordshire and North Wales.
Deep discounts, special offers and the use of daily deal websites are showing no sign of abating in the casual dining restaurant sector, but a number of recent promotion indicate a shift in discounting behaviour.
Regional hotels outperformed their London counterparts once again in April with discounting leading to drops in average room rate and revenue per available room (RevPAR).
Pub industry confidence, boosted after the scrapping of the beer duty escalator, is being put at risk by the uncertainty surrounding statutory regulation, according to Shepherd Neame chief executive Jonathan Neame.
‘Non-standard’, ‘trendy’ and ‘unique’. Just three of the words used to describe a boutique hotel at yesterday’s Boutique Hotel Summit in London. But with larger chains beginning to take a grip of the sector with the emergence of so-called lifestyle brands,...
Consumer rights group Which? is urging restaurants to display their food hygiene rating in a prominent position after analysis of ratings for businesses in England, Northern Ireland and Wales found that there was a 'postcode lottery' when it...
Restaurants and pubs around the country could be set to experience high levels of trade during the forthcoming bank holiday, after a survey revealed that more than three-quarters of people plan to dine out during the extended weekend.
Mitchells & Butlers (M&B) is to focus its future business on three specific areas of the eating-out market – upmarket social, special and family – to build growth after identifying five ‘market spaces’ in which it operates.
Young's has revealed a new logo and corporate identity and declared that the last year was an 'exceptional' one for the pub operator after it recorded a 13.1 per cent rise in pre-tax profits.
