Mention Goodwood and the average person will think of horse racing and cars, whether it be the Glorious Goodwood race meeting, one of the highlights of the British flat-racing calendar, or the Festival of Speed, the annual gathering of F1 racers and petrol...
Craft London, the Greenwich restaurant from chef Stevie Parle, is to launch a monthly chef collaboration event, Thursday Feasts, beginning with Michelin-starred Shaun Hill on 9 March.
Michelin-starred chef Josh Eggleton is to collaborate with top chefs including Simon Hulstone, Emily Watkins, and Dominic Chapman in a new guest series.
The Scottish finance minister has announced a cap on business rates for hospitality companies following warnings that the sector could be crippled by rising fees.
From a new head chef at luxury Hampshire hotel Chewton Glen, new director and chef positions at D&D London, new restaurant manager at Simpsons in Birmingham, and more, it's been a busy month in hospitality moves
Entries are open for the 15th annual Chefs’ Graduate Awards and the Pastry Graduate Awards, asking chefs aged 23 and under to test and improve their skills.
A brigade of 20 chefs including Tom Kerridge, Isaac McHale, Hélène Darroze, Ashley Palmer-Watts, Angela Hartnett, Adam Byatt and Nuno Mendes, is to cook at this year’s Who’s Cooking Dinner? charity event in March.
The head chef at oyster, seafood and fish restaurant Wright Brothers Spitalfields Market, demonstrates a super-fresh seabass sashimi with hot dipping sauce.
Nieves Barragán Mohacho, head chef of Barrafina since its launch nine years ago, is leaving the group at the end of the month to open her own restaurant.
Can you say love potion? From cheeky cocktails to surprise meals for hospitality staff themselves, we take a look at some of the industry's take on the "most romantic" day of the year
Two-Michelin-starred chef Atul Kochhar is to collaborate with chefs including Cyrus Todiwala, Dominic Chapman and Aktar Islam as part of his 2017 Chef Season event.
Restaurant and bar group Drake & Morgan is to rebrand two more of its Corney & Barrow Wine Bar sites as The Refinery, bringing the brand’s total number to six.
Lawrence Keogh is now executive head chef at D&D London restaurant the Old Bengal Warehouse near Liverpool Street, overseeing food at the New Street Grill, Fish Market, New Street Wine, and the Old Bengal Bar.
Healthy fast food group Leon is to open a live performance restaurant in London’s Shaftesbury Avenue theatre district, with staff not only serving customers, but also singing for them.
Places serving Neapolitan pizza and other starchy foods that are cooked with some charring can breathe a sigh of relief after it has been confirmed that new rules on acrylamide levels won’t impact on a product’s traditional characteristics.
Dirty Liquor – the Ei Managed Investments partnership between Enterprise Inns and publican partners Hugh O’Boyle and Caroline Jones ‒ is to launch its first venue, The Dog and Duck, in Walthamstow.
Benoit Blin is chef patissier at the two Michelin-starred Belmond Le Manoir Aux Quat’Saisons, Raymond Blanc’s renowned restaurant and rooms in the heart of Oxfordshire.
More than 43,000 restaurants and catering businesses across England could be affected when a law to make it compulsory for places that serve or sell food to display their food hygiene rating comes into force in 2019.
As part of its inaugural Restaurant Eats Out food tour, Restaurant takes a group of restaurant operators to some of London's hottest Asian dining spots.
Michelin-starred chef Josh Eggleton is to launch Yurt Bistro, a new evening menu focusing on reducing food waste and using lesser-used produce, at his co-founded Bristol café-bar Yurt Lush.
D&D London has revealed more information on Issho and East 59th, its two new Leeds restaurants expected to open at the Victoria Gate development this coming spring.
Helen Vass, pastry chef and one third of the winning team in the first Bake Off: Crème de la Crème, has said that restaurant menus should feature ‘special occasion’ desserts, as they make guests feel more welcome, and help secure repeat bookings.
Over half of diners expect a restaurant to take money off their bill should they have to make a complaint when eating out, according to a new industry survey.
Entries have opened for what is often considered to be the country’s most rigorous culinary competition, the Master of Culinary Arts (MCA). Organised by the Royal Academy of Culinary Arts, the awards are based on the Meilleur Ouvrier de France, and are...
