The iconic Palace Hotel in Manchester has joined forces with the team behind West Didsbury restaurant Volta to launch a new destination bar and restaurant.
Cocktail bar and restaurant group Drake & Morgan has confirmed it has dismissed a staff member for gross misconduct after a racial slur was found on a customer’s bill.
The new TV show Bake Off Crème de la Crème, which aired on BBC Two last night (29 March) will inspire a new generation of pastry chefs and will bring new recognition to the industry’s skills, according to one of its three judges.
Restaurants have been advised to target their reward schemes at millennials after new research found young people are now the most loyal customer group.
Oliver Pinson-Roxburgh, systems engineering manager for EMEA at Trustwave, looks at some of the steps hospitality business owners can take to protect their hotels, restaurants and pubs from the increasing risk of cyber crime.
Ex-banker Rowena Romulo has opened an outpost of her family’s Filipino restaurant concept Romulo Café in London with plans to get Filipino food firmly ‘on the map’ in the UK.
The number of international visitors arriving in the UK in January rose 6 per cent on the previous year, breaking a record for the month and marking an 'encouraging start to the year' according to marketing agency VisitBritain.
Jamie Oliver’s flagship apprenticeship scheme is set to go nationwide with its incorporation into the high-profile chef’s Jamie’s Italian chain, MCA has learnt.
Northcote Leisure Group, the owner of Michelin-starred restaurant and hotel Northcote, has announced plans to open a café in Blackburn town centre later this year.
Hospitality operators with a quality and wide-ranging tea offering will benefit from growing interest in the category, a report into the habits of tea drinkers out-of-home has found.
International hotel group Marriott is reviewing its options concerning its proposed acquisition of Starwood Hotels & Resorts Worldwide after the latter group received a counter bid of $13.2bn from the Anbang Insurance Group-led consortium.
The executive chef of a sustainable award-winning independent restaurant has called on all dining establishments, supermarkets and the public to play their part in reducing food waste.
Scott Goss is creative director of Kent-based hospitality business I’ll Be Mother and head chef of its Tunbridge Wells ‘test kitchen’ The Twenty Six. He talks about his aims for The Twenty Six and how to form a restaurant group with individuality.
Former Ivy head chef-turned restaurateur Des McDonald is to open a Japanese izakaya-style restaurant on the 16th floor of the Park Regis hotel in Birmingham.
Chancellor George Osborne announced a range of measures to help hospitality businesses, including a freeze in beer duty, business rates support and a rise in the corporation stamp duty threshold in today's Budget, while also bowing to pressure to...
Restaurants and hotels boasting spotlessly clean table cloths and bed linen are more likely to receive positive reviews, according to a survey by P&G Professional with 45 per cent of independent operators believing clean linen has a significant impact...
Greene King, Pizza Hut and Compass are among the 100 food companies and organisations who have signed up to an agreement to tackle food and drink waste greenhouse gas emissions and water intensity by 2025.
