The Forum of Private Business has raised concerns that banks are implementing blanket bans on lending to pubs and restaurants over fears they may collapse
The amount Britons spend on eating out has fallen for the first time in 40 years, with experts predicting our demand for low-cost meals to last long after the recession is over
Antony Worrall Thompson’s Notting Grill restaurant, which went into administration earlier this year, has been transformed into a cocktail lounge, bar and restaurant by Mikee Fletcher, co-owner of the Ruby Group
Antony Worrall Thompson has spoken of his eagerness to return to the kitchen, as he reopens his Berkshire pub The Greyhound today, five months after his company AWT Restaurants went into administration
Coeliac UK is calling for both experienced and student chefs to enter its 2009 Gluten-free Chef of the Year competition, to be judged this year by Raymond Blanc
The new style Little Chef, unveiled by Blumenthal at Popham in Hampshire earlier this year, will be introduced at branches in York and Kettering next as part of a planned roll-out across the 175-strong estate
Restaurant operators have warned against the dangers of using two-for-one deals to stimulate the market and predicted that overuse of the practice could be damaging for the industry as a whole
Chris and Jeff Galvin have announced they are to call their latest restaurant at St. Botolph’s Hall in Spital Square Galvin La Chapelle, after a 13th century French chapel they ‘felt a connection’ with
Property investors the Reuben Brothers are in exclusive talks to acquire troubled bar and restaurant chain Premium Bars & Restaurants for the sum of £52 million
A person’s place of birth has a significant impact on their favourite tastes and textures, as each UK region has been found to have its own ‘taste dialect’
Chefs Mark Hix and Heston Blumenthal were among the winners at last nights Guild of Food Writers awards after impressing judges with their latest cookbooks
The British Hospitality Association calls for the industry to adopt a new voluntary code of practice for service charges to help rebuild its reputation following the controversy over tips
The Fat Duck chef will open his first London restaurant in the Mandarin Oriental Hotel next year with food heavily influenced by his interest in historic British gastronomy
Businesses in the hospitality industry have scored an average of seven out of 10 for customer service in a mystery shopper survey by the National Skills Academy for Hospitality
The hotel and conference group brings its portfolio up to 24 after buying The New Connaught Rooms in London and Glasgow Central Hotel from administrators
Workers union the GMB stages a protest against pubco Enterprise Inns in support of a publican who may lose his pub and home because he cant afford the fees
Large-scale restaurant and pub operators such as Tragus and Whitbread are continuing to hold their own against competition from supermarkets and other market pressures, according to latest research
Clapham House Groups Greek restaurant chain becomes the first restaurant company to commit to putting the calorie content of dishes on all menus at all branches
Hotel group Macdonald Hotels secures the future of the Scottish resort and saves 300 jobs after reaching an agreement with administrators PriceWaterhouseCoopers LLP
Terence Conran and the team behind Boundary & Albion will open their second project - a French restaurant and bar called Lutyens at the end of this month
With the release of documentary The End of the Line we speak to suppliers and restaurants about what theyre doing to ensure the fish they sell doesnt mean the end of the line for fish stocks or their business
The Somerset country house hotel and spa bought by Mulberry founders Roger and Monty Saul in 1996 looks for a new owner after it falls victim to the economic downturn
Large chain restaurants in the US have agreed to support a new law to make calorie and nutrition labelling on menus compulsory, sparking fears such a move may be implemented in the UK
Diners’ average restaurant spend is set to plummet to 2006 prices, as operators battle to remain competitive and the level of food inflation slows down
