Daily news, insight and opinion from the world of restaurants
Pick up this month’s Restaurant magazine for an exclusive insight into Modernist Cuisine, a weighty gastro-tome that lifts the lid on cutting-edge cooking techniques with recipes from the likes of Heston Blumenthal and Ferran Adria.
John Campbell has stepped down from his role as director of cuisine and food and beverage at Coworth Park, Berkshire, and will now run his high-end eponymous restaurant at The Dorchester Collection-owned hotel on a consultancy basis, working three days a...
The UK hotel industry is continuing to turn around a steady performance despite continuing market pressures, although experts predict the rest of the year will be “less settled” as a result of global issues.
Hush owner Jamie Barber has sold his two-strong Villandry restaurant business to the former managing director of Le Pain Quotidien Philippe Le Roux, who now plans to expand the concept.
E-procurement can be quite daunting for businesses used to traditional telephone ordering. But with an open mind and the right know-how to overcome the challenges, e-procurement can have great benefits for your business. Christian Berthelsen, CTO at...