Daily news, insight and opinion from the world of restaurants
The ‘Richard Review’ has been released this week, offering a series of 10 recommendations that are designed to secure the future of apprenticeships in England. Has it taken heed of the initial submissionfor the review by 50 employers from the hospitality...
A group of architecture students from Kingston University have launched a campaign to protect the London pub by beginning a process to get the same United Nations recognition currently granted to national cultural traditions like the Viennese Coffee house.
Premium bar and restaurant operator Novus Leisure has reported a strong set of financial results for the last year with big jumps in both sales and earnings while food sales have seen a 32 per cent improvement.
Leisure property firm Fleurets has said the positives for the future of the pub industry outweigh the negatives as the company predicts the sector will continue to recover from the recession with large property deals expected to surface next year.
HKK, a banquet-inspired, tasting menu restaurant concept from Chinese fine dining experts Hakkasan Group, is set to open on Broadgate West on 5 December.
In-room entertainment systems supplier Quadriga has signed a distribution agreement with LobbyFriend – a private temporary social network for hotels, enabling them to communicate with guests during their stay.
The London 2012 Olympics and Queen’s Diamond Jubilee have contributed to a record-breaking year for inbound UK tourism, injecting 18.7bn into the national economy. But the outlook for 2013 ‘are inevitably uncertain’, according to VisitBritain.
Glion Institute of Higher Education, one of the world's leading higher education institutions for students looking to develop a career in hospitality management, is to open its first branch campus in London.
Le Gavroche's Emmanuel Landre had some big shoes to fill when he took over from Silvano Giraldin as the restaurant's general manager in 2008, but the Frenchman said he learnt well from the 'master of service' and is helping to steer the restaurant...