Archives for March 18, 2016

VIEWPOINT

Scott Goss of I’ll Be Mother on how you can grow a business and still be creative

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. 

Roux Scholarship 2016: finalists revealed

Chefs from L'Enclume, the RAC Club and BaxterStorey are among the six finalists who have made it through to the final of the Roux Scholarship 2016.

The top five stories in hospitality this week 14/03 - 18/03

What were some of the top stories in hospitality this week? Here's our pick.

Bea's of Bloomsbury plans new site and re-brand

London-based cafe group Bea's of Bloomsbury has announced plans to re-brand the business as it opens its fourth site. 

Everyone has responsibility to cut food waste, says Opus exec chef

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.