Hurley House hotel with chef Michael Chapman opens in Berkshire
Hurley House, a new hotel in Berkshire with chef Michael Chapman ‒ former head chef at the Michelin-starred The Royal Oak at Paley Street ‒ has officially opened.
Archives for November 3, 2016
SMALL TALK
Mexican chef Martha Ortiz on her new London restaurant
The chef-patron at Dulce Patria in Mexico City – ranked number 48 on the Latin America’s 50 Best Restaurants list – will open her as yet unnamed restaurant at InterContinental London Park Lane next March. BigHospitality's sister publication Restaurant...
Have we reached ‘peak coffee’? Horizons reports industry slowdown
The coffee shop sector could be reaching its peak, amid a wider slowdown in new entrepreneurial activity in foodservice, according to the latest Ones to Watch report from consultancy Horizons.
Wahaca apologises for norovirus outbreak and vows to find source
Founders of Mexican-style casual dining group Wahaca, Thomasina Miers and Mark Selby, have vowed to find the source of the suspected norovirus outbreak that closed nine of its sites.
Former Pachamama chef Adam Rawson to host foraged supper club
Rising chef Adam Rawson will host a freshly-foraged seasonal supper club pop-up this Friday 4 November, at Vagabond Coffee, north London.
D&D London names Victoria site Aster, with Helena Puolakka as exec chef
D&D London’s new London Victoria Nova site is to be named Aster, and will see former executive chef at Skylon and former La Tante Claire head chef, Helena Puolakka, join as executive chef.
Why restaurants should be paying greater attention to their menus
Restaurateur-turned restaurant correspondent Nicholas Lander is hoping to inspire restaurants to create better menus in his latest book, which studies the history, design and evolution of ‘the most important piece of paper in the restaurant industry’.
Monty’s Deli launches £50k crowdfund bid for permanent site
Monty’s Deli, the south London Jewish deli market stall, has launched a £50,000 Kickstarter fundraising campaign to open its first restaurant, having already reached £30,000 in three weeks.