Bill Poon

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How can restaurant business develop a loyalty proposition that benefits both them and their customers? Loyalty – but at what cost? Oklava chef Selin Kiazim on returning to London with all-day Turkish restaurant Leydi Selin Kiazim: “Turkish food is not represented so well in central London” How UK restaurants and chefs are putting a fresh spin on Italian cuisine Spaghetti junction: how Britain became a hotbed of creative Italian cooking August's key hospitality job moves including at Story Cellar in London and Adam Handling's The Tartan Fox Cornwall People on the move: August 2024

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