A new steak and lobster concept called Bourgee is launching in Essex with views to expand across the rest of the UK.
Bang Bang Canteen, which claims to be the first ever ‘Noodle Noir’ restaurant, will be opening in London this September.
The cost of implementation of the new EU allergen regulations coming into force on 13 December could reach £200m a year for food businesses, according to the British Hospitality Association (BHA).
Tom Conran’s Notting Hill pop-up New Tom’s is launching New Tom’s Bar & Bistro, which will open in September on the former site of Tom's Deli.
It’s the time of year that the hospitality industry starts putting together its festive plans for Christmas, with a number of bigger venues already taking bookings. BigHospitality is starting our special feature on planning for Christmas with a look at what venues can do to make themselves stand out this...
We've rounded up some of the latest movers and shakers in the hospitality industry, with the past month seeing key appointments at venues including The Northcote, W London, K West, Harbour Hotels and Hilton Manchester Deansgate.
Being able to chop finely is an essential skill if you want to make sauces or stocks with an onion base. Here Nigel Haworth, chef patron of the Michelin-starred Northcote hotel, gives BigHospitality the 60-second lowdown on the best way to finely chop an onion.
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