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Simon Hulstone is chef owner of The Elephant restaurant in Torquay

Flash-grilled: Simon Hulstone

Simon Hulstone is chef owner of The Elephant in Torquay, a Michelin starred restaurant overlooking the harbour. This year the restaurant is celebrating arts and culture through a series of lunches with creatives, starting with the theatre director Michael Grandage on 18 May.

Jackson Berg and Natalia Ribbe to launch new restaurant in Kent

Former Xiringuito chef Jackson Berg is joining forces with Ladies of Restaurants founder Natalia Ribbe to launch a new concept at Dreamland Margate next month.

Industry warned HMRC will continue to target restaurants over tax evasion

Restaurant owners have been warned by accountancy firm BDO that HMRC is continuing to target the industry in a bid to crackdown on tax avoiders.

Rohit Chugh: "I want to develop ideas that challenge and excite me"

Rohit Chugh, former managing director of The Cinnamon Club and the founder of Roti Chai in Marylebone, has moved into the fast-casual sector with the opening of his third London restaurant Bambusa.

Semi-finalists chosen for National Chef of the Year 2020

The Craft Guild of Chefs has announced the 40 semi-finalists in the running to become National Chef of the Year (NCOTY) 2020

Latest opening: Monsieur Le Duck

The Gascon-inspired brand that originally appeared in a pop-up premises in Spitalfields, has spread its wings and opened a permanent site in the heart of Clerkenwell.

Why restaurants need to stop the upbeat interrogation

In a misguided bid to ‘connect’, waiting staff are increasingly quizzing guests about their mood and plans. Give me a break.

Hackney restaurant to offer catering students hands-on experience

New City College (NCC) is to open a café and restaurant concept on its Hackney campus, offering catering students the opportunity to get a head start in the industry.

Byron hires chef Sophie Michell as food and drink director

Byron has appointed chef and food writer Sophie Michell as its food and drink director as part of a fresh drive to rejuvenate the brand.

Pret a Manger poised to take a bite of rival Eat chain

Pret a Manger is reportedly close to buying rival sandwich chain Eat with an eye to turning its cafes in to more vegetarian-only stores.

Paul and Emma Ainsworth relaunch The Mariners in Rock

Paul and Emma Ainsworth have relaunched The Mariners pub in Cornwall with a new look and menu, having acquired the lease to the site earlier this year.

Amazon leads £450m Deliveroo funding drive

Online tech giant Amazon is to invest millions in restaurant delivery platform Deliveroo as it mounts a challenge to rivals such as UberEats.

Smart thinking: How attitudes to mobile tech are changing

Mobile technology is fast moving and complex, but with the right partner restaurants can use it to boost spend, manage operational pain points and generate crucial data.

The Lowdown: Nando’s in-flight meals

Budget airline Jet2.com will soon be serving Nando’s branded food to its passengers. But there’s a catch…

How I Got Here: Charlie Carroll

Charlie Carroll has turned the traditional steakhouse model on its head with his affordable steak restaurant group Flat Iron.

Mowgli confirms Bristol restaurant opening

Expanding Indian street food brand Mowgli is to open its first Bristol restaurant later this year.

Chef Eric Snaith to expand fish and chip group

Chef Eric Snaith is to open two further fish and chip restaurants in the east of England later this summer.

Chef Allister Barsby and Alice Bussi confirm debut restaurant

Chef Allister Barsby and manager Alice Bussi have confirmed their debut restaurant will open in Kent in June.

Albert’s Schenke ‘bier halle and cook haus’ to open in Liverpool

A sister site to Manchester’s hugely popular German-inspired ‘bier palace, cook haus and bakery’ Albert’s Schloss will open in Liverpool this summer.

The Rice Man cometh: how Quique Dacosta is shaking up Spanish food in the capital

Three Michelin-starred chef Quique Dacosta is coming to London for his first restaurant outside of Spain. And he’s putting his faith in a tiny grain of rice.