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Bord-Bia-Why sustainability and provenance are vital ingredients

Content provided by Bord Bia (Irish Food Board)

Why sustainability and provenance are vital ingredients

Tom Cenci’s residency at Borough Market’s Stoney Street sees the former Duck & Waffle and Loyal Tavern chef get creative with locally sourced and sustainability driven ingredients, including grass-fed Irish beef.

SUMI The new restaurant from Endo Kazutoshi Michelin star

Latest opening: SUMI

The new restaurant from Endo Kazutoshi is more informal than his high-end Endo at Rotunda, but the quality remains sky high.

How I Got Here with Base Face Pizza founder Tim Thornton

How I Got Here: Tim Thornton

The founder of the newly launched Base Face Pizza in London's Hammersmith on swapping life as a jazz musician for a career in restaurants.

Dinerama street food site in Shoreditch to be reborn as LALALAND

Dinerama site to be reborn as LALALAND

The former Dinerama site in Shoreditch is to be reopened as LALALAND - a ‘lush garden of food, drink and rendezvous set in the urban scape of East London’.

Photo credit: Justin De Souza

Flash-grilled: Manu Canales

The chef behind Le Bab, which has just launched a late-night kebab shop on London's Old Street, on his admiration for Keith Floyd, and once being mauled by a bull.

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