The British Pork Executive refreshes warnings to restaurants to make it clear to diners where they source their meat from in the wake of Jamie Oliver’s latest TV campaign to champion British pork
Matt Gillan, the head chef of South Lodge Hotel’s restaurant-in-a-kitchen The Pass, speaks with Becky Paskin about the road that lead him to head up one of the most eccentric restaurants of the year
The restaurant founded by Bruce Poole and Nigel Platts-Martin has been voted the Overall Establishment of the Year at the Drinking Out Excellence Awards
Find the results of all the competitions at Salon Culinaire at Hospitality 2009 here, including the Live Kitchen, Salon Display, and La Parade des Chefs
Restaurants, hotels and pubs are being advised to plan ahead, change their business model and expect to make a small loss in order to survive the recession
Anthony Demetre’s two Michelin-starred restaurants have set menus that make even Pizza Express look expensive. And it’s not just down to using cheap cuts either. So how does he do it?
The team behind temporary London restaurant Flash appeals to budding restaurateurs to buy the contents of its restaurant as it shuts for good after 11 weeks trading in an art gallery
An extraordinarily loyal customer base coupled with increased investment in staff will help YO! Sushi ride out the current economic storm, says its chief executive Robin Rowland.
An increasing number of individuals in the hospitality industry are growing, rearing and producing the ingredients they use in the dishes served in their establishments. Emma Eversham finds out the benefits to business from producing their own