All news articles for December 04, 2012

Using your loaf: In its December 2012 issue, Restaurant magazine takes a look at restaurants that have become experts at baking bread

Restaurant magazine investigates how to make dough from bread

By Peter Ruddick

How can restaurants source good-quality bread? Is it sustainable for chefs to bake their own, what should you serve it with and is there money to be made from a freshly-baked loaf? Restaurant magazine posed just those questions for the latest issue.

Oliver Peyton founded the restaurant and bakery business in 2005 with his sister Siobhan

Peyton and Byrne receives BGF funding to aid expansion

By Luke Nicholls

Oliver Peyton’s restaurant group, retail bakery and events business has secured a £6.25m investment from the Business Growth Fund (BGF) which will be used to accelerate the company’s roll-out programme.

Luke Johsnon told delegates at yesterday's Arena Christmas Lunch that 'the future belongs to the optimists'

Luke Johnson reveals top tips for success at Arena Christmas Lunch

By Luke Nicholls

The future of the restaurant industry belongs to optimists who constantly try to innovate while focusing on good service and the development of young people within their business, according to serial investor Luke Johnson speaking at the Arena Christmas...


Follow us

Hospitality Guides

View more

Featured Suppliers

All suppliers