The Green House Hotel in Bournemouth has been named the 2013 Considerate Hotel of the Year at the Considerate Hoteliers’ annual awards which celebrate the environmental, sustainable and socially responsible performance of UK hoteliers.
David Muniz and David Lesniak, who launched the Outsider Tart bakery in Chiswick, have opened Blue Plate, a 'soul food joint', in the premises next door.
Wahaca co-founder Thomasina Miers and food waste expert Tristram Stuart are lobbying for a change in European law to allow surplus food waste from restaurants, supermarkets and other food businesses to be fed to pigs, a practice that has been outlawed...
Thermometer manufacturer ETI has released a new backlit version of its Thermapen to allow caterers to cook safely during the summer's outside events, even those held in the evening or when light is poor.
The line-up for Restaurant magazine's R200 networking event in July has been revealed with restaurateurs Danny Meyer and Russell Norman set to headline the event at the soon-to-open restaurant Hutong at The Shard.
InterContinental Hotels Group (IHG) has converted a second Holiday Inn hotel lobby in London to its new open lobby concept which has been inspired by new business traveller trends.
Will Holland, chef patron of Alan Murchison's former Michelin-starred restaurant La Bécasse, has told BigHospitality he has not made any plans for his next venture after he departs in September and is not currently ruling anything out when it comes...
Vegetarian pub goers are more likely to choose a vegetarian burger from a venue's menu than any other meat-free option, according to a new report by on trade consultancy firm CGA Strategy.
Casual-dining chain The Noodle House will open its first UK restaurant under a set of new brand guidelines - 'The Noodle House 2020 Vision' - in London by the end of the year, BigHospitality's sister publication M&C Report has learnt....
Fuller's has revealed its pub acquisition and development programme has helped deliver a strong set of full-year financial results with rising revenue and a growth in pre-tax profits.
We've seen which regions are top of the wine list, now to find the food to go with them. Concluding this week's focus on wine, we ask sommeliers to suggest some top wine and food pairings.
American-born Joseph Kirtley started out as a bellboy at Miami Beach's Delano Hotel before climbing the ladder at Morgans Hotel Group to eventually become hotel manager. He opened Belgraves, A Thompson Hotel in London last year where he remains as...
Drinks wholesaler Matthew Clark is aiming to help restaurants, hotels and pubs bring more diversity to their wine lists by adding a number of new agency and boutique wineries to its portfolio.
Commune Hotels & Resorts, the owner of hotel brands Thompson Hotels and Joie de Vivre, has launched its 'value-conscious' hotel brand Tommie in the US which it plans to expand to London following its New York debut.
Jamie Oliver is to launch a smaller format brand extension to his Jamie's Italian restaurant concept - Jamie's Italian Trattoria will launch in Richmond next month.
Event contract caterer and restaurant operator Rhubarb has announced it will create two new restaurants and a canapé & champagne bar as part of the Sky Garden events space in the 20 Fenchurch Street skyscraper development.
Chef Bjorn van der Horst is to return to London to oversee all food and beverage operations at the Rosewood London hotel when it opens its doors later this year.
While including popular wines such as a Pinot Grigio from Italy or a Merlot from France on your wine list is a sensible idea, there are times when you might just want to head out of your viticultural comfort zone and add something a little different.
Increased spending in the eating-out sector will provide some welcome relief for restaurateurs this year and could help pave the way for an economic recovery, according to figures released by the CBI.
Leicestershire-based speciality coffee producer Cherizena has launched a new range of sachets of branded coffee for use in the bedrooms of boutique hotels and guesthouses.
Struggling London-based hotel firm Peel Hotels has revealed it achieved a 'modest' improvement in the last financial year and believes it can 'dramatically improve' it’s profitably in the future.
A hotel group and two village pubs are among the businesses who have turned their attention to coffee in a bid to capitalise on the UK consumer's increasing interest in the hot beverage.
Camra has revealed new figures which it says proves the majority of publicans tied to large pubcos are earning less than the minimum wage, however the BBPA has responded by saying 'statutory regulation is not the answer'.
The Moet UK Sommelier of the Year competition took place in London last week with Clement Robert of Medlar in Chelsea, finally taking the title after five attempts.
Scandanavian warewashing machine supplier Wexiödisk has launche d a new double-width hood combi washer, building on the success of its WD-6 Duplus single hood warewasher.
South Manchester-based restaurant The Beagle has announced it is rethinking its food offer and has teamed up with local street food collective Guerilla Eats whose traders will take turns to supply the venue's menus and food.
Ross Shonhan, the man behind ramen restaurant Bone Daddies, is doubling up in London with the opening of Flesh and Buns – another Japanese concept, this time specializing in ‘hirata’ steamed buns – in Covent Garden next month.
Wynyard Hall Hotel, a country house hotel in the Tees Valley, has been given the go-ahead to start a £4m redevelopment plan to create a new cookery school with additional event space and accommodation in its historic walled garden.
Hilton Worldwide has today unveiled plans to expand its value Hampton by Hilton brand with two new hotels in Birmingham and Gatwick Airport which will see the concept double its presence in the UK by 2015 to 23 properties.
As last month’s #SocialRestaurant podcast underlined, social media is tearing up the traditional notions of marketing and sales throughout the restaurant industry. And things are certainly no different for hotels, as we discovered in our trip to the recent...
Jamie Oliver's chain of Italian restaurants had a successful 2012 according to the company's latest financial results, which show that revenue surged to nearly £94m last year, helping to drive a 7.5 per cent increase in net profits.
Diners would like to see a wider range of portion sizes offered to them in restaurants, hotels and pubs as research revealed by WRAP shows that more than a quarter regularly leave food on their plates at the end of a meal.
Tilda is helping caterers cash in on the growing consumer demand for its Easy Cook Basmati & Wild Rice with the launch of enhanced value packs that will serve up improved returns for operators.
Bunmi Okolosi, former manager of Peruvian restaurant Lima, has taken the helm of a new restaurant in Marylebone - The Lockhart - which will be inspired by the cuisine of the American Southwest and is the brainchild of two Texan couples now living in the...
Pub operator JD Wetherspoon is set to open its first licensed venue on the motorway network, with chairman Tim Martin claiming it will be ‘the first of many’ for the group.
Brothers Will and Ben Thompson plan to launch Vivo, an all-day Italian restaurant and their first hospitality business, in Islington in the autumn but the pair have already used an innovative cook-off to employ their head chef.
Hospitality businesses across the UK raised more than £10k for Hospitality Action earlier this month during the industry charity’s annual fundraising event, HA Week.
