Skye Gyngell is back with unmistakably feminine restaurant Spring at London’s iconic Somerset House, writes Joe Lutrario in the November issue of Restaurant magazine, out today(5 November).
Hospitality jobs are some of the lowest paid in the UK, with the majority of bar staff, waiting staff and kitchen assistants currently earning less than the Living Wage, according to new research from KPMG.
The English Beef and Lamb Executive (EBLEX) is urging foodservice operators to surf on the slow-cooking trend and maximise meat value in its latest Focus on Foodservice report.
In the first of our videos from the Farm Frites Development Chef Food Forum, Scott Hallsworth of Kurobuta creates kombu marinated salmon sashimi while discussing Japanese food and techniques with Restaurant magazine editor Stefan Chomka.